CrockPot Chicken Tortellini
A rich and creamy dish featuring tender chicken and tortellini, cooked to perfection in a slow cooker for ultimate convenience.
Equipment
- Crockpot
- Mixing Bowl
Ingredients
- 1.5 lbs Chicken Breast (about 4 medium breasts)
- 2 cups Marinara Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Granules
- 1 teaspoon Italian Seasoning Mix
- 0.5 teaspoon Paprika
- 0.25 teaspoon Red Chili Flakes Optional
- 1.5 cups Chicken Broth
- 1 lb Cheese Tortellini
- 1 cup Mozzarella Cheese Shredded
- 0.5 cup Heavy Cream
- 2 cups Baby Spinach
- 0.33 cup Parmesan Cheese Grated
Instructions
- Spray the crockpot with olive oil to prevent sticking.
- Place the chicken breasts in a single layer at the bottom of the crockpot.
- Pour marinara sauce over the chicken.
- Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the sauce and chicken.
- Pour chicken broth into the crockpot, ensuring it coats everything.
- Cover and cook on LOW for 4 hours.
- After cooking, shred the chicken in the crockpot with two forks.
- Return shredded chicken to the sauce, and stir in tortellini, mozzarella cheese, and heavy cream.
- Cook on LOW for another 30 minutes until tortellini is heated through.
- Stir in baby spinach and cook for an additional 10 minutes.
- Finish with grated Parmesan cheese, taste, and adjust seasoning as needed.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.