Description
A creamy, cozy weeknight dinner that combines shredded chicken, marinara, cheese tortellini, and a rich tomato-cream sauce, all made effortlessly in a slow cooker.
Ingredients
- Olive oil spray
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (optional)
- 1 ½ cups low-sodium chicken broth
- 1 lb cheese tortellini
- 1 cup shredded mozzarella
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup grated Parmesan cheese
Instructions
- Spray the slow cooker with olive oil spray to prevent sticking.
- Arrange the chicken breasts in a single layer on the bottom of the crockpot.
- Pour the marinara sauce evenly over the chicken.
- Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the sauce.
- Pour chicken broth into the crockpot around the edges to avoid washing off the spices.
- Cover and cook on LOW for about 4 hours, or until chicken reaches an internal temperature of 165°F and shreds easily.
- Using two forks, shred the chicken in the pot and stir the meat into the sauce.
- Stir in the tortellini, shredded mozzarella, and heavy cream until combined.
- Cover and cook on LOW for an additional 30 minutes, or until tortellini is heated through and tender.
- Add the baby spinach, stir it in, and cook uncovered for another 10 minutes until wilted.
- Stir in the grated Parmesan, taste, and adjust salt and pepper as needed, then serve.
Notes
For a lighter version, swap heavy cream for half-and-half. Use turkey breasts if preferred. For a dairy-free option, omit cheeses and use a dairy-free cream alternative.
- Prep Time: 10 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian