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–+ servings
CrockPot Chicken Tortellini

Creamy CrockPot Chicken Tortellini for Cozy Family Dinners

A warm and comforting CrockPot Chicken Tortellini recipe perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Additional Cooking Time 30 minutes
Total Time 5 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 523
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sauce
  • 1.5 lbs chicken breast Main protein, can substitute with thawed frozen chicken
  • 2 cups marinara sauce Feel free to use homemade or store-bought
  • 1 teaspoon garlic powder Fresh minced garlic works just as well
  • 1 teaspoon onion granules Fresh onion may change texture slightly
  • 1 teaspoon Italian seasoning mix Substitute with dried oregano or basil if needed
  • 0.5 teaspoon paprika You can use smoked paprika for a different twist
  • 0.25 teaspoon red chili flakes Adjust to taste for the perfect kick
  • 1.5 cups chicken broth Substitute with vegetable broth for a vegetarian option
For the Tortellini and Creaminess
  • 1 lb cheese tortellini Use fresh or frozen tortellini for convenience
  • 1 cup mozzarella cheese, shredded Try swapping for cheddar or provolone if preferred
  • 0.5 cup heavy cream Half-and-half works for a lighter texture
For the Greens and Finishing Touches
  • 2 cups baby spinach Substitute with other greens like kale if desired
  • 0.33 cup Parmesan cheese, grated Nutritional yeast can be a great alternative for a dairy-free option

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Start by spraying the inside of your slow cooker with olive oil to prevent sticking. Arrange the chicken breasts in a single layer.
  2. Pour in the marinara sauce and chicken broth. Sprinkle garlic powder, onion granules, Italian seasoning mix, paprika, and red chili flakes evenly over the chicken.
  3. Cover the slow cooker with its lid, and set it to LOW for about 4 hours.
  4. Once cooked, carefully remove the chicken and shred it into bite-sized pieces, then return it to the pot.
  5. Add the cheese tortellini, shredded mozzarella cheese, and heavy cream to the slow cooker. Stir gently to combine.
  6. Cover the slow cooker again and cook on LOW for an additional 30 minutes.
  7. Stir in the baby spinach and allow it to cook for another 10 minutes.
  8. Finally, stir in the grated Parmesan cheese and adjust any seasonings as needed before serving.

Nutrition

Serving: 1bowlCalories: 523kcalCarbohydrates: 41gProtein: 37gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Ensure chicken breasts are of uniform size for even cooking throughout the dish. Store leftovers in an airtight container for up to 3 days.

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