CrockPot Chicken Tortellini
This CrockPot chicken tortellini is a comforting, creamy one-pot meal that's perfect for busy weeknights, potlucks, or family dinners.
Ingredients
For the chicken base
- 1.5 lbs chicken breast about 4 medium breasts
- 2 cups marinara sauce use a robust jarred sauce or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes optional for heat
- 1.5 cups chicken broth low-sodium recommended
For the pasta and finish
- 1 lb cheese tortellini fresh or refrigerated
- 1 cup mozzarella cheese, shredded
- 0.5 cups heavy cream can swap for half-and-half
- 2 cups baby spinach
- 0.33 cup Parmesan cheese, grated
Instructions
Preparation
- Lightly spray the slow cooker with olive oil to prevent sticking.
- Arrange the chicken breasts in a single layer in the cooker.
- Pour the marinara sauce and chicken broth over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly over the top.
Cooking
- Cover and cook on LOW for about 4 hours, until the chicken is fully cooked and very tender.
- Using two forks, shred the chicken directly in the slow cooker. Mix the shredded chicken into the sauce so it soaks up the flavors.
- Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir gently to combine everything.
- Cover and cook on LOW for another 30 minutes, or until the tortellini is cooked through (add 10–15 minutes more if using frozen tortellini).
- Stir in the baby spinach and cook for 10 more minutes, until wilted.
- Stir in the grated Parmesan. Taste and adjust seasoning with salt, pepper, or extra red pepper flakes if desired. Serve hot.
Notes
Serve straight from the crock for a cozy family-style meal. Pair with a crisp green salad and crusty garlic bread to balance the creaminess. Refrigerate leftovers in an airtight container for up to 3–4 days.