CrockPot Chicken Tortellini

This CrockPot chicken tortellini is a comforting and incredibly easy meal perfect for any night of the week. It’s a satisfying dish that combines tender chicken, cheesy pasta, and a rich sauce with minimal effort, making it a favorite for the whole family.​

Thank you for reading this post, don't forget to subscribe!

Why Make This Recipe

You should make this recipe because it requires very little hands-on time, letting the slow cooker do most of the work. It’s a complete meal in one pot, which means less cleanup. This dish is perfect for busy weeknights when you want a hearty and delicious dinner without spending hours in the kitchen.​

How to Make CrockPot Chicken Tortellini

Making this dish is straightforward. First, you place the chicken breasts in the slow cooker and cover them with sauce, broth, and seasonings. Let it cook for a few hours until the chicken is tender enough to shred. After shredding the chicken and returning it to the pot, you’ll stir in the tortellini and cheese, and cook for a short while longer until the pasta is perfectly done.​

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts​
• 24 oz marinara sauce​
• 1 ½ cups chicken broth​
• 1 tsp garlic powder​
• 1 tsp onion powder​
• 1 tsp Italian seasoning​
• 1 lb refrigerated or frozen cheese tortellini​
• 1 cup shredded mozzarella cheese​
• ½ cup heavy cream​
• ⅓ cup grated Parmesan cheese​
• 2 cups fresh baby spinach (optional)​

Directions

1. Place the chicken breasts in a single layer at the bottom of your CrockPot.​
2. Pour the marinara sauce and chicken broth over the chicken. Add the garlic powder, onion powder, and Italian seasoning, ensuring the chicken is submerged in the liquid.​
3. Cover and cook on LOW for 4-6 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.​
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.​
5. Stir in the tortellini, shredded mozzarella, and heavy cream. Make sure the tortellini are covered by the sauce.​
6. Cover and cook on LOW for another 30 minutes, or until the tortellini are tender.​
7. If using, stir in the fresh spinach and grated Parmesan cheese until the spinach has wilted. Serve immediately.​

How to Serve CrockPot Chicken Tortellini

Serve this creamy chicken tortellini hot, straight from the slow cooker. For an extra touch, garnish each bowl with a sprinkle of additional grated Parmesan cheese. It pairs wonderfully with garlic bread for dipping into the sauce or a simple side salad for a complete meal.​

How to Store CrockPot Chicken Tortellini

To store leftovers, allow the chicken tortellini to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.​

Tips to Make CrockPot Chicken Tortellini

• For easy cleanup, spray your slow cooker with non-stick cooking spray before adding the ingredients.​
• To ensure the chicken is cooked, use a meat thermometer to check for an internal temperature of at least 165°F.​
• Be careful not to overcook the tortellini, as it can become mushy. Add it in the last 20-30 minutes of cooking.​
• Stir the dish a couple of times after adding the tortellini to prevent sticking and ensure it cooks evenly in the sauce.​

Variation

For a different flavor profile, you can easily make a creamy white sauce version. Simply substitute the marinara sauce with a 24-ounce jar of prepared Alfredo sauce. You can also add other vegetables, such as one cup of peas or steamed broccoli, during the last 30 minutes of cooking. Another popular option is to add cooked, crumbled bacon at the end for a chicken bacon ranch flavor.​

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by about an hour to ensure the chicken is fully cooked. Always check the internal temperature to confirm it has reached 165°F.​

Can I cook this on the HIGH setting?

Yes, you can cook this recipe on the HIGH setting for 3-4 hours instead of the LOW setting. Keep a closer eye on it to make sure the chicken doesn’t dry out.​

Is there a substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half or milk mixed with a tablespoon of cornstarch for a similar creamy texture, though it may not be as rich. Another option is to stir in 4 ounces of softened cream cheese until it melts into the sauce.

Print