Ingredients
Scale
- 24 oz Frozen Cheese Tortellini
- 1.5 lbs Pre-cooked shredded chicken breast (or rotisserie chicken)
- 32 oz Low-sodium chicken broth
- 28 oz Can crushed tomatoes
- 1 block (8 oz) Low-fat cream cheese, cubed
- 5 oz Fresh baby spinach
- 1 tbsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Place the shredded chicken, chicken broth, crushed tomatoes, Italian seasoning, garlic powder, and onion powder into the slow cooker. Stir the ingredients together until the spices are well distributed. Drop the cubed cream cheese on top of the liquid mixture. Do not stir the cream cheese in yet; let it sit on top so it softens perfectly during the cooking process.
- Cover the Crockpot with the lid. Set the temperature to “Low” and cook for 4 hours. If you are in a rush, you can cook on “High” for 2 hours, though the low setting allows the flavors to meld more deeply. Avoid opening the lid during this time to keep the heat trapped inside.
- Thirty minutes before serving, remove the lid and whisk the softened cream cheese into the broth until the liquid is smooth and creamy. Add the frozen tortellini and the fresh baby spinach. Stir gently to submerge the pasta and greens. Replace the lid and cook for the remaining 30 minutes, or until the tortellini is tender and the spinach has wilted. Season with salt and pepper to taste before serving in deep bowls.
- Cook Time: 4 hours 5 minutes