CrockPot Chicken Tortellini

If you’ve been searching for a cozy, comforting dinner that basically cooks itself, look no further than this CrockPot Chicken Tortellini recipe. It’s creamy, cheesy, hearty, and the kind of meal that makes everyone at the table go back for seconds. Imagine tender shredded chicken simmered in marinara sauce and spices, finished with plump cheese-filled tortellini, mozzarella, Parmesan, and a swirl of cream. To top it all off, fresh baby spinach adds a beautiful pop of green and extra nutrients.

This dish is exactly what weeknight dinner dreams are made of easy prep, hands-off cooking, and irresistible flavors. It’s family-friendly, crowd-pleasing, and reheats beautifully, making it an excellent choice for meal prep. Whether you’re looking for a no-fuss Sunday dinner, a cozy meal to share on a busy weeknight, or a slow cooker recipe that doubles as comfort food, this tortellini dish delivers every single time.

Why You’ll Love This Recipe

• Effortless – The slow cooker does most of the work, leaving you free to go about your day.
• Rich & creamy – A perfect balance of marinara, melted cheese, and cream.
• Family favorite – A comforting dish with familiar Italian-inspired flavors.
• Meal prep approved – Leftovers taste even better the next day.
• Customizable – Easy to adapt with extra veggies or different tortellini flavors.

Ingredients Breakdown

This recipe serves 6 people generously.

Main Components

• Olive oil spray – To lightly coat the slow cooker and prevent sticking.
• 1 ½ lbs chicken breast (about 4 medium breasts) – The protein base; becomes tender and shreds beautifully.

Sauce & Seasoning

• 2 cups marinara sauce – Adds tangy tomato flavor and richness.
• 1 teaspoon garlic powder – Enhances savory depth.
• 1 teaspoon onion granules – Subtle sweetness and umami.
• 1 teaspoon Italian seasoning mix – Classic blend of herbs like oregano, basil, and thyme.
• ½ teaspoon paprika – Gentle smokiness.
• ¼ teaspoon red chili flakes – Adds just a touch of heat (adjust to taste).
• 1 ½ cups chicken broth – Keeps the sauce from becoming too thick and helps cook the chicken evenly.

Pasta & Dairy

• 1 lb cheese tortellini – The star pasta; rich and cheesy filling that pairs perfectly with the sauce.
• 1 cup mozzarella cheese, shredded – Melts into gooey perfection.
• ½ cup heavy cream – For velvety richness.
• ⅓ cup Parmesan cheese, grated – Salty, nutty finish.

Vegetables

• 2 cups baby spinach – Adds freshness, nutrients, and a pop of green color.

Tools & Equipment Needed

• CrockPot / slow cooker (6-quart recommended)
• Tongs or fork (to shred chicken)
• Measuring cups and spoons
• Wooden spoon for stirring
• Cheese grater (if shredding fresh cheese)
• Ladle for serving

Step-by-Step Instructions

1. Prepare the Slow Cooker

• Lightly spray the inside of your CrockPot with olive oil spray to prevent sticking.

2. Add Chicken & Sauce Base

1. Place chicken breasts into the CrockPot.
2. Pour in marinara sauce and chicken broth.
3. Sprinkle in garlic powder, onion granules, Italian seasoning, paprika, and chili flakes.
4. Stir gently to combine and coat the chicken.

3. Slow Cook the Chicken

• Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and fork-tender.

4. Shred the Chicken

• Use tongs or two forks to shred the chicken directly in the CrockPot. Stir to distribute it through the sauce.

5. Add Tortellini & Creamy Elements

1. Stir in the cheese tortellini, mozzarella, and heavy cream.
2. Cover and cook on high for 20–25 minutes, or until tortellini are tender but not mushy.

6. Finish with Spinach & Parmesan

1. Stir in the baby spinach until just wilted.
2. Sprinkle with grated Parmesan and give everything a final stir.

7. Serve & Enjoy

• Ladle into bowls and serve hot, optionally with garlic bread or a side salad.

Tips & Variations

• Make it lighter – Swap heavy cream for half-and-half or evaporated milk.
• Extra veggies – Add mushrooms, zucchini, or roasted red peppers along with the spinach.
• Protein swap – Use boneless chicken thighs for even juicier results.
• Cheese options – Try fontina, provolone, or asiago for a twist.
• Gluten-free – Use gluten-free tortellini if available.

Flavor Profile & Pairings

This CrockPot Chicken Tortellini is:

• Creamy & cheesy – Melted mozzarella and Parmesan create rich comfort.
• Herby & savory – With classic Italian seasoning.
• Slightly tangy – Thanks to marinara sauce.
• Balanced – With spinach cutting through the richness.

Pairings:

• Drinks: A crisp white wine like Pinot Grigio, sparkling water with lemon, or iced tea.
• Sides: Garlic bread, Caesar salad, or roasted vegetables.

Nutritional Overview (Estimated per serving)

• Calories: ~530
• Protein: 38g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 4g

Make-Ahead & Meal Prep Tips

• Prep ahead: Assemble chicken, sauce, and broth in the CrockPot insert the night before; refrigerate, then start cooking the next day.
• Meal prep: Divide cooked tortellini into containers for 3–4 days’ worth of ready meals.
• Reheating: Warm on the stovetop with a splash of broth or cream to loosen the sauce.

FAQs

1. Can I cook the tortellini from frozen?
Yes! Just add a few extra minutes of cook time after stirring it in.

2. Can I use jarred Alfredo sauce instead of marinara?
Absolutely—this creates a creamier, all-white sauce version.

3. How do I prevent the tortellini from overcooking?
Add them near the end and check after 15–20 minutes; they should be tender but not mushy.

4. Can I double this recipe?
Yes, but use a larger 7–8 quart slow cooker to avoid overflow.

Cooking Timeline (At a Glance)

Task	Time
Prep chicken & sauce	5 min
Slow cook chicken	6–7 hrs (low) or 3–4 hrs (high)
Shred chicken	5 min
Add tortellini & cheese	20–25 min
Stir in spinach & finish	5 min
Total Time	~7 hrs (low) or ~4 hrs (high)

Serving Suggestions

• Family-style – Serve in a big bowl at the center of the table with garlic bread.
• Individual portions – Ladle into pasta bowls and sprinkle with extra Parmesan.
• Special occasion – Garnish with fresh basil, cracked black pepper, and a drizzle of olive oil.

Recipe Variations

1. Creamy Pesto Chicken Tortellini – Swap marinara for basil pesto.
2. Tuscan Style – Add sun-dried tomatoes and extra spinach.
3. Buffalo Chicken Tortellini – Stir in buffalo sauce and top with blue cheese.

Ingredient Spotlight: Cheese Tortellini

Cheese tortellini are little pasta pockets filled with ricotta, Parmesan, and sometimes mozzarella. When choosing, look for fresh refrigerated tortellini for the best texture in slow-cooked recipes. Store unopened packages in the fridge until ready to use, and cook them gently to keep their filling intact.

Pro Cooking Tips

• Always add pasta near the end – Tortellini cook fast and can become mushy if left too long.
• Shred chicken in the CrockPot – It absorbs the sauce immediately for maximum flavor.
• Use freshly grated cheese – It melts smoother than pre-shredded.
• Let it rest for 5 minutes before serving – This allows the sauce to thicken slightly.

Storage & Freezing Guide

• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze without tortellini (they don’t hold up well). Instead, freeze just the shredded chicken sauce base and add fresh tortellini when reheating.
• Reheat: Warm gently on the stovetop or microwave, adding extra broth or cream if needed.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	530
Protein	38g
Carbs	40g
Fat	22g
Fiber	4g

Dietary Notes: Can be made gluten-free with GF tortellini, lighter with half-and-half instead of cream, or vegetarian by swapping chicken with white beans.

Conclusion

This CrockPot Chicken Tortellini is the definition of comfort food: creamy, cheesy, and full of flavor with very little effort. With tender chicken, cheesy tortellini, and a luscious sauce, it’s a slow cooker recipe you’ll want to make again and again. Perfect for busy weeknights, family gatherings, or even meal prep, this dish is as practical as it is delicious.

Serve it hot, sprinkled with Parmesan and paired with garlic bread, and you’ve got a hearty, satisfying meal that tastes like it came straight from an Italian kitchen.

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