CrockPot Chicken Tortellini Recipe

If you’re looking for a soul-satisfying, family-friendly dinner that’s ridiculously easy to prepare, CrockPot Chicken Tortellini might just become your new favorite. Imagine melty cheese tortellini and tender shredded chicken, blanketed in a creamy, tomato-rich sauce with pops of bright spinach and melted mozzarella. It’s the kind of meal that feels like a warm hug and disappears fast around the dinner table. Thanks to your trusty slow cooker, you can serve up big, Italian-inspired flavors without breaking a sweat—perfect for busy weeknights or anytime you need comfort food with minimal fuss.

Ingredients You’ll Need

This recipe keeps it simple, but every ingredient is chosen to bring out the coziest, most savory flavors. Each item adds a specific taste, boost of color, or layer of creamy richness that makes CrockPot Chicken Tortellini such a joy to eat.

• Olive oil spray: Ensures your slow cooker stays non-stick and makes cleanup a breeze.
• Chicken breast (1 1/2 lb): Lean and protein-packed, these become juicy and tender as they slowly cook.
• Marinara sauce (2 cups): Adds tomato richness, herby notes, and helps blend the flavors together.
• Garlic powder (1 teaspoon): For that unmistakable warm garlicky base that makes Italian dishes irresistible.
• Onion granules (1 teaspoon): Brings savory depth and a hint of sweetness to balance the sauce.
• Italian seasoning mix (1 teaspoon): Delivers a blend of dried herbs for classic, aromatic flair.
• Paprika (1/2 teaspoon): Adds subtle warmth and a lovely touch of color.
• Red chili flakes (1/4 teaspoon): Lends a gentle kick; use more or less depending on your spice tolerance.
• Chicken broth (1 1/2 cups): Keeps everything moist and boosts savory chicken flavor throughout.
• Cheese tortellini (1 lb): Pillowy pasta filled with cheese, bringing creaminess and bite to every spoonful.
• Mozzarella cheese, shredded (1 cup): Melts beautifully for gooey, stringy goodness blended right into the sauce.
• Heavy cream (1/2 cup): Adds a luscious, velvety finish to the whole dish.
• Baby spinach (2 cups): Wilts perfectly at the end, giving color and a little boost of greens.
• Parmesan cheese, grated (1/3 cup): Finishes with salty, nutty flavor that ties all the elements together.

How to Make CrockPot Chicken Tortellini

Step 1: Prep Your Slow Cooker

Start by giving your slow cooker a good coating of olive oil spray (or any non-stick cooking spray you have handy). This isn’t just about making cleanup easier—a slippery surface keeps all those gorgeous, cheesy edges from sticking, so you’ll savor every last bit of flavor.

Step 2: Layer in the Chicken

Arrange the chicken breasts in a snug, single layer at the bottom of the slow cooker. Nestling them in like this helps each piece cook evenly and soak up all the sauce as they gently braise.

Step 3: Add Sauces and Seasonings

Pour in the marinara sauce, sprinkle over the garlic powder, onion granules, Italian seasoning, paprika, and chili flakes, then pour in the chicken broth. Give everything a gentle stir and make sure your chicken is nicely submerged. This is where all those cozy Italian flavors start mingling!

Step 4: Slow Cook the Chicken

Pop the lid on, set your slow cooker to LOW, and cook for 4 hours. This gives the chicken plenty of time to turn fall-apart tender. If you’re lucky enough to have a meat thermometer, make sure the chicken hits 165°F so it’s perfectly safe and juicy.

Step 5: Shred and Return the Chicken

When the chicken’s cooked through, take it out and shred it up with two forks—think tender ribbons of flavorful meat. Add the shredded chicken right back into that flavorful sauce in your CrockPot.

Step 6: Toss in Tortellini and Cheese

Add the cheese tortellini, shredded mozzarella, and heavy cream to the slow cooker. Stir well so the pasta is nicely coated and submerged in the saucy, cheesy goodness. This is your chance to make sure every bite gets plenty of flavor.

