CrockPot Chicken Tortellini is more than just a recipe—it’s a warm hug in a bowl. With cheesy tortellini, tender shredded chicken, and a creamy tomato-based sauce, it’s the kind of dish that soothes the soul and makes weeknights feel special. The moment that aroma hits your kitchen, it feels like everything is right with the world.
If you’re always on the lookout for cozy slow cooker meals that taste like they took hours of effort (but didn’t), this one is for you. And if you enjoy hearty, easy dinners like this, make sure to follow me on Pinterest for more family-favorite recipes!
Why This Recipe Stands Out
There are hundreds of pasta dishes out there, so what makes this one so irresistible?
First, it’s a one-pot slow cooker meal, which means minimal cleanup—yes, please. Second, it checks all the boxes: creamy, savory, cheesy, and hearty. The texture of tender chicken against pillowy tortellini is pure comfort. The addition of spinach adds freshness, while Parmesan gives it that salty, nutty bite that brings everything together.
But perhaps what makes it truly special is how family-friendly it is. Even picky eaters love it. It’s mild enough for little ones, yet flavorful enough to satisfy adults. Plus, it’s flexible. You can switch up the sauce, use rotisserie chicken in a pinch, or swap spinach for kale.
Looking for another creamy chicken dinner idea? You might also love the way the Creamy Garlic Parmesan Chicken Twisted Pasta pulls off richness with a hint of spice. Or dive into pasta perfection with this savory Philly Cheesesteak Tortellini Pasta that plays with bold, cheesy notes.
So whether it’s your first time using a slow cooker or you’re a seasoned pro, this dish will find a permanent spot in your rotation. It’s reliable, ridiculously easy, and packed with love—just the way home cooking should be.
Ingredient Breakdown
Each ingredient in this CrockPot Chicken Tortellini plays a delicious role. Here’s what you need and why it works:
| Ingredient | Purpose |
|---|---|
| Chicken breasts (1½ lb) | Boneless and skinless, they shred easily and soak up the sauce beautifully. |
| Marinara sauce (2 cups) | A flavorful base—choose one with garlic and herbs for added punch. |
| Garlic powder (1 tsp) | Delivers a warm, aromatic depth without peeling or chopping. |
| Onion granules (1 tsp) | Adds a gentle sweetness and balance. |
| Italian seasoning (1 tsp) | Brings that classic herb blend—think oregano, basil, thyme. |
| Paprika (½ tsp) | Adds a subtle smokiness. |
| Red chili flakes (¼ tsp) | A little heat to wake up the flavors—optional if you’re sensitive to spice. |
| Chicken broth (1½ cups) | Keeps everything juicy and flavorful while cooking. |
| Cheese tortellini (1 lb) | The heart of the dish—rich, tender pasta with a cheesy center. |
| Mozzarella (1 cup) | Melts into creamy goodness—essential! |
| Heavy cream (½ cup) | Makes the sauce luscious and indulgent. |
| Baby spinach (2 cups) | Adds color, nutrients, and a fresh finish. |
| Parmesan (⅓ cup) | Grated for that nutty, salty hit to top it all off. |
Substitutions Tip:
Out of mozzarella? You can use provolone or an Italian blend. No tortellini? Try stuffed ravioli. And if you’re dairy-free, swap heavy cream for a plant-based version like oat cream or coconut cream for richness.
Tools & Simple Prep Tips
You’ll only need a few kitchen basics to bring this dish to life:
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Slow Cooker (6-quart or larger): Essential for evenly cooking the chicken and tortellini without babysitting.
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Tongs or two forks: To shred the chicken once it’s tender.
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Wooden spoon: For stirring everything together during the final steps.
Before you begin, give your CrockPot a quick spray with olive oil to prevent sticking. If you’re short on time, you can even prep the spices and tortellini the night before, so all you have to do is dump, cook, and enjoy.
Speaking of simple dinners, this Chicken Alfredo Lasagna is another slow-cooked comfort meal worth bookmarking. Or, if you’re craving something green and protein-rich, check out the elegant Spinach Stuffed Chicken Breast, which is just as fuss-free and family-friendly.
How to Make CrockPot Chicken Tortellini (Step-by-Step)
Step-by-Step Instructions
Step 1: Prepare Your Slow Cooker
Spray the inside of your CrockPot with olive oil or a non-stick spray. This helps avoid sticking and makes cleanup a breeze.
Step 2: Add Chicken and Sauce Base
Place your chicken breasts in a single layer on the bottom. Pour in the marinara sauce, then sprinkle the garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Finally, pour in the chicken broth—making sure the chicken is fully submerged.
Step 3: Cook Low and Slow
Cover the slow cooker and cook on LOW for 4 hours. You’ll know it’s done when the chicken shreds easily and reaches an internal temperature of 165°F.
Step 4: Shred the Chicken
Remove the cooked chicken and shred it using two forks. Return it to the pot, giving it a good stir to reintroduce all those juicy flavors.
Step 5: Add the Tortellini, Cheese & Cream
Now stir in the cheese tortellini, mozzarella, and heavy cream. Make sure the pasta is well-coated and submerged in the creamy sauce. Cover and continue cooking on LOW for 30 minutes, or until the tortellini is soft and plump.
Step 6: Finish with Spinach and Parmesan
In the last 10 minutes, stir in the baby spinach. Once it wilts, add the grated Parmesan. Taste and adjust the seasoning if needed. Serve hot, right out of the slow cooker.
Tips & Tricks to Nail It Every Time
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Tortellini Timing Matters: Don’t add it too early, or it can become mushy. Stick to the last 30–40 minutes for perfectly cooked pasta.
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Use a Meat Thermometer: This ensures your chicken is fully cooked without drying out.
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Layer Flavors with Marinara: Choose a high-quality sauce with herbs and garlic for maximum flavor payoff.
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Cheese Variations: Add a little provolone or fontina for deeper richness.
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Spice It Up: If your family loves heat, add a touch more red pepper flakes or a pinch of cayenne.
Want to expand your dinner rotation? This Street Corn Chicken Rice Bowl brings bold flavor in every bite, while the creamy Lemon Artichoke Chicken delivers brightness and tang if you’re in the mood for something unique and fresh.
Serving Suggestions for CrockPot Chicken Tortellini
What to Serve With It
Because the pasta is already rich and creamy, I love to serve this dish with something fresh and light on the side. A crisp Caesar salad, some roasted green beans, or even garlic sautéed zucchini works beautifully. And don’t skip the bread! A slice of crusty sourdough or warm garlic knots makes sure no sauce goes to waste.
If you’re looking for a cozier combo, consider adding a veggie-based side like this Creamy Tuscan Orzo, which complements the tortellini without overpowering it. Or make it a true comfort feast by pairing it with a flaky, golden Chicken Pot Pie with Biscuits—great for feeding a hungry crowd!
For drinks, chilled white wine like Pinot Grigio or sparkling water with lemon can help cut through the richness. And for dessert? A light sorbet or a citrus tart balances it all out beautifully.
How to Store and Reheat Leftovers
One of the best things about this meal is how well it keeps. I often make a big batch on Sunday and portion it out for lunches and lazy dinners throughout the week.
Here’s how to handle leftovers:
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: You can freeze it, but keep in mind that tortellini may soften slightly upon thawing. For best texture, freeze before adding the tortellini, then cook fresh pasta when reheating.
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Reheating: Warm gently on the stovetop over low heat with a splash of cream or broth. If microwaving, cover and heat in 30-second intervals, stirring each time.
Pro Tip: Always let the pasta cool completely before storing to avoid condensation and sogginess.
And yes, it tastes just as amazing the next day—sometimes even better, as the flavors settle in beautifully.
Frequently Asked Questions
Can I use frozen chicken?
Yes! You can use frozen chicken breasts, but be sure to cook on LOW for 6–7 hours instead of 4. Always check that the internal temperature reaches 165°F.
What kind of tortellini works best?
Refrigerated or fresh cheese tortellini works best. If you’re using frozen tortellini, add it directly to the slow cooker during the last 45 minutes without thawing.
Can I make it vegetarian?
Absolutely. Replace the chicken with white beans or sautéed mushrooms and use vegetable broth. Skip the chicken entirely, and you’ll still have a delicious, creamy meal.
Does it reheat well?
It reheats beautifully! Add a splash of cream or broth when warming to loosen the sauce. Use a microwave or stovetop on low heat for best results.
Can I prep this ahead?
Yes, you can prep all ingredients (except the tortellini and cream) the night before. Store in the fridge in your slow cooker insert, then pop it in to cook the next morning.
Conclusion: Why This Recipe Deserves a Spot on Your Table
In every household, there are recipes that quietly earn a permanent place in the rotation. CrockPot Chicken Tortellini is one of those gems. It’s cozy, effortless, and satisfying—bringing warmth to busy nights without the chaos.
From the first spoonful, you’ll understand why this one has become a weeknight staple in my kitchen. Creamy, hearty, and packed with love—it’s comfort food done right.
If you’re hungry for more slow-cooked goodness, you’ll love this Creamy Garlic Parmesan Chicken Twisted Pasta and the ultra-comforting Chicken Pot Pie with Biscuits—both are guaranteed crowd-pleasers.
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CrockPot Chicken Tortellini
- Total Time: 285
- Yield: 6 servings
Description
CrockPot Chicken Tortellini is a creamy, comforting slow cooker dinner packed with tender shredded chicken, cheese tortellini, marinara, and rich Parmesan flavor.
Ingredients
• Olive oil spray
• 1 ½ lb chicken breast
• 2 cups marinara sauce
• 1 tsp garlic powder
• 1 tsp onion granules
• 1 tsp Italian seasoning
• ½ tsp paprika
• ¼ tsp red chili flakes
• 1 ½ cups chicken broth
• 1 lb cheese tortellini
• 1 cup shredded mozzarella
• ½ cup heavy cream
• 2 cups baby spinach
• ⅓ cup grated Parmesan
Instructions
1. Spray your slow cooker with olive oil or non-stick spray.
2. Place chicken breasts in a single layer. Add marinara, garlic powder, onion granules, Italian seasoning, paprika, chili flakes, and chicken broth.
3. Cover and cook on LOW for 4 hours or until the chicken is tender and reaches 165°F.
4. Remove chicken, shred with forks, and return to slow cooker.
5. Add tortellini, mozzarella, and heavy cream. Stir well and cook on LOW for 30 minutes.
6. Stir in spinach and cook for 10 more minutes.
7. Add Parmesan, adjust seasoning, and serve hot.
Notes
– Use fresh or refrigerated tortellini for best texture.
– Frozen chicken can be used; cook time increases to 6–7 hours on LOW.
– Swap spinach for kale or arugula for variation.
– For a lighter version, use half-and-half instead of heavy cream.
– Best enjoyed fresh; tortellini may soften if frozen and reheated.
- Prep Time: 5
- Cook Time: 280
- Method: Slow Cooker
- Cuisine: American