CrockPot Chicken Tortellini

why make this recipe

This CrockPot Chicken Tortellini is an effortless, comforting one-pot meal that combines tender slow-cooked chicken, tomato marinara, creamy cheese, and spinach with pillowy tortellini. It’s perfect for busy weeknights, feeding a family, or bringing to a potluck—minimal hands-on time, maximum flavor.

introduction

This recipe uses your slow cooker to cook chicken in a seasoned marinara sauce, then finishes with cheese tortellini and cream for a rich, satisfying pasta-dinner without standing over the stove. The result is a creamy, cheesy pasta with shredded chicken and bright spinach that feels indulgent but is easy to prepare.

how to make CrockPot Chicken Tortellini

Start the day or afternoon by layering simple ingredients in the slow cooker, let the chicken gently cook until shreddable, then add tortellini and cheeses near the end so the pasta stays tender and the cheeses melt into a creamy sauce. Finish with fresh spinach and grated Parmesan for brightness.

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.

how to serve CrockPot Chicken Tortellini

Spoon into bowls and garnish with extra grated Parmesan, a drizzle of olive oil, or a sprinkle of chopped fresh basil or parsley. Serve with a crisp green salad and crusty bread to soak up the creamy sauce.

how to store CrockPot Chicken Tortellini

Cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave in short intervals, stirring and adding a splash of broth or cream if the sauce has thickened. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.

tips to make CrockPot Chicken Tortellini

• Use boneless, skinless chicken breasts for even cooking; thin breasts work best in 4 hours on LOW. If breasts are large, increase time slightly or cut in half.
• If you prefer a bit more tang, add a tablespoon of red wine vinegar or a squeeze of lemon before serving.
• To prevent overcooked, mushy tortellini, add fresh tortellini near the end as directed; frozen tortellini can work but may need a few extra minutes.
• Stir gently when adding tortellini and cheese to avoid tearing the pasta.
• Taste before serving and adjust salt, pepper, or red chili flakes for heat.

variation (if any)

• Make it vegetarian: replace chicken broth with vegetable broth and substitute the chicken with roasted mushrooms or a can of drained white beans.
• Swap marinara for a vodka sauce for a richer, slightly sweet profile.
• Add vegetables such as sliced mushrooms, diced bell pepper, or frozen peas (add with the tortellini).

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes—boneless, skinless thighs add extra richness and stay tender. Cooking time is similar, but check for doneness before shredding.

Q: Can I use dried tortellini?
A: Fresh or refrigerated tortellini gives the best texture. If using dried, check package instructions and watch closely; you may need to cook a little longer.

Q: Is this freezer-friendly?
A: Yes—freeze after the initial cook (before adding tortellini) or freeze the finished dish; thaw overnight and reheat gently.

Conclusion

For the original recipe and additional tips, visit CrockPot Chicken Tortellini – Mighty Spatula.

CrockPot Chicken Tortellini

This comforting one-pot meal features tender slow-cooked chicken, marinara sauce, creamy cheese, and tortellini, perfect for busy weeknights or potlucks.

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: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs chicken breast About 4 medium breasts, boneless and skinless
• 2 cups marinara sauce Preferred brand or homemade
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1 teaspoon Italian seasoning mix
• 0.5 teaspoon paprika
• 0.25 teaspoon red chili flakes Adjust for heat preference
• 1.5 cups chicken broth Or vegetable broth for a vegetarian option
• 1 lb cheese tortellini Fresh or refrigerated preferred
• 1 cup mozzarella cheese, shredded
• 0.5 cup heavy cream
• 2 cups baby spinach
• 0.33 cup Parmesan cheese, grated

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.
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.

Cooking

1. Add tortellini, mozzarella, and heavy cream, stirring well.
2. Cook on LOW for another 30 minutes.
3. Stir in spinach and cook for 10 more minutes.
4. Add Parmesan cheese, taste, and adjust seasoning.

Serving

1. Spoon into bowls and garnish with extra grated Parmesan, a drizzle of olive oil, or a sprinkle of chopped fresh basil or parsley.

Notes

For best results, use boneless, skinless chicken breasts; thin breasts work best in 4 hours on LOW. Adjust spices and cheese according to taste.