CrockPot Chicken Tortellini
This slow-cooker comfort meal layers tender shredded chicken with saucy marinara, cheesy tortellini, and a touch of cream for an indulgent weeknight dinner.
Ingredients
For the chicken and sauce
- 1 ½ lbs chicken breast (about 4 medium breasts) Use cooked rotisserie chicken to save time.
- 2 cups marinara sauce Use your favorite jar or homemade.
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes Optional, reduce for kids.
- 1 ½ cups chicken broth
For the tortellini and finishing
- 1 lb cheese tortellini Fresh or refrigerated works best; frozen may need extra time.
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream For a lighter finish, swap with half-and-half.
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated For an extra touch of flavor.
For seasoning
- to taste salt and pepper Adjust based on preference.
Instructions
Preparation
- Spray the inside of the slow cooker lightly with olive oil spray so the chicken won’t stick.
- Arrange the chicken breasts in a single layer in the cooker.
- Pour the marinara sauce and chicken broth over the chicken. Sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top. Season with a little salt and pepper.
Cooking
- Cover and cook on LOW for about 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easily shredable.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
- Add the cheese tortellini, shredded mozzarella, and heavy cream to the crockpot. Stir well so the pasta is coated in sauce and distributed evenly.
- Cover and cook on LOW for another 30 minutes. If your tortellini is frozen, check at 30 minutes and add time as needed (up to 15–20 more minutes).
- Stir in the baby spinach and cook an additional 10 minutes, until the spinach is wilted.
- Stir in the grated Parmesan, taste, and adjust seasoning with salt, pepper, or a pinch more red pepper flakes if desired.
- Serve hot.
Notes
Leftovers can be stored in an airtight container for up to 3–4 days. For freezing, you can freeze portions for up to 2 months; omit spinach before freezing.