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CrockPot Chicken Tortellini

  • Author: jennaharpereats
  • Total Time: 255 minutes
  • Yield: 4 servings
  • Diet: Pescatarian

Description

A creamy, slow-cooked chicken base paired with cheesy tortellini for a comforting one-pot dinner that is budget-friendly and family-approved.

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 (optional)
  • 1 ½ cups chicken broth
  • 1 lb cheese tortellini (fresh or frozen)
  • 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 to prevent sticking.
  2. Arrange the chicken breasts in a single layer in the bottom of the crockpot.
  3. Pour the marinara sauce over the chicken. Sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top. Add the chicken broth around the edges so it doesn’t wash the seasoning off the chicken.
  4. Cover and set the slow cooker to LOW for about 4 hours, or until the chicken reaches 165°F and is very tender. Use an instant-read thermometer to confirm the temperature.
  5. Remove the lid and use two forks to shred the cooked chicken directly in the slow cooker. Mix the shredded chicken into the sauce so the flavors combine.
  6. Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir thoroughly so the pasta is coated and the cheeses begin to melt into the sauce.
  7. Cover and cook on LOW for another 30 minutes, checking the tortellini for doneness; fresh tortellini may be ready sooner.
  8. Stir in the baby spinach and cook for 10 more minutes, just until the spinach wilts and is fully incorporated.
  9. Add the grated Parmesan, taste, and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop. For a lighter version, swap half-and-half for heavy cream.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Did you make this recipe?

Find it online: https://www.savorandsimple.com/crockpot-chicken-tortellini-3/