Description
A heartwarming dish combining chicken and cheesy tortellini in a rich marinara sauce, perfect for family gatherings.
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
- Spray the slow cooker with olive oil to prevent sticking.
- Arrange chicken breasts in a single layer at the bottom of the pot.
- Pour marinara sauce over the chicken, ensuring it’s evenly coated.
- Sprinkle garlic powder, onion granules, Italian seasoning mix, paprika, and red chili flakes on top.
- Carefully pour the chicken broth around the chicken to enhance flavor without washing away the spices.
- Cover and set the slow cooker to LOW for about 4 hours.
- Once the chicken is cooked through, shred it using two forks directly in the slow cooker.
- Return the shredded chicken to the sauce and mix well.
- Stir in the cheese tortellini, mozzarella, and heavy cream, ensuring everything is well combined.
- Cook on LOW for another 30 minutes until tortellini is tender.
- Add baby spinach, stirring gently, and cook for another 10 minutes until just wilted.
- Finish by adding freshly grated Parmesan cheese and adjusting seasonings to taste.
Notes
For variations, swap chicken with chickpeas for a vegan option or add jalapeños for extra spice.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg