This creamy, hands-off CrockPot chicken tortellini delivers saucy comfort without the last-minute scramble. Tender chicken simmers in marinara and a gentle spice blend, then you stir in cheese tortellini, a splash of cream and melty mozzarella for a rich, family-friendly meal that practically makes itself on a busy weeknight. If you like simple chicken dinners that stretch across a few meals, check out these easy chicken breast recipes for more ideas that keep dinner interesting.
Why you’ll love this dish
This recipe hits a sweet spot: minimal hands-on time, maximum comfort. It’s ideal for:
- Weeknight dinners when you want a satisfying meal after work.
- Feeding families—kids usually love the cheesy tortellini.
- Leftovers that reheat well for lunches.
- A one-pot option that keeps pots to a minimum.
“One of our go-to slow cooker meals—comforting, cheesy, and so forgiving. Perfect for nights when you just want to set it and forget it.” — a home cook’s quick review
What makes it special is the timing: the chicken cooks low and slow to stay juicy, then the tortellini and cheeses are added near the end so pasta stays tender, not mushy. A splash of heavy cream at the finish turns the marinara into a luscious sauce that coats every bite.
How this recipe comes together
A quick overview so you know what to expect:
- Lightly oil the slow cooker and add seasoned chicken breasts in a single layer.
- Pour marinara and chicken broth over the chicken; season with garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
- Cook on LOW about 4 hours until chicken is tender.
- Shred the chicken in the pot, stir in cheese tortellini, mozzarella, and heavy cream.
- Cook an additional 30 minutes on LOW so tortellini cooks through and cheeses melt.
- Stir in fresh spinach to wilt, finish with grated Parmesan and a taste adjustment.
This staged approach keeps the chicken moist and the tortellini perfectly cooked.
What you’ll need
- Olive oil cooking spray (or a light brush of oil)
- 1 ½ lbs chicken breast (about 4 medium breasts)
- 2 cups marinara sauce (use your favorite jarred or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion granules (or 1 tablespoon finely chopped onion)
- 1 teaspoon Italian seasoning mix
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (optional; scale to taste)
- 1 ½ cups chicken broth (low-sodium preferred)
- 1 lb cheese tortellini (fresh or refrigerated tortellini is best)
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup grated Parmesan cheese
Notes and substitutions:
- Swap shredded rotisserie chicken for cooked breasts to cut active time.
- For a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be slightly less rich.
- Use gluten-free tortellini to make this gluten-free; cooking times may vary.
Step-by-step instructions
- Spray the slow cooker insert evenly with olive oil spray. This helps prevent sticking and makes cleanup easier.
- Arrange the chicken breasts in a single layer on the bottom of the slow cooker.
- Pour 2 cups marinara sauce over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly over the top.
- Pour 1 ½ cups chicken broth into the cooker around the chicken (don’t rinse off the seasoning). Cover and cook on LOW for about 4 hours, or until the chicken is easily pierced with a fork.
- When the chicken is done, use two forks to shred it right in the crockpot. Mix the shredded chicken back into the sauce so it soaks up flavor.
- Add the cheese tortellini, shredded mozzarella, and heavy cream. Stir until everything is well combined and the tortellini is submerged in sauce.
- Cover and cook on LOW for an additional 30 minutes. Check tortellini doneness—fresh tortellini will cook fast; if yours is dried, it may need slightly longer.
- Stir in the baby spinach and let cook for about 10 minutes, until wilted and blended into the sauce.
- Remove the lid, stir in the grated Parmesan, taste, and adjust salt and pepper as needed. Serve warm.
Timing tips: if your slow cooker runs hot, check chicken at 3.5 hours to avoid dryness. If using frozen chicken breasts, thaw first—cooking from frozen risks uneven doneness.
Best ways to enjoy it
- Serve in shallow bowls with extra grated Parmesan and a drizzle of good olive oil.
- Pair with a crisp green salad or garlic bread to mop up the sauce.
- For a party spread, offer this as the main course and start guests off with a spicy, hands-on appetizer like a Buffalo chicken appetizer to contrast the creamy tortellini.
- Garnish ideas: fresh basil, red pepper flakes for extra heat, or toasted pine nuts for crunch.
Storage and reheating tips
- Refrigeration: Cool to room temperature (no more than 2 hours out), then store in an airtight container for up to 3–4 days.
