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Crockpot Chicken Parmesan with Tortellini
Quick & easy chicken parmesan made right in the crockpot! Pair it with tortellini pasta for a delicious easy weeknight dinner.
Prep Time
10
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
4
servings
Author
Melissa Williams | Persnickety Plates
Equipment
Slow Cooker
Ingredients
24
ounces
marinara sauce
½
cup
of water
1.5
pounds
boneless skinless chicken breasts
19
ounce
frozen cheese tortellini
1 ½
cups
croutons
crushed
¼
cup
parmesan cheese
1
cup
shredded mozzarella
garlic salt and pepper
for seasoning
Instructions
Place the sauce in the bottom of a 6 quart slow cooker and fill the jar with ½ cup of water to rinse the jar and pour that into the slow cooker.
Place your chicken on top of the sauce and season with garlic salt and pepper.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove chicken from the slow cooker and stir in the frozen tortellini.
Place your chicken back in the slow cooker on top of the pasta.
Mix crushed croutons/breadcrumbs with the parmesan cheese and evenly spread over each chicken breast.
Top each one with ¼ of the mozzarella.
Place the lid on and continue to cook for 15-30 more minutes until pasta is tender and cheese is melted. Serve and enjoy!
Notes
If you're using croutons, use 1.5 cups, crushed. If you're using breadcrumbs, use a larger breadcrumb (like panko) and use 1 cup.
After cooking the chicken, you can shred or dice it if you prefer.
Use your favorite tortellini - spinach tortellini pairs well.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
Nutrition
Serving:
1
g
|
Calories:
808
kcal
|
Carbohydrates:
77
g
|
Protein:
68
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
186
mg
|
Sodium:
1944
mg
|
Potassium:
1176
mg
|
Fiber:
8
g
|
Sugar:
10
g
|
Vitamin A:
1026
IU
|
Vitamin C:
14
mg
|
Calcium:
448
mg
|
Iron:
6
mg