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CrockPot Chicken Tortellini
This CrockPot Chicken Tortellini makes dinner calm and easy. You set the slow cooker, walk away, and come back to a cozy, creamy meal. The chicken turns tender and juicy. The tortellini cooks soft and cheesy. The sauce tastes rich with tomato, Italian herbs, and a touch of cream. Baby spinach goes in at the end and adds color, freshness, and a bit of balance.
This recipe works well on busy days. You do a few minutes of prep in the morning. You let the slow cooker do the heavy lifting. Right before dinner, you add tortellini, cheese, cream, and spinach. You give it a final stir and serve. It feels like you cooked for hours, but you barely had to do anything.
The flavors are classic and friendly. Tomato, garlic, onion, and Italian seasoning wrap the chicken in a warm sauce. The tortellini brings cheesy comfort. Mozzarella melts and stretches. Parmesan adds a salty bite. The cream pulls it all together so the sauce feels smooth and luscious.
You can feed a family with one pot. You do not boil pasta on the side. You do not dirty extra pans. You can scoop it straight from the slow cooker into bowls. Add a little more Parmesan on top if you like. Serve with bread, a simple salad, or roasted veggies, and you have a full meal.
This dish tastes great right away, and it also reheats well for lunch the next day. The leftovers feel like a treat. If you want to share food with a neighbor or bring a dish to a friend, this one travels well. It is comforting, filling, and easy to love.
If you want more spice, you can add extra chili flakes. If you like it mild, you can keep it simple. You can swap the sauce or the cheese. You can add more veggies. The slow cooker keeps the method easy and flexible, and you still get a dinner that feels special.
Why Make This Recipe
- Set it and forget it: You load the slow cooker and let it run. You save time and stress during the day.
- One-pot meal: You cook chicken, sauce, tortellini, and spinach in the same pot. Cleanup stays simple.
- Family-friendly flavors: Tomato, garlic, cheese, and pasta please kids and adults.
- Creamy comfort: Heavy cream and melted mozzarella make a rich, smooth sauce.
- Budget-friendly: You use simple pantry items like marinara, broth, and spices. Chicken breast stretches well.
- Minimal prep: No searing or pre-cooking. You just season, pour, and cover.
- Flexible timing: You cook the chicken low and slow for about 4 hours, then finish with pasta and cheese near the end.
- Easy to customize: Change the sauce, adjust the spice, or add more veggies. You can adapt it to your taste.
- Great for leftovers: The pasta and chicken reheat well with a splash of broth or cream.
- Crowd-pleaser: This dish feeds a group and works for potlucks, game night, or family dinners.
- Year-round comfort: It fits cozy winter nights and busy back-to-school seasons alike.
- Reliable results: The slow cooker keeps the chicken juicy and tender with very little risk.
How to Make CrockPot Chicken Tortellini
You will cook this dish in two main phases. First, you cook the chicken low and slow in marinara, spices, and broth. This builds flavor and keeps the chicken tender. Second, you shred the chicken and add tortellini, cheese, and cream near the end. This finishes the sauce and cooks the pasta without turning it mushy.
Start by spraying the slow cooker with olive oil spray. This helps prevent sticking and makes cleanup easier. Place the chicken breasts in a single layer so they cook evenly. If some pieces are very thick, you can pound them lightly or cut the thickest ones in half. This helps them cook at the same rate.
Pour the marinara sauce over the chicken. Sprinkle on garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Pour in the chicken broth so the liquid comes up around the chicken. You do not need to fully cover the chicken with liquid. The steam and gentle heat will cook it through. Cover the slow cooker and set it to LOW for about 4 hours. Slow and steady heat gives you tender, juicy chicken.
After about 4 hours on LOW, check the chicken. It should shred easily with two forks. If it does not shred yet, cook it a bit longer and check again in 20 to 30 minutes. Once it shreds, pull the chicken out, shred it with two forks, and return it to the pot. Stir to coat the shredded chicken with the sauce.
Now you add the tortellini, mozzarella, and heavy cream. Stir gently to mix. The cream will turn the tomato sauce smooth and pink. The mozzarella will start to melt and get stretchy. Keep the heat on LOW and cook for another 30 minutes. Stir once halfway through to prevent sticking. The tortellini should cook through but still feel tender, not mushy.
