CrockPot Chicken Tortellini

Let’s be honest—some days, we just want dinner to magically appear without a ton of chopping, stirring, or a sink overflowing with dishes. That’s exactly why CrockPot Chicken Tortellini is my ultimate go-to recipe for busy weeknights or lazy Sundays alike. It’s the perfect blend of creamy comfort, savory chicken, and tender cheese tortellini—all bubbling away in the slow cooker while you live your best life (or at least sneak in an episode of your favorite show).

As a chicken lover through and through, I’m thrilled to share this dish because it’s proof that easy doesn’t have to mean boring. This recipe brings big, bold flavors to your table without breaking a sweat. Whether you’re feeding picky eaters or hosting friends for dinner, CrockPot Chicken Tortellini is here to save the day—and your sanity!

Why You’ll Love This CrockPot Chicken Tortellini

• Minimal prep, maximum reward. You can toss everything into the slow cooker and let it work its magic.
• Creamy, dreamy sauce. Thanks to marinara, mozzarella, and a splash of heavy cream, this dish is as comforting as a cozy blanket on a chilly evening.
• Family-approved flavors. Mild enough for kids but tasty enough for adults.
• One-pot wonder. Less cleanup means more time for, well… literally anything else.
• Perfect leftovers. This dish reheats beautifully for lunches or quick dinners.

Ingredients for CrockPot Chicken Tortellini

Here’s everything you’ll need to create this delicious slow cooker masterpiece:

• Chicken – Boneless, skinless chicken breasts shred easily after cooking.
• Marinara sauce – Go for a good-quality sauce for richer flavor.
• Tortellini – Fresh cheese tortellini from the refrigerated section yields the best texture.
• Spices and seasonings – A combo of garlic powder, onion granules, Italian seasoning, paprika, and optional red chili flakes for a gentle kick.
• Chicken broth – Opt for low-sodium to control salt levels.
• Mozzarella cheese – Shredded for easy melting goodness.
• Heavy cream – Adds luscious richness.
• Baby spinach – For color, nutrients, and a fresh finish.
• Parmesan cheese – Freshly grated is always the tastiest!

How to Make CrockPot Chicken Tortellini

Step 1: Get Your Slow Cooker Ready

Spray the inside of your slow cooker with olive oil or a non-stick spray. No one wants to scrape baked-on cheese off the sides later!

Step 2: Layer the Chicken

Lay your chicken breasts in a single layer at the bottom of the slow cooker.

Step 3: Add Sauces & Spices

Pour in the marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes (if you’re feeling spicy), and chicken broth. Make sure the chicken is fully submerged so it cooks evenly.

Step 4: Cook Low and Slow

Cook on LOW for about 4 hours, or until the chicken reaches an internal temperature of 165°F.

Step 5: Shred That Chicken

Take the chicken out and shred it with two forks. Warning: This part smells so good you might have to fight off curious family members drifting into the kitchen.

Step 6: Add the Tortellini and Cheese

Return the shredded chicken to the slow cooker. Add the tortellini, shredded mozzarella, and heavy cream. Stir everything together so those tortellini are swimming in saucy goodness.

Step 7: Cook a Bit Longer

Cover and cook on LOW for about 30 minutes until the tortellini are tender but not mushy.

Step 8: Add Spinach and Parmesan

Stir in the baby spinach and cook for an additional 10 minutes until wilted. Sprinkle in the grated Parmesan, adjust the seasonings to your taste, and serve immediately!

Aneta’s Tips for Perfect CrockPot Chicken Tortellini

• Fresh tortellini is best. Shelf-stable tortellini may get too soft in the slow cooker.
• Adjust the spice. Skip the chili flakes for a milder version—or double them if you love some heat!
• Don’t overcook the tortellini. Once it goes in, keep an eye on the time so it stays tender, not mushy.
• Shred the chicken finely. This helps distribute the chicken evenly throughout the sauce.
• A personal tip: This dish became my lifesaver during the holiday season last year. I made it for a last-minute dinner party, and my guests were convinced I’d been slaving over the stove for hours. (Shhh…our secret!)

FAQs About CrockPot Chicken Tortellini

Bring Some Magic to Your Table

CrockPot Chicken Tortellini is more than just a meal—it’s a little bit of magic bubbling away while you conquer your day. With its creamy sauce, tender chicken, and cheesy tortellini, it’s destined to become a staple in your kitchen.

Give it a try and let me know how it goes. I’d love to hear your spin on it or see photos of your delicious creation. Here’s to easy dinners and happy bellies—because that’s the true magic of cooking!

More Delicious Recipes to Try

If you’re loving the cozy vibes of this CrockPot Chicken Tortellini, here are some more mouthwatering recipes you’ll definitely want to check out next:

• Cozy up on a chilly evening with my comforting CrockPot Chicken Corn Chowder for another creamy, slow-cooked dinner that practically makes itself.
• Bring bold, creamy flavors to your pasta nights with this irresistible Garlic Parmesan Chicken Tortellini—it’s perfect if you’re obsessed with tortellini like I am!
• For a bright and tangy twist on chicken dinners, you’ll love the fresh flavors in my Lemon Spinach Parmesan Chicken.
• And if you’re craving something a bit spicier, don’t miss my crowd-pleasing Spicy Cajun Honey Butter Chicken Pasta for the perfect kick of heat and creamy sauce.

Happy cooking, and keep discovering the magic of chicken!

CrockPot Chicken Tortellini

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• Author: Aneta
• Total Time: 4 hours 50 minutes
• Yield: 6 servings 1x

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Description

CrockPot Chicken Tortellini is the ultimate creamy comfort meal, loaded with tender chicken, cheese tortellini, marinara sauce, and melty cheese. A true one-pot wonder perfect for busy weeknights!

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Ingredients

Scale 1x2x3x

• 1½ lb boneless, skinless chicken 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)

• 1½ cups low-sodium chicken broth

• 1 lb fresh cheese tortellini (refrigerated section)

• 1 cup shredded mozzarella cheese

• ½ cup heavy cream

• 2 cups baby spinach

• ⅓ cup freshly grated Parmesan cheese

• Olive oil spray (or non-stick cooking spray)

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Instructions

1. Spray the inside of your slow cooker with olive oil or non-stick spray.

2. Arrange chicken breasts in a single layer at the bottom.

3. Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes (if using), and chicken broth. Stir lightly and make sure chicken is submerged.

4. Cook on LOW for 4 hours or until chicken reaches an internal temperature of 165°F.

5. Remove chicken and shred using two forks.

6. Return shredded chicken to the slow cooker. Add tortellini, mozzarella cheese, and heavy cream. Stir well to combine.

7. Cover and cook on LOW for an additional 30 minutes until tortellini are tender.

8. Stir in baby spinach and cook for 10 more minutes until wilted.

9. Stir in Parmesan cheese, adjust seasoning if needed, and serve immediately. Enjoy!

Notes

For a spicier kick, add extra red chili flakes.
Fresh tortellini works best—shelf-stable versions may become too soft.
Great for leftovers! Store in the fridge for up to 3 days and reheat gently.

• Prep Time: 10 minutes
• Cook Time: 4 hours 40 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American , Italian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 6 g
• Sodium: 870 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 4 g
• Protein: 37 g
• Cholesterol: 135 mg