Ingredients
Method
Preparation
- Spray the inside of the slow cooker with olive oil spray.
- Arrange the chicken breasts in a single layer on the bottom of the cooker.
- Pour the marinara sauce over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the sauce.
- Pour chicken broth around the chicken (not directly on top).
- Cover and set the cooker to LOW. Cook for about 4 hours, until the chicken is very tender and shreds easily.
Cooking
- Remove the lid, shred the chicken right in the cooker with two forks, and stir the shredded meat into the sauce.
- Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir gently to combine.
- Cook on LOW for another 30 minutes, or until the tortellini is tender and the cheese is melted.
- Stir in the baby spinach and cook for 10 more minutes, until the spinach wilts.
- Sprinkle in the grated Parmesan cheese, taste, and adjust seasoning as needed before serving.
Nutrition
Notes
Serve ladled over a shallow bowl with extra Parmesan and black pepper. Pair with green salad and crusty bread for a complete meal. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.