CrockPot Chicken Tortellini
A warm, comforting one-pot meal featuring juicy chicken, cheesy tortellini, and fresh spinach, perfect for busy days.
Ingredients
Main Ingredients
- 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 Add more for extra spice
- 1 ½ cups chicken broth
- 1 lb cheese tortellini Frozen tortellini can be used, just add a few minutes to cooking time.
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream For a lighter version, swap for half-and-half or plant-based alternative.
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
Instructions
Preparation
- Spray your slow cooker with olive oil to prevent sticking.
- Place the chicken breasts in a single layer in the pot.
- Pour marinara sauce over the chicken and sprinkle the spices.
- Cover the slow cooker and set to LOW for about 4 hours.
- Once the chicken is cooked, shred it with forks in the pot.
- Return the shredded chicken to the sauce and mix well.
- Add tortellini, mozzarella, and heavy cream, stirring everything together.
- Cook on LOW for another 30 minutes until the tortellini is tender.
- Stir in baby spinach and let it cook for 10 more minutes.
- Finally, sprinkle in Parmesan cheese, taste, and adjust seasoning if needed.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth or water if too thick. Garnish with extra Parmesan or fresh herbs.