Next, cover your crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. I usually prefer the low setting, as it allows the flavors to meld beautifully. About 30 minutes before serving, I always sneak a peek and shred the chicken right in the pot with two forks. The tender chicken practically falls apart, which enhances the soup’s texture!
Once I’ve shredded the chicken, I stir in the frozen tortellini. This is where things get really exciting because in just a matter of minutes, the tortellini cooks up perfectly! When they’re tender, I add the fresh spinach, which wilts beautifully into the hot soup, giving it a vibrant pop of color and nutrition.
Finally, all that’s left to do is season the soup with salt to taste, and if you’re in the mood for it, sprinkle some grated Parmesan on each bowl before serving. This addition brings a lovely creaminess that blends flawlessly with the soup. Trust me; you and your family are going to want seconds!
Pro Tips for Best Results
I tested this recipe three ways: with different vegetables, with different broths, and by adding various spices. The classic combination of carrots, celery, and spinach works beautifully, but don’t hesitate to throw in whatever you have on hand. Peas or bell peppers can add a lovely crunch!
Another tip I discovered is to use homemade chicken broth if you have it. It takes the flavor of the soup to another level! However, store-bought works just fine, too—just look for a high-quality brand.
Finally, let the soup sit for a while after cooking, if you can. Allowing those flavors to marry just a bit longer makes a noticeable difference in taste. Your patience will be rewarded with a richer, more robust flavor!
Common Mistakes to Avoid
One pitfall is overcooking the chicken. If you set the slow cooker on high and forget about it for too long, you might end up with dry chicken instead of tender, juicy pieces. It’s best to set a timer and check it toward the end of the cooking time. (See the next page below to continue…)