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CrockPot chicken tortellini in a creamy sauce garnished with herbs

CrockPot Chicken Tortellini

A creamy and flavorful dish featuring tender chicken and cheese tortellini, cooked to perfection in a slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 Can use fresh or frozen.
  • ⅓ cup Parmesan cheese, grated

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.
  6. Return shredded chicken to the cooker and mix with 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.

Notes

Store in an airtight container in the fridge for 3-4 days or freeze for up to three months. Reheat with a splash of chicken broth if necessary.