Description
This hearty CrockPot Chicken Tortellini recipe combines tender, slow-cooked chicken with creamy marinara sauce, cheese tortellini, and fresh spinach for a comforting and flavorful one-pot meal. Perfect for busy days, this recipe requires minimal prep and delivers rich, cheesy goodness with a fresh basil garnish.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Sauce and Broth
- 1 (24 oz) jar marinara sauce
- 1 cup chicken broth
Pasta and Vegetables
- 1 (16 oz) package cheese tortellini
- 1 cup fresh spinach, chopped
Dairy and Garnish
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Fresh basil, chopped, for garnish
Instructions
- Prepare the Chicken: Place the chicken breasts in the CrockPot and evenly sprinkle Italian seasoning, garlic powder, salt, and black pepper over them. Add the minced garlic for extra flavor.
- Add Sauce and Broth: Pour the jar of marinara sauce and chicken broth over the seasoned chicken to create a flavorful cooking liquid.
- Cook on Low: Cover the CrockPot and cook on the low setting for 4 to 5 hours, allowing the chicken to become tender and fully cooked through.
- Shred the Chicken: Remove the chicken breasts from the CrockPot and shred them using two forks. Return the shredded chicken to the CrockPot to soak up the sauce.
- Add Tortellini and Spinach: Place the cheese tortellini and chopped fresh spinach on top of the shredded chicken in the CrockPot.
- Incorporate Cream and Cheese: Stir in the heavy cream and shredded Parmesan cheese thoroughly, combining all ingredients.
- Cook on High: Cover again and cook on the high setting for an additional 30 to 45 minutes, until the tortellini is tender and the sauce has thickened.
- Garnish and Serve: Before serving, sprinkle chopped fresh basil over the dish to add a fresh, aromatic finish.
Notes
- Use fresh spinach for best texture; frozen spinach can be substituted but may affect the dish’s consistency.
- For a lower-fat version, swap heavy cream for half-and-half or use a light cream alternative.
- Adding tortellini towards the end ensures it doesn’t overcook and become mushy.
- If you prefer a thicker sauce, you can remove the lid during the last 10 minutes to let excess liquid evaporate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 5 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
