Description
A comforting and creamy slow cooker dish of chicken and cheese tortellini, perfect for chilly evenings.
Ingredients
Scale
- 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
Instructions
- Spray the slow cooker generously with olive oil to prevent sticking.
- Arrange the chicken breasts in a single layer.
- Pour the marinara sauce over the chicken, followed by the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
- Cover and set the slow cooker to LOW for about 240 minutes.
- Shred the cooked chicken with forks until tender and fluffy.
- Return the shredded chicken to the slow cooker, mixing it well with the sauce.
- Add the cheese tortellini, mozzarella cheese, and heavy cream, stirring until well combined.
- Cook on LOW for another 30 minutes.
- Stir in the baby spinach and let it cook for another 10 minutes until wilted.
- Add the Parmesan cheese, taste, and adjust the seasoning if needed.
Notes
You can prep the chicken with the marinara and spices the night before and store in the fridge.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 525
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg