Description
A creamy, cheesy one-pot dinner that’s easy to make in a slow cooker, perfect for family weeknights.
Ingredients
- 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 (optional)
- 1 ½ cups chicken broth (low-sodium)
- 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 inside of the slow cooker with olive oil spray to prevent sticking.
- Arrange the chicken breasts in a single layer in the bottom of the crockpot.
- Pour the marinara sauce over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top. Add the chicken broth around the edges.
- Cover and set the slow cooker to LOW for about 4 hours, or until the chicken reaches 165°F and is very tender.
- Remove the lid and use two forks to shred the cooked chicken directly in the slow cooker. Mix the shredded chicken into the sauce so it soaks up the flavors.
- Add the cheese tortellini, shredded mozzarella, and heavy cream to the pot. Stir thoroughly so the pasta is coated in sauce and the cheeses begin to melt.
- Cover and cook on LOW for another 30 minutes, checking the tortellini for doneness.
- Stir in the baby spinach and cook for 10 more minutes, just until the spinach wilts.
- Add the grated Parmesan, taste, and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
For gluten-free, use GF tortellini. For a lighter version, swap half-and-half for heavy cream or use reduced-fat cheeses.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian