Crock Pot Creamy Chicken Tortellini
Delicious and comforting chicken soup/stew that gets its creaminess from coconut milk. Super easy in the crock pot!
Ingredients
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 small onion chopped fine
- 2 stalks celery chopped fine
- 3 carrots chopped fine
- 3 cloves garlic minced
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- kosher salt and pepper
- 2 Tbsp tomato paste
- 1/2 cup white wine pinot grigio, etc
- 2 boneless, skinless chicken breasts lightly seasoned with salt and pepper
- 6 cups chicken broth
- 1 can unsweetened coconut milk
- zest of one lemon
- 1/3 cup grated parmesan can sub asiago or romano
- 1 package cheese tortellini
- handful fresh spinach leaves chopped or torn
Instructions
- Heat olive oil and butter in the bottom of crock pot with saute function or in the bottom of a pan on the stovetop. Add onion, celery, carrots, garlic, thyme, parsley, oregano, smoked paprika and red pepper flakes. Cook about 5 minutes to soften. Salt and pepper while cooking. Then add tomato paste and stir to combine. After another minute, add the white wine to thin the sauce a bit.
- If sauteing in a seperate pan, at this point transfer the mixture to your crock pot and add the chicken and chicken broth. Cover and cook 4 hours on high or 6-8 hours on low.
- The last 15 minutes of cooking, take chicken out of the crock pot. Add coconut milk, lemon zest, parmesan, and tortellini. Stir well as the coconut milk and cheese melts and the tortellini cooks. Meanwhile, shred the chicken and then add back to crock pot.
- To serve, stir in spinach right before ladling into bowls and sprinkle more cheese and some black pepper on top. Enjoy!