CrockPot Chicken Tortellini Recipe

This dish is a cozy, quick-prep dinner. The slow cooker cooks chicken low and slow while you do other things. In the end you have tender chicken, soft tortellini, and a creamy tomato sauce. Prep is only a few minutes. The recipe fits busy nights or when you want comfort food without fuss.

why make this recipe

This CrockPot Chicken Tortellini is warm, filling, and easy. It gives you a comfort meal with little work. You can set the slow cooker and come back to a creamy pasta dinner. If you like simple chicken dishes, you might also enjoy this Brown Sugar Garlic Chicken for another easy meal.

how to make CrockPot Chicken Tortellini

1. Spray the slow cooker with olive oil.
2. Place the chicken breasts in a single layer.
3. Pour marinara sauce over the chicken and sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
4. Add chicken broth.
5. Cover and cook on LOW for about 4 hours.
6. Shred the cooked chicken with forks and return it to the sauce.
7. Stir in the tortellini, mozzarella, and heavy cream.
8. Cook on LOW for another 30 minutes until pasta is tender and cheese melts.
9. Add the baby spinach and cook 10 more minutes until wilted.
10. Stir in the Parmesan, taste, and adjust seasoning.

You can also serve it alongside a simple side like Cajun Chicken Orzo for a fuller meal.

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 :

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

how to serve CrockPot Chicken Tortellini

Scoop the tortellini and chicken into bowls. Top with extra Parmesan or a pinch of red pepper flakes if you like heat. A green salad or garlic bread goes well on the side. Serve hot.

how to store CrockPot Chicken Tortellini

Let the dish cool to room temperature (no more than 2 hours). Put it in an airtight container and refrigerate for up to 3–4 days. To freeze, cool fully, then place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make CrockPot Chicken Tortellini

• Use fresh or frozen tortellini. If frozen, add a few more minutes to cooking.
• Shred chicken well so it mixes into the sauce.
• Stir gently after adding cream to avoid curdling.
• If sauce is too thin, cook with the lid off for a bit to thicken.
• Taste before serving and add salt if needed.

variation

• Add mushrooms or bell peppers with the sauce for extra veggies.
• Use spinach or sun-dried tomatoes for more flavor.
• Swap chicken for turkey breast if you prefer.

pairing

• Simple green salad with vinaigrette
• Garlic bread or crusty rolls
• Steamed vegetables like broccoli or green beans

food safety

• Cook chicken to an internal temperature of 165°F (74°C).
• Do not leave cooked food out more than 2 hours at room temperature.
• Reheat leftovers to 165°F (74°C) before eating.

FAQs

Conclusion

For another view of this recipe and tips, see the full CrockPot Chicken Tortellini guide on CrockPot Chicken Tortellini – Mighty Spatula.

CrockPot Chicken Tortellini

A cozy, quick-prep dinner featuring tender chicken, soft tortellini, and a creamy tomato sauce cooked slowly in a CrockPot.

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: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 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

Preparation

• Olive oil spray

Method

 

Preparation

1. Spray the slow cooker with olive oil.
2. Place the chicken breasts in a single layer.
3. Pour marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the chicken.
4. Add chicken broth.
5. Cover and cook on LOW for about 4 hours.
6. Shred the cooked chicken with forks and return it to the sauce.
7. Stir in the tortellini, mozzarella, and heavy cream.
8. Cook on LOW for another 30 minutes until pasta is tender and cheese melts.
9. Add the baby spinach and cook 10 more minutes until wilted.
10. Stir in the Parmesan, taste, and adjust seasoning.

Notes

Use fresh or frozen tortellini. If frozen, add a few more minutes to cooking. Shred chicken well to mix into the sauce. Stir gently after adding cream to avoid curdling. If sauce is too thin, cook with the lid off to thicken. Taste before serving and add salt if needed.