The evening light warm on the kitchen counter, the slow cooker hums while a rich tomato and cream aroma begins to fill the house, promising comfort and easy company. CrockPot Chicken Tortellini is the kind of dinner that greets you with cozy smells and tender bites, perfect for chilly weeknights, relaxed weekends, or when you want something hands off but deeply satisfying. If you enjoy slow cooker pasta dishes, you might also like this savory CrockPot Garlic Parmesan Chicken Pasta that leans into creamy, garlicky comfort.
Why This CrockPot Chicken Tortellini Works
This recipe balances bright marinara with a touch of cream, creating a sauce that clings to tender shredded chicken and pillowy cheese tortellini. Slow cooking develops depth, while the short final simmer with tortellini keeps pasta perfectly tender, not mushy. The result is a dinner with layered textures, from the silky sauce to the soft pasta and the slight chew of spinach.
What makes it especially handy is how little hands on time you need, the predictable results from a low, steady simmer, and how easily it adapts to what you have on hand. A few reasons you will keep coming back to this dish
- Hands off slow cooking that still smells like a made-from-scratch dinner
- Creamy, tomatoey sauce that coats every tortellini pocket
- Tender shredded chicken that soaks up the flavors
- A quick, vibrant finish with spinach and cheese for contrast
What You’ll Need
The ingredients below work together to create a balanced, comforting sauce and perfectly cooked tortellini. The marinara brings acidity and tomato flavor, cream and cheeses add richness, spices lend warmth, and spinach brightens the final dish. Use good quality marinara for best results, and fresh-grated Parmesan when you can.
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
How to Cook CrockPot Chicken Tortellini
- Spray the slow cooker with olive oil spray to prevent sticking, the surface should shimmer slightly when you tilt it.
- Arrange chicken breasts in a single layer in the bottom of the slow cooker, leaving a little space between them so the heat circulates properly.
- Pour marinara sauce and spices over the chicken, spooning the sauce to coat each piece, you will see the red sauce nestle into crevices.
- Pour in the chicken broth so the sauce has enough liquid, its aroma will start to deepen into a savory tomato-scented base.
- Cover and set the slow cooker to LOW for about 4 hours, the chicken will slowly turn opaque and tender, you may notice steam fogging the lid.
- Shred cooked chicken with forks directly in the cooker or on a plate, the meat should fall apart easily and feel silky when pulled.
- Return shredded chicken to the cooker and mix with sauce, stir until the meat is evenly coated and the sauce looks fuller and richer.
- Add tortellini, mozzarella, and heavy cream, stirring well so each tortellini pocket is nestled into the sauce and cheese begins to melt.
- Cook on LOW for another 30 minutes, watch as the sauce thickens slightly and the tortellini plumps to tender, pillowy perfection.
- Stir in spinach and cook for 10 more minutes, the leaves will wilt to a bright glossy green and fold into the sauce.
- Add Parmesan cheese, taste, and adjust seasoning, the finished dish should smell bright, creamy, and herb-forward, and the texture should be creamy with distinct cheese pockets.
Prep ~ 15 minutes, Cook ~ 4 hours 40 minutes, Total ~ 4 hours 55 minutes, Servings ~ 6, Kcal ~ 520 per serving
Make-Ahead and Prep Tips
This CrockPot Chicken Tortellini plays well with prep. You can measure spices and combine them in a small container up to two days ahead, and store the prepped marinara and broth mixture in the refrigerator. If you want a super quick start in the morning, place the chicken and marinara in a zip-top bag or airtight container and keep it chilled until you are ready to load the slow cooker. Shredding can be done ahead, keep the shredded chicken in a sealed container for up to two days, and add it to the slow cooker during the last hour so the meat warms through without overcooking.
For trips or busy nights, assemble everything into the slow cooker insert, cover tightly, and refrigerate for up to 24 hours; bring the insert to room temperature for 10 minutes before turning on the cooker. If freezing is part of your plan, freeze the assembled mixture without the tortellini for up to three months, then thaw overnight in the fridge before following the final steps, adding fresh tortellini and cheeses at the end.
Storing and Reheating
Let leftovers cool to room temperature but no more than two hours before storing. In the refrigerator, store CrockPot Chicken Tortellini in airtight containers for up to 3 to 4 days. If you want longer storage, portion into freezer-safe airtight containers and freeze for up to 2 months, omitting the tortellini if possible before freezing to preserve texture. A good freshness cue is the brightness and aroma of the sauce, if it smells dull or sour, discard it.
To reheat from the fridge, warm gently on the stove over low heat with a splash of chicken broth or cream to loosen the sauce, stirring occasionally until heated through. In the microwave, reheat in short 60 second bursts, stirring in between so the heat distributes and the cheese does not overcook. If reheating from frozen, thaw overnight in the fridge, then rewarm on the stove or in the crock pot on LOW until fully heated, about 30 to 45 minutes. Add a little extra cream or broth if the sauce thickened too much during storage.
Perfect Pairings
- A crisp green salad with lemon vinaigrette for a fresh counterpoint
- Garlic bread or herbed focaccia to mop up the sauce
- Roasted broccoli or Brussels sprouts, simply tossed with olive oil, salt, and pepper
- A light caprese salad with tomatoes, basil, and a drizzle of olive oil
- Steamed green beans with a squeeze of lemon for bright contrast
Variations and Swaps
- Sun Dried Tomato Boost, fold in ½ cup chopped sun dried tomatoes with the marinara for an intense tomato-sweet depth.
