Scale

1.5 lbs boneless skinless chicken breasts

2 tsp garlic powder

Salt and pepper to taste

2 cups heavy cream

1 cup chicken broth

1 cup grated parmesan cheese

2 tsp Italian seasoning

1 tbsp minced garlic

19 oz cheese tortellini (refrigerated)

2 tbsp butter

Optional: spinach or sun-dried tomatoes

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1. Place chicken in crockpot and season with garlic powder, salt, and pepper.

2. Add minced garlic, heavy cream, broth, Italian seasoning, and butter.

3. Cover and cook on low for 4–5 hours or high for 2.5–3 hours.

4. Shred the chicken in the pot.

5. Stir in tortellini and parmesan cheese.

6. Cook on high for 20–30 more minutes until pasta is tender and sauce thickens.

7. Serve with extra parmesan or chopped parsley.

Use refrigerated tortellini for best texture.

Add spinach or peas during the last 15 minutes.

Store leftovers up to 4 days in the fridge.

To freeze, do so before adding tortellini.