Slow Cooker
Creamy Mushroom Chicken Tortellini
Quick Italian SaladIngredients
- 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
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