- Spinach Swap, replace baby spinach with baby kale or arugula for a peppery or heartier green, add them at the same final step.
- Turkey Bacon Option, for a smoky lift, crisp and chop turkey bacon and stir it in with the shredded chicken, swap in turkey bacon for a lighter, leaner touch.
- Cheesy Mix Up, use fontina or provolone in place of mozzarella for a different melting profile, both will give you smooth, melty cheese pockets.
- Veggie Packed, add sliced mushrooms and bell peppers at the start for added texture, they will release flavor into the sauce as it cooks.
- Spicy Kick, increase the red chili flakes to ½ teaspoon and add a dash of hot sauce for those who like more heat.
- Cream Lighten, swap heavy cream for half and half if you prefer a slightly lighter sauce, the texture will remain creamy though slightly thinner.
- Meat Swap, if you would rather not use chicken breasts, use boneless skinless chicken thighs for more richness, increase cook time by 30 minutes if very large.
Pro Tips for Best Results
- Use chicken breasts of similar size so they cook evenly, or halve thicker pieces for uniformity.
- Avoid overcooking tortellini, add it late and keep the final simmer short to keep the pasta tender but intact.
- If sauce seems thin after shredding, remove the lid for the last 20 minutes to allow gentle evaporation.
- Taste and adjust seasoning at the end, salt brings out the cheese and tomato notes, add in small increments.
- Keep an eye on the spinach, add it at the last step so it wilts but retains color and texture.
CrockPot Chicken Tortellini FAQs
Q How long do I cook the chicken on LOW before shredding?
A Cook the chicken on LOW for about 3 1/2 to 4 hours depending on your slow cooker and breast size. You want the meat to be fall-apart tender, and to test by inserting a fork into the thickest part to see if it pulls apart easily.
Q Can I use frozen chicken breasts in this recipe?
A It is not recommended to start with frozen chicken in slow cookers because they can spend too long in a food safety danger zone. Thaw the chicken overnight and then follow the recipe for the safest and most reliable results.
Q What kind of tortellini works best, fresh or frozen?
A Fresh or refrigerated tortellini gives the best texture after a short final simmer, but frozen tortellini is fine if you allow a few extra minutes, check for doneness after 30 minutes to avoid overcooking.
Q Can I make this dairy free or lower fat?
A For dairy free, use a plant based cream substitute and dairy free cheeses, be mindful that flavors and textures will shift slightly. To reduce fat, swap heavy cream for half and half and use a moderate amount of cheese, or omit mozzarella and add a sprinkle of Parmesan when serving.
Q How can I thicken the sauce if it is too thin after cooking?
A Remove the lid and cook on LOW for 15 to 20 minutes to reduce and thicken, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, cook for another 5 to 10 minutes until it thickens.
Q Is it safe to cook tortellini directly in the slow cooker?
A Yes, but add the tortellini late in the process to prevent it from becoming mushy. The short final simmer helps the pasta absorb flavor without falling apart.
Q Can I make this in an Instant Pot or other multi cooker?
A Yes, you can adapt by using the sauté function to combine ingredients, pressure cook the chicken for about 10 minutes and quick release, then switch to simmer to add tortellini and cheese, keeping an eye on texture to avoid overcooking.
What Goes Well with CrockPot Chicken Tortellini
- A simple arugula salad with shaved Parmesan and lemon for a peppery contrast
- Oven roasted cherry tomatoes with olive oil and thyme for a sweet sun-kissed side
- Warm crusty rolls or cheesy garlic bread to soak up the sauce
- A side of roasted asparagus with a light sprinkle of sea salt
- A small antipasto plate with olives and marinated artichokes to start
Frequently Asked Recipes and Pairings
If you enjoy chicken comfort food, pairing this pasta with a crisp vegetable and a complementary poultry dish can make for a complete menu. For a different chicken flavor profile that still reads like a weeknight favorite, consider serving alongside a grilled or pan-seared chicken dish such as Alice Springs Chicken, which offers a saucy, herby counterpoint.
Final Thoughts
CrockPot Chicken Tortellini blends slow cooked ease with rich, comforting flavors that make weeknight dinners feel special. The recipe is forgiving, adaptable, and built to welcome swaps like turkey bacon if you want a smoky note, or extra vegetables for a heartier one pot. Whether you are feeding a busy family or making a cozy meal for two, this recipe delivers creamy, tomato-scented satisfaction with very little fuss. Give it a try on your next busy evening and enjoy the way the house fills with warm, inviting aromas that promise a comforting meal.
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CrockPot Chicken Tortellini
- Total Time: 295 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A cozy and comforting slow-cooked pasta dish with tender chicken, marinara sauce, and cheese tortellini, perfect for chilly evenings.
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
Instructions
- Spray the slow cooker with olive oil spray.
- Arrange chicken breasts in a single layer in the slow cooker.
- Pour marinara sauce and spices over the chicken.
- Pour in the chicken broth.
- Cover and set the slow cooker to LOW for 4 hours.
- Shred the cooked chicken with forks.
- Return shredded chicken to the cooker and mix with sauce.
- Add tortellini, mozzarella, and heavy cream.
- Cook on LOW for another 30 minutes.
- Stir in spinach and cook for 10 more minutes.
- Add Parmesan cheese, taste, and adjust seasoning.
Notes
Use good quality marinara for best results. Feel free to prep ingredients ahead for a quicker cooking process.
- Prep Time: 15 minutes
- Cook Time: 280 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
Keywords: crockpot, chicken, tortellini, pasta, slow cooker, comfort food
