CrockPot Chicken Tortellini

Whenever I think about comfort food, I picture recipes that fill the kitchen with warmth and bring everyone together around the table. This CrockPot chicken tortellini is one of those recipes I turn to when I need something simple yet satisfying. I remember the first time I tried it on a chilly evening. I wanted a meal that could cook slowly while I focused on other things, yet still taste like I had spent hours in the kitchen. The smell of chicken, marinara, and Italian herbs simmering away in the crockpot was irresistible. By the time dinner was ready, the creamy tortellini and tender chicken made it feel like a restaurant-style dish, but without the stress.

It’s a dish that reminds me of the importance of slowing down and enjoying food with family. The best part is that it looks as impressive as it tastes, but the effort is minimal. That’s what makes this recipe special—it fits into busy schedules while still delivering homemade comfort.

Why You’ll Love This Recipe

There are plenty of reasons why this CrockPot chicken tortellini will become a favorite in your home:

• Versatile: This recipe works perfectly for weeknights, family dinners, or even casual gatherings. You can add more veggies like mushrooms or zucchini if you like, or adjust the spice level depending on your taste.

• Budget-Friendly: The ingredients are simple and affordable, yet they come together to create a dish that feels indulgent. Plus, since it serves six people, it’s a great way to feed a family without spending much.

• Crowd-Pleasing: The creamy, cheesy combination of chicken and pasta is something that appeals to both adults and kids. Even picky eaters won’t resist a warm bowl of this dish.

• Easy to Make: With the crockpot doing most of the work, you just need to add the ingredients, let it cook, and enjoy.

Ingredients for CrockPot Chicken Tortellini

To make this cozy dish, you’ll need:

• Olive oil spray

• 1 1/2 lb chicken breast (about 4 medium breasts)

• 2 cups marinara sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion granules

• 1 teaspoon Italian seasoning mix

• 1/2 teaspoon paprika

• 1/4 teaspoon red chili flakes

• 1 1/2 cups chicken broth

• 1 lb cheese tortellini

• 1 cup mozzarella cheese (shredded)

• 1/2 cup heavy cream

• 2 cups baby spinach

• 1/3 cup Parmesan cheese (grated)

  How to Make CrockPot Chicken Tortellini

  Making this recipe is all about layering flavors and letting the slow cooker do the heavy lifting. The process is simple, but the end result tastes as though you spent hours in the kitchen. The key is patience, because while the crockpot cooks everything gently, the flavors deepen and blend beautifully.

  The combination of chicken, marinara, broth, and spices creates a rich base. When the tortellini, cream, and cheese are added toward the end, the dish transforms into a creamy, cheesy pasta meal that feels comforting and special. Finally, the fresh spinach adds a pop of color and nutrition, balancing out the richness.

  Step-by-Step Instructions for Making CrockPot Chicken Tortellini

  1. Prepare the slow cooker
     Begin by spraying the inside of your slow cooker with olive oil spray. This step ensures that nothing sticks and makes cleanup much easier.

  2. Layer the chicken
     Place the chicken breasts in a single layer on the bottom of the crockpot. Keeping them in one layer helps them cook evenly and absorb all the flavors of the sauce and spices.

  3. Add sauces and seasonings
     Pour in the marinara sauce and chicken broth. Sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the chicken. Stir gently to combine the flavors, making sure the chicken is submerged in the liquid.

  4. Cook the chicken
     Cover the crockpot and cook on LOW for 4 hours. The chicken should reach an internal temperature of 165°F before you move to the next step. This slow cooking makes the chicken tender and easy to shred.

  5. Shred the chicken
     Once the chicken is cooked through, carefully remove it from the slow cooker. Use two forks to shred it into bite-sized pieces. This shredded texture helps the chicken blend seamlessly with the tortellini and sauce later.

  6. Add the pasta and cream
     Return the shredded chicken to the crockpot. Now add the cheese tortellini, shredded mozzarella cheese, and heavy cream. Stir everything thoroughly so the pasta is fully coated in sauce and submerged in liquid.

  7. Cook the tortellini
     Cover the crockpot again and cook on LOW for 30 minutes. The tortellini should become tender without turning mushy. This step gives the pasta time to absorb some of the creamy sauce.

  8. Incorporate the spinach
     Stir in the baby spinach and let it cook for about 10 minutes. The heat will gently wilt the spinach, adding freshness and extra nutrition to the dish.

  9. Finish with Parmesan
     Finally, stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper if needed. The Parmesan adds a nutty richness that ties everything together.

  10. Serve warm
      Ladle the creamy chicken tortellini into bowls and serve immediately. Each serving is hearty, filling, and packed with flavor.

  Quick and Easy

  Even though the cooking time is several hours, the actual hands-on work takes only minutes. You simply set up the crockpot, shred the chicken halfway through, and finish with the pasta and spinach. This makes it a perfect dish for busy weekdays when you don’t want to be tied to the kitchen.

  Customizable

  This recipe is very flexible. If you want extra vegetables, you can add mushrooms, zucchini, or bell peppers at the same time as the spinach. You can also adjust the spice by adding more chili flakes or leaving them out altogether for a milder taste. If you prefer a thicker sauce, reduce the amount of broth slightly.

  For a different protein, turkey breast works just as well. You can also use whole-wheat tortellini or even spinach-filled tortellini for variation.

  Crowd-Pleasing

  One of the best things about this dish is how well it appeals to different tastes. The creamy sauce is comforting, the pasta is filling, and the chicken makes it hearty enough to satisfy big appetites. It’s also a dish that reheats nicely, making it a good option for meal prep or leftovers.

  Families with kids especially love this recipe because the cheesy tortellini is hard to resist. Adults appreciate the layered flavors and the fact that it feels homemade without requiring constant attention. If you’re hosting a casual dinner, this dish is always a hit on the table.

  FAQs

  Can I use frozen tortellini for this recipe?
  Yes, you can use frozen tortellini. Simply add them in step 6 as directed. They may need an additional 5 to 10 minutes to cook through.

  Can I cook this on HIGH instead of LOW?
  Yes, but cooking on HIGH will reduce the slow-cooked depth of flavor. If needed, cook the chicken on HIGH for about 2 hours, then follow the remaining steps as written.

  What can I use instead of heavy cream?
  You can substitute heavy cream with half-and-half or a mixture of milk and cream cheese. This will still create a creamy texture, though slightly lighter.

  Can I make this recipe ahead of time?
  Yes. You can cook the chicken with sauce and seasonings ahead of time, then store it in the fridge. When ready to serve, reheat in the slow cooker, add tortellini, cream, cheese, and spinach, and finish as directed.

  How do I store leftovers?
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce.

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  CrockPot Chicken Tortellini

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  This CrockPot Chicken Tortellini is a creamy, comforting dish made with tender chicken, cheese-filled pasta, and fresh spinach. Perfect for family dinners, it’s easy to prepare and full of flavor.

  • Total Time: 285 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • Olive oil spray

  • 1 1/2 lb chicken breast (about 4 medium breasts)

  • 2 cups marinara sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion granules

  • 1 teaspoon Italian seasoning mix

  • 1/2 teaspoon paprika

  • 1/4 teaspoon red chili flakes

  • 1 1/2 cups chicken broth

  • 1 lb cheese tortellini

  • 1 cup mozzarella cheese (shredded)

  • 1/2 cup heavy cream

  • 2 cups baby spinach

  • 1/3 cup Parmesan cheese (grated)

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  Instructions

  • Spray your slow cooker with olive oil spray.

  • Place chicken breasts in a single layer at the bottom.

  • Add marinara sauce, chicken broth, garlic powder, onion granules, Italian seasoning, paprika, and chili flakes. Stir to combine and submerge chicken.

  • Cover and cook on LOW for 4 hours, until chicken reaches 165°F.

  • Remove chicken and shred with two forks.

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

  • Cover and cook on LOW for 30 minutes, until tortellini are tender.

  • Stir in spinach and cook for another 10 minutes until wilted.

  • Add Parmesan cheese, adjust seasoning, and serve warm.

  Notes

  • For extra veggies, add mushrooms or zucchini with spinach.

  • If using frozen tortellini, allow extra cooking time.

  • Adjust spice level by increasing or reducing chili flakes.

  • Author: Layla
  • Prep Time: 5 minutes
  • Cook Time: 280 minutes