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–+ servings

CrockPot Chicken Tortellini

A comforting slow-cooked meal of tender chicken and cheesy tortellini enveloped in marinara sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 spray Olive oil spray To prevent sticking
  • 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
  • 1.5 cups chicken broth Vegetable broth is a suitable substitute.
  • 1 lb cheese tortellini Can use frozen tortellini.
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup heavy cream
  • 2 cups baby spinach
  • 0.33 cup Parmesan cheese, grated For serving.

Method
 

Preparation
  1. Start by spraying your slow cooker with olive oil to prevent sticking.
  2. Layer the chicken breasts in a single layer, giving them some breathing room.
  3. Pour the marinara sauce over the chicken, then sprinkle on the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
  4. Cover the slow cooker and set it to LOW for about 4 hours.
  5. Once cooked, shred the chicken with two forks right in the slow cooker.
  6. Mix the shredded chicken back into the sauce. Then, add the tortellini, mozzarella, and heavy cream. Give it a good stir.
  7. Let it cook on LOW for another 30 minutes while the tortellini becomes deliciously tender.
  8. Stir in the baby spinach and allow it to wilt for an additional 10 minutes.
  9. Before serving, sprinkle in the Parmesan cheese. Give it a taste and adjust your seasonings as needed!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 58gProtein: 37gFat: 18gSaturated Fat: 9gSodium: 900mgFiber: 3gSugar: 6g

Notes

Serve in rustic bowls with a sprinkle of extra Parmesan on top. Pairs well with side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2–3 months. Reheat gently on the stove with additional broth or water.

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