Mushroom Tortellini Chicken

The Big Book of Slow Cookers

Mushroom Tortellini Chicken
Mushroom Tortellini Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups sliced fresh Mushrooms

  • 1

    ) 15oz can diced Tomatoes - basil,oregano & garlic

  • 1

    Red Pepper, seeded and diced

  • 1

    medium Onion, peeled and thinly sliced

  • 1/4

    cup dry Red Wine or Beef broth

  • 2

    Tbsp quick-cook Tapioca

  • 2

    Tbsp Balsamic Vinegar

  • 3

    cloves Garlic, minced

  • 2.5

    lbs meaty Chicken pieces-breasts, thighs, drums - skin removed

  • 1/4

    tsp Salt

  • 1/4

    tsp Paprika

  • 1/4

    tsp black Pepper

  • 1

    ) 9oz pkg fresh or frozen Cheese Tortellini or Ravioli

  • Optional: Parmesan Cheese, grated

Directions

Add the mushrooms, undrained tomatoes, red pepper, onion, wine or broth, tapioca, balsamic vinegar and garlic to the slow cooker. Stir to combine. Place the chicken pieces on top of the sauce. Sprinkle the salt, paprika and black pepper over the chicken. Cover and cook on low for 8 hours. Remove the chicken pieces and keep warm OR cool enough to handle and remove bones, shred the chicken and discard the bones. Add the tortellini to the sauce; cover and cook on high for 10-15 minutes or til pasta is done. If using shredded chicken, stir it into the pasta and sauce. If using chicken pieces, arrange them on a serving platter and top with the pasta and sauce. Serve with additional grated cheese if desired.

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