CrockPot Chicken Tortellini Recipe
A creamy and comforting CrockPot Chicken Tortellini recipe featuring tender chicken breasts slow-cooked in marinara sauce and Italian spices, combined with cheese tortellini, mozzarella, spinach, and Parmesan for a flavorful, easy-to-make one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 40 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Chicken & 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 & Cheese
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, grated
Vegetables
- 2 cups baby spinach
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with olive oil to prevent sticking and make cleanup easier.
- Arrange Chicken Breasts: Place the chicken breasts in a single even layer at the bottom of the slow cooker to ensure even cooking.
- Add Sauce and Spices: Pour the marinara sauce over the chicken, then sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly to infuse flavor.
- Cook on Low: Cover the slow cooker and set it to LOW. Allow the chicken to cook for about 4 hours until fully cooked and tender.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the slow cooker to combine it well with the sauce.
- Mix Chicken with Sauce: Stir the shredded chicken to coat it thoroughly in the marinara and spice mixture.
- Add Pasta and Dairy: Add the cheese tortellini, shredded mozzarella, and heavy cream to the slow cooker. Stir well to incorporate all ingredients evenly.
- Cook Pasta: Cook on LOW for an additional 30 minutes, allowing the tortellini to become tender and absorb the flavors.
- Add Spinach: Stir in the baby spinach and cook for 10 more minutes until wilted and integrated.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the dish, stir gently, then taste and adjust seasoning with salt or pepper as needed before serving.
Notes
- Make sure the chicken is fully cooked and tender before shredding.
- Use fresh spinach for best flavor and texture; frozen spinach can be used but should be well-drained.
- For a lighter dish, substitute heavy cream with half-and-half or a dairy-free alternative.
- If you prefer a spicier dish, increase the red chili flakes carefully.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stove or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg
Keywords: CrockPot chicken recipe, chicken tortellini, slow cooker dinner, creamy chicken pasta, easy weeknight meal
