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CrockPot Chicken Tortellini

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A comforting slow-cooked meal of tender shredded chicken simmered in marinara with cheese tortellini, cream, and spinach.

Ingredients

  • Olive oil spray
  • 1 ½ lbs chicken breast
  • 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 (optional)
  • 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 the inside of the slow cooker with olive oil spray.
  2. Lay chicken breasts in a single layer on the bottom of the crockpot.
  3. Pour marinara evenly over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes on top. Pour chicken broth around the edges.
  4. Cover and cook on LOW for about 4 hours until chicken registers 165°F and pulls apart easily.
  5. Remove the lid and shred the chicken right in the pot using two forks.
  6. Add cheese tortellini, shredded mozzarella, and heavy cream. Stir well to coat the pasta.
  7. Cover and cook on LOW for about 30 minutes, checking the tortellini for doneness.
  8. Stir in baby spinach and let it cook for about 10 minutes until the spinach wilts.
  9. Sprinkle in grated Parmesan, taste, and adjust seasoning as needed. Serve hot.

Notes

For richer flavor, use homemade or high-quality marinara. For a lighter version, swap half-and-half for heavy cream.

Find it online: https://www.wholesomeeasy.com/crockpot-chicken-tortellini/