Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 package (9 oz) cheese tortellini
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Gather and prepare all ingredients, chopping vegetables and mincing garlic.
- Place chicken breasts in the CrockPot and season with salt and pepper.
- Add carrots, celery, and minced garlic over the chicken.
- Pour chicken broth over the mixture and set the CrockPot to low heat for 6-8 hours.
- Once cooked, shred the chicken with forks.
- Add cheese tortellini to the CrockPot and cook on high for 20-30 minutes.
- Stir in heavy cream and let cook for an additional 5 minutes.
- Adjust seasoning, serve in bowls, and garnish with parsley.
Notes
- For a richer flavor, use low-sodium chicken broth.
- Adjust seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten-Free (check tortellini)
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: chicken tortellini soup, slow cooker recipes, creamy soup