CrockPot Chicken Tortellini
why make this recipe
CrockPot Chicken Tortellini is a fantastic dish that combines convenience and taste. Using a slow cooker allows the flavors to meld together beautifully while you go about your day. This recipe is perfect for busy weeknights or when you want a comforting meal with minimal effort. Packed with tender chicken, creamy tortellini, and vibrant spinach, it’s not only hearty but also a crowd-pleaser for the whole family.
how to make CrockPot Chicken Tortellini
Ingredients:
- Olive oil spray
- 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
- 1 ½ cups chicken broth
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
Directions:
- Spray the slow cooker with olive oil to prevent sticking.
- Arrange the chicken breasts in a single layer at the bottom of the slow cooker.
- Pour the marinara sauce and spices over the chicken evenly.
- Cover the slow cooker and set it to LOW for about 4 hours.
- Once the chicken is cooked, shred it using two forks.
- Return the shredded chicken to the cooker and mix it well with the sauce.
- Add the tortellini, mozzarella cheese, and heavy cream, stirring everything together.
- Cook on LOW for another 30 minutes until the tortellini is tender.
- Stir in the baby spinach and cook for an additional 10 minutes until wilted.
- Finally, add the Parmesan cheese, taste the mixture, and adjust the seasoning as needed.
how to serve CrockPot Chicken Tortellini
Serve this delicious dish warm, straight from the slow cooker. You can garnish it with additional Parmesan cheese or fresh herbs for extra flavor. It pairs well with a side of garlic bread or a simple green salad to complete the meal.
how to store CrockPot Chicken Tortellini
If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just be sure to let it thaw in the fridge overnight before reheating.
tips to make CrockPot Chicken Tortellini
- For extra flavor, marinate the chicken in the sauce and spices for a few hours before cooking.
- Feel free to add other vegetables like bell peppers or mushrooms for more nutrition.
- If you want a little more spice, add more red chili flakes or some chopped jalapeños.
variation
You can easily make a vegetarian version by using vegetable broth and swapping chicken for your favorite plant-based protein or more veggies. Additionally, different types of cheese tortellini can be used to change the flavor profile.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but cooking time may need to be increased by an hour or so.
What should I do if I don’t have tortellini?
If you don’t have tortellini, you can use other types of pasta, but you may need to adjust the cooking time accordingly.
Can I add more cheese?
Absolutely! You can add more mozzarella or try other cheeses like cheddar or gouda for a different flavor.
CrockPot Chicken Tortellini
Ingredients
Main ingredients
- 1.5 lbs 1 ½ lbs chicken breast about 4 medium breasts
- 2 cups 2 cups marinara sauce
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon onion granules
- 1 teaspoon 1 teaspoon Italian seasoning mix
- 0.5 teaspoon ½ teaspoon paprika
- 0.25 teaspoon ¼ teaspoon red chili flakes
- 1.5 cups 1 ½ cups chicken broth
- 1 lb 1 lb cheese tortellini
- 1 cup 1 cup mozzarella cheese, shredded
- 0.5 cup ½ cup heavy cream
- 2 cups 2 cups baby spinach
- ⅓ cup ⅓ cup Parmesan cheese, grated
Instructions
Preparation
- Spray the slow cooker with olive oil to prevent sticking.
- Arrange the chicken breasts in a single layer at the bottom of the slow cooker.
- Pour the marinara sauce and spices over the chicken evenly.
- Cover the slow cooker and set it to LOW for about 4 hours.
Cooking
- Once the chicken is cooked, shred it using two forks.
- Return the shredded chicken to the cooker and mix it well with the sauce.
- Add the tortellini, mozzarella cheese, and heavy cream, stirring everything together.
- Cook on LOW for another 30 minutes until the tortellini is tender.
- Stir in the baby spinach and cook for an additional 10 minutes until wilted.
- Finally, add the Parmesan cheese, taste the mixture, and adjust the seasoning as needed.
