Description
A warm, creamy dish featuring tender chicken and flavorful cheese tortellini in a rich, velvety sauce, perfect for chilly evenings.
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
- 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 to prevent sticking.
- Lay the chicken breasts in a single layer at the bottom.
- Pour the marinara sauce over the chicken, followed by all the spices.
- Cover and set the slow cooker to LOW for approximately 4 hours.
- Once cooked, shred the chicken using two forks and return it to the cooker, blending it well with the sauce.
- Stir in the cheese tortellini, mozzarella, and heavy cream, ensuring even distribution.
- Continue cooking on LOW for an additional 30 minutes.
- Add the baby spinach and let it cook for another 10 minutes until wilted.
- Finally, sprinkle in the Parmesan cheese, taste, and adjust the seasoning as needed.
Notes
Great served with garlic bread or a crisp garden salad. For a thicker sauce, mix in cornstarch dissolved in water towards the end of cooking.
- Prep Time: 10
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian