Chicken Tortellini CrockPot (Print-Friendly Version)

A comforting slow cooker meal combining tender chicken, cheese tortellini, marinara sauce, and fresh spinach for easy family dinners.

# What You Need:

→ Protein

01 - 1 ½ lb chicken breast (about 4 medium breasts)

→ Pasta

02 - 1 lb cheese tortellini

→ Sauce & Dairy

03 - 2 cups marinara sauce
04 - 1 ½ cups chicken broth
05 - 1 cup mozzarella cheese, shredded
06 - ½ cup heavy cream
07 - ⅓ cup Parmesan cheese, grated

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion granules
10 - 1 teaspoon Italian seasoning mix
11 - ½ teaspoon paprika
12 - ¼ teaspoon red chili flakes

→ Produce

13 - 2 cups baby spinach

→ Other

14 - Olive oil spray

# How to Make It:

01 - Spray your slow cooker with olive oil (or a non-stick cooking spray).
02 - Arrange the chicken breasts in a single layer on the bottom of the slow cooker.
03 - Pour in the marinara sauce, then add garlic powder, onion granules, Italian seasoning mix, paprika, red chili flakes and chicken broth. Ensure the chicken is completely submerged in liquid.
04 - Cook on LOW for 4 hours or until the chicken is cooked through. Verify doneness with a meat thermometer, ensuring the chicken has reached an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and shred it using two forks.
06 - Return the shredded chicken to the slow cooker. Add the tortellini, shredded mozzarella cheese and heavy cream. Stir thoroughly to combine, ensuring the tortellini are fully covered by liquid.
07 - Cover the slow cooker and cook on LOW for 30 minutes until the tortellini are tender.
08 - Stir in the baby spinach and continue to cook for another 10 minutes until wilted.
09 - Stir in the grated Parmesan cheese, adjust seasoning to taste and serve immediately.

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