Description
This creamy, hands-off CrockPot Chicken Tortellini turns a few pantry staples into a comforting dinner with tender shredded chicken, marinara, cheese tortellini, and spinach.
Ingredients
- Olive oil spray (for the slow cooker)
- 1 ½ lbs chicken breast (about 4 medium breasts)
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (adjust to taste)
- 1 ½ cups chicken broth
- 1 lb cheese tortellini (fresh or refrigerated recommended)
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
Instructions
- Spray the inside of your slow cooker with olive oil to prevent sticking.
- Place the chicken breasts in a single layer in the bottom of the pot.
- Pour the marinara sauce evenly over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes on top.
- Add the chicken broth around the edges. Cover and cook on LOW for about 4 hours, until the chicken is fully cooked and tender.
- Use two forks to shred the chicken directly in the pot. Stir the shredded chicken into the sauce.
- Add the tortellini, mozzarella, and heavy cream. Stir until evenly combined.
- Cook on LOW for an additional 30 minutes, until tortellini is tender and cheese is melted.
- Stir in the baby spinach and cook for another 10 minutes, until wilted.
- Finish by sprinkling Parmesan cheese on top and taste; adjust salt or red pepper flakes if needed. Serve hot.
Notes
Swap chicken broth for vegetable broth for a vegetarian version (with meatless tortellini). Use half-and-half instead of heavy cream for a lighter finish.
- Prep Time: 20 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian