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CrockPot Chicken Tortellini

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A creamy, cheesy one-pot dinner made in the slow cooker, perfect for busy weeknights.

Ingredients

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  • Olive oil spray
  • 1 1/2 lbs chicken breast (about 4 medium breasts)
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion granules
  • 1 teaspoon Italian seasoning mix
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • 1 1/2 cups chicken broth
  • 1 lb cheese tortellini (fresh or refrigerated)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 2 cups baby spinach
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Spray the inside of the slow cooker with olive oil spray so the sauce won’t stick.
  2. Arrange the chicken breasts in a single layer on the bottom of the cooker.
  3. Pour the marinara sauce over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes on top.
  4. Add the chicken broth around the chicken to provide moisture and prevent scorching.
  5. Cover and set the slow cooker to LOW. Cook for about 240 minutes, until the chicken is tender and reaches an internal temperature of 165°F.
  6. Use two forks to shred the cooked chicken directly in the cooker. Mix the shredded chicken into the sauce so it absorbs the flavors.
  7. Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir well to combine so the tortellini is submerged in sauce.
  8. Cook on LOW for another 30 minutes, or until the tortellini is cooked through and tender.
  9. Stir in the baby spinach and cook for 10 more minutes so it wilts evenly.
  10. Sprinkle in the grated Parmesan cheese. Taste and adjust salt and pepper as needed before serving.

Notes

Use a good-quality marinara for best flavor and feel free to add vegetables or adjust seasoning as necessary.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-chicken-tortellini-3/