CrockPot Chicken Tortellini

You know, sometimes the hustle and bustle of life can make cooking feel like a chore. I get it; we’ve all rushed home from work, barely managing to put together a meal before collapsing into bed. But here’s one recipe that’s not just super easy but also absolutely comforting: CrockPot Chicken Tortellini. I remember the first time I made it—a rainy afternoon when all I wanted was something warm, hearty, and delicious. Ever since that day, this dish has become my go-to for busy evenings and cozy weekends alike.

Why you’ll love this recipe

Let me tell you, this CrockPot Chicken Tortellini is a game-changer in the realm of comfort food. It’s like a warm hug in a bowl! Imagine succulent chicken bathed in rich marinara sauce, combined with tender cheese tortellini and creamy goodness. Not only does it taste divine, but it also dances the delicate balance of being both filling and nourishing. Plus, using a slow cooker means you can toss everything in, forget about it for a few hours, and just come back to a heavenly meal.

What makes this dish really special is its versatility. You can easily switch up the ingredients based on what you have at home or your taste preferences. Need to sneak in some veggies? Go for it! Want to try a different cheese? Absolutely! This dish adapts to your culinary whims and plays beautifully with flavors and textures. It’s perfect for family dinners, meal prep for the week, or even casual gatherings with friends. So why not whip it up tonight and see for yourself?

Gather these ingredients

To get started on this marvelous journey, you’ll need a few key ingredients that are not only accessible but also delightful:

• Olive Oil Spray: This helps prevent sticking and adds a touch of richness. If you’re all out, a bit of regular olive oil on a paper towel works too.

• 1 ½ lbs Chicken Breast: About 4 medium breasts typically do the trick. If you prefer dark meat for its juiciness, boneless thighs can also shine in this dish.

• 2 Cups Marinara Sauce: Store-bought is totally acceptable here, but if you’ve got grandma’s secret recipe, now’s the time!

• Garlic Powder, Onion Granules, Italian Seasoning Mix: These spices are the aromatic backbone of our dish. Got fresh garlic or onions? Use those instead!

• ½ tsp Paprika and ¼ tsp Red Chili Flakes: Just a pinch of these adds warmth and complexity. Adjust the heat level to your liking, of course.

• 1 ½ Cups Chicken Broth: This adds depth. Homemade broth is the gold standard, but a good-quality store-bought version won’t disappoint.

• 1 lb Cheese Tortellini: Fresh or frozen, both work great. If you’re feeling adventurous, you can try it with stuffed ravioli or gnocchi.

• 1 Cup Mozzarella Cheese, Shredded: Because, let’s be honest, extra cheese makes everything better!

• ½ Cup Heavy Cream: This is your secret weapon for creating a luxuriously creamy sauce. If you’re watching calories, half-and-half can be a lighter swap.

• 2 Cups Baby Spinach: Toss in some greens for heartiness and color. If spinach isn’t your jam, kale or arugula might do the trick!

• ⅓ Cup Parmesan Cheese, Grated: The finishing touch that brings everything together and adds that sharp, nutty flavor we love.

Preparing CrockPot Chicken Tortellini

Ready to create this masterpiece? Here’s how to pull it off with flair:

1. Spray your slow cooker with olive oil. This simple step is vital for preventing sticky situations later—trust me!

2. Arrange the chicken breasts in a single layer. It’s like laying the foundation for a delicious building—make sure they’re not overlapping.

3. Pour on the marinara sauce and sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the chicken. This is where the magic begins—don’t skimp; spread those spices around!

4. Cover and set the slow cooker to LOW. Let this wonderful concoction simmer for about 4 hours. This is the beauty of slow cooking; it gives time for those flavors to mingle and deepen.

5. Shred the cooked chicken with forks. It should pull apart easily; if it doesn’t, it might need a little more time! Once shredded, return it to the pot and mix it back into the scrumptious sauce.

6. Add the cheese tortellini, mozzarella, and heavy cream. Stir it all together like you’re coaxing a choir into harmonious tune—everything should be evenly coated in that luscious sauce.

7. Cook on LOW for another 30 minutes. A little patience here helps the tortellini absorb all those beautiful flavors.

8. Stir in the baby spinach and let it cook for just 10 more minutes. You want it to wilt down without losing its vibrant color.

9. Finally, add the grated Parmesan cheese. Give it all a taste and adjust the seasoning as needed. This is your moment to shine—feel free to add a pinch of salt or more chili flakes if you’re feeling feisty!

Best way to enjoy it

Serving this dish is as enjoyable as making it—almost! Picture this: ladle generous portions into bowls, garnishing with extra Parmesan and maybe a sprinkle of fresh parsley if you have it on hand. For sides, a crunchy green salad pairs beautifully to provide contrast against the creamy goodness. If you’re craving a little crunch, some toasted garlic bread is perfect for sopping up the sauce.

This dish also shines on its own, so you can keep it simple and let the flavors do the talking. Serve it warm and watch the smiles appear!

How to store and freeze

Let’s talk about keeping those leftovers fresh. First off, if you have any of that creamy goodness left over (and I hope you do!), allow it to cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to three days, but I promise it won’t last that long!

For longer storage, you can freeze it for up to three months. Just be sure to thaw it overnight in the refrigerator before reheating. When you’re ready to dive back in, warm it up on the stove over low heat, adding a splash of chicken broth or cream to revive that creamy texture. Never microwave it straight from frozen; you want to maintain that lovely consistency!

