The day I first made this CrockPot Chicken Tortellini, it was cold enough to see my breath on the porch, and I needed something warm, something that felt like a hug. The kitchen smelled like marinara and garlic all afternoon, and by dinnertime, my whole family hovered, spoons in hand, waiting to dive in. This meal is cozy comfort in a bowl—with tender chicken, creamy cheese-filled pasta, and just enough herbs to make it taste like home.
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Why You’ll Love This CrockPot Chicken Tortellini
Comfort food with minimal effort
This CrockPot Chicken Tortellini is the kind of dinner that makes you breathe easier. Just layer everything in the slow cooker, walk away, and let the magic happen. By the time you lift the lid, your kitchen smells like something bubbling from Grandma’s stove.
Family-friendly and customizable
This recipe wins with picky eaters. You’ve got cheese tortellini, mild marinara, and tender shredded chicken. Want more veggies or spice? It handles swaps easily, too.
Perfect for weeknights or meal prep
Busy week? This dish holds up beautifully in the fridge. Reheat it with a splash of broth, and it tastes just as good the next day—maybe even better.
Ingredients You’ll Need
Core ingredients at a glance
You’ll need 1½ lbs of chicken breasts, 2 cups of your favorite marinara sauce, and 1 lb of fresh cheese tortellini (from the refrigerated section—it matters). Add to that a mix of seasonings: garlic powder, onion granules, Italian seasoning, paprika, and a pinch of chili flakes for warmth.
For the creaminess, gather shredded mozzarella, a splash of heavy cream, and grated Parmesan. Fresh baby spinach gives a lovely green pop at the end. And don’t forget low-sodium chicken broth to keep things balanced.
Recommended brands or types
Use a good-quality marinara sauce—Rao’s or Classico are reliable favorites. Fresh tortellini works best; Barilla or Buitoni are great options. For cheese, whole milk mozzarella melts beautifully, and real Parmigiano-Reggiano gives that nutty, salty finish.
Step-by-Step Instructions
Prepare the CrockPot and layer ingredients
Start by spraying the slow cooker with olive oil spray. Then place the chicken breasts flat at the bottom. Pour over the marinara, sprinkle in garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Add the chicken broth. Make sure the chicken is nestled and fully covered.
Slow cook the chicken
Cover and cook on LOW for 4 hours. You’re looking for the chicken to reach 165°F. It’ll be tender and juicy—perfect for shredding.
Shred, combine with tortellini and cream, finish cooking
Remove the chicken and shred it with two forks. Return it to the pot. Add in the tortellini, mozzarella, and heavy cream. Stir gently, making sure the tortellini is submerged. Cover and cook on LOW for another 30 minutes.
Stir in spinach and finish with cheese
Add the baby spinach and cook for 10 more minutes. It wilts down nicely and adds a bright touch. Stir in the Parmesan right before serving. Taste and adjust seasoning if needed.
Tips for Best Results
Cooking temperature and doneness
Always cook chicken to 165°F. Use a thermometer to double-check. Overcooked chicken turns dry, so set a timer to keep things on track.
Sauce consistency tips
The sauce may look thin at first. Don’t worry—it thickens as the tortellini soaks it up. Let it sit uncovered for a few minutes before serving if you like it even thicker.
Preventing clumped tortellini
Tortellini can stick together if left too long. Stir gently right after adding them. Make sure there’s enough liquid to keep them moving freely.
Ingredient Swaps & Variations
Protein swaps
Swap chicken breasts for boneless thighs if you prefer rich flavor. In a hurry? Use shredded rotisserie chicken—add it in with the tortellini to skip the slow cook step.
Extra heat
Love it spicy? Add extra chili flakes or a few dashes of hot sauce with the marinara. Even a bit of smoked paprika adds nice depth.
Other cheese or pasta options
No tortellini on hand? Try mini ravioli or stuffed shells (though adjust cook time). Gouda or fontina work well in place of mozzarella for a twist.
What to Serve With It
Garlic bread or crusty rolls
A soft garlic roll or a warm slice of sourdough makes this even more comforting. Perfect for soaking up every drop of that creamy sauce.
