Description
A warm and comforting slow-cooker meal combining tender chicken, creamy broth, Parmesan, and tortellini.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- Fresh basil, for garnish
Instructions
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the diced onion and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
- Serve hot, garnished with fresh basil if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Use fresh Parmesan for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg