Why Make This Recipe
CrockPot Chicken Tortellini is a perfect meal for busy days or cozy family dinners. It’s easy to prepare, requires minimal hands-on time, and the slow cooker does most of the work for you. This dish packs a flavor punch with tender chicken, creamy cheese tortellini, and a rich marinara sauce. Plus, it’s a great way to get some greens in with the addition of baby spinach.
How to Make CrockPot Chicken Tortellini
Ingredients:
- 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
Directions:
- Spray the slow cooker with olive oil.
- Arrange the chicken breasts in a single layer at the bottom of the cooker.
- Pour the marinara sauce and spices over the chicken.
- Cover the slow cooker and set it to LOW for about 4 hours.
- After 4 hours, shred the cooked chicken using two forks.
- Return the shredded chicken to the cooker and mix it with the sauce.
- Add the tortellini, mozzarella, and heavy cream, stirring everything well.
- Cook on LOW for another 30 minutes.
- Stir in the spinach and cook for an additional 10 minutes.
- Finally, add the Parmesan cheese, taste, and adjust the seasoning if needed.
How to Serve CrockPot Chicken Tortellini
Serve your CrockPot Chicken Tortellini warm, straight from the slow cooker. It can be enjoyed as a main dish on its own. Pair it with a simple side salad or some garlic bread for a complete meal. Don’t forget to sprinkle a little extra Parmesan cheese on top for added flavor!
How to Store CrockPot Chicken Tortellini
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it for longer, you can freeze it. Portion it out into freezer-safe containers, and it will last for up to 3 months. To reheat, simply thaw in the fridge overnight and then warm it in the microwave or on the stove with a little added liquid if necessary.
Tips to Make CrockPot Chicken Tortellini
- For added flavor, consider marinating the chicken in the marinara sauce for a few hours before cooking.
- If you prefer a thicker sauce, you can reduce the amount of chicken broth.
- Use fresh spinach for a brighter flavor, but frozen spinach will work too—just make sure to thaw and drain it first.
Variation
You can easily customize this recipe by adding other vegetables like bell peppers or zucchini. If you want, swap the cheese tortellini for a different kind of pasta or try using different cheese, like gouda or cheddar, for a twist.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour to ensure they are thoroughly cooked.
Is there a vegetarian version of this recipe?
Yes! You can replace the chicken with soaked and drained chickpeas or a meat substitute. Also, use vegetable broth instead of chicken broth.
Can I prepare this dish the night before?
Absolutely! You can prepare everything in the slow cooker insert the night before, then place it in the fridge. In the morning, just plug it in and set the timer!
CrockPot Chicken Tortellini
Ingredients
Method
- Spray the slow cooker with olive oil.
- Arrange the chicken breasts in a single layer at the bottom of the cooker.
- Pour the marinara sauce and spices over the chicken.
- Cover the slow cooker and set it to LOW for about 4 hours.
- After 4 hours, shred the cooked chicken using two forks.
- Return the shredded chicken to the cooker and mix it with the sauce.
- Add the tortellini, mozzarella, and heavy cream, stirring everything well.
- Cook on LOW for another 30 minutes.
- Stir in the spinach and cook for an additional 10 minutes.
- Finally, add the Parmesan cheese, taste, and adjust the seasoning if needed.