Crockpot Chicken Tortellini Recipe

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This CrockPot Chicken Tortellini is the kind of easy, comforting dinner that always hits the spot. With just a few simple ingredients, it comes together in your slow cooker with barely any effort. The result? A creamy, cheesy pasta dish with tender shredded chicken and pillowy tortellini that tastes like something you’d get from your favorite cozy Italian spot.

If you’re a fan of hands-off meals or looking for a new way to serve tortellini, this one’s a keeper.

Prep Time: 10 min

Cook Time: 4 hr 40 min

Total Time: 4 hr 50 min

Ingredients

• Olive oil spray
• 1 ½ lb boneless, skinless chicken breasts (about 4 medium)
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon red chili flakes (optional)
• 1 ½ cups chicken broth (low sodium if possible)
• 1 lb cheese tortellini (refrigerated or fresh)
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream
• 2 cups fresh baby spinach
• ⅓ cup grated Parmesan cheese

Instructions

1. Spray your slow cooker with olive oil or non-stick spray. Arrange the chicken breasts in a single layer on the bottom.
2. Pour the marinara sauce over the chicken. Add garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Then pour in the chicken broth, making sure the chicken is completely covered.
3. Cover and cook on LOW for 4 hours or until the chicken is fully cooked and reaches 165°F internally.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the CrockPot.
5. Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir everything gently to combine and coat the tortellini.
6. Cover and cook on LOW for another 30 minutes, or until the tortellini are tender.
7. Stir in the baby spinach and let it cook for 10 more minutes until wilted. Finally, mix in the Parmesan cheese and adjust the seasoning if needed.

Tips for Success

• Make sure the chicken is fully submerged in liquid so it stays moist and shreds easily.
• Stir gently when adding the tortellini to avoid breaking them.
• If the sauce seems thin after cooking, let the pasta sit for a few minutes—it will thicken as the tortellini absorb more of the sauce.

Substitutions & Variations

• Chicken thighs can be used instead of breasts. Just check for doneness since they may cook faster.
• You can swap the tortellini for penne or fusilli if needed.
• Want a little extra heat? Add jalapeños or a splash of hot sauce at the end.

What to Serve With It

This dish is rich and comforting, so it pairs perfectly with a simple green salad or some garlic bread. For a veggie side, try steamed broccoli or roasted asparagus.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to keep it creamy. Freezing isn’t recommended for this dish, as the tortellini can become too soft when thawed.

Nutrition Information

Each serving of this CrockPot Chicken Tortellini has about 539 calories, with 44 grams of protein, 40 grams of carbohydrates, 23 grams of fat, and 5 grams of fiber. It also includes around 6 grams of sugar. These values are estimates and may vary depending on the exact ingredients used. If you’re tracking specific dietary needs, it’s best to use your own nutrition calculator based on your ingredients.