Print

CrockPot Chicken Tortellini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting slow-cooked dish featuring tender chicken, cheesy tortellini, and vibrant spinach in a rich marinara sauce.

Ingredients

Scale
  • 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

Instructions

  1. Spray the slow cooker with olive oil.
  2. Layer the chicken breasts in a single layer at the bottom.
  3. Pour the marinara sauce over the chicken, followed by garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
  4. Add the chicken broth and cover the slow cooker. Set it to LOW for about 4 hours.
  5. Once the chicken is cooked, shred it using two forks.
  6. Return the shredded chicken back to the cooker and stir it with the sauce.
  7. Gently mix in the tortellini, mozzarella cheese, and heavy cream. Stir until well combined.
  8. Cook on LOW for another 30 minutes.
  9. Stir in the baby spinach and cook for an additional 10 minutes.
  10. Top with grated Parmesan cheese, taste, and adjust the seasoning if needed.

Notes

For extra flavor, consider adding sun-dried tomatoes or different cheeses. Leftovers can be refrigerated for up to 3 days or frozen for 2-3 months.

Nutrition

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