Ingredients:

  • 1 lb boneless skinless chicken thighs, trimmed and cubed
  • 2 cups heavy cream
  • 4 oz full-fat cream cheese, cubed and room temperature
  • 0.5 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp ground nutmeg
  • 20 oz refrigerated cheese tortellini
  • 1 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place the cubed chicken thighs into the bottom of your 6 quart slow cooker. Note: Spreading them out ensures they cook evenly in the liquid.
  2. Whisk together the heavy cream, chicken broth, minced garlic, salt, pepper, and nutmeg in a medium bowl.
  3. Pour the cream mixture directly over the chicken until it's mostly submerged.
  4. Add the cubed cream cheese on top of the liquid. Note: Don't worry about stirring it in yet; it will melt into the sauce as it heats.
  5. Cover and cook on Low for 3.5 to 4 hours (or High for 2 hours) until the chicken is tender and fully cooked.
  6. Stir the sauce gently with a wooden spoon or spatula to fully incorporate the now softened cream cheese.
  7. Add the refrigerated tortellini and the grated parmesan cheese to the pot.
  8. Cover and cook on Low for another 20-30 minutes until the tortellini is tender and the sauce has thickened.
  9. Fold in the fresh spinach and chopped parsley right before you plan to eat.
  10. Allow the heat of the sauce to wilt the leaves until they are soft and bright green. > Chef's Tip: If the sauce looks a little thin when you first add the tortellini, don't worry! The pasta acts like a sponge, soaking up the liquid and releasing starch that naturally tightens everything into a glossy coating.