Description
A cozy and creamy chicken tortellini dish made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 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
- Begin by spraying your slow cooker with olive oil to prevent sticking.
- Arrange the chicken breasts in a single layer at the bottom of the CrockPot.
- Pour the marinara sauce over the chicken, then sprinkle in the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
- Cover and set the slow cooker to LOW, allowing the flavors to meld for about 240 minutes.
- Once the chicken is tender, shred it with two forks until it’s nice and fluffy.
- Return the shredded chicken to the cooker and mix it with the delicious sauce.
- Add the cheese tortellini, mozzarella cheese, and heavy cream, stirring well to combine everything.
- Cook on LOW for another 30 minutes until the tortellini is al dente and infused with flavor.
- Gently stir in the baby spinach and let it cook for an additional 10 minutes until wilted.
- Finally, sprinkle the Parmesan cheese on top, taste, and adjust any seasoning if needed!
Notes
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg