Why Make This Recipe
CrockPot Chicken Tortellini is a perfect dish for busy weeknights or when you want something comforting and delicious. It combines tender chicken, cheesy tortellini, and fresh spinach, all cooked in a rich marinara sauce. The slow cooker does all the work, allowing you to enjoy a warm meal without spending hours in the kitchen. Plus, it’s easy to prepare and great for leftovers!
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 slow cooker.
- Pour the marinara sauce and add the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the chicken.
- Cover and set the slow cooker to LOW for about 4 hours.
- After 4 hours, shred the cooked chicken with two forks.
- Return the shredded chicken to the cooker and mix it well with the sauce.
- Add the tortellini, mozzarella cheese, and heavy cream, stirring to combine everything.
- Cook on LOW for another 30 minutes.
- Stir in the baby spinach and cook for an additional 10 minutes.
- Finally, add the Parmesan cheese, taste the dish, and adjust seasoning if needed.
How to Serve CrockPot Chicken Tortellini
Serve your CrockPot Chicken Tortellini hot, straight from the slow cooker. It pairs well with a simple green salad or crusty bread. You can sprinkle some extra Parmesan cheese on top for added flavor.
How to Store CrockPot Chicken Tortellini
To store leftovers, place any uneaten chicken tortellini in an airtight container and keep it in the refrigerator. It will stay good for about 3 to 4 days. You can also freeze portions in a freezer-safe container for up to 2 months. When reheating, add a splash of broth or water to maintain creaminess.
Tips to Make CrockPot Chicken Tortellini
- For added flavor, marinate the chicken in the spices and marinara sauce the night before.
- If you prefer a little heat, increase the red chili flakes.
- To make this dish lighter, you can use low-fat cheese and cream.
Variation
You can easily customize this recipe. For a vegetarian option, replace the chicken with mushrooms or zucchini. You could also use a different type of pasta, such as penne or shells, if you cannot find tortellini.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time to 6-8 hours on LOW.
2. Is this recipe suitable for meal prep?
Yes! It stores well and is great for meal prep. Just divide into portions for easy meals later.
3. Can I add other vegetables?
Absolutely! Feel free to add bell peppers, carrots, or any other favorite vegetables. Just remember to adjust cooking times slightly if you add firmer veggies.
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 slow cooker.
- Pour the marinara sauce and add garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the chicken.
- Cover and set the slow cooker to LOW for about 4 hours.
- After 4 hours, shred the cooked chicken with two forks.
- Return the shredded chicken to the cooker and mix it well with the sauce.
- Add the tortellini, mozzarella cheese, and heavy cream, stirring to combine everything.
- Cook on LOW for another 30 minutes.
- Stir in the baby spinach and cook for an additional 10 minutes.
- Finally, add the Parmesan cheese, taste the dish, and adjust seasoning if needed.