CrockPot Chicken Tortellini
A simple and delicious one-pot meal featuring chicken, cheesy tortellini, and fresh spinach in a creamy sauce, perfect for busy days.
Ingredients
For the chicken and sauce
- 1.5 lbs chicken breast about 4 medium breasts
- 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 add more for extra heat
- 1.5 cups chicken broth
For the pasta and toppings
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- 0.5 cup heavy cream
- 2 cups baby spinach
- 0.33 cup Parmesan cheese, grated for garnish
For cooking
- 1 spray olive oil for spraying the slow cooker
Instructions
Preparation
- Spray the slow cooker with olive oil.
- Arrange the chicken breasts in a single layer.
- Pour marinara sauce and spices over the chicken.
Cooking
- Cover and set the slow cooker to LOW for about 4 hours.
- Shred the cooked chicken with forks.
- Return the shredded chicken to the cooker and mix it with the sauce.
- Add tortellini, mozzarella, and heavy cream, stirring well.
- Cook on LOW for another 30 minutes.
- Stir in spinach and cook for 10 more minutes.
- Add Parmesan cheese, taste, and adjust seasoning.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing portions for up to three months.