Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 10 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • ½ cup grated Parmesan cheese
  • 1 tbsp olive oil

Instructions:

  1. Lightly grease the inside of your slow cooker with olive oil to prevent sticking.
  2. Arrange the chicken thighs in a single layer at the bottom of the slow cooker.
  3. Stir the minced garlic, oregano, salt, and pepper into the chicken broth, then pour the mixture over the chicken.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender enough to pull apart with a fork.
  5. Remove the chicken thighs to a plate and shred them using two forks until they reach a chunky, bite-sized consistency.
  6. Whisk the cubed cream cheese into the hot liquid remaining in the pot until the sauce is smooth and velvety.
  7. Stir the shredded chicken back into the creamy base.
  8. Stir in the refrigerated tortellini and fresh baby spinach.
  9. Cover and cook on Low for an additional 15–30 minutes until the tortellini are plump and the spinach has wilted.
  10. Stir in the Parmesan cheese just before serving.