CrockPot Chicken Tortellini

why make this recipe

CrockPot Chicken Tortellini is a simple and hearty dish that is perfect for busy weeknights. With minimal prep time, you can let your slow cooker do all the work. This recipe is not only delicious, but it is also packed with flavors and nutrients, making it a great meal for the whole family. It’s an excellent way to enjoy tender chicken, cheesy tortellini, and fresh spinach in one comforting bowl.

how to make CrockPot Chicken Tortellini

Ingredients:

• Olive oil spray
• 1 ½ lbs 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

Directions:

1. Spray the slow cooker with olive oil.
2. Arrange chicken breasts in a single layer.
3. Pour marinara sauce and spices over the chicken.
4. Cover and set the slow cooker to LOW for about 4 hours.
5. Shred the cooked chicken with forks.
6. Return shredded chicken to the cooker and mix with the sauce.
7. Add tortellini, mozzarella, and heavy cream, stirring well.
8. Cook on LOW for another 30 minutes.
9. Stir in spinach and cook for 10 more minutes.
10. Add Parmesan cheese, taste, and adjust seasoning.
11. Serve hot in bowls, optionally adding extra Parmesan cheese on top.

how to serve CrockPot Chicken Tortellini

Serve the CrockPot Chicken Tortellini in deep bowls. You can add extra Parmesan cheese on top for added flavor. This dish pairs well with a fresh garden salad or some garlic bread on the side.

how to store CrockPot Chicken Tortellini

To store leftover CrockPot Chicken Tortellini, let it cool completely. Place it in an airtight container and store it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. Just make sure to label the container with the date.

tips to make CrockPot Chicken Tortellini

• For best results, use boneless, skinless chicken breasts for easy shredding.
• Feel free to add other vegetables, such as bell peppers or carrots, for more nutrition.
• If you like it spicier, increase the red chili flakes or add some diced jalapeños.
• Make sure to stir occasionally during cooking if possible, for even flavor distribution.

variation (if any)

You can easily switch up the proteins by using turkey or even sausage in place of chicken. For a vegetarian version, try using vegetable broth and omit the chicken, adding more veggies and perhaps some beans for protein.

FAQs

1. Can I use frozen chicken breast?
Yes, you can use frozen chicken breast, but you may need to increase the cooking time.

2. Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the ingredients the night before and store them in the fridge. In the morning, just throw everything into the slow cooker and set it.

3. What can I substitute for heavy cream?
You can use half-and-half or coconut milk as a lighter alternative to heavy cream in this recipe.

CrockPot Chicken Tortellini

A simple and hearty slow-cooked dish with tender chicken, cheesy tortellini, and fresh spinach, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the slow cooker

• 1.5 lbs chicken breast (about 4 medium breasts) Boneless and skinless preferred for easy shredding.
• 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 Increase for more spice.
• 1.5 cups chicken broth
• 1 lb cheese tortellini
• 1 cup mozzarella cheese, shredded
• 0.5 cup heavy cream Can substitute with half-and-half or coconut milk.
• 2 cups baby spinach
• 0.33 cup Parmesan cheese, grated For garnish and added flavor.

Method

 

Preparation

1. Spray the slow cooker with olive oil.
2. Arrange chicken breasts in a single layer.
3. Pour marinara sauce and spices over the chicken.
4. Cover and set the slow cooker to LOW for about 4 hours.
5. Shred the cooked chicken with forks.

Cooking

1. Return shredded chicken to the cooker and mix with the sauce.
2. Add tortellini, mozzarella, and heavy cream, stirring well.
3. Cook on LOW for another 30 minutes.
4. Stir in spinach and cook for 10 more minutes.
5. Add Parmesan cheese, taste, and adjust seasoning.

Serving

1. Serve hot in bowls, optionally adding extra Parmesan cheese on top.

Notes

This dish pairs well with a fresh garden salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.