In the last few minutes, stir in the baby spinach. It will wilt fast in the hot sauce. This keeps the spinach bright and fresh. Cook for about 10 more minutes. Finish with grated Parmesan cheese. Taste and adjust seasoning with salt, pepper, or more chili flakes if you want a little extra heat. Serve hot.
A few notes help you get the best texture. Add the cream and cheeses near the end so they do not overcook or separate. Keep the heat on LOW during these steps. Stir gently when you add the tortellini so you do not break the pasta. If you use fresh refrigerated tortellini, the 30-minute cook time usually works well. If your slow cooker runs hot, check the pasta early at 20 minutes to avoid overcooking.
You can also control sauce thickness. If you want a thicker sauce, leave the lid slightly open for the last 10 to 15 minutes. Steam will escape and the sauce will reduce a bit. If the sauce seems too thick, stir in a splash of broth or a bit more cream to loosen it.
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
Ingredient notes and simple swaps:
- Chicken breast: Boneless, skinless breasts work best. If you prefer thighs, you can use them. They stay juicy and shred well.
- Marinara sauce: Use your favorite jar or homemade sauce. A thicker, high-quality marinara gives the best flavor. If your sauce is very salty, reduce extra salt at the end.
- Garlic and onion: Using garlic powder and onion granules keeps prep fast. You still get bold flavor without chopping.
- Italian seasoning and paprika: These add warmth and depth. Paprika gives color and a mild smoky note.
- Red chili flakes: Add a small kick. Add more for heat, or omit for a kid-friendly version.
- Chicken broth: It thins the marinara a bit so the chicken cooks in a flavorful bath. Low-sodium broth gives you more control at the end.
- Cheese tortellini: Fresh refrigerated tortellini works well. You can also use frozen. If you use frozen tortellini, add a few extra minutes and check for doneness.
- Mozzarella and Parmesan: Mozzarella melts smoothly and gives you stretch. Parmesan adds salty, nutty flavor at the end. Freshly shredded cheese melts best.
- Heavy cream: It makes the sauce silky and creamy. Add it at the end to reduce the risk of curdling.
- Baby spinach: Stir it in at the end so it stays bright and tender.
Directions:
- Spray the slow cooker with olive oil.
- Arrange chicken breasts in a single layer.
- Pour marinara sauce and spices over the chicken.
- Cover and set the slow cooker to LOW for about 4 hours.
- Shred cooked chicken with forks.
- Return shredded chicken to the cooker and mix with sauce.
- Add tortellini, mozzarella, and heavy cream, stirring well.
- Cook on LOW for another 30 minutes.
- Stir in spinach and cook for 10 more minutes.
- Add Parmesan cheese, taste, and adjust seasoning.
Helpful notes:
- Check chicken doneness: The chicken should be easy to shred and reach 165°F in the center. If not, cook a little longer.
- Add dairy and pasta at the end: Keep the slow cooker on LOW when you add cream and cheese to prevent curdling or separation.
- Watch the tortellini: Slow cookers vary. Start checking pasta at 20 minutes. It should be tender but not falling apart.
- Adjust sauce texture: If the sauce looks thin after shredding the chicken, leave the lid off for the last 10 to 15 minutes to thicken. If too thick, add a splash of broth or cream.
- Season at the end: Parmesan adds salt. Taste before adding more salt. Add black pepper or more chili flakes if you want extra heat.
How to Serve CrockPot Chicken Tortellini
Serve this dish hot, straight from the slow cooker. Spoon generous portions into bowls. Make sure each bowl gets plenty of chicken, tortellini, and sauce. Sprinkle a little extra Parmesan on top for a final savory touch. Add a pinch of red chili flakes if you like heat.
Garnish with fresh basil or parsley if you have it. A small drizzle of good olive oil also adds shine and flavor. A squeeze of lemon can brighten the sauce if you want a little lift. Keep it simple or dress it up. Either way, it tastes cozy and rich.
Pair it with garlic bread, a warm baguette, or focaccia to soak up the sauce. A crisp green salad balances the creamy pasta. Try mixed greens with a light vinaigrette or a simple Caesar salad. Roasted broccoli, asparagus, or green beans also make a nice side.
For family-style service, place the slow cooker on warm and keep a ladle nearby. Let everyone serve themselves. Place toppings on the side: extra Parmesan, red chili flakes, fresh herbs, and a small bowl of olive oil. This makes it easy for each person to adjust their bowl.
If you want to stretch the meal, add a pot of steamed vegetables or a tray of roasted root vegetables. If you need more protein, serve with grilled chicken sausages on the side. For a special night, pair with a glass of red wine or a sparkling water with lemon.
How to Store CrockPot Chicken Tortellini
Let the dish cool slightly before storing. Do not leave it out for more than 2 hours. Transfer leftovers to airtight containers. Store in the refrigerator for up to 3 to 4 days.
Reheat gently on the stove over low heat. Add a splash of broth or cream to loosen the sauce as it warms. Stir often so the cheese melts evenly and the pasta does not stick. You can also reheat in the microwave. Use medium power, heat in short bursts, and stir in between to avoid hot spots.
Freezing tips: Creamy pasta does not freeze well once the pasta and cream are mixed. The pasta can turn soft and the sauce can separate after thawing. If you want a freezer plan, cook the chicken with marinara, spices, and broth. Shred it, cool it, and freeze just the chicken-in-sauce mixture. Then thaw, reheat, and add tortellini, cream, and cheeses fresh on the day you want to serve.
Always reheat only what you need for that meal. Reheat leftovers once for best texture. Do not keep reheating the same batch over and over. If the sauce thickens too much after storing, add a splash of broth or cream while reheating to bring it back.
Tips to Make CrockPot Chicken Tortellini
- Use even chicken pieces: If some breasts are much thicker, trim or cut to even them out so they cook at the same pace.
- Choose a good marinara: A flavorful sauce gives a better base. Taste your marinara first and adjust seasoning at the end.
- Keep dairy for the end: Add cream and cheeses only after you shred the chicken. This keeps the sauce smooth and prevents curdling.
- Cook on LOW: Low and slow gives you tender chicken and better control when you add pasta and dairy.
- Check pasta early: Start checking tortellini at 20 minutes. Slow cookers vary. You want tender, not mushy, pasta.
- Stir gently: Tortellini can break if you stir hard. Use a soft spatula or spoon and fold carefully.
- Balance the sauce: Parmesan is salty. Taste before adding extra salt. Add a small pinch of sugar if your marinara tastes very acidic.
- Control heat: Add more chili flakes for spice, or skip them for a mild dish. You can also add a pinch of smoked paprika for a deeper flavor.
- Use fresh cheese: Freshly shredded mozzarella melts better than pre-shredded. It gives you a smoother, creamier sauce.
- Finish with freshness: Stir in spinach at the end so it stays bright. Add basil or parsley before serving for extra flavor.
- Thicken or loosen as needed: Leave the lid off near the end to thicken. Add a splash of broth or cream if it gets too thick.
- Prep ahead: Measure spices and shred cheeses the night before. Store covered in the fridge so morning prep takes only minutes.
- Keep it safe: Do not put frozen chicken directly into the slow cooker. For safety, thaw chicken in the fridge first.
- Avoid overfilling: Leave some headroom in the slow cooker so heat circulates and the pasta cooks evenly.
- Use Warm to serve: Switch to the Warm setting after the pasta cooks through to hold the dish without overcooking.
Variation (if any)
- Switch the protein: Use boneless, skinless chicken thighs for extra tenderness. You can also use cooked rotisserie chicken. If you use cooked chicken, skip the 4-hour cook and stir it in with the tortellini phase just to heat through.
- Try a different sauce: Use arrabbiata for spice, tomato basil for a sweeter note, or a mix of marinara and a splash of vodka sauce for richness. You can also add a spoon of tomato paste for a deeper tomato flavor.
- Change the cheese: Swap mozzarella for provolone or fontina for a different melt. Add ricotta in small spoonfuls at the end for extra creaminess.
