CrockPot Chicken Tortellini
A comforting and easy slow-cooked dish with tender chicken, creamy cheese, and marinara sauce, all combined with tortellini for a weeknight hero meal.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast About 4 medium breasts; can substitute with boneless skinless thighs.
- 2 cups marinara sauce Opt for a bright, herb-forward jarred sauce.
- 1 lb cheese tortellini Use refrigerated fresh tortellini for best results.
- 0.5 cup heavy cream Do not skip for a luscious sauce.
- 1 cup mozzarella cheese, shredded Freshly shredded for smooth melting.
- 2 cups baby spinach Add at the end for color and nutrients.
- 0.33 cup Parmesan cheese, grated
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes
Liquid Ingredients
- 1.5 cups chicken broth Additional for adjusting thickness if necessary.
Additional Ingredients
- Olive oil spray olive oil spray For preparing the slow cooker.
Instructions
Preparation
- Spray the slow cooker with olive oil spray.
- Arrange the chicken breasts in the base of the slow cooker.
- Pour the marinara sauce over the chicken and add the seasonings evenly.
- Add the chicken broth around the edges.
Cooking
- Cover and set the slow cooker to LOW for about 4 hours.
- Once cooked, shred the chicken and return it to the sauce.
- Add tortellini, mozzarella, and heavy cream. Stir until well combined.
- Cook on LOW for another 30 minutes.
- Stir in baby spinach and continue cooking for 10 more minutes.
- Add grated Parmesan cheese, then taste and adjust seasoning.
Notes
Use fresh tortellini for best results. Brown the chicken for extra flavor if desired. Adjust seasoning before serving. Store leftovers in airtight containers in the fridge or freeze for long-term storage.