CrockPot Chicken Tortellini

ByMadison Rae
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Why Make This Recipe

CrockPot Chicken Tortellini is a simple and delicious meal that’s perfect for busy days. With its comforting flavors and easy preparation, it’s a great choice for family dinners. Just let your slow cooker do the work, and enjoy a hearty dish without the fuss.

How To Make CrockPot Chicken Tortellini

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

Directions:

  1. Spray the slow cooker with olive oil.
  2. Arrange chicken breasts in a single layer.
  3. Pour marinara sauce and spices over the chicken.
  4. Cover and set the slow cooker to LOW for about 4 hours.
  5. Shred cooked chicken with forks.
  6. Return shredded chicken to the cooker and mix with sauce.
  7. Add tortellini, mozzarella, and heavy cream, stirring well.
  8. Cook on LOW for another 30 minutes.
  9. Stir in spinach and cook for 10 more minutes.
  10. Add Parmesan cheese, taste, and adjust seasoning.

How To Serve CrockPot Chicken Tortellini

Serve your CrockPot Chicken Tortellini hot right from the slow cooker. It pairs wonderfully with a side salad or some crusty bread. A sprinkle of extra Parmesan cheese on top adds a nice touch!

How To Store CrockPot Chicken Tortellini

To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

Tips To Make CrockPot Chicken Tortellini

  • Make sure to cook the chicken thoroughly before shredding it.
  • Feel free to adjust the spices to your liking; add more chili flakes if you want it spicier.
  • Adding vegetables like bell peppers or mushrooms can enhance the flavor and nutrition.

Variation

You can also use different types of pasta or add beans for extra protein. If you prefer a vegetarian version, simply skip the chicken and add more vegetables.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just be aware that additional cooking time may be needed.

Can I make this recipe ahead of time?
Yes, you can prepare the ingredients the night before and store them in the fridge. Just cook them the next day in the slow cooker.

Can I use a different type of sauce?
Absolutely! You can try different sauces, like Alfredo or pesto, for a new twist on the dish.

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CrockPot Chicken Tortellini

  • Author: admin
  • Total Time: 285 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A simple and delicious meal perfect for busy days, made effortlessly in a slow cooker with comforting flavors.

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

  1. Spray the slow cooker with olive oil.
  2. Arrange chicken breasts in a single layer.
  3. Pour marinara sauce and spices over the chicken.
  4. Cover and set the slow cooker to LOW for about 4 hours.
  5. Shred cooked chicken with forks.
  6. Return shredded chicken to the cooker and mix with sauce.
  7. Add tortellini, mozzarella, and heavy cream, stirring well.
  8. Cook on LOW for another 30 minutes.
  9. Stir in spinach and cook for 10 more minutes.
  10. Add Parmesan cheese, taste, and adjust seasoning.

Notes

To store leftovers, let the dish cool completely and transfer to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 270 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: CrockPot, Chicken, Tortellini, Slow Cooker, Family Dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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