CrockPot Chicken Tortellini Recipe

Imagine coming home after a busy day to the irresistible aroma of CrockPot Chicken Tortellini simmering away—rich marinara, juicy shredded chicken, pillowy cheese tortellini, and gooey mozzarella all tucked into one dreamy, hearty bowl. This dish is a year-round comfort food staple that’s deliciously simple to prepare and always crowd-pleasing. With tender bites, creamy sauce, and pops of green from fresh spinach, it’s a cheerful invitation to gather around the table and savor a genuinely satisfying meal.

Ingredients You’ll Need

Every ingredient in this CrockPot Chicken Tortellini recipe plays a starring role. From the succulent chicken to the cheesy tortellini, each component is thoughtfully chosen for the best flavor, color, and texture—without anything fussy or complicated.

• Olive oil spray: Gives your slow cooker a nonstick boost and keeps the chicken from sticking, making cleanup a breeze.
• Chicken breast (about 1½ lb): The juicy protein base that becomes wonderfully shreddable after slow cooking.
• Marinara sauce (2 cups): Provides a rich, tomatoey base that adds both depth and a touch of sweetness.
• Garlic powder (1 teaspoon): Rounds out the sauce with aromatic warmth—no chopping needed!
• Onion granules (1 teaspoon): Layer in subtle savory flavor without the hassle of peeling or chopping onions.
• Italian seasoning mix (1 teaspoon): An herb blend that brings classic Mediterranean notes to every bite.
• Paprika (½ teaspoon): Adds a touch of smoky earthiness and gentle color.
• Red chili flakes (¼ teaspoon): For optional heat—adjust more or less to your spice preference.
• Chicken broth (1½ cups): Keeps everything moist and juicy, infusing chicken and pasta alike with rich flavor.
• Cheese tortellini (1 lb): Stuffed with creamy cheese, these little pasta pillows become perfectly tender in the sauce.
• Mozzarella cheese, shredded (1 cup): Melts into gooey, stretchy ribbons throughout the dish.
• Heavy cream (½ cup): Makes the whole sauce extra silky and indulgent without being overly heavy.
• Baby spinach (2 cups): Wilts down to tender bites, adding color, nutrition, and a fresh finish.
• Parmesan cheese, grated (⅓ cup): Sprinkled at the end for a nutty, salty finish that brings everything together.

How to Make CrockPot Chicken Tortellini

Step 1: Prep Your Slow Cooker

Start by generously spraying the inside of your slow cooker with olive oil spray. This not only keeps cleanup easy (seriously, you’ll thank yourself later) but also ensures those flavorful bits lift right off, infusing the sauce instead of sticking to the sides.

Step 2: Layer and Season the Chicken

Arrange the chicken breasts in a single layer at the bottom of your slow cooker. Now, pour in the marinara sauce, add in your garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth. Give it a gentle stir to make sure the chicken is completely submerged—this is what keeps it oh-so-moist and flavor-packed as it cooks.

Step 3: Slow Cook the Chicken

Cover and cook everything on LOW for about 4 hours. Resist the urge to peek! When time’s up, the chicken should be perfectly tender. Check that it’s cooked through (165°F on a meat thermometer), then carefully take it out and shred it using two forks—it’s a little kitchen therapy!

Step 4: Add Tortellini and Dairy

Once the chicken is shredded, return it to the slow cooker. Add your cheese tortellini, mozzarella cheese, and heavy cream. Stir well to make sure the tortellini are fully coated and nestled into that glorious sauce. Then, cover and cook on LOW for another 30 minutes, just until the tortellini are perfectly tender.

Step 5: Finish with Greens and Cheese

Stir in the fresh baby spinach and cook for a final 10 minutes—the greens will beautifully wilt without turning mushy. Just before serving, toss in the grated Parmesan cheese, taste, and adjust seasoning if you like. Now, your CrockPot Chicken Tortellini goodness is ready to ladle up!

How to Serve CrockPot Chicken Tortellini

Garnishes

A big sprinkle of extra Parmesan and a few fresh basil leaves on top can make all the difference—it adds a punch of flavor and that “wow” factor when it hits the table. If you love a little zip, offer some extra chili flakes or a swirl of good olive oil just before serving for a glossy finish.

Side Dishes

A hunk of warm, crusty bread is practically mandatory for soaking up the luscious sauce. Pair with a simple green salad tossed in a tart vinaigrette or some roasted veggies to round out the meal without overshadowing your CrockPot Chicken Tortellini.

Creative Ways to Present

Try serving this dish family-style in a big, deep platter with extra cheese sprinkled over the top and fresh herbs; it looks just as inviting as it tastes! For a cozy twist, ladle the CrockPot Chicken Tortellini into individual bowls and top with a swirl of pesto or even a dollop of ricotta for an extra creamy touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover CrockPot Chicken Tortellini into an airtight container and keep it in the refrigerator for up to three days. The flavors get even more cozy as they mingle, making these leftovers something to look forward to!

Freezing

You can absolutely freeze this dish, though the tortellini’s texture may soften slightly after thawing. Let it cool completely, then pack into freezer-safe containers or freezer bags for up to two months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat CrockPot Chicken Tortellini on the stovetop over medium-low heat, adding a splash of extra broth or milk if the sauce has thickened. Stir occasionally to keep everything creamy and prevent sticking. Individual microwave portions work too—just stir halfway through to ensure even warmth.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can, but it’s best to thaw the chicken before adding it to the slow cooker for even cooking. If you do use frozen, increase the initial cooking time by about an hour and always ensure the chicken reaches a safe internal temperature of 165°F.

What type of tortellini works best?

Refrigerated cheese tortellini are ideal because they cook quickly and stay tender, but frozen tortellini can also be used. Just give them a few extra minutes to cook through before serving CrockPot Chicken Tortellini.

Can I make this recipe dairy-free?

Absolutely! Substitute a dairy-free cheese blend and use a plant-based cream (like coconut or cashew) in place of the heavy cream. The final flavor will change slightly, but you’ll still have that creamy, comforting vibe.

Is it possible to add extra veggies?

Definitely. Feel free to toss in chopped bell peppers, mushrooms, or zucchini along with the marinara at the beginning. Just don’t overcrowd the pot, as the tortellini and chicken need plenty of sauce to soak up.

How do I keep the tortellini from getting mushy?

Be sure to add the tortellini toward the end of the cooking time, as instructed. If they cook too long, they can get overly soft, so stick with the 30 minutes on low for best results in your CrockPot Chicken Tortellini.

Final Thoughts

If you’re looking for a cozy, no-fuss dinner that’ll wow family or friends, CrockPot Chicken Tortellini is the answer. It’s hearty, delicious, and incredibly easy to throw together—so why not let your slow cooker do the work and treat yourself to some pure comfort? Give it a try the next time you need a delicious, heartwarming meal!

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