Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken thighs
  • 8 oz sliced baby portobello mushrooms
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup heavy cream ((for later))
  • 8 oz dried cheese tortellini pasta ((for later))
  • 1 cup walnuts
  • 1 1/2 cups spinach
  • 1/2 cup grated parmesan
  • 1/4 cup olive oil

Instruction

  • Add chicken, mushrooms, broth, and seasonings to slow cooker
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Shred fully cooked chicken
  • Stir in cream and tortellini
  • Cover and continue to cook on high for 15-30 minute until noodles are tender
  • In food processor or blender add walnuts, spinach, cheese and olive oil
  • Blend until smooth, adding water as needed until you achieve a smooth consistency
  • Add salt to taste if desired (I added 1 teaspoon)