Ingredients
Method
Preparation
- Start by placing the shredded chicken into the slow cooker.
- Add the heavy cream, chicken broth, garlic powder, onion powder, black pepper, salt, nutmeg, and butter. Stir everything together until well combined.
- Mix in the chopped sun-dried tomatoes to add depth of flavor.
Cooking
- Cover and cook on low for 2 to 3 hours, allowing the flavors to blend and the mixture to heat through.
- About 30 minutes before serving, add the cheese tortellini and fresh spinach.
- Stir gently, then sprinkle in the grated Parmesan cheese.
- Cover again and cook for another 20 to 25 minutes, or until the tortellini is tender and the sauce has thickened.
- Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if needed to restore the sauce’s consistency. Consider adding mushrooms, broccoli, or other vegetables for extra nutrition.