- Freezing: Freeze in portioned airtight containers for up to 3 months. Note: cream-based sauces can separate slightly after freezing; thaw overnight in the fridge then reheat gently.
- Reheating: Reheat on the stovetop over medium-low, stirring and adding a splash of broth or cream if the sauce has thickened. Microwave in short intervals, stirring between, to avoid overheating. An oven option: place in a covered baking dish at 350°F (175°C) until warmed through.
- Food safety: Reheat leftovers to 165°F (74°C) before serving.
Helpful cooking tips
- Prevent mushy pasta: add tortellini near the end of cooking and avoid overcooking. Fresh/refrigerated tortellini cooks faster than dried.
- Thickness control: if sauce is too thin after shredding chicken, remove lid and cook on HIGH for 10–15 minutes to reduce, or thicken with a slurry of 1 teaspoon cornstarch + 1 tablespoon cold water stirred in and cooked for a few minutes.
- Even seasoning: taste after shredding the chicken and again after adding cream and cheese; salt needs can change once dairy is added.
- Easy shredding: transfer chicken to a cutting board for quicker shredding if your slow cooker is small; return shredded chicken to the sauce to absorb flavor.
- Make-ahead: assemble everything up to step 4 in the slow cooker insert, cover, refrigerate overnight, and cook the next day (add 30–60 minutes to cooking time if chilled).
Creative twists
- Creamy Alfredo swap: use Alfredo sauce in place of marinara for a white-cheese tortellini casserole vibe.
- Spicy sausage addition: brown Italian sausage and add with the chicken for a meatier, spicier dish.
- Vegetarian version: replace chicken with a mixture of roasted mushrooms, eggplant, and extra spinach; use vegetable broth.
- Mediterranean spin: stir in sun-dried tomatoes, olives, and fresh oregano instead of Italian seasoning.
- Instant Pot conversion: use the sauté function for 5 minutes to combine sauce and seasonings, pressure cook the chicken with jarred sauce and broth for 10 minutes (natural release), shred, then add tortellini and use the sauté mode until pasta is tender.
Common questions
Q: Can I use frozen chicken in the slow cooker?
A: It’s safer and more reliable to thaw chicken first so it reaches a safe internal temperature evenly. Cooking from frozen can result in the outer parts overcooking while the center remains underdone.
Q: Will the tortellini get soggy if left in the crockpot too long?
A: Yes—tortellini can become mushy if cooked the full slow-cook time. That’s why the recipe calls for adding it near the end (about 30 minutes) so it cooks through but keeps good texture.
Q: Can I make this dairy-free?
A: Substitute dairy-free cream and cheese alternatives (like cashew cream and vegan mozzarella). The final texture will differ but still be delicious.
Q: How long can I freeze leftovers?
A: Up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently, adding a splash of broth if the sauce separates.
Q: Is this safe for meal prep?
A: Yes—this reheats well and portions easily. Keep cold until ready to reheat, and consume refrigerated portions within 3–4 days.
If you want a printable grocery list or scaled servings for larger crowds, I can format that next—just tell me how many people you’re serving.
CrockPot Chicken Tortellini
Ingredients
Main Ingredients
- 1.5 lbs chicken breast (about 4 medium breasts)
- 2 cups marinara sauce use your favorite jarred or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion granules (or 1 tablespoon finely chopped onion)
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes (optional; scale to taste)
- 1.5 cups chicken broth (low-sodium preferred)
- 1 lb cheese tortellini (fresh or refrigerated tortellini is best)
- 1 cup shredded mozzarella cheese
- 0.5 cup heavy cream
- 2 cups baby spinach
- 0.33 cup grated Parmesan cheese
Instructions
Preparation
- Spray the slow cooker insert evenly with olive oil spray to prevent sticking.
- Arrange the chicken breasts in a single layer on the bottom of the slow cooker.
- Pour the marinara sauce over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes on top.
- Pour the chicken broth into the cooker around the chicken; do not rinse off the seasoning.
Cooking
- Cover and cook on LOW for about 4 hours, or until the chicken is tender.
- Shred the chicken in the pot using two forks and stir it back into the sauce.
- Add the cheese tortellini, mozzarella, and heavy cream. Stir until well combined.
- Cover and cook on LOW for an additional 30 minutes.
- Stir in the baby spinach and let it cook for about 10 minutes, until wilted.
- Remove the lid, stir in the grated Parmesan, and adjust salt and pepper as needed.
- Serve warm.