CrockPot Chicken Tortellini
This creamy, hands-off CrockPot chicken tortellini delivers saucy comfort with tender chicken simmered in marinara, combined with cheese tortellini, cream, and mozzarella for a rich family-friendly meal.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast (about 4 medium breasts)
- 2 cups marinara sauce use your favorite jarred or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion granules (or 1 tablespoon finely chopped onion)
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes (optional; scale to taste)
- 1.5 cups chicken broth (low-sodium preferred)
- 1 lb cheese tortellini (fresh or refrigerated tortellini is best)
- 1 cup shredded mozzarella cheese
- 0.5 cup heavy cream
- 2 cups baby spinach
- 0.33 cup grated Parmesan cheese
Instructions
Preparation
- Spray the slow cooker insert evenly with olive oil spray to prevent sticking.
- Arrange the chicken breasts in a single layer on the bottom of the slow cooker.
- Pour the marinara sauce over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes on top.
- Pour the chicken broth into the cooker around the chicken; do not rinse off the seasoning.
Cooking
- Cover and cook on LOW for about 4 hours, or until the chicken is tender.
- Shred the chicken in the pot using two forks and stir it back into the sauce.
- Add the cheese tortellini, mozzarella, and heavy cream. Stir until well combined.
- Cover and cook on LOW for an additional 30 minutes.
- Stir in the baby spinach and let it cook for about 10 minutes, until wilted.
- Remove the lid, stir in the grated Parmesan, and adjust salt and pepper as needed.
- Serve warm.
Notes
Use rotisserie chicken to cut down on active time. For a lighter sauce, substitute half-and-half for heavy cream. Gluten-free tortellini can be used; cooking times may vary.