Print

CrockPot Chicken Tortellini Recipe

Print Recipe

★★★★★

4.3 from 85 reviews

This CrockPot Chicken Tortellini is a comforting and hearty slow cooker meal featuring tender chicken breasts simmered in a flavorful marinara sauce with Italian herbs and spices. The dish is enriched with creamy mozzarella, heavy cream, and Parmesan cheese, combined with cheese tortellini and fresh baby spinach for a complete and satisfying dinner that requires minimal hands-on time.

Ingredients

Scale

Main 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

Instructions

  1. Prepare the Slow Cooker: Spray the inside of the slow cooker with olive oil spray to prevent sticking and ensure easy cleanup.
  2. Arrange Chicken Breasts: Place the chicken breasts evenly in a single layer inside the slow cooker, ensuring even cooking.
  3. Add Sauce and Seasonings: Pour the marinara sauce over the chicken breasts. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top, distributing the flavors throughout the dish.
  4. Slow Cook the Chicken: Cover the slow cooker and set it to LOW heat. Cook for approximately 4 hours, allowing the chicken to become tender and infused with the sauce and spices.
  5. Shred the Chicken: Using two forks, shred the cooked chicken breasts directly in the slow cooker to break them into bite-sized pieces.
  6. Mix Chicken with Sauce: Return the shredded chicken to the sauce thoroughly, mixing well to combine the flavors uniformly.
  7. Add Pasta and Cream: Stir in the cheese tortellini, shredded mozzarella cheese, and heavy cream into the slow cooker. Mix well to combine all ingredients.
  8. Cook Tortellini: Cover and cook on LOW for another 30 minutes, allowing the tortellini to cook through and the cheese to melt.
  9. Add Spinach: Stir in the fresh baby spinach and continue to cook for an additional 10 minutes until the spinach wilts and blends into the dish.
  10. Finish with Parmesan: Sprinkle the grated Parmesan cheese over the top. Taste the dish and adjust seasoning if necessary before serving.

Notes

  • Use fresh or frozen tortellini; adjust cooking time if using frozen to ensure it is fully cooked.
  • For added heat, increase the red chili flakes or add a dash of hot sauce.
  • Can be prepared a day ahead and reheated gently to meld the flavors.
  • Leftovers store well in the refrigerator for up to 3 days.
  • To make it lighter, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.

Keywords: CrockPot, Chicken Tortellini, Slow Cooker Dinner, Italian Recipe, Comfort Food, One-Pot Meal, Easy Dinner

Find it online: https://epicrecipebox.com/crockpot-chicken-tortellini-recipe/