Slow Cooker
Creamy Mushroom Chicken Tortellini
Quick Italian Salad
Ingredients
- ½ (10.5-oz) can cream of chicken soup
- ¾ cup low-sodium chicken broth
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 (8-oz) pkg baby bella mushrooms, halved
- 1 (9-oz) pkg refrigerated herb chicken tortellini
- ½ cup half-and-half
Instructions
- Stir together first 5 ingredients; stir in mushrooms. Pour mixture into a 5- to 6-quart slow cooker.
- Cover and cook on LOW 6 hours. Stir in tortellini. Cover and cook 30 minutes or until pasta is tender. Stir in half-and-half, stirring until thoroughly heated.
Side Dish Ingredients
- ½ (12-oz) pkg Italian salad blend
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss together salad and vinaigrette just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
329
|
43
|
372
|
| Fat (g) | 8 | 3 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 51 | 4 | 55 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 866 | 153 | 1019 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
