There are nights when all you want is a big bowl of something cozy, cheesy, and soul-soothing. For me, that’s CrockPot Chicken Tortellini. This recipe is the kind of comfort food that makes a chilly evening feel like a warm hug—plus, it’s ridiculously easy. Toss everything into your slow cooker, let it do its magic, and before you know it, dinner is ready with almost no effort.
And listen, as a mom of three, I know the 5 p.m. dinner panic. That’s why I’m obsessed with slow cooker meals like this one—just like my CrockPot Marry Me Chicken. They save my sanity while still giving my family something wholesome and filling.
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Why You’ll Love This CrockPot Chicken Tortellini
- It’s a full meal in one pot—protein, veggies, pasta, and cheese all mingling happily.
- You can prep it in 10 minutes flat.
- Leftovers? Even better the next day.
- It feels like restaurant-quality Italian comfort food without the fuss (or the bill).
What Does CrockPot Chicken Tortellini Taste Like?
Imagine tender shredded chicken simmered in garlicky marinara sauce, mixed with creamy cheese tortellini, melted mozzarella, and just a touch of cream. Then, right at the end, you toss in fresh spinach for a pop of color and nutrition. The result? A cheesy, slightly tangy, perfectly balanced bowl of happiness.
Ingredients You’ll Need for CrockPot Chicken Tortellini
When it comes to slow cooker dinners, success really does start with the right ingredients. For this CrockPot Chicken Tortellini, you don’t need anything fancy—just a handful of pantry staples and a few fresh touches that make the dish shine. I love recipes like this because they’re hearty, affordable, and easy enough to pull together on a busy weeknight.
Here’s what you’ll want to gather before you get started:
- Olive oil spray – Keeps the chicken and pasta from sticking to the crock, and makes cleanup a breeze.
- 1 ½ lbs chicken breast (about 4 medium breasts) – Boneless, skinless chicken breasts work perfectly. If you prefer dark meat, boneless chicken thighs will add even more flavor.
- 2 cups marinara sauce – Pick your favorite jarred brand or homemade marinara. A good sauce adds richness to the base of this dish.
- Seasonings – A mix of garlic powder, onion granules, Italian seasoning, paprika, and a pinch of red chili flakes. These seasonings layer depth into the sauce without needing extra effort.
- 1 ½ cups chicken broth – This thins the marinara just enough so the pasta cooks to tender perfection.
- 1 lb cheese tortellini – Fresh or refrigerated works best here. If you love stuffed pastas, you might also enjoy my Creamy Tortellini with Chicken and Broccoli recipe.
- 1 cup shredded mozzarella cheese – For that ooey-gooey, melty goodness we all crave.
- ½ cup heavy cream – Adds a velvety texture to the sauce. For a lighter version, swap with half-and-half.
- 2 cups baby spinach – Tossed in at the end, it wilts down beautifully and adds a pop of color and nutrition.
- ⅓ cup grated Parmesan cheese – The salty, nutty finish that ties everything together.
Each ingredient here plays a role in making this CrockPot Chicken Tortellini a dish that feels special, even if it only took you minutes to prep. And since it’s all cooked low and slow, every bite turns out rich, creamy, and absolutely satisfying.
How to Make CrockPot Chicken Tortellini (Step by Step)
One of the best parts about CrockPot Chicken Tortellini is how effortless it is to bring together. Even on a busy weeknight, you can set it and forget it, then come back to a dinner that smells and tastes like something straight out of an Italian restaurant. Here’s exactly how to do it, step by step:
Step 1: Prep the slow cooker
Lightly coat the inside of your slow cooker with olive oil spray. This simple step helps prevent sticking and makes cleanup much easier—something I’ve learned to appreciate after a long day.
Step 2: Add the chicken
Lay your chicken breasts in a single layer on the bottom of the crock. This ensures even cooking. If your chicken pieces are very thick, you can pound them lightly so they cook more consistently.
Step 3: Build the flavor base
Pour in your marinara sauce and chicken broth, then sprinkle over the garlic powder, onion granules, Italian seasoning, paprika, and a pinch of red chili flakes. Stir gently so the chicken is well-coated with all that saucy goodness.
Step 4: Slow cook the chicken
Cover with the lid and set your slow cooker on LOW for about 4 hours. During this time, the chicken will turn tender enough to shred easily with just two forks.
Step 5: Shred and return the chicken
Once the chicken is fully cooked, carefully remove it from the crock, shred it using forks, and then return it to the sauce. This is where all those flavors start marrying together—similar to the method I use in my CrockPot French Dip Sandwiches.
Step 6: Add the pasta and cheese
Now stir in your cheese tortellini, mozzarella, and heavy cream. The tortellini will soak up the sauce while the mozzarella melts into irresistible stringy bites. Cook for another 30 minutes on LOW until the pasta is perfectly tender.
Step 7: Finish with fresh spinach
Just before serving, stir in the baby spinach. It only takes a few minutes to wilt, but it gives the dish a beautiful pop of green and extra nutrition.
Step 8: Top with Parmesan and serve
Finally, sprinkle in the grated Parmesan, give it one last taste test, and adjust the seasoning if needed. Grab some crusty bread or a simple salad on the side, and your CrockPot Chicken Tortellini is ready to enjoy.
This recipe is not only rich and cheesy but also incredibly forgiving. If you’ve ever made my Good Gravy Crock Pot Chicken and Noodles, you’ll notice the same cozy “all-in-one bowl” magic happening here too.
Tips and Tricks for Perfect CrockPot Chicken Tortellini
- Even cooking – Use chicken breasts of similar size.
- Tortellini timing – Add it at the end so it doesn’t overcook and turn mushy.
- Cheese matters – Freshly shredded mozzarella melts creamier than pre-bagged.
- Spice it up – Add extra chili flakes if you like a little kick.
- Make it ahead – You can prep the chicken and sauce in the morning and finish with pasta and cheese later.
Storage
- Fridge – Keeps well for 3 days in an airtight container.
- Freezer – Freeze without the tortellini for up to 2 months. Add fresh pasta when reheating.
- Reheat – Warm gently on the stove with a splash of broth or cream to revive the sauce.
FAQs
Can I use frozen chicken?
Yes, but you’ll need to add about an extra hour to the cooking time.
Can I swap tortellini for another pasta?
Absolutely! Ravioli works beautifully too.
Can I make this vegetarian?
Sure—skip the chicken and use vegetable broth. Add extra veggies like mushrooms or zucchini.
Conclusion
If you’re craving a meal that tastes like it came straight from an Italian kitchen but takes almost no effort, this CrockPot Chicken Tortellini is it. Creamy, cheesy, and oh-so comforting—it’s the recipe you’ll keep coming back to whenever you want something simple but satisfying.
So go on, grab your slow cooker and give it a try. And hey, if your family licks their bowls clean, don’t say I didn’t warn you!
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CrockPot Chicken Tortellini Recipe: The Best Creamy Comfort Food
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
Description
CrockPot Chicken Tortellini is the perfect comfort food for chilly evenings, combining tender chicken, rich marinara, creamy cheese, and melty tortellini with minimal effort.
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
1. Spray the slow cooker with olive oil.
2. Arrange chicken breasts in a single layer.
3. Pour marinara sauce over the chicken and sprinkle with garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Add chicken broth.
4. Cover and cook on LOW for about 4 hours, or until the chicken is cooked through and tender.
5. Shred the cooked chicken with two forks.
6. Return the shredded chicken to the slow cooker and mix with the sauce.
7. Add the tortellini, mozzarella, and heavy cream; stir well to coat.
8. Cook on LOW for an additional 30 minutes, or until tortellini are tender.
9. Stir in the baby spinach and cook for 10 more minutes until wilted.
10. Stir in Parmesan cheese, taste, and adjust seasoning as desired. Serve hot.
Notes
Ensure chicken breasts are of similar size for even cooking.
For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 4 hours 40 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
Keywords: crockpot, chicken tortellini, slow cooker, creamy pasta, weeknight dinner
