CrockPot Chicken Tortellini
A delightful and easy-to-make dish perfect for family gatherings, offering a wonderful mix of flavors with chicken and cheese tortellini cooked in a slow cooker.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast (about 4 medium breasts) You can use frozen chicken breasts, just add an extra hour to the cooking time.
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes Adjust the spice level as preferred.
- 1.5 cups chicken broth Use vegetable broth for a vegetarian version.
- 1 lb cheese tortellini You can substitute with any pasta like penne or fettuccine.
- 1 cup mozzarella cheese, shredded
- 0.5 cup heavy cream
- 2 cups baby spinach Feel free to add other veggies like zucchini or carrots.
- 0.33 cup Parmesan cheese, grated
Instructions
Preparation
- Spray your slow cooker with olive oil to prevent sticking.
- Place the chicken breasts in a single layer at the bottom of the cooker.
- Pour marinara sauce and sprinkle the spices over the chicken.
- Cover the slow cooker and set it to LOW for about 4 hours.
- Once the chicken is cooked through, shred it using two forks.
- Return the shredded chicken to the cooker and mix it well with the sauce.
- Add in the tortellini, mozzarella, and heavy cream, stirring everything together.
- Cook on LOW for another 30 minutes until the tortellini is tender.
- Add the baby spinach and cook for an additional 10 minutes.
- Finish by stirring in the Parmesan cheese, taste, and adjust seasoning if needed.
Notes
Serve the dish straight from the slow cooker. Top with extra Parmesan cheese or fresh herbs. It pairs beautifully with garlic bread or a fresh salad. For storing leftovers, transfer them to an airtight container and refrigerate for up to 3 days. It also freezes well.