CrockPot Chicken Tortellini

This slow-cooker comfort meal layers tender shredded chicken with saucy marinara, cheesy tortellini, and a touch of cream for a weeknight dinner that feels indulgent without the fuss. It’s the kind of recipe you can set in the morning, come home to, and finish in under an hour—perfect when schedules are packed but you still want a scratch-made dinner.

Why you’ll love this dish

This CrockPot Chicken Tortellini hits several sweet spots: minimal hands-on time, pantry-friendly ingredients, and a kid-approved cheesy finish. The slow cooker does the heavy lifting—tenderizing the chicken and letting the flavors meld—while the tortellini and cheeses give it cozy, pasta-bake vibes without turning on the oven.

"We came home to the house smelling like a trattoria and dinner already done—five stars for busy-weeknight magic."

Reasons to try it:

• Ideal for busy families and weeknights when you want comfort without babysitting the stove.
• Stretchable and budget-friendly: one pound of tortellini plus cheese makes 4–6 generous portions.
• Mild spice that’s easy to adjust for kids or grown-ups.

If you like other make-ahead chicken ideas, check out this guide to easy chicken breast recipes for more weeknight inspiration.

Preparing CrockPot Chicken Tortellini

This is a two-stage slow-cooker recipe: braise the chicken in marinara and seasonings, shred it, then finish with tortellini, cheeses, and greens. Total hands-on time is about 15–20 minutes; total elapsed time is around 4½ hours (4 hours low for the chicken + about 40 minutes for the pasta and finishing).

Big-picture steps:

1. Oil the slow cooker and layer raw chicken in a single layer.
2. Pour marinara, broth, and seasonings over the chicken and cook on LOW ~4 hours.
3. Shred the chicken, return it to the sauce, then stir in tortellini, mozzarella, and cream; cook 30 minutes more.
4. Add spinach for the last 10 minutes, stir in Parmesan, taste, and serve.

If you want a nostalgic twist on easy slow-cooker chicken, this roundup of vintage-style recipes shows how simple swaps change the whole meal: 1980s chicken dish ideas.

What you’ll need

• Olive oil spray (for slow cooker)
• 1 ½ lbs chicken breast (about 4 medium breasts)
• 2 cups marinara sauce (use your favorite jar or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon red chili flakes (optional — reduce for kids)
• 1 ½ cups chicken broth
• 1 lb cheese tortellini (fresh or refrigerated works best; frozen may need extra time)
• 1 cup mozzarella cheese, shredded
• ½ cup heavy cream
• 2 cups baby spinach
• ⅓ cup Parmesan cheese, grated
• Salt and pepper to taste

Notes and substitutions:

• Short on time? Use cooked rotisserie chicken (add in step where you’d otherwise shred and mix) to cut total crock time by about 3½ hours.
• For a lighter finish, swap heavy cream for half-and-half; for dairy-free, omit cheeses and use a plant-based cream and tortellini.
• For gluten-free diets, use GF tortellini or swap in GF pasta; texture will differ slightly.
• For a comforting soup-like cousin to this meal, you might also like this classic grandma’s chicken soup.

Step-by-step instructions

1. Spray the inside of the slow cooker lightly with olive oil spray so the chicken won’t stick.
2. Arrange the chicken breasts in a single layer in the cooker.
3. Pour the marinara sauce and chicken broth over the chicken. Sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top. Season with a little salt and pepper.
4. Cover and cook on LOW for about 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easily shredable.
5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
6. Add the cheese tortellini, shredded mozzarella, and heavy cream to the crockpot. Stir well so the pasta is coated in sauce and distributed evenly.
7. Cover and cook on LOW for another 30 minutes. If your tortellini is frozen, check at 30 minutes and add time as needed (up to 15–20 more minutes).
8. Stir in the baby spinach and cook an additional 10 minutes, until the spinach is wilted.
9. Stir in the grated Parmesan, taste, and adjust seasoning with salt, pepper, or a pinch more red pepper flakes if desired.
10. Serve hot.

Quick safety reminder: always verify chicken is 165°F (use an instant-read thermometer) before shredding. This prevents undercooked poultry risk.

Best ways to enjoy it

• Serve it family-style straight from the slow cooker into shallow bowls. Garnish with a little extra Parmesan and a few torn basil leaves.
• Sides: a simple green salad dressed with lemon vinaigrette, garlic bread, or a crusty baguette are great for soaking up extra sauce.
• For an elevated weeknight dinner, finish with a drizzle of good extra-virgin olive oil and a sprinkle of crushed red pepper flakes.
• Leftovers make a great lunch—top with fresh arugula and reheat gently.

If you want a spicier bite or finger-food companion, these buffalo chicken bombs are a fun appetizer to pair alongside: buffalo chicken bombs.

Storage and reheating tips

• Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
• Freezing: You can freeze portions for up to 2 months. Note: cream and fresh spinach may change texture after freezing; omit spinach before freezing and add fresh when reheating.
• Thawing: Thaw overnight in the fridge before reheating for best texture.
• Reheating: Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce, or microwave in 90-second bursts, stirring between intervals to heat evenly. Bring to at least 165°F before serving.
• Food safety: Don’t leave perishable foods at room temperature more than 2 hours.

Pro chef tips

• Layering: Pour sauce over the chicken rather than burying it entirely—this helps even cooking and seasoning.
• Tortellini timing: Fresh or refrigerated tortellini cooks faster than frozen. Check the package instructions and your slow cooker’s performance; different models have different heat.
• Cheese melt: Stir the mozzarella in toward the end so it blends into the sauce without turning gummy.
• Brightness: A splash of lemon juice or a teaspoon of white wine vinegar at the end lifts the flavors and balances the cream.
• Hands-off shortcut: Use cooked or rotisserie chicken to cut crock time; add it with the sauce so flavors still meld.
• Burn risk: If your slow cooker runs hot, check around 3½ hours. If sauce looks low, add a bit more broth to prevent scorching.

Creative twists

• Mexican-style: Swap marinara for a smoky enchilada sauce, use pepper jack instead of mozzarella, and stir in cilantro and lime at the end.
• Pesto swap: Stir in ½ cup basil pesto instead of extra Parmesan for a fresh, herb-forward finish.
• Veg-forward: Add sliced mushrooms and bell peppers in step 1, or stir in roasted vegetables at serving.
• Seafood variant: Use the same process with firm white fish (reduce the initial cook time significantly) and omit the tortellini; serve over cooked pasta for a seafood pasta twist.

Your questions answered

Q: Can I use frozen chicken breasts?
A: You can, but it’s better to thaw first for even cooking. If using frozen, increase cooking time and ensure the internal temperature reaches 165°F. Cooking from frozen can extend the 4-hour LOW time—check early and often.

Q: Will the tortellini get mushy in the slow cooker?
A: Fresh or refrigerated tortellini usually hold up fine with the 30-minute finish. Frozen tortellini can become softer; if concerned, cook tortellini separately and stir into the sauce just before serving.

Q: Can I make this dairy-free or vegetarian?
A: For dairy-free, use plant-based cream and cheese alternatives, and ensure the tortellini is egg-free. For a vegetarian version, replace chicken with roasted cauliflower or a hearty mix of beans and add extra vegetables.

Q: How many people does this feed?
A: This recipe makes about 4–6 servings, depending on portion size and side dishes.

Q: Can I double the recipe?
A: Yes, but ensure your slow cooker is large enough (at least 6–7 quarts) to allow even cooking. Cooking time may remain similar, but check chicken doneness with a thermometer.

Conclusion

If you want more slow-cooker inspiration or slightly different approaches to chicken-with-pasta dishes, see this alternate take on the recipe at CrockPot Chicken Tortellini – Mighty Spatula, and for another slow-cooker version with helpful tips, check out Slow Cooker Chicken Tortellini – The Lazy Slow Cooker.

CrockPot Chicken Tortellini

This slow-cooker comfort meal layers tender shredded chicken with saucy marinara, cheesy tortellini, and a touch of cream for an indulgent weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the chicken and sauce

• 1 ½ lbs chicken breast (about 4 medium breasts) Use cooked rotisserie chicken to save time.
• 2 cups marinara sauce Use your favorite jar or homemade.
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon red chili flakes Optional, reduce for kids.
• 1 ½ cups chicken broth

For the tortellini and finishing

• 1 lb cheese tortellini Fresh or refrigerated works best; frozen may need extra time.
• 1 cup mozzarella cheese, shredded
• ½ cup heavy cream For a lighter finish, swap with half-and-half.
• 2 cups baby spinach
• ⅓ cup Parmesan cheese, grated For an extra touch of flavor.

For seasoning

• to taste salt and pepper Adjust based on preference.

Instructions

 

Preparation

• Spray the inside of the slow cooker lightly with olive oil spray so the chicken won’t stick.
• Arrange the chicken breasts in a single layer in the cooker.
• Pour the marinara sauce and chicken broth over the chicken. Sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly on top. Season with a little salt and pepper.

Cooking

• Cover and cook on LOW for about 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easily shredable.
• Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
• Add the cheese tortellini, shredded mozzarella, and heavy cream to the crockpot. Stir well so the pasta is coated in sauce and distributed evenly.
• Cover and cook on LOW for another 30 minutes. If your tortellini is frozen, check at 30 minutes and add time as needed (up to 15–20 more minutes).
• Stir in the baby spinach and cook an additional 10 minutes, until the spinach is wilted.
• Stir in the grated Parmesan, taste, and adjust seasoning with salt, pepper, or a pinch more red pepper flakes if desired.
• Serve hot.

Notes

Leftovers can be stored in an airtight container for up to 3–4 days. For freezing, you can freeze portions for up to 2 months; omit spinach before freezing.

Keyword Chicken Tortellini, Comfort Food, Easy Dinner, Family Meal, Slow Cooker