This crock pot chicken tortellini turns four chicken breasts, marinara, and a few pantry spices into a creamy, cheesy pasta dinner with very little hands on work. The chicken cooks low and slow until tender, then shreds right into the sauce.
Cheese tortellini, mozzarella, heavy cream, and baby spinach go in near the end, so the pasta stays tender and the sauce turns rich and silky. It is a comforting meal that works well for busy evenings and for feeding a crowd.
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Why This Crock Pot Chicken Tortellini Recipe Works
Chicken breasts cook gently in marinara and broth, which keeps them moist and infuses the whole dish with flavor. Once shredded, the chicken soaks up the sauce and becomes part of every bite.
Adding the tortellini, cheese, and cream only at the end is the secret to the texture. Fresh or refrigerated cheese tortellini needs just a short time to heat through, so it holds its shape instead of turning mushy.
A few simple spices, garlic powder, onion granules, Italian seasoning, paprika, and chili flakes, build a layered flavor without any chopping. Baby spinach wilts in right at the end for color and freshness.
Ingredients for Crock Pot Chicken Tortellini
- 1 1/2 pounds boneless skinless chicken breast, about 4 medium breasts
- 2 cups marinara sauce
- 1 1/2 cups low sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili flakes
- 1 pound refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/3 cup grated Parmesan cheese
- Nonstick cooking spray
Chicken breasts. They shred easily after a few hours on low. Chicken thighs also work and stay a bit juicier.
Marinara sauce. It forms the tomato base. Pick one you enjoy by itself, since it is a main flavor.
Refrigerated tortellini. It cooks quickly. Frozen tortellini also works but may need a few extra minutes.
Heavy cream. It turns the tomato sauce into a creamy pink sauce. Half and half is a lighter alternative.
Baby spinach. It wilts in minutes and adds color. Kale works too but needs a bit longer.
How to Make Crock Pot Chicken Tortellini
1. Prepare the cooker. Spray a 6 quart slow cooker with nonstick cooking spray.
2. Add the chicken. Arrange the chicken breasts in a single layer on the bottom.
3. Add the sauce. Pour the marinara and broth over the chicken and sprinkle with the garlic powder, onion granules, Italian seasoning, paprika, and chili flakes.
4. Cook the chicken. Cover and cook on LOW for about 4 hours, until the chicken is tender and reaches 165 degrees F.
5. Shred. Shred the chicken with two forks right in the pot and stir it into the sauce.
6. Add the pasta and dairy. Stir in the tortellini, mozzarella, and heavy cream, then cover and cook on LOW for 30 minutes, until the tortellini is tender.
7. Add the spinach. Stir in the spinach and cook 10 minutes more, until wilted.
8. Finish. Stir in the Parmesan, taste, and adjust the seasoning. Serve hot.
How to Serve Crock Pot Chicken Tortellini
Ladle it into bowls and top with extra Parmesan and fresh basil. A crusty slice of air fryer garlic bread slices is perfect for mopping up the sauce.
If you like creamy pasta from the slow cooker, you might also try the crockpot chicken alfredo or the crock pot cheesy chicken spaghetti. The slow cooker chicken spinach pasta is another good option.
How to Store and Reheat Crock Pot Chicken Tortellini
Cool the leftovers within two hours and store them in an airtight container in the refrigerator for 3 to 4 days. Do not leave the food sitting in the warm slow cooker for hours.
Reheat on the stove or in the microwave with a splash of broth until steaming hot, to 165 degrees F. Tortellini keeps absorbing sauce, so the dish thickens overnight. Do not reheat food in the slow cooker itself.
Tips and Variations for Crock Pot Chicken Tortellini
- Use raw chicken. Starting with raw chicken breasts keeps the meat moist, while pre cooked chicken dries out in a long cook.
- Add pasta last. Tortellini added at the start would break down and turn mushy.
- Stay within the fill line. The Clemson extension recommends filling a slow cooker half to two thirds full for safe, even cooking.
- Add the dairy late. Cream and cheese can separate during a long cook, so stir them in at the end.
- Adjust the heat. Add more chili flakes, or leave them out for kids.
- Thin or thicken. Stir in a splash of broth for a looser sauce, or leave the lid off for the last 10 minutes to thicken it.
- Add vegetables. Sun dried tomatoes or sauteed mushrooms fit the flavors well.
Frequently Asked Questions About Crock Pot Chicken Tortellini
Can I use frozen chicken in crock pot chicken tortellini?
It is best to thaw it first. Frozen meat spends too long in the warm range while the cooker heats up.
Can I use dried tortellini?
Yes, but it may need a longer cook time and a little extra broth because dried pasta absorbs more liquid.
Can I cook crock pot chicken tortellini on high?
Yes. Cook the chicken on HIGH for 2 to 3 hours, then follow the remaining steps, checking the tortellini early.
Why is my sauce thin?
Chicken and spinach release liquid. Cook with the lid slightly open at the end, or stir in extra Parmesan to thicken the sauce.
Can I make it dairy free?
You can leave out the cream and use a dairy free tortellini and cheese, but the sauce will be less rich.
Crock Pot Chicken Tortellini
Equipment
- Slow cooker
- Forks
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breast about 4 medium breasts
- 2 cup marinara sauce
- 1 ½ cup low sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion granules
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp red chili flakes add more for extra heat
- 1 lb refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 cup baby spinach
- ⅓ cup grated Parmesan cheese for finishing
- nonstick cooking spray for the slow cooker
Instructions
Cooking
- Prep. Spray the slow cooker and lay the chicken in a single layer.
- Season. Pour over the marinara and broth and add the spices.
- Cook. Cover and cook on LOW about 4 hours until tender and 165 degrees F.
- Shred. Shred the chicken with forks and stir it into the sauce.
- Add pasta. Stir in the tortellini, mozzarella, and cream and cook on LOW 30 minutes until tender.
- Wilt. Stir in the spinach and cook 10 minutes until wilted.
- Finish. Stir in the Parmesan and adjust the seasoning.
