CrockPot Chicken Tortellini

There’s something so inviting about the aroma of a warm, creamy CrockPot Chicken Tortellini wafting through your home as it cooks slowly throughout the day. It promises a comforting end to a busy evening, each bite revealing tender chicken, soft tortellini, and lush greens enveloped in a delectable sauce that melts in your mouth. The magic of this dish truly lies in its simplicity, making it a perfect weeknight treasure that brings the family together, smiles around the table, and those all-important cozy vibes.

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Let’s Make It Together

Gather around, friends! This is simpler than you might think—just a few minutes of prep and your slow cooker does the rest. We’ll blend savory flavors, let them mingle, and in just a few hours, you’ll have a delicious dish that feels like a warm hug on your plate.

Ingredients You’ll Need

• 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

Step-by-Step Directions

1. Begin by spraying the slow cooker with some olive oil to prevent sticking.
2. Next, arrange the chicken breasts in a single layer at the bottom of the slow cooker.
3. Pour the marinara sauce evenly over the chicken, then sprinkle in the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes to enhance the flavors.
4. Gently pour the chicken broth over everything, ensuring the chicken is covered. Set your slow cooker to LOW and let it work its magic for about 4 hours.
5. Once the chicken is cooked through and tender, use two forks to shred it in the slow cooker; the aroma will be delightful!
6. Return the shredded chicken to the sauce and give it a good stir to blend it all together.
7. Add the cheese tortellini, mozzarella, and heavy cream. Stir well to combine and allow the cheese to meld beautifully.
8. Cook on LOW for another 30 minutes, just until the tortellini is al dente and soaking in all those flavors.
9. Stir in the fresh baby spinach and let it cook for another 10 minutes; the spinach will wilt perfectly into the mixture.
10. Finish off by adding grated Parmesan cheese to your dish. Take a moment to taste, and adjust the seasoning as you see fit.

Nutritional Snapshot

• Serving Size: 1 cup
• Calories: 570
• Protein: 42g
• Carbs: 46g
• Fat: 25g
• Fiber: 4g

This recipe is not just hearty; packed with protein and fiber, it keeps you feeling full and satisfied without that heavy feeling afterward.

Perfect Pairings

This cozy dish is perfect for a family dinner, served alongside a fresh, crisp salad with a splash of lemon vinaigrette. If you’re feeling a bit indulgent, a warm loaf of garlic bread is a delightful addition. Enjoy with a glass of your favorite white wine or sparkling water, and you’ll find this is a plateful of happiness that sparks joy around the table.

Smart Storage Tricks

To keep your delicious CrockPot Chicken Tortellini fresh, store any leftovers in an airtight container in the refrigerator for up to four days. If you want to save some for a rainy day, freezing is a great option—just portion it out into freezer-safe containers. When you’re ready to enjoy it again, let it thaw in the fridge overnight and gently reheat on the stove or in the microwave until warmed through.

Betty’s Secrets

• For even more flavor, consider marinating the chicken in the marinara sauce for an hour before cooking.
• Don’t skip the heavy cream; it adds an irresistible richness that elevates the dish.
• If you want a bit of a kick, add more red chili flakes or a dash of hot sauce when serving.
• Feel free to use leftover rotisserie chicken to cut down on prep time!
• For a little extra crunch, top individual servings with crispy fried onions before serving.

Creative Twists

• Add some diced bell peppers or mushrooms for additional veggies and flavor variety.
• Switch the marinara sauce for pesto during the summer, for a fresh, herbaceous twist reminiscent of sunny days.
• In the fall, consider adding a sprinkle of nutmeg or some butternut squash for a seasonal spin that warms the heart.

Your Questions Answered

Can I use fresh tortellini instead of dried? Absolutely! Just adjust the cooking time, as fresh tortellini cooks quicker.

How can I make this dish lighter? You can substitute half-and-half for the heavy cream and use less cheese.

What if I don’t have chicken broth? Vegetable broth works perfectly in its place for a lighter flavor profile.

Can I prepare this in advance? Yes! Assemble it the night before, then just set it to cook in the morning.