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CrockPot Chicken Tortellini Recipe

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4.3 from 56 reviews

This CrockPot Chicken Tortellini recipe is a comforting and hearty slow cooker meal, combining tender chicken breasts simmered in a flavorful marinara sauce with Italian herbs and spices. It features creamy cheese tortellini, melted mozzarella, and vibrant baby spinach, all finished with a touch of Parmesan cheese for a rich, satisfying dish perfect for easy weeknight dinners.

  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings

Ingredients

Chicken and Sauce

  • 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

Pasta and Dairy

  • 1 lb cheese tortellini
  • 1 cup mozzarella cheese, shredded
  • ½ cup heavy cream
  • ⅓ cup Parmesan cheese, grated

Vegetables

  • 2 cups baby spinach

Instructions

  1. Prepare the slow cooker: Spray the slow cooker with olive oil spray to prevent sticking and make cleanup easier.
  2. Arrange chicken: Place the chicken breasts in a single layer at the bottom of the slow cooker to ensure even cooking.
  3. Add sauce and spices: Pour the marinara sauce over the chicken breasts, then sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top for layered flavor.
  4. Cook chicken: Cover the slow cooker and set it to LOW, cooking the chicken for about 4 hours until it is tender and fully cooked.
  5. Shred chicken: Using two forks, shred the cooked chicken directly in the slow cooker for convenience and to retain juices.
  6. Mix chicken and sauce: Return the shredded chicken to the sauce and stir well to combine all the flavors.
  7. Add tortellini and cheeses: Stir in the cheese tortellini, shredded mozzarella, and heavy cream. Mix thoroughly to incorporate the creaminess throughout the dish.
  8. Cook tortellini: Cover and cook on LOW for an additional 30 minutes, allowing the tortellini to cook through and the cheese to melt.
  9. Add spinach: Stir in the baby spinach and cook for 10 more minutes until the spinach wilts and everything is heated evenly.
  10. Finish and season: Add the grated Parmesan cheese, stir well, then taste and adjust seasoning if needed before serving.

Notes

  • You can substitute fresh spinach with frozen spinach; just make sure to thaw and drain excess water before adding.
  • For a spicier dish, increase the red chili flakes or add some crushed black pepper.
  • If you prefer a thicker sauce, you can reduce the amount of chicken broth or cook uncovered for the last 10 minutes to allow some liquid to evaporate.
  • This recipe works well with store-bought marinara sauce, but using homemade sauce can enhance the flavors.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 35 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American

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