Ingredients
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Olive oil spray
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1 1/2 lb chicken breast (about 4 medium breasts)
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2 cups marinara sauce
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1 teaspoon garlic powder
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1 teaspoon onion granules
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1 teaspoon Italian seasoning mix
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1/2 teaspoon paprika
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1/4 teaspoon red chili flakes
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1 1/2 cups chicken broth
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1 lb cheese tortellini
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1 cup mozzarella cheese (shredded)
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1/2 cup heavy cream
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2 cups baby spinach
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1/3 cup Parmesan cheese (grated)
Instructions
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Spray your slow cooker with olive oil spray.
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Place chicken breasts in a single layer at the bottom.
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Add marinara sauce, chicken broth, garlic powder, onion granules, Italian seasoning, paprika, and chili flakes. Stir to combine and submerge chicken.
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Cover and cook on LOW for 4 hours, until chicken reaches 165°F.
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Remove chicken and shred with two forks.
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Return shredded chicken to the slow cooker. Add tortellini, mozzarella cheese, and heavy cream. Stir well.
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Cover and cook on LOW for 30 minutes, until tortellini are tender.
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Stir in spinach and cook for another 10 minutes until wilted.
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Add Parmesan cheese, adjust seasoning, and serve warm.
Notes
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For extra veggies, add mushrooms or zucchini with spinach.
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If using frozen tortellini, allow extra cooking time.
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Adjust spice level by increasing or reducing chili flakes.
- Prep Time: 5 minutes
- Cook Time: 280 minutes