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–+ servings
CrockPot Chicken Tortellini

Hearty CrockPot Chicken Tortellini for Busy Weeknights

Enjoy a warm and comforting bowl of CrockPot Chicken Tortellini that combines tender chicken, cheese-filled tortellini, and rich marinara for a satisfying meal.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1.5 lbs Chicken Breast Main protein, can use frozen chicken (thaw first)
  • 2 cups Marinara Sauce Can substitute with homemade or other pasta sauce
  • 1 tsp Garlic Powder Can use fresh minced garlic for a stronger taste
  • 1 tsp Onion Granules Fresh onion works too, may alter cooking times
  • 1 tsp Italian Seasoning Mix Fresh herbs can substitute for a fresher note
  • 0.5 tsp Paprika Introduces subtle smokiness
  • 0.25 tsp Red Chili Flakes Adjust to taste preference
  • 1.5 cups Chicken Broth Can use vegetable broth for vegetarian option
  • 1 lbs Cheese Tortellini Use frozen tortellini directly in the cooker
  • 1 cup Mozzarella Cheese, shredded Can substitute with a different cheese if preferred
  • 0.5 cup Heavy Cream Can replace with half-and-half for a lighter option
  • 2 cups Baby Spinach Substitute with kale or Swiss chard for variety
  • 0.33 cup Parmesan Cheese, grated Nutritional yeast can be a vegetarian alternative

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Spray the slow cooker generously with olive oil spray to prevent sticking.
  2. Place the chicken breasts in a single layer at the bottom of the slow cooker.
  3. Pour marinara sauce over the chicken and sprinkle with garlic powder, onion granules, Italian seasoning mix, paprika, and red chili flakes.
  4. Pour in chicken broth, ensuring the chicken is submerged.
  5. Cover and cook on LOW for 4 hours.
  6. Remove chicken and shred it into bite-sized pieces.
  7. Return shredded chicken into the slow cooker, stirring well to mix with the sauce.
  8. Add tortellini, mozzarella cheese, and heavy cream, stirring until well-coated.
  9. Cover and cook on LOW for another 30 minutes.
  10. Stir in baby spinach during the last 10 minutes of cooking.
  11. Finish with grated Parmesan cheese, stirring into the dish and adjusting seasoning if needed.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze portions in freezer bags for up to 3 months for longer storage.

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