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CrockPot Chicken Tortellini

CrockPot Chicken Tortellini: Comfort in Every Creamy Bite

This CrockPot Chicken Tortellini recipe combines tender chicken, cheese tortellini, and vibrant spinach for a creamy, hearty dish that's sure to delight the whole family.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner Ideas
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts This is the heart of your dish, ensuring tender, shreadable meat.
  • 1 teaspoon Italian seasoning Brings a robust flavor that harmonizes beautifully with the marinara.
  • 1 teaspoon garlic powder For that aromatic kick without the hassle of fresh garlic.
  • ½ teaspoon salt Enhances all the flavors in your CrockPot Chicken Tortellini.
  • ¼ teaspoon black pepper Adds a hint of spice that elevates the entire dish.
For the Sauce
  • 2 cloves minced garlic Freshens the marinara with an aromatic boost.
  • 1 24 oz jar marinara sauce The base of this recipe; choose your favorite brand for the best taste.
  • 1 cup chicken broth Keeps everything moist and adds depth to the flavors.
For the Tortellini
  • 1 16 oz package cheese tortellini This tender pasta is the star of the dish, soaking up all that rich sauce.
For the Greens
  • 1 cup fresh spinach Adds vibrant color and a nutritious touch to balance the creaminess.
For the Creaminess
  • 1 cup heavy cream Turns this dish into a decadent delight that comforts the soul.
  • 1 cup shredded Parmesan cheese Introduces a nutty flavor that melds perfectly with the cream.
For Garnishing
  • 1 bunch fresh basil A beautiful finishing touch that brightens the dish before serving.

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions for CrockPot Chicken Tortellini
  1. Start by placing the 1 pound of boneless, skinless chicken breasts at the bottom of your CrockPot. Sprinkle 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper evenly over the chicken.
  2. Next, add 2 cloves of minced garlic, 1 (24 oz) jar of marinara sauce, and 1 cup of chicken broth to the CrockPot. Stir gently to coat the chicken with the sauce while ensuring the chicken remains submerged.
  3. Cover the CrockPot and set it to cook on low for 4-5 hours until the chicken is tender and cooked through.
  4. Once the chicken is tender, carefully remove it from the CrockPot and shred it into bite-sized pieces, returning the chicken to the sauce.
  5. Layer 1 (16 oz) package of cheese tortellini and 1 cup of chopped fresh spinach on top of the shredded chicken, mixing gently to ensure the tortellini are covered in sauce.
  6. Pour in 1 cup of heavy cream and add 1 cup of shredded Parmesan cheese to the CrockPot. Stir everything well.
  7. Cover the CrockPot again, this time cooking on high for an additional 30-45 minutes until the tortellini are tender and heated through.
  8. Before serving, sprinkle fresh chopped basil generously on top.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For perfect chicken texture, check at the 4-hour mark; for creamy consistency, stir the heavy cream and parmesan gently. If storing leftovers, keep in an airtight container in the fridge for 3-4 days.

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