introduction
This CrockPot Chicken Tortellini is an easy, creamy meal you can set and forget. It uses simple ingredients and cooks in one pot. If you want more ideas with cheese tortellini, check out these chicken tortellini variations for different flavors.
why make this recipe
You make this recipe because it saves time and tastes good. It feeds a family and needs little hands-on work. The slow cooker makes the chicken tender and the pasta cooks right in the sauce.
how to make CrockPot Chicken Tortellini
Spray the slow cooker with olive oil. Arrange chicken breasts in a single layer. Pour marinara sauce and spices over the chicken. Cover and set the slow cooker to LOW for about 4 hours. Shred cooked chicken with forks. Return shredded chicken to the cooker and mix with sauce. Add tortellini, mozzarella, and heavy cream, stirring well. Cook on LOW for another 30 minutes. Stir in spinach and cook for 10 more minutes. Add Parmesan cheese, taste, and adjust seasoning. For another slow cooker chicken idea, try this slow cooker honey garlic chicken recipe.
Ingredients :
Olive oil spray, 1 ½ lbs chicken breast (about 4 medium 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, 1 ½ cups chicken broth, 1 lb cheese tortellini, 1 cup mozzarella cheese, shredded, ½ cup heavy cream, 2 cups baby spinach, ⅓ cup Parmesan cheese, grated
Directions :
Spray the slow cooker with olive oil.
Arrange chicken breasts in a single layer.
Pour marinara sauce and spices over the chicken.
Cover and set the slow cooker to LOW for about 4 hours.
Shred cooked chicken with forks.
Return shredded chicken to the cooker and mix with sauce.
Add tortellini, mozzarella, and heavy cream, stirring well.
Cook on LOW for another 30 minutes.
Stir in spinach and cook for 10 more minutes.
Add Parmesan cheese, taste, and adjust seasoning.
how to serve CrockPot Chicken Tortellini
Serve hot in bowls or on plates. Add extra grated Parmesan on top. A small salad or bread on the side works well. Serve right after cooking so the tortellini stay soft.
how to store CrockPot Chicken Tortellini
Cool the dish to room temperature for no more than two hours. Put in airtight containers and refrigerate. Eat within 3 to 4 days. To freeze, place in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat on low in a pot or in the microwave.
tips to make CrockPot Chicken Tortellini
Use frozen tortellini if you want firmer pasta; add a bit more broth and watch the cook time. For richer taste, use full-fat heavy cream. Add the spinach at the end to keep it bright and not mushy. If you like quick dump meals, you may also like this dump-and-go crockpot teriyaki chicken for another simple option.
variation (if any)
- Use sausage instead of chicken for a different flavor.
- Swap marinara for Alfredo sauce to make it creamier.
- Add mushrooms or bell peppers for more vegetables.
FAQs
Q: Can I use frozen chicken?
A: Yes. Add 1 hour to the cooking time on LOW or cook on HIGH for less time. Make sure it reaches safe temperature.
Q: Can I use fresh tortellini instead of frozen?
A: Yes. Fresh tortellini will cook faster. Add it in the last 20–25 minutes and watch so it does not get too soft.
Q: Is it safe to leave cream in the slow cooker?
A: Yes, but add heavy cream near the end of cooking and keep the heat low to avoid curdling.
Q: Can I make this dairy-free?
A: Use dairy-free cheese and cream substitutes, and omit Parmesan. The texture will be different but still tasty.
CrockPot Chicken Tortellini
- Total Time: 285 minutes
- Yield: 4 servings
- Diet: Diets Vary
Description
An easy, creamy meal featuring chicken and cheese tortellini, cooked in a slow cooker for maximum flavor and minimal hassle.
Ingredients
- Olive oil spray
- 1 ½ lbs chicken breast (about 4 medium 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
- 1 ½ cups chicken broth
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- 2 cups baby spinach
- â…“ cup Parmesan cheese, grated
Instructions
- Spray the slow cooker with olive oil.
- Arrange chicken breasts in a single layer.
- Pour marinara sauce and spices over the chicken.
- Cover and set the slow cooker to LOW for about 4 hours.
- Shred cooked chicken with forks.
- Return shredded chicken to the cooker and mix with sauce.
- Add tortellini, mozzarella, and heavy cream, stirring well.
- Cook on LOW for another 30 minutes.
- Stir in spinach and cook for 10 more minutes.
- Add Parmesan cheese, taste, and adjust seasoning.
Notes
Serve hot in bowls or on plates with extra grated Parmesan on top. Store in airtight containers in the fridge for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian