This Crockpot Chicken Tortellini is a comforting, hearty slow-cooker meal that brings tender chicken, rich marinara sauce, creamy elements, and soft cheese tortellini together in one pot. Loaded with flavor and minimal prep work, it’s perfect for busy weeknights or cozy weekend dinners. Simply combine the chicken with seasonings and marinara, then let your slow cooker do the work — the result is juicy shredded chicken and a deeply flavored sauce.
Once the chicken is cooked and shredded, the cheese tortellini is added along with creamy touches and fresh spinach so that it absorbs the sauce as it cooks. The spinach adds a bright pop of color and freshness, making this dish satisfying and wholesome. Serve it straight from the crock pot for a warm, family-friendly meal that’s both easy and delicious.
Equipment
- Slow cooker (6-quart or larger)
- Measuring spoons and cups
- Cooking spray
- Two forks for shredding
- Wooden spoon
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder or granules
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (optional)
- 1½ cups chicken broth
- 1 pound cheese tortellini
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup grated Parmesan cheese
- Non-stick spray for the slow cooker
Instructions
- Spray the slow cooker generously with non-stick cooking spray so nothing sticks.
- Arrange the chicken breasts in a single layer at the bottom of the crock pot.
- Pour the marinara sauce over the chicken, then sprinkle in garlic powder, onion powder, Italian seasoning, paprika, and red chili flakes (if using).
- Pour the chicken broth over everything so the chicken is mostly submerged.
- Cover and cook on LOW for about 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken carefully and shred it with two forks, then return the shredded chicken to the sauce in the crock pot.
- Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir to combine and make sure the tortellini is mostly submerged in the sauce.
- Cover and cook on LOW for another 30 minutes, until the tortellini is tender.
- Stir in the baby spinach and cook an additional 10 minutes until wilted.
- Sprinkle the grated Parmesan on top, taste, and adjust seasoning if needed. Serve hot.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: ~4 hours 40 minutes
- Total Time: ~4 hours 50 minutes
- Servings: ~6
- Cuisine: Italian-American
- Course: Main Dish
How to Store
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Place cooled leftovers in freezer-safe containers for up to 2 months.
- Reheat: Warm gently in the microwave or on the stove, adding a little broth if the sauce thickens.
What Not to Do
- Don’t skip spraying the slow cooker — this helps prevent sticking and makes cleanup easier.
- Don’t overcook the tortellini; it can become mushy if cooked too long.
- Avoid lifting the lid frequently during cooking, as this lets heat escape and extends cook time.
Tips & Variations
- For extra flavor, add sun-dried tomatoes or roasted red peppers.
- Substitute half-and-half for heavy cream for a lighter version.
- Add mushrooms or bell peppers for extra veggies.
- Try basil or fresh parsley sprinkled on top before serving.
Approximate Nutrition (per serving)
- Calories: ~480 kcal
- Protein: ~27 g
- Carbohydrates: ~40 g
- Fat: ~24 g
- Saturated Fat: ~12 g
- Sodium: ~800 mg
Slow Cooker Chicken Tortellini Meal
Ingredients
Method
- Spray the slow cooker generously with non-stick cooking spray so nothing sticks.
- Arrange the chicken breasts in a single layer at the bottom of the crock pot.
- Pour the marinara sauce over the chicken, then sprinkle in garlic powder, onion powder, Italian seasoning, paprika, and red chili flakes (if using).
- Pour the chicken broth over everything so the chicken is mostly submerged.
- Cover and cook on LOW for about 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken carefully and shred it with two forks, then return the shredded chicken to the sauce in the crock pot.
- Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir to combine and make sure the tortellini is mostly submerged in the sauce.
- Cover and cook on LOW for another 30 minutes, until the tortellini is tender.
- Stir in the baby spinach and cook an additional 10 minutes until wilted.
- Sprinkle the grated Parmesan on top, taste, and adjust seasoning if needed. Serve hot.
Notes
- Protein: ~27 g
- Carbohydrates: ~40 g
- Fat: ~24 g
- Saturated Fat: ~12 g
- Sodium: ~800 mg
Conclusion
This Crockpot Chicken Tortellini is easy to assemble and delivers a comforting, flavorful meal with minimal effort. The slow cooker turns simple ingredients into a rich, cohesive dish with tender chicken, creamy sauce, and soft pasta. Perfect for weeknights or casual dinners, this one-pot meal will quickly become a favorite in your dinner rotation.
FAQs
Can I use frozen chicken?
Yes — but thaw it first so it cooks evenly.
Can I use dried tortellini?
You can, but fresh tortellini yields a softer texture; if using dried, cook it separately and add at the end.
Can I make this spicier?
Increase the red chili flakes or add a dash of hot sauce.
Is heavy cream necessary?
It makes the sauce richer, but you can swap half-and-half.
Can I add vegetables?
Yes — spinach is great, and bell peppers or mushrooms work well.
How do I reheat leftovers?
Warm gently in a microwave or on the stove with a splash of broth.
