CrockPot Chicken Tortellini
A creamy and cheesy chicken tortellini dish cooked effortlessly in a slow cooker, perfect for busy weeknights and cozy weekends.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast About 4 medium breasts
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes
- 1.5 cups chicken broth
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- 0.5 cup heavy cream
- 2 cups baby spinach
- 0.33 cup Parmesan cheese, grated
For Cooking
- olive oil spray For greasing the slow cooker
Instructions
Preparation
- Spray the slow cooker with olive oil.
- Arrange chicken breasts in a single layer.
- Pour marinara sauce and spices over the chicken.
Cooking
- Cover and set the slow cooker to LOW for about 4 hours.
- Shred cooked chicken with forks.
- Return shredded chicken to the cooker and mix with sauce.
- Add tortellini, mozzarella, and heavy cream, stirring well.
- Cook on LOW for another 30 minutes.
- Stir in spinach and cook for 10 more minutes.
- Add Parmesan cheese, taste, and adjust seasoning as needed.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze portions for about 2-3 months for later use. Reheat with a splash of chicken broth if needed.