If there’s one dish that consistently saves my sanity on hectic weekdays, it’s CrockPot Chicken Tortellini. It’s creamy, hearty, and full of flavor—without demanding much of your time or energy. This recipe has become a go-to in my house, especially during cooler months when all I want is something warm, cheesy, and soul-soothing bubbling away while I tackle life’s endless to-do list.
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Why You’ll Love This CrockPot Chicken Tortellini
CrockPot Chicken Tortellini is the ultimate comfort food meets convenience meal. It’s a dump-and-go dinner that tastes like you put in way more effort than you actually did. With juicy chicken breasts, cheesy tortellini, and a luscious, creamy marinara sauce, it’s a family favorite that even picky eaters cheer for. And the best part? You can prep it in 10 minutes flat and let your slow cooker do the rest.
Ingredients You’ll Need:
- Olive oil spray (or non-stick cooking spray)
- 1 ½ lb 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 (optional if you like a kick!)
- 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
How to Make CrockPot Chicken Tortellini
- Spray & Layer: Start by spraying your slow cooker with olive oil or non-stick spray. Lay the chicken breasts in a single layer at the bottom.
- Add the Flavor: Pour in marinara sauce, then sprinkle on the garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth. Make sure the chicken is fully submerged in liquid—it’s the secret to keeping it juicy!
- Slow Cook the Chicken: Set your CrockPot to LOW and let it cook for about 4 hours, or until the chicken reaches an internal temp of 165°F. (Yep, the slow cooker does all the work here.)
- Shred & Return: Take out the chicken and shred it using two forks. Then return it to the slow cooker.
- Tortellini Time: Add in the cheese tortellini, shredded mozzarella, and heavy cream. Stir everything gently to coat the pasta well.
- Cook a Bit More: Cover and cook on LOW for another 30 minutes until the tortellini are tender and plump with creamy goodness.
- Finish It Off: Stir in fresh baby spinach and cook for 10 more minutes until wilted. Finally, mix in the grated Parmesan, taste-test for seasoning, and serve hot.
Mounia’s Slow Cooker Tip:
If your sauce seems a bit thick after adding the tortellini, don’t panic—it’ll loosen up as the pasta cooks and releases a bit of starch. Trust the process (and your CrockPot!).
A Little Backstory
This CrockPot Chicken Tortellini recipe came to the rescue during a week I lovingly refer to as “Laundry Mountain and Soccer Practice Mayhem.” I tossed everything in before school drop-off, and by dinner, we had a cozy, melty pot of deliciousness that felt like a warm hug. Even my spinach-skeptic kids asked for seconds.
FAQs About CrockPot Chicken Tortellini
Can I use frozen tortellini?
Absolutely! Just add 10-15 minutes to the final cook time to make sure they’re fully done.
What’s a good substitute for heavy cream?
You can use half-and-half or even whole milk in a pinch. Just know the sauce may be a bit lighter.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of broth or cream to loosen the sauce.
Can I use rotisserie chicken instead?
Sure can! Add it with the tortellini and cut the first 4-hour cook time entirely.
Let’s Dish It Up
CrockPot Chicken Tortellini is the perfect recipe for anyone who wants to feed their family something warm and satisfying without standing over a stove all evening. It’s rich, creamy, and brimming with Italian-inspired goodness—and it’ll leave your kitchen smelling like an Italian grandma’s Sunday dinner (minus the drama).
So go ahead—let your slow cooker work its magic and get ready to enjoy a meal that’s as easy as it is comforting. Pair it with a simple green salad or some crusty bread if you’re feeling fancy. And don’t be surprised when the leftovers vanish faster than you can say “tortellini.” This one’s a keeper, friends. Cozy, no-fuss, and full of flavor—that’s how dinner should be.
More Slow Cooker Comforts You’ll Love
Looking for more cozy slow cooker recipes to add to your weeknight rotation? Here are some delicious options that pair beautifully with the flavors and vibes of this CrockPot Chicken Tortellini:
- Craving something just as creamy? Try this delightful Slow Cooker Creamy Tomato Basil Chicken for another tomato-based comfort meal.
- If you loved the cheesy tortellini, you’ll adore our crowd-pleasing Crockpot Garlic Parmesan Chicken Pasta.
- For a cozy twist on Mexican night, this Slow Cooker Chicken Burrito Bowl is a family favorite packed with flavor.
- Want a soup version of today’s comfort? Don’t miss the ultra-satisfying Creamy Crockpot Chicken Gnocchi Soup.
Each of these dishes is perfect for those busy days when you want big flavor with minimal effort—just like today’s recipe!
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CrockPot Chicken Tortellini
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
Description
Creamy, cheesy, and packed with flavor, this CrockPot Chicken Tortellini is the ultimate comfort food. Perfect for busy weeknights, it’s a dump-and-go recipe your whole family will love!
Ingredients
Olive oil spray (or non-stick cooking spray)
1 ½ lb 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 (optional)
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
Spray the inside of your slow cooker with olive oil spray or non-stick cooking spray.
Arrange the chicken breasts in a single layer.
Pour in the marinara sauce, and sprinkle with garlic powder, onion granules, Italian seasoning, paprika, chili flakes, and pour in the chicken broth. Ensure chicken is fully submerged.
Cover and cook on LOW for 4 hours, or until the chicken reaches 165°F.
Remove chicken, shred with forks, and return it to the slow cooker.
Add the tortellini, mozzarella, and heavy cream. Stir to combine.
Cook on LOW for 30 minutes until the tortellini is tender.
Stir in the baby spinach and cook for another 10 minutes.
Mix in grated Parmesan, adjust seasoning, and serve hot.
Notes
You can substitute half-and-half or whole milk for heavy cream for a lighter sauce.
Use frozen tortellini if needed—just add 10-15 extra minutes to cooking time.
Rotisserie chicken can replace raw chicken—skip the 4-hour cook time and add it with the tortellini step.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 115 mg