1(6 oz.)
cantomato paste
8cupschicken broth, divided
2tsp.driedItalian seasoning
2tsp.smoked paprika
1(20 oz.)
pkg.refrigerated cheese tortellini
1(5 oz.)pkg.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle chicken with 1/2 teaspoon salt and pepper, then cook until browned, about 3 minutes per side.
If chicken is difficult to turn, cook 1-2 minutes longer, until chicken releases easily from the pan.
Transfer to a 6-quart slow cooker.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add garlic and cook 2 minutes until softened.
Add tomato paste and cook 2-3 minutes until fragrant.
Transfer to slow cooker.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cover and cook on LOW 5-6 hours or HIGH 3-4 hours until chicken is cooked through.
Shred chicken, discarding skin and bones.
Cover and cook until tortellini are tender, about 10 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in lemon juice.
Add cream and cheeses, along with shredded chicken:
Stir in heavy cream.
Gradually stir in shredded cheeses until melted.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in shredded chicken.
Taste and add more salt and pepper if needed.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox