CrockPot Chicken Tortellini Recipe

If you love when dinner feels both cozy and effortless, you’re going to obsess over CrockPot Chicken Tortellini. This dish simmers tender chicken, pillowy cheese tortellini, luscious marinara sauce, and plenty of gooey cheese together into a weeknight meal that tastes straight from an Italian kitchen, but with a fraction of the fuss. Picture your kitchen filled with a savory aroma, a bowl full of creamy, tangy, melty goodness, and everyone asking for seconds—this is comfort food at its best!

Ingredients You’ll Need

The beauty of CrockPot Chicken Tortellini is how each straightforward ingredient plays a big part: richness from the chicken, color and brightness from spinach, and a swirl of creamy, cheesy flavor. Here’s what you’ll need, plus a few tips for the best results:

• Olive oil spray: A quick mist ensures an easy cleanup and prevents any sticking.
• Chicken breast (1 1/2 lb, about 4 medium): Lean and tender, these absorb all the glorious flavors in the pot.
• Marinara sauce (2 cups): Use your favorite jarred or homemade; it sets the whole flavor profile.
• Garlic powder (1 teaspoon): Brings a warm, mellow depth without the fuss of chopping.
• Onion granules (1 teaspoon): Add savory backbone and a subtle sweetness.
• Italian seasoning mix (1 teaspoon): All the classic herbs—oregano, basil, thyme—wrapped in one scoop.
• Paprika (1/2 teaspoon): Adds a gentle smokiness and a pop of color.
• Red chili flakes (1/4 teaspoon): Just enough heat to wake up the sauce, add more or less depending on your spice preference.
• Chicken broth (1 1/2 cups): Keeps everything moist and flavorful, and helps the tortellini cook perfectly.
• Cheese tortellini (1 lb): Choose fresh if you can for the softest, most pillowy texture.
• Mozzarella cheese (1 cup, shredded): Makes things extra melty—don’t skip it!
• Heavy cream (1/2 cup): Turns the sauce luxuriously creamy and satisfying.
• Baby spinach (2 cups): For a touch of freshness and color, stirred in right at the end.
• Parmesan cheese (1/3 cup, grated): Adds a salty, nutty finish that ties every bite together.

How to Make CrockPot Chicken Tortellini

Step 1: Prep Your Slow Cooker

Start by spraying the inside of your slow cooker with a light coating of olive oil spray. This extra step is all about making cleanup a breeze and ensuring every last bit of your CrockPot Chicken Tortellini ends up on your plate, not stuck to the sides.

Step 2: Layer In the Chicken

Place the chicken breasts in a single layer at the bottom of your slow cooker. This way they cook evenly, soak up the other flavors, and shred beautifully later on.

Step 3: Add the Flavor-Boosters

Pour in the marinara sauce, then sprinkle over the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Top everything off with the chicken broth, making sure those chicken breasts are mostly submerged. This is where the magic starts—the chicken will slow-cook and absorb all these vibrant flavors.

Step 4: Slow Cook Until Tender

Set your slow cooker to LOW and let everything cook for about 4 hours. You’ll know it’s ready when the chicken is fork-tender and reaches an internal temperature of 165°F. The best part? Your kitchen will smell amazing.

Step 5: Shred the Chicken

Carefully lift the chicken breasts out of the cooker and shred them into bite-sized pieces using two forks. Don’t worry about being too precise—rustic, hearty shreds are what you’re after here.

Step 6: Build the Creamy Base

Return the shredded chicken to the slow cooker. Now, add the cheese tortellini, shredded mozzarella, and heavy cream. Give it all a gentle stir so the tortellini are nice and cozy in that creamy, cheesy sauce.

Step 7: Cook the Tortellini

Cover the slow cooker and cook on LOW for another 30 minutes. The tortellini will plump up, become perfectly tender, and soak up all the flavors of your CrockPot Chicken Tortellini. If your tortellini were frozen, they may need a little extra time—just check for doneness.

Step 8: Add the Greens

Stir in the baby spinach and let it wilt gently for about 10 more minutes with the lid on. You’ll love the vibrant green pop it gives right at the end.

Step 9: Finish with Parmesan

Lastly, stir in the grated Parmesan cheese. Give it a taste, adjust the seasoning with a little more salt or pepper if you like, and serve up your CrockPot Chicken Tortellini while it’s piping hot and creamy.

How to Serve CrockPot Chicken Tortellini

Garnishes

A sprinkle of extra Parmesan, a handful of fresh basil or parsley, or even a drizzle of good olive oil can take your CrockPot Chicken Tortellini from homey to absolutely stunning. I especially love a crack of fresh black pepper right before serving.

Side Dishes

This dish is a star all on its own, but if you want a full feast, pair it with warm, crusty bread or a fresh green salad. Roasted veggies or simple garlic knots also make fantastic companions and help round out the meal without stealing the spotlight.

Creative Ways to Present

For something fun, try ladling portions into small oven-safe bowls, sprinkle a little extra mozzarella on top, and give them a quick blast under the broiler for a bubbly, golden finish. Or serve CrockPot Chicken Tortellini in hollowed-out bread bowls for a cozy twist everyone will remember.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool fully, then spoon your CrockPot Chicken Tortellini into airtight containers and store in the fridge for up to 3 days. The flavors get even more delicious as they sit, making this a great lunch option too.

Freezing

If you want to freeze portions for later, let the dish cool completely and pack it into freezer-safe containers or bags. It’ll keep for up to 2 months. Just note that the tortellini may soften a bit after thawing, but the flavor stays spot-on.

Reheating

To reheat, pop a portion into a saucepan with a splash of broth or cream so the sauce stays silky, and warm gently over low heat while stirring. You can also microwave in short bursts, stirring often. Just be careful not to overcook the tortellini.

FAQs

Can I use frozen chicken breasts for CrockPot Chicken Tortellini?

Yes, you can use frozen chicken breasts, but make sure to increase the initial cook time by 1 to 2 hours on LOW, and always ensure the chicken is cooked through before shredding.

Can I substitute the tortellini with another pasta?

While cheese tortellini is classic here, you can swap in another stuffed pasta, like ravioli, or even use regular pasta shapes. Just remember to watch the cooking time since different pastas cook at different rates.

Is it possible to make CrockPot Chicken Tortellini vegetarian?

Absolutely! Simply skip the chicken and broth, double the tortellini, and use a veggie broth for a hearty and satisfying vegetarian version packed with cheesy goodness.

Can I use a different cheese blend instead of mozzarella?

Of course! A mix of Italian cheeses—think provolone, fontina, or even gouda—melts beautifully and gives wonderful depth to this dish. Get creative and use what you love.

Will this recipe work in an Instant Pot or on the stovetop?

Yes, with a few tweaks. If using an Instant Pot, use the sauté function for a quick start, then cook the chicken with sauce and broth under high pressure, shred, and add the rest as described. On the stovetop, just simmer gently in a large Dutch oven, following the same steps and cook times, keeping an eye on the pasta’s doneness.

Final Thoughts

There’s something genuinely magical about how CrockPot Chicken Tortellini brings everyone together around the table—no fuss, no stress, just pure cheesy comfort. If you try this once, I promise it’ll become a treasured staple at your house too. Give it a go and let your kitchen fill with warmth, aroma, and happy faces!

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