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Slow cooker recipes are some of my favourites these days because they allow me to make sure dinner will be delicious and ready on time while I simultaneously stay busy with all the work I have to do. I love having this delicious soup to look forward to at the end of the day. Slow Cooker Creamy Chicken Tortelloni Soup is a go-to bowl food for me when the weather is a little chilly to enjoy from the comfort of my cozy couch in front of a good movie or series.
Of course this soup could be made a lot faster on the hob, but trust me – you will not get the same result. Cooking the chicken in the slow cooker gives super tender, fall-apart chicken that you just won’t really get from cooing it in 20 minutes on the hob or in the oven. If you don’t have a slow cooker already, I definitely recommend getting one! I have this one and I bought it in 2010, so it’s definitely worth the investment. Let’s get started!
Serves 2 –4
Ingredients
- 2 tablespoons olive oil
- 2 chicken breast fillets
- 1 litre chicken stock
- 250ml double cream
- Salt & pepper
- 100ml milk (if needed)
- 300g tortelloni
- Grated Parmesan cheese to serve
Method
- Add the olive oil, chicken breasts, chicken stock and double cream to the bowl of a slow cooker. Season with salt & pepper, clamp on the lid and cook on high for 3 hours or on low for 6. When it’s done the chicken should be fully cooked, tender and easy to shred with a fork.
- When the chicken has cooked, remove the two chicken breasts from the slow cooker. Shred them both on a cutting board using two forks, pulling them in opposite directions to shred the meat.
- At this point, the broth may have split or curdled a bit, which is totally fine. If the soup has split, simply whisk in 100ml of milk and keep whisking until it’s nice and smooth. Add the chicken back to the pot along with the tortelloni and carry on cooking for another 10-15 minutes or until the pasta is well cooked.
- Serve hot with a sprinkling of Parmesan cheese and a good grinding of black pepper.
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