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How To Make CrockPot Chicken Tortellini Recipe

Irresistibly Easy How To Make CrockPot Chicken Tortellini Recipe

Discover the joy of cooking with this CrockPot Chicken Tortellini recipe that's easy, hearty, and family-friendly.
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Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Course: Chicken
Cuisine: Italian
Keyword: comfort food, CrockPot Chicken Tortellini, Easy Dinner, family-friendly meal, hearty dish, Slow Cooker Recipe
Servings: 6 servings
Calories: 500kcal

Equipment

  • Slow cooker

Ingredients

For the Chicken and Sauce

  • 1 ½ lbs chicken breast Use thighs for a juicier option.
  • 2 cups marinara sauce Homemade or store-bought.
  • 1 teaspoon garlic powder Fresh garlic can be used for a zestier taste.
  • 1 teaspoon onion granules Substitute with chopped onions if preferred.
  • 1 teaspoon Italian seasoning mix Can be replaced with dried oregano and basil.
  • ½ teaspoon paprika Use smoked paprika for a bolder taste.
  • ¼ teaspoon red chili flakes Increase for more spice.
  • 1 ½ cups chicken broth Substitute with vegetable broth for a vegetarian option.

For the Tortellini and Creaminess

  • 1 lb cheese tortellini Frozen tortellini can be used without thawing.
  • 1 cup mozzarella cheese, shredded Substitute with any melty cheese like cheddar.
  • ½ cup heavy cream Use half-and-half for a lighter version.

For the Fresh Touch

  • 2 cups baby spinach Kale or Swiss chard can be used as alternatives.
  • ⅓ cup Parmesan cheese, grated Nutritional yeast can be used for a vegan option.

Instructions

Preparation

  • Spray the inside of your slow cooker with olive oil to prevent sticking.
  • Place the chicken breasts in a single layer at the bottom of the slow cooker.
  • Pour the marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth over the chicken. Stir gently to combine.
  • Cover and cook on LOW for about 4 hours, or until the chicken's internal temperature reaches 165°F.
  • Once cooked, shred the chicken using two forks and return the shredded meat to the slow cooker.
  • Stir in the tortellini, mozzarella cheese, and heavy cream, ensuring the tortellini is completely submerged in the sauce.
  • Cover and cook on LOW for an additional 30 minutes until the tortellini is tender.
  • Stir in the baby spinach and cook for another 10 minutes until wilted.
  • Incorporate the grated Parmesan cheese, taste for seasoning, and serve hot.

Notes

Consider garnishing with fresh herbs like basil for added flavor. Store leftovers in airtight containers for up to 3 days.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 42g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 750mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 18mg | Calcium: 300mg | Iron: 2.5mg
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