Step 7: Cook Until Tortellini Is Tender

Cover and cook everything on LOW for another 30 minutes. The tortellini will soak up the flavors and become beautifully tender, while the cheese turns the sauce dreamy and gooey.

Step 8: Add the Spinach

Now, stir in the baby spinach. Let it cook for another 10 minutes, just until the leaves wilt and turn a gorgeous, vibrant green that absolutely pops against the creamy sauce.

Step 9: Stir in Parmesan and Taste

Finally, sprinkle in your Parmesan cheese, give everything one last stir, and take a moment to taste. Adjust seasonings if you need—maybe a pinch more salt or some extra chili flakes—then serve your CrockPot Chicken Tortellini piping hot.

How to Serve CrockPot Chicken Tortellini

Garnishes

Sprinkle each serving with extra grated Parmesan, a few fresh basil leaves, or even a dash of cracked black pepper. If you love a touch of color, a bit of chopped sun-dried tomato or a scatter of red pepper flakes make lovely final touches. The key is to let that creamy tortellini shine while adding a little flourish at the table.

Side Dishes

Pair CrockPot Chicken Tortellini with warm, crusty bread—perfect for swiping up every bit of sauce. A simple green salad dressed with balsamic vinaigrette or a side of roasted veggies also fits right in, balancing the meal with freshness and crunch.

Creative Ways to Present

Try serving your CrockPot Chicken Tortellini in wide, shallow bowls for a modern touch, or even family-style straight from the slow cooker if you’re feeding a crowd. For parties, fill small ramekins for easy grabbing, or set up a DIY tortellini bar with toppings like extra cheese, herbs, and toasted pine nuts so everyone can personalize their bowl.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, tuck them into an airtight container and refrigerate for up to 3 days. As the flavors sit, they meld together even more; leftovers are a dream for lunch or quick dinners all week.

Freezing

CrockPot Chicken Tortellini is best enjoyed fresh, but you can freeze it if needed. Let the dish cool completely, then portion into freezer-safe bags or containers. Thaw overnight in the fridge before reheating, but note the tortellini may soften a bit more after freezing.

Reheating

To reheat, warm gently in a saucepan over low, adding a splash of chicken broth or cream if the sauce seems too thick. The microwave also works—stir halfway through heating to keep the tortellini from overcooking or drying out.

FAQs

Can I use frozen tortellini instead of fresh or refrigerated?

Absolutely! Just add the frozen tortellini directly in step 6—no need to thaw. You may need to add an extra 5 to 10 minutes to the cooking time to make sure they’re tender all the way through.

Is CrockPot Chicken Tortellini spicy?

The recipe features a gentle kick thanks to red chili flakes, but it’s really adaptable! If you prefer a completely mild dish, just reduce or omit the chili flakes. Want more heat? Add a little extra to the sauce or as a garnish.

What type of marinara sauce works best?

Choose a marinara you already love, because its flavor comes through in every bite. A classic tomato-basil or even a garlic-roasted sauce will add personality. Homemade or your favorite store brand both work wonderfully in CrockPot Chicken Tortellini.

Can I substitute the chicken with another protein?

Definitely. While chicken gives a classic taste, turkey breast or even Italian sausage would make delicious alternatives. For a vegetarian twist, try white beans and extra spinach—just skip the initial long chicken-cooking step.

How do I prevent the tortellini from overcooking?

The secret is to add the tortellini towards the end, after the chicken has cooked and been shredded. That 30-minute window gives you al dente pasta every time. If you’re using a different brand or size of tortellini, check for doneness a few minutes early.

Final Thoughts

This CrockPot Chicken Tortellini is everything I crave in a one-pot meal: hearty, creamy, packed with flavor, and easy enough for even your busiest nights. If you’re looking for a meal that brings everyone to the table with smiles, give it a try—your slow cooker (and your tastebuds) will thank you!

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