Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1 package (about 20 ounces) cheese tortellini
- 1 cup grated Parmesan cheese
- Optional: 1/2 cup sun-dried tomatoes, chopped
Feel free to make substitutions based on your pantry. For instance, you can swap heavy cream for half-and-half for a lighter version, or use kale instead of spinach if that’s what you have on hand. Remember, cooking is about creativity and using what you have to make something delicious.
Instructions
- Place the chicken breasts in the bottom of your CrockPot, then pour the chicken broth on top. Add the minced garlic, Italian herbs, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once the chicken is cooked, remove it from the CrockPot and shred it using two forks. Return the shredded chicken to the CrockPot.
- Add the heavy cream, spinach, and cheese tortellini to the CrockPot. Stir to combine with the chicken and cooking liquid.
- Cover and cook on high for an additional 30 minutes, until the tortellini is cooked through and the spinach is wilted.
- Stir in the Parmesan cheese and sun-dried tomatoes (if using) just before serving. Taste and adjust seasoning if needed.
While making this dish, I often recall my grandmother’s patience in the kitchen. She always said, “Good things take time,” and this recipe is a testament to that. Allowing the chicken to cook slowly ensures it’s melt-in-your-mouth tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International