CrockPot Chicken Tortellini

why make this recipe

This dish is simple, creamy, and full of flavor. You toss chicken, sauce, and spices in the slow cooker and finish with cheese and tortellini. It saves time and gives you a warm, comforting meal. For more simple crockpot chicken ideas try best easy crockpot chicken recipes.

introduction

CrockPot Chicken Tortellini needs little hands-on time. It cooks slowly so the chicken stays tender. The cheese and cream make the sauce rich and smooth. This is a good weeknight meal when you want something easy and filling.

how to make CrockPot Chicken Tortellini

Ingredients :

• Olive oil spray
• 1 ½ lbs 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
• ⅓ cup Parmesan cheese, grated

Directions :

1. Spray the slow cooker with olive oil.
2. Arrange chicken breasts in a single layer.
3. Pour marinara sauce and spices over the chicken.
4. Cover and set the slow cooker to LOW for about 4 hours.
5. Shred cooked chicken with forks.
6. Return shredded chicken to the cooker and mix with sauce.
7. Add tortellini, mozzarella, and heavy cream, stirring well.
8. Cook on LOW for another 30 minutes.
9. Stir in spinach and cook for 10 more minutes.
10. Add Parmesan cheese, taste, and adjust seasoning.

If you like a creamier, herb-forward sauce, see this idea for a similar dish creamy tuscan chicken pasta crockpot.

how to serve CrockPot Chicken Tortellini

Serve hot in shallow bowls. Add extra Parmesan or a drizzle of olive oil. You can pair it with garlic bread or a simple green salad. It works well as a full meal on its own.

how to store CrockPot Chicken Tortellini

Cool the dish to room temperature for up to two hours. Store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over low heat or in the microwave. You can also freeze for up to 2 months; thaw in the fridge before reheating.

tips to make CrockPot Chicken Tortellini

• Spray the slow cooker well to stop sticking.
• Shred the chicken well so it mixes evenly with the sauce.
• Add the tortellini near the end so it does not get mushy.
• If the sauce is too thick, add a splash of chicken broth when reheating.
• For a lighter version, use half-and-half instead of heavy cream.

For a soup-style option, you can try a crockpot soup recipe like this cozy crockpot chicken parmesan soup.

variation (if any)

• Veggie version: Use plant-based tortellini and add mushrooms and bell peppers.
• Spicier: Add more red chili flakes or a pinch of cayenne.
• Cheesy bake: After cooking, transfer to a baking dish, top with extra mozzarella, and broil until golden.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes, but add more cooking time. Make sure the chicken reaches safe temperature.

Q: Can I use refrigerated tortellini instead of frozen?
A: Yes. Watch the cooking time and add the tortellini later so it does not overcook.

Q: Can I skip the heavy cream?
A: You can. The sauce will be less rich. Try half-and-half or extra cheese instead.

Q: How do I keep the spinach from getting soggy?
A: Stir in spinach at the end and cook only 5–10 minutes until it just wilts.

Q: Is this dish freezer friendly?
A: Yes. Freeze in a good container and thaw in the fridge before reheating.

Conclusion

If you want to see the original recipe and get another view on this dish, you can read it at CrockPot Chicken Tortellini – Mighty Spatula.

CrockPot Chicken Tortellini

A simple, creamy slow-cooked dish with chicken and cheese tortellini, perfect for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Chicken and Sauce

• 1.5 lbs 1 ½ lbs chicken breast (about 4 medium breasts) Use fresh or thawed chicken.
• 2 cups 2 cups marinara sauce Any favorite marinara brand works.
• 1 teaspoon 1 teaspoon garlic powder
• 1 teaspoon 1 teaspoon onion granules
• 1 teaspoon 1 teaspoon Italian seasoning mix
• 0.5 teaspoon ½ teaspoon paprika
• 0.25 teaspoon ¼ teaspoon red chili flakes Adjust according to spice tolerance.
• 1.5 cups 1 ½ cups chicken broth Low-sodium option can be used.

For the Topping and Greens

• 1 lb 1 lb cheese tortellini Frozen or refrigerated tortellini can be used.
• 1 cup 1 cup mozzarella cheese, shredded
• 0.5 cup ½ cup heavy cream Can substitute with half-and-half for a lighter version.
• 2 cups 2 cups baby spinach Stir in at the end to prevent overcooking.
• 0.33 cup ⅓ cup Parmesan cheese, grated Add more for garnish if desired.

Method

 

Preparation

1. Spray the slow cooker with olive oil.
2. Arrange chicken breasts in a single layer.
3. Pour marinara sauce and spices over the chicken.

Cooking

1. Cover and set the slow cooker to LOW for about 4 hours.
2. Shred cooked chicken with forks.
3. Return shredded chicken to the cooker and mix with sauce.
4. Add tortellini, mozzarella, and heavy cream, stirring well.
5. Cook on LOW for another 30 minutes.
6. Stir in spinach and cook for 10 more minutes.
7. Add Parmesan cheese, taste, and adjust seasoning.

Notes

Serve hot in shallow bowls. Add extra Parmesan or drizzle with olive oil. Pairs well with garlic bread or a simple green salad. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.