And, yes, I did make some changes . . . the original recipe call for frozen tortellini but I had a package of the dried kind on hand. I also used chicken versus veggie broth and used reduced fat (1/3 less) cream cheese. And, finally, it was done in just about 3 hours . . . any longer and the tortellini would have split open. Here's my version:
Tortellini and Spinach, a meal in a bowl, cooked in the Crockpot
1 (8 oz.) box dried tortellini
1 (6 oz.) bag fresh baby spinach
2 (15 oz.) can Italian-style diced tomatoes (if you don't have Italian-style on hand use regular diced and add about 2 to 3 teaspoons dried Italian seasoning)
1 qt. (4 cups) chicken or vegetable broth
1 (8 oz.) package cream cheese (I used reduced fat -- 1/3 less), cut into chunks.
1 Put all ingredients in crockpot.
2 Cook on low for 2 to 3 hours.
3 Stir and turn to high just long enough to allow the ingredients to become nice and creamy.
If you want to change from low to high, here's a slow cooker conversion guide. .
Slow Cooker times -- converting from low to high or vice versa
Low: 4 to 6 hours or High for 1 1/2 to 2 hours
Low: 6 to 8 hours or High for 3 to 4 hours
Low: 8 to 10 hours or High 4 to 6 hours