Description
CrockPot Chicken Tortellini is the ultimate creamy comfort meal, loaded with tender chicken, cheese tortellini, marinara sauce, and melty cheese. A true one-pot wonder perfect for busy weeknights!
Ingredients
1½ lb boneless, skinless chicken 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 (optional)
1½ cups low-sodium chicken broth
1 lb fresh cheese tortellini (refrigerated section)
1 cup shredded mozzarella cheese
½ cup heavy cream
2 cups baby spinach
⅓ cup freshly grated Parmesan cheese
Olive oil spray (or non-stick cooking spray)
Instructions
Spray the inside of your slow cooker with olive oil or non-stick spray.
Arrange chicken breasts in a single layer at the bottom.
Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes (if using), and chicken broth. Stir lightly and make sure chicken is submerged.
Cook on LOW for 4 hours or until chicken reaches an internal temperature of 165°F.
Remove chicken and shred using two forks.
Return shredded chicken to the slow cooker. Add tortellini, mozzarella cheese, and heavy cream. Stir well to combine.
Cover and cook on LOW for an additional 30 minutes until tortellini are tender.
Stir in baby spinach and cook for 10 more minutes until wilted.
Stir in Parmesan cheese, adjust seasoning if needed, and serve immediately. Enjoy!
Notes
For a spicier kick, add extra red chili flakes.
Fresh tortellini works best—shelf-stable versions may become too soft.
Great for leftovers! Store in the fridge for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 4 hours 40 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American , Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 135 mg