- Add vegetables: Stir in sautéed mushrooms, bell peppers, or zucchini with the shredded chicken phase. Add peas or cherry tomatoes near the end for color and sweetness.
- Make it extra spicy: Double the chili flakes or add a pinch of cayenne. Use a spicy marinara for a kick.
- Lighten it up: Use half-and-half instead of heavy cream. The sauce will be a little thinner but still creamy.
- Herb twist: Add fresh basil, oregano, or thyme right before serving for a bright finish.
- Tortellini swap: Use spinach-ricotta tortellini for a different flavor, or try mini ravioli. Check doneness early, as shapes cook at slightly different speeds.
- Bacon or pancetta: Cook a few chopped strips in a skillet, drain, and stir them in at the end for a smoky, savory note.
- Sun-dried tomatoes: Add chopped sun-dried tomatoes with the shredded chicken for tang and sweetness.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Add frozen tortellini during the pasta step and cook on LOW. It may need a few extra minutes. Start checking at 25 minutes and avoid overcooking.
Q: Can I put frozen chicken in the slow cooker?
A: No. Do not cook frozen chicken in a slow cooker. It stays too long in the unsafe temperature zone. Thaw chicken in the fridge first, then cook.
Q: Can I cook this on HIGH instead of LOW?
A: You can, but LOW gives better results. HIGH can make the chicken tighter and less tender. If you must use HIGH, check the chicken earlier and add pasta at the end as directed.
Q: How do I keep the sauce from curdling?
A: Add the heavy cream near the end and keep the heat on LOW. Do not boil the sauce after you add the cream. Stir gently and avoid long, high heat.
Q: What if my sauce is too thin?
A: Leave the lid off for the last 10 to 15 minutes to let steam escape and thicken the sauce. You can also stir in a little extra Parmesan to help it tighten.
Q: What if my sauce is too thick?
A: Add a splash of chicken broth or a bit more cream and stir until it loosens. Warm it on LOW and check the texture again before serving.
Q: Can I make this ahead?
A: Yes. Cook the chicken with marinara, spices, and broth. Shred it and refrigerate. Before serving, reheat the chicken mixture, then add tortellini, cream, and cheeses and finish as directed.
Q: Can I double the recipe?
A: Yes, if your slow cooker is large enough. Do not fill it more than three-quarters full. Cooking time for the chicken may increase slightly. Add pasta near the end and watch doneness closely.
Q: Can I use rotisserie chicken?
A: Yes. Shred cooked rotisserie chicken and heat it in the marinara and broth for about 30 minutes on LOW to absorb flavor. Then add tortellini, cream, and cheeses and finish the recipe.
Q: What kind of tortellini works best?
A: Fresh refrigerated cheese tortellini cooks evenly and holds its shape. You can use frozen; just add a few extra minutes and check early to prevent overcooking.
Q: How do I reheat leftovers?
A: Reheat on the stove over low heat or in the microwave on medium power. Add a splash of broth or cream to loosen the sauce. Stir often and heat just until hot.
Q: Can I skip the spinach?
A: Yes. You can leave it out or swap it for kale (chopped small), arugula, or peas. Add greens at the end so they stay tender and bright.
CrockPot Chicken Tortellini
- Total Time: 285 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free (if using substitutes)
Description
A cozy and creamy one-pot meal made in a slow cooker, featuring tender chicken, cheesy tortellini, and fresh spinach, all in a rich tomato sauce.
Ingredients
Scale
- 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
- Spray the slow cooker with olive oil.
- Arrange chicken breasts in a single layer.
- Pour marinara sauce and spices over the chicken.
- Cover and set the slow cooker to LOW for about 4 hours.
- Shred cooked chicken with forks.
- Return shredded chicken to the cooker and mix with sauce.
- Add tortellini, mozzarella, and heavy cream, stirring well.
- Cook on LOW for another 30 minutes.
- Stir in spinach and cook for 10 more minutes.
- Add Parmesan cheese, taste, and adjust seasoning.
Notes
For a thicker sauce, leave the lid slightly open towards the end. If too thick, add a splash of broth or cream while reheating.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: slow cooker, chicken, tortellini, creamy, one-pot meal, family-friendly
