CrockPot Chicken Tortellini
A comforting dish of tender chicken, savory marinara sauce, creamy cheese tortellini, and fresh spinach, perfect for cozy family dinners.
Ingredients
For the Chicken and Sauce
- 1.5 lbs chicken breast about 4 medium breasts
- 2 cups marinara sauce use a good quality for best flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes optional for heat
- 1.5 cups chicken broth
For the Tortellini and Final Touches
- 1 lbs cheese tortellini fresh or frozen
- 1 cup mozzarella cheese, shredded
- 0.5 cups heavy cream
- 2 cups baby spinach
- 0.33 cups Parmesan cheese, grated
Instructions
Preparing Your Chicken and Sauce
- Spray the slow cooker with olive oil to prevent sticking.
- Place the chicken breasts in a single layer at the bottom of the slow cooker.
- Pour the marinara sauce over the chicken, and sprinkle with garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
- Gently pour in the chicken broth.
- Cover and set the slow cooker to LOW for about 4 hours, or on HIGH for about 2 hours.
Shredding Chicken and Adding Tortellini
- Carefully remove the lid and shred the chicken using two forks.
- Return the shredded chicken to the sauce and mix well.
- Stir in the cheese tortellini, mozzarella cheese, and heavy cream.
- Cover and let it cook on LOW for an additional 30 minutes.
- After 30 minutes, stir in the baby spinach and cook for another 10 minutes.
- Lastly, sprinkle in the grated Parmesan cheese, taste, and adjust the seasoning if needed.
Notes
This dish can be made ahead of time. Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months.