Crock Pot Chicken Tortellini
Shredded slow cooker chicken in marinara with cheese tortellini, cream, mozzarella, and spinach.
Equipment
- Slow cooker
- Forks
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breast about 4 medium breasts
- 2 cup marinara sauce
- 1 ½ cup low sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion granules
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp red chili flakes add more for extra heat
- 1 lb refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 cup baby spinach
- ⅓ cup grated Parmesan cheese for finishing
- nonstick cooking spray for the slow cooker
Instructions
Cooking
- Prep. Spray the slow cooker and lay the chicken in a single layer.
- Season. Pour over the marinara and broth and add the spices.
- Cook. Cover and cook on LOW about 4 hours until tender and 165 degrees F.
- Shred. Shred the chicken with forks and stir it into the sauce.
- Add pasta. Stir in the tortellini, mozzarella, and cream and cook on LOW 30 minutes until tender.
- Wilt. Stir in the spinach and cook 10 minutes until wilted.
- Finish. Stir in the Parmesan and adjust the seasoning.
Notes
Substitutions: Use half and half for the cream, or chicken thighs for the breasts.
Tips: Start with raw chicken and add pasta and dairy at the end. Do not reheat food in the slow cooker.
Storage: Refrigerate 3 to 4 days and reheat on the stove to 165 degrees F.