Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (20-25 oz) jar marinara sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can cream of mushroom soup
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 20 oz refrigerated cheese tortellini
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Step 1: Place chicken breasts in the bottom of a slow cooker.
- Step 2: Pour marinara sauce, diced tomatoes, and cream of mushroom soup over the chicken.
- Step 3: Sprinkle Italian seasoning and garlic powder over the sauce.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 5: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Step 6: Stir in the tortellini. Cover and cook on high for 15-20 minutes, or until the tortellini is tender. Sprinkle with mozzarella cheese (if desired) during the last few minutes of cooking to melt. Serve immediately.
Notes
- For easier shredding, let the cooked chicken cool slightly before pulling it apart.
- Reheat leftovers gently in the microwave or on the stovetop, adding a splash of broth or water if needed to prevent drying out.
- Garnish your CrockPot Chicken Tortellini with fresh basil or a dollop of ricotta cheese for extra flavor and presentation.
- Don't overcook the tortellini; add it only in the last 15-20 minutes to prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American