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.
- Arrange the chicken breasts in a single layer.
- Pour the marinara sauce and spices over the chicken.
- Cover and set the slow cooker to LOW for about 4 hours.
- Once cooked, shred the chicken using forks.
- Return the shredded chicken to the cooker and mix it with the sauce.
- Add the tortellini, mozzarella, and heavy cream, stirring well.
- Cook on LOW for another 30 minutes.
- Stir in the spinach and cook for 10 more minutes.
- Add the Parmesan cheese, taste, and adjust seasoning as desired.
Notes
Serve hot garnished with extra Parmesan cheese. Pairs well with garlic bread or salad. To store leftovers, refrigerate for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
Keywords: CrockPot, Chicken, Tortellini, Slow Cooker, Italian, Comfort Food