Description
A comforting and creamy slow cooker casserole featuring tender chicken breast, cheese tortellini, and fresh baby spinach simmered in a flavorful marinara sauce blended with Italian spices and finished with mozzarella, Parmesan, and cream for a hearty family meal.
Ingredients
Scale
Main Ingredients
- Olive oil spray
- 1 ½ lb 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
- â…“ cup Parmesan cheese, grated
Instructions
- Spray and Prepare the Slow Cooker: Coat the interior of the slow cooker with olive oil spray to prevent sticking and make cleanup easier.
- Cook the Chicken and Sauce: Place the chicken breasts into the slow cooker. Add the marinara sauce, garlic powder, onion granules, Italian seasoning mix, paprika, red chili flakes, and chicken broth. Stir gently to combine and ensure the chicken is well-coated. Cover and cook on LOW heat setting for 4 hours, allowing the flavors to meld and chicken to become tender.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker using tongs. Using two forks, shred the cooked chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker, stirring it into the sauce.
- Add Tortellini, Cheese, and Cream: Stir in the cheese tortellini, shredded mozzarella, and heavy cream into the slow cooker mixture. Cover and continue cooking on LOW for an additional 30 minutes, or until the tortellini is tender and the cheeses have melted, creating a creamy texture.
- Finish with Spinach and Parmesan: Add the baby spinach and grated Parmesan cheese into the slow cooker. Stir gently to wilt the spinach and evenly distribute the cheese. Taste and adjust seasoning if necessary. Serve hot directly from the slow cooker or transfer to a serving dish.
Notes
- For a spicier dish, increase the red chili flakes to taste.
- You can substitute fresh spinach with frozen spinach; just make sure to thaw and drain excess water before adding.
- Use low-fat cream or milk for a lighter version, but this will affect creaminess.
- If you don’t have a slow cooker, this recipe can be adapted for the oven by baking covered at 350°F (175°C) for about 1 to 1.5 hours, but adjust times accordingly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