###Helpful cooking tips

Here are a few nuggets of wisdom from my kitchen to yours:

• Skip the Scatter: Ensure you arrange the chicken in a single layer to promote even cooking. It’s all about that radiant love of an evenly cooked dish!

• Fresh vs. Dried: If you find yourself with fresh herbs at home, feel free to use those instead of dried. Just remember that fresh tends to be more potent, so you’ll need more.

• Extra Creaminess: If you fancy a richer sauce, don’t shy away from adding a little more heavy cream, but keep an eye on the consistency so it doesn’t become too runny.

Creative Twists

Once you’ve mastered this classic, the world is your oyster when it comes to variations:

• Add Veggies: Throw in diced bell peppers, zucchini, or mushrooms when you add the tortellini for a colorful boost.

• Swap the Cheese: Feel like stepping out of your comfort zone? Swap the mozzarella for gouda or cheddar for a different flavor profile.

• Herb Up: Experiment with fresh basil and oregano for an aromatic twist that tickles your senses.

Ingredients list

• 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

Directions to follow

1. Spray the slow cooker with olive oil.
2. Arrange chicken breasts in a single layer.
3. Pour marinara sauce and spices over the chicken.
4. Cover and set the slow cooker to LOW for about 4 hours.
5. Shred cooked chicken with forks.
6. Return shredded chicken to the cooker and mix with sauce.
7. Add tortellini, mozzarella, and heavy cream, stirring well.
8. Cook on LOW for another 30 minutes.
9. Stir in spinach and cook for 10 more minutes.
10. Add Parmesan cheese, taste, and adjust seasoning.

Your questions answered

• How long does this recipe take? Prep time is quick—about 10 minutes! Cooking time in the slow cooker is roughly 4 hours, plus an additional 40 minutes for the final touches.

• Can I make this ahead of time? Absolutely! Prepare everything the night before and pop it in the fridge. Start the slow cooker in the morning for a ready-to-eat dinner!

• What if I don’t have a slow cooker? You can adapt the recipe for the stovetop. Just simmer everything in a pot over medium-low heat, stirring occasionally, until the chicken is cooked through.

• Can I use frozen chicken? Yes, but it requires a bit of extra cooking time to ensure it cooks fully.

• What can I serve with this dish? A simple green salad, garlic bread, or even a side of steamed veggies would accompany it nicely!

I hope this recipe fills your home with warmth and smiles. Give it a whirl, and don’t be afraid to get creative! Who knows, maybe you’ll invent a new favorite dish. Remember, cooking is all about experimentation and having fun, so roll up your sleeves and dive in. I’d love to hear how your version turns out!

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CrockPot Chicken Tortellini

Cooking Method: Simmering Cuisine: Italian, Italian-American Courses: Dinner

Difficulty: Beginner Prep Time Cook Time Total Time 250 hrs

Cooking Temp: LOW  C Servings: 6 Estimated Cost: $ 15 Calories: 600

Description

This CrockPot Chicken Tortellini is a warm hug in a bowl, perfect for busy evenings and cozy weekends. With succulent chicken, rich marinara sauce, and tender cheese tortellini, it’s a hearty and nourishing meal that you can easily customize.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 spray Olive Oil Spray (or regular olive oil on a paper towel)
• 1.5 lbs Chicken Breast (About 4 medium breasts or boneless thighs)
• 2 cups Marinara Sauce (Store-bought or homemade)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Granules
• 1 teaspoon Italian Seasoning Mix
• 0.5 teaspoon Paprika
• 0.25 teaspoon Red Chili Flakes (Adjust to taste)
• 1.5 cups Chicken Broth (Homemade is best but good quality store-bought will do)
• 1 lb Cheese Tortellini (Fresh or frozen)
• 1 cup Mozzarella Cheese, Shredded
• 0.5 cup Heavy Cream (Half-and-half can be used as a lighter alternative)
• 2 cups Baby Spinach (Or other greens like kale or arugula)
• 0.33 cup Parmesan Cheese, Grated

Instructions

1. Spray the slow cooker with olive oil.
   Mark as complete
2. Arrange chicken breasts in a single layer.
   Mark as complete
3. Pour marinara sauce and spices over the chicken.
   Mark as complete
4. Cover and set the slow cooker to LOW for about 4 hours.
   Mark as complete
5. Shred cooked chicken with forks.
   Mark as complete
6. Return shredded chicken to the cooker and mix with sauce.
   Mark as complete
7. Add tortellini, mozzarella, and heavy cream, stirring well.
   Mark as complete
8. Cook on LOW for another 30 minutes.
   Mark as complete
9. Stir in spinach and cook for 10 more minutes.
   Spinach should wilt down without losing color.
   Mark as complete
10. Add Parmesan cheese, taste, and adjust seasoning.
    Feel free to add more salt or chili flakes as desired.
    Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 18g90%

Trans Fat 0g

Cholesterol 120mg40%

Sodium 1500mg63%

Potassium 800mg23%

Total Carbohydrate 40g14%

Dietary Fiber 4g16%

Sugars 5g

Protein 45g90%

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Vitamin A 100 IU

Vitamin C 15 mg

Calcium 300 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 30 mcg

Thiamin 0.3 mg

Riboflavin 0.4 mg

Niacin 5 mg

Vitamin B6 0.6 mg

Folate 100 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 350 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 4 mg

Selenium 30 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to add vegetables or change the cheese as desired.

Keywords: CrockPot, Chicken, Tortellini, slow cooker, comfort food