Ingredients
Scale
- 1 pound refrigerated tortellini
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Instructions
- Add shredded chicken, heavy cream, Parmesan, garlic powder, pepper, and red pepper flakes to the crockpot. Stir well.
- Cover and cook on low for 2 hours.
- Add tortellini and spinach. Cover and cook for an additional 30 minutes until pasta is tender and spinach wilts.
- Garnish with fresh basil before serving.
Notes
- You can use store-bought cooked chicken or leftovers for convenience.
- Adjust spice levels by adding more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg