Description
This CrockPot chicken tortellini is creamy, cheesy, and packed with comfort. An easy slow cooker dinner that’s perfect for busy weeknights or cozy weekends. Tender shredded chicken, rich marinara, and cheesy tortellini make it a crowd-pleaser.
Ingredients
- Olive oil spray
- 1 ½ lb 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
1. Spray your slow cooker with olive oil spray or non-stick cooking spray.
2. Arrange chicken breasts in a single layer at the bottom.
3. Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, chili flakes, and chicken broth. Make sure chicken is submerged in liquid.
4. Cook on LOW for 4 hours until chicken is cooked through (165°F internal temperature).
5. Remove chicken and shred with two forks. Return shredded chicken to slow cooker.
6. Add tortellini, mozzarella cheese, and heavy cream. Stir well to coat pasta.
7. Cover and cook on LOW for 30 minutes until tortellini is tender.
8. Stir in baby spinach and cook for another 10 minutes until wilted.
9. Add Parmesan cheese, taste, and adjust seasoning as needed. Serve hot and enjoy!
Notes
Use a meat thermometer to ensure the chicken is fully cooked.
Don’t overcook the tortellini to avoid mushiness.
Stir occasionally after adding pasta for even coating.
Add extra broth if the sauce thickens too much.
- Prep Time: 5 minutes
- Cook Time: 4 hours 40 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 539
- Sugar: 6 g
- Fat: 23 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 44 g