Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, April 15, 2014


4 cups reduced-sodium chicken broth
4 cups water
4 cups (1 lb) coarsely chopped roasted turkey breast
1 can (14 1/2-oz) diced tomatoes, do not drain
1 tbsp dried Italian seasoning
1 pkg (9-oz) refrigerated cheese tortellini
2 cups fresh baby spinach
6 tbsp shredded Parmesan cheese

In a 5 to 6-quart slow cooker or crock pot, combine the broth, water, turkey, tomatoes, and Italian seasoning.  Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Make sure heat setting is on high and stir in the tortellini. Replace lid and cook on high for 30 minutes or until tortellini is tender.

Stir in the spinach. Before serving, sprinkle 1 tablespoonful of the Parmesan cheese over each bowl.

Yield: 6 servings.

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