CrockPot Chicken Tortellini
A creamy and convenient dish featuring tender chicken, cheese tortellini, and vibrant spinach, perfect for busy weeknights.
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.
Notes
Serve warm, garnished with additional Parmesan cheese or fresh herbs. Pairs well with garlic bread or a green salad. For extra flavor, marinate the chicken in the sauce and spices for a few hours before cooking. You can also add bell peppers or mushrooms for added nutrition. Use vegetable broth and your choice of plant-based protein for a vegetarian version.