Description
A warm, creamy dish featuring chicken and cheese-filled tortellini, perfect for busy weeknights.
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 with olive oil to keep everything from sticking.
- Arrange the chicken breasts in a single layer.
- Pour the marinara sauce over the chicken, sprinkling the garlic powder, onion granules, Italian seasoning mix, paprika, and red chili flakes on top.
- Cover the CrockPot and set it to LOW for about 240 minutes.
- Once cooked, shred the tender chicken using two forks.
- Return the shredded chicken to the cooker and mix it with the sauce.
- Add the tortellini, mozzarella cheese, and heavy cream, stirring everything together.
- Cook on LOW for another 30 minutes.
- Stir in the fresh spinach and cook for an additional 10 minutes.
- Finish by adding the grated Parmesan cheese.
Notes
Make ahead by assembling the night before. Store leftovers in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg