Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cheese tortellini (fresh or frozen)
- 1 cup spinach leaves, washed and roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
For those who are looking for substitutions, you can easily swap the chicken for turkey or even go vegetarian by using mushrooms. If you’re dairy-free, consider using a coconut cream alternative to maintain that luscious texture.
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning.
- In a skillet, heat olive oil over medium heat. Add the chicken breasts and sear them for about 3-4 minutes on each side until they’re golden brown. This step locks in the flavor, just like my abuela taught me when making her famous chicken dishes.
- Transfer the chicken to your CrockPot. Add the chopped onion, minced garlic, chicken broth, and heavy cream.
- Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
- Remove the chicken from the CrockPot, shred it with two forks, and return it to the pot.
- Add the tortellini, spinach, mozzarella, and Parmesan cheese. Stir well to combine.
- Cover and cook on high for an additional 30 minutes, or until the tortellini is cooked and the cheese is melted to creamy perfection.
- Taste and adjust seasoning with more salt and pepper if needed.
Cooking is an art, and just like painting, it’s all about balancing flavors. Don’t hesitate to taste and tweak as you go along — that’s where the magic happens!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International