Description
This Creamy Spinach Tortellini Chicken Casserole is a comforting and hearty slow cooker meal that combines tender shredded chicken, cheesy tortellini, and fresh spinach in a flavorful marinara-based sauce. Slow-cooked to perfection, it’s an easy, hands-off recipe perfect for busy days and family dinners.
Ingredients
Scale
Proteins and Dairy
- 1 ½ lb chicken breast (about 4 medium breasts)
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- â…“ cup Parmesan cheese, grated
Vegetables and Greens
- 2 cups baby spinach
Pantry and Seasonings
- Olive oil spray
- 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
Instructions
- Spray the slow cooker: Coat the inside of your slow cooker with olive oil spray to prevent sticking and make cleanup easier.
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Pour in the marinara sauce and add garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth. Stir lightly to combine the seasonings and sauce around the chicken. Cover and cook on LOW for 4 hours to allow the chicken to become tender and absorb all the flavors.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, mixing it evenly with the sauce.
- Add Tortellini: Stir in the cheese tortellini, shredded mozzarella, and heavy cream into the slow cooker. Cover again and cook for an additional 30 minutes to let the tortellini cook through and the cheese melt into the creamy sauce.
- Finish the Dish: Add the baby spinach and grated Parmesan cheese to the slow cooker. Stir until the spinach wilts and combines with the creamy sauce. Taste and adjust seasoning if needed. Serve hot and enjoy your creamy spinach tortellini chicken casserole.
Notes
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just make sure to thaw and drain excess water before adding.
- For a spicier dish, increase the red chili flakes to your preference.
- If you prefer a thicker sauce, remove the lid during the last 15 minutes of cooking to let some liquid evaporate.
- This recipe can be doubled to serve a larger crowd; adjust slow cooker size accordingly.
- Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
