This Crockpot chicken tortellini is a cozy yet super easy meal that will please even the pickiest eaters!
We love tortellini in our home and I’m always looking for new ways to incorporate them into dinners. This Crockpot chicken tortellini recipe is super easy to make, and it couldn’t be more delicious!
It has tender, pillowy tortellini and perfectly cooked chicken breast, all in a creamy, cheesy marinara-based sauce.
It’s super easy to throw together even on a very busy day, and since it requires very little hands-on time, it leaves you free to focus on other things.
Why you’ll love Crockpot chicken tortellini
- I absolutely love how simple it is to toss everything into the slow cooker and let it do all the work.
- The combination of creamy tortellini and tender shredded chicken makes each bite irresistibly comforting.
- It’s bursting with vibrant flavors and hearty ingredients, perfect for a delicious meal with minimal effort.
What you’ll need
Chicken — I prefer using boneless, skinless chicken breasts as they shred easily after cooking.
Marinara sauce — Use your favorite marinara sauce; it’s best to use a good quality one for a richer flavor.
Tortellini — Fresh cheese tortellini works best for a tender texture. Opt for the kind you find in the refrigerated section of the supermarket.
Spices and seasonings — I use a mix of garlic and onion powder, Italian herbs mix and paprika for extra flavor. If you don’t want the sauce to have a bit of a kick, skip the red chili flakes.
Chicken broth — Opt for a low-sodium chicken broth if possible and adjust the salt at the end.
Mozarella — Shredded mozzarella melts beautifully in this chicken tortellini dish.
Heavy cream — For that rich and smooth consistency!
Baby spinach — Fresh baby spinach adds a pop of color and a bit of a nutritional boost.
Parmesan — The perfect cheesy finish; freshly grated is always best.
Pro tip
The sauce may look a bit thin at the end of cooking but the tortellini will continue to soak it up as the dish sits.
How to make chicken tortellini in a Crockpot
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Spray your slow cooker with olive oil or a non-stick spray, then arrange the chicken breasts in a single layer on the bottom.
Pour in the marinara sauce, and then add the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Next, pour the chicken broth, making sure the chicken is completely submerged.
Cook the mixture on LOW for four hours until the chicken reaches an internal temperature of 165°F. Remove the chicken, shred it with two forks, and return it to the slow cooker.
Add the tortellini, shredded cheese, and cream, ensuring the tortellini are covered by liquid.
Cook on LOW for 30 minutes until tender, then stir in the spinach and grated Parmesan.
Substitutions and variations
- You can use boneless chicken thighs, too, but the cooking times may vary. Always test with a meat thermometer to check for doneness.
- If you don’t have any tortellini, use some simple pasta instead; penne, fussili or rigatoni all work well.
- Throw in some diced jalapeños or a splash of hot sauce if you want your chicken tortellini to have a bit of a kick.
Helpful tips
- Depending on your slow cooker, cooking times might differ a bit. I always keep an eye on the chicken and use a meat thermometer to make sure it reaches 165°F for perfect tenderness.
- It’s super important to have the chicken fully submerged in the liquid. This keeps the meat nice and moist, making every bite tender and juicy.
- When it’s time to add the tortellini and the final ingredients, stir everything gently. This prevents the pasta from sticking together.
What to serve with Crockpot chicken tortellini
- There's nothing like some warm, crispy garlic bread to soak up that creamy sauce!
- You can also serve this pasta dish with a fresh salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.
- Or, if you’d like something more nutritious, serve it with some lightly steamed veggies like broccoli or asparagus.
Leftovers and storage
- Any leftovers will keep well in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or cream to maintain the creamy texture.
- I don’t recommend freezing this dish because the texture of the tortellini will be mushy when thawed.
More cozy dinner recipes
If you’ve tried this Crockpot chicken tortellini recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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CrockPot Chicken Tortellini
Ingredients
- Olive oil spray
- 1 ½ lb 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
- Spray your slow cooker with olive oil (or a non-stick cooking spray).Olive oil spray
- Arrange the chicken breasts in a single layer on the bottom.1 ½ lb chicken breast
- Next, add the marinara sauce, garlic powder, onion granules, Italian seasoning mix, paprika, red chili flakes and chicken broth. Make sure the chicken is completely submerged in liquid.2 cups marinara sauce1 teaspoon garlic powder1 teaspoon onion granules1 teaspoon Italian seasoning mix½ teaspoon paprika¼ teaspoon red chili flakes1 ½ cups chicken broth
- Cook on LOW for 4 hours or until the chicken is cooked through. Use a meat thermometer to make sure the chicken has reached an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it with the help of two forks.
- Return the chicken to the slow cooker, then add the tortellini, shredded cheese and cream. Stir well to combine and make sure the tortellini are completely covered by liquid.1 lb cheese tortellini1 cup mozzarella cheese½ cup heavy cream
- Cover the slow cooker and cook on LOW for 30 minutes until the tortellini are tender.
- Stir in the spinach and continue to cook for another 10 minutes.2 cups baby spinach
- Next, stir in the grated Parmesan, adjust the seasoning to taste and serve immediately.⅓ cup Parmesan cheese
Aleiks says
absolutely delicious ! a new dinner for weekly rotation for sure
Alice says
I'm so glad to hear that, Aleiks!
Fran says
Can I substitute the chicken breast with already shredded cooked chicken ?
Alice says
Sure, that would work!
Ashley says
Could we use cheese ravioli?
Alice says
Absolutely, it should work just fine!
DAVID SAVAGE says
Wonderful dinner. My bag of 5 cheese tortellini was 22 oz and I used 3 cups of spinach. All other ingredients as per the recipe. Both my wife and I loved this dish.
Christi says
Would frozen Tortillini work? I have like 3 bags I need to use up and I’m looking for recipes.
Alice says
They should work but I'd add 10-15 minutes to the cooking time.
Anonymous says