Simple salads or steamed vegetables
Pair with a crisp Caesar salad or simply steamed green beans to round out the meal and balance the richness.
Storage and Leftover Tips
Refrigeration and reheating
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave with a splash of chicken broth or cream to keep the texture smooth and saucy.
Why freezing isn’t recommended
This dish doesn’t freeze well—the tortellini gets too soft and breaks down. It’s best enjoyed fresh or within a few days.
CrockPot Chicken Tortellini Recipe Card
CrockPot Chicken Tortellini (Creamy, Easy, and Hearty)
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
Description
Creamy, hearty, and so easy—this CrockPot Chicken Tortellini is packed with tender chicken, cheesy pasta, and a cozy tomato cream sauce.
Ingredients
Olive oil spray
1 ½ lb 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 (fresh, refrigerated section preferred)
1 cup mozzarella cheese, shredded
½ cup heavy cream
2 cups baby spinach
⅓ cup Parmesan cheese, grated
Instructions
1. Spray slow cooker with olive oil or non-stick spray.
2. Place chicken breasts in a single layer on the bottom.
3. Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, chili flakes, and chicken broth. Ensure chicken is submerged.
4. Cook on LOW for 4 hours or until chicken reaches 165°F.
5. Remove and shred chicken, then return it to the slow cooker.
6. Add tortellini, mozzarella cheese, and heavy cream. Stir to combine and cover tortellini with liquid.
7. Cook on LOW for 30 minutes.
8. Stir in baby spinach and cook for 10 more minutes.
9. Add grated Parmesan, adjust seasoning, and serve.
Notes
Use good-quality marinara sauce for best flavor.
Fresh tortellini recommended for best texture.
Low-sodium chicken broth helps control saltiness.
Shredded mozzarella melts well; Parmesan adds a cheesy finish.
Baby spinach gives a pop of color and nutrients.
The sauce may look thin at the end but thickens as tortellini absorb liquid.
Use a meat thermometer to ensure chicken is cooked to 165°F.
Gently stir to prevent tortellini from clumping.
Great served with garlic bread, salad, or steamed vegetables.
Leftovers last 3 days in the fridge; reheat with a splash of broth or cream.
Not recommended for freezing as tortellini becomes mushy.
- Prep Time: 10 minutes
- Cook Time: 4 hours 40 minutes
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 539
- Sugar: 6g
- Sodium: 1286mg
- Fat: 23g
- Saturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 44g
- Cholesterol: 143mg
Related Recipes to Try
If you love this, don’t miss my cozy Slow Cooker Chicken and Gravy—it’s creamy and comforting like this one.
Another winner is the Crock Pot Chicken Pot Pie—loaded with veggies and that same homemade feeling.
Need more pasta in your life? Try the Crockpot Cheesy Chicken Spaghetti.
Or spice things up with my Slow Cooker Chicken Enchilada Casserole for a Tex-Mex take on slow cooking.
Frequently Asked Questions
How long can chicken tortellini sit out?
No more than 2 hours at room temperature. After that, bacteria can grow quickly. Refrigerate it promptly to keep it safe.
How do you know when crockpot chicken is done?
Use a meat thermometer. Chicken is done when it reaches 165°F internally and shreds easily with a fork.
Does tortellini cook fast?
Yes, very fast—especially the fresh kind. In the CrockPot, it only needs 30–40 minutes on LOW once added.
Can you boil tortellini in chicken broth?
How long can chicken tortellini sit out?
No more than 2 hours at room temperature. After that, bacteria can grow quickly. Refrigerate it promptly to keep it safe.
How do you know when crockpot chicken is done?
Use a meat thermometer. Chicken is done when it reaches 165°F internally and shreds easily with a fork.
Does tortellini cook fast?
Yes, very fast—especially the fresh kind. In the CrockPot, it only needs 30–40 minutes on LOW once added.
Final Thoughts
Recap of ease, flavor, and comfort
This CrockPot Chicken Tortellini is everything I love in a slow cooker meal—easy, creamy, full of flavor, and guaranteed to bring smiles around the table.
Encourage readers to leave a comment or review
If you try it, I’d love to hear how it turned out! Leave a comment below or tag me on Pinterest with your cozy kitchen creation.
