CrockPot Chicken Tortellini Recipe
This CrockPot Chicken Tortellini is a comforting and flavorful slow-cooked meal combining tender chicken breasts, cheese tortellini, and a rich tomato-cream sauce with Italian herbs and spices. Finished with fresh baby spinach and a blend of mozzarella and Parmesan cheeses, this dish is perfect for a hearty yet easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours low or 2-3 hours high + 30 minutes additional
- Total Time: 5-7 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Scale
Chicken and Sauce 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
Pasta and Cheese Ingredients
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
- Olive oil spray
Instructions
- Prepare and season the chicken: Spray the inside of the slow cooker with olive oil spray to prevent sticking. Place the chicken breasts in the crockpot and sprinkle with garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Pour the marinara sauce and chicken broth over the chicken evenly.
- Slow cook the chicken: Cover the crockpot and cook the chicken on low for 4-6 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
- Shred the chicken: Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce.
- Add the tortellini and cream: Add the cheese tortellini and heavy cream into the crockpot. Stir gently to mix all ingredients and ensure the tortellini is submerged in the sauce.
- Cook the tortellini: Cover and cook on high for an additional 20-30 minutes or until the tortellini is tender and cooked through. Stir occasionally to prevent sticking.
- Add spinach and cheeses: About 5 minutes before the cooking time is complete, stir in the baby spinach, shredded mozzarella, and grated Parmesan cheese. Continue cooking until the spinach wilts and the cheese melts into the sauce.
- Final stir and serve: Give the mixture a final stir to combine all flavors. Serve hot, pairing the creamy chicken tortellini with a light salad or garlic bread if desired.
Notes
- Use fresh or frozen baby spinach as preferred; frozen should be thawed and drained.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.
- If you want more spice, increase red chili flakes or add a dash of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of chicken broth or cream if the sauce thickens too much.
Keywords: CrockPot chicken tortellini, slow cooker chicken recipe, cheesy tortellini, creamy chicken pasta, easy meal, comfort food, Italian slow cooker recipe
Find it online: https://spatulaqueen.com/crockpot-chicken-tortellini-recipe/
