Ingredients
1.5 lbs boneless, skinless chicken thighs
1 lb cheese tortellini
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
2 tbsp butter
1 cup chicken broth
1 cup fresh spinach
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Instructions
Heat olive oil in a skillet over medium-high heat. Sear chicken thighs until browned, 3–4 minutes per side; transfer to crockpot.
Add garlic, butter, Italian seasoning, salt, and pepper to the crockpot. Pour in chicken broth and arrange tortellini on top of the chicken.
Coat the chicken and tortellini in the mixture, then cover and cook on low for 3–4 hours or high for 1.5–2 hours.
When the chicken is fully cooked, stir in heavy cream and Parmesan until sauce thickens. Add spinach during the last 10 minutes of cooking to wilt.
Taste and adjust seasoning before serving.
Notes
For a richer sauce, sauté minced garlic in butter for 1–2 minutes before adding to the crockpot.
Use fresh mozzarella or provolone as a Parmesan alternative to keep it vegetarian.
Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg