Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed and cubed into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 cup low-sodium chicken broth
  • 1 tbsp Italian seasoning
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp sea salt
  • 19 oz frozen cheese tortellini
  • 1.5 cups Alfredo sauce
  • 0.5 cup heavy cream
  • 2 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Place the cubed chicken thighs, minced garlic, diced onion, chicken broth, and seasonings into the 6-quart slow cooker.
  2. Stir to ensure the chicken is evenly coated with seasonings. Cover and cook on Low for 4 hours (or High for 2 hours) until chicken is tender.
  3. Open the lid and pour in the Alfredo sauce and heavy cream. Stir gently to incorporate with the chicken and rendered juices.
  4. Fold in the frozen tortellini and fresh baby spinach. Cover and cook for an additional 15-20 minutes until the pasta is tender and the sauce has thickened.
  5. Sprinkle with freshly grated Parmesan cheese and serve immediately while the sauce is glossy.