I love this recipe because it’s hearty, flavorful, and incredibly easy to make. It’s the perfect one-pot meal for busy days or when I want something rich and comforting without spending hours in the kitchen. The slow cooking keeps the chicken moist and tender, while the creamy sauce and melted cheese make every bite indulgent and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Olive oil spray 1 ½ lb 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
I spray the slow cooker with olive oil or non-stick cooking spray.
I place the chicken breasts in a single layer at the bottom of the slow cooker.
I add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth, making sure the chicken is fully submerged.
I cover and cook on LOW for 4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, I remove the chicken and shred it with two forks.
I return the shredded chicken to the slow cooker and add the tortellini, mozzarella cheese, and heavy cream. I stir well to combine, ensuring the tortellini are coated evenly.
I cover again and cook on LOW for about 30 minutes, or until the tortellini are tender.
I stir in the baby spinach and let it cook for another 10 minutes until wilted.
I mix in the grated Parmesan cheese, adjust the seasoning, and serve hot.
Servings and Timing
This recipe makes 6 servings. Prep time is 5 minutes, cooking time is about 4 hours and 40 minutes, for a total of 4 hours and 45 minutes. Each serving has around 500 kcal.
Variations
Sometimes I add sun-dried tomatoes or mushrooms for extra flavor. For a lighter version, I use half-and-half instead of heavy cream or substitute part of the marinara with diced tomatoes for a more rustic texture. When I’m in the mood for something extra cheesy, I top it with a little more mozzarella before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I warm it on the stove over low heat, adding a splash of broth or cream to loosen the sauce. It can also be reheated in the microwave, stirring every minute until heated through. For longer storage, I freeze it for up to 3 months, thaw overnight in the fridge, and reheat as usual.
FAQs
Can I use frozen chicken breasts?
Yes, but I increase the cooking time slightly to ensure the chicken cooks through completely.
Can I use other types of pasta?
Yes, I sometimes replace the tortellini with penne, rigatoni, or ravioli.
How can I make this dish spicier?
I add extra chili flakes or a dash of hot sauce to give it a kick.
Can I make this dish vegetarian?
Yes, I substitute the chicken with tofu or vegetables like mushrooms and zucchini.
Can I use a different type of sauce?
Yes, Alfredo or tomato basil sauce both work beautifully.
How do I prevent the tortellini from overcooking?
I add it only in the last 30 minutes of cooking and check for tenderness.
Can I make this dairy-free?
Yes, I use plant-based cream and dairy-free cheese alternatives.
Can I cook this on HIGH instead of LOW?
Yes, I cook it on HIGH for about 2–2½ hours, adjusting as needed.
Can I add more vegetables?
Absolutely! Spinach, mushrooms, or bell peppers work great.
What should I serve it with?
I love pairing it with garlic bread or a simple green salad.
Conclusion
CrockPot Chicken Tortellini is one of my go-to comfort meals because it’s creamy, filling, and packed with flavor. I love how easy it is to throw together, and the slow cooker does all the hard work. Whether I’m serving it for a family dinner or meal-prepping for the week, this dish always turns out perfectly rich and delicious.
CrockPot Chicken Tortellini is a creamy, comforting slow-cooked meal made with tender shredded chicken, cheesy tortellini, and a rich, flavorful sauce. It’s the ultimate one-pot comfort food that’s simple to make and perfect for busy days.
Total Time:4 hours 45 minutes
Yield:6 servings
Ingredients
Olive oil spray
1½ lb chicken breast (about 4 medium breasts)
2 cups marinara sauce
1 tsp garlic powder
1 tsp onion granules
1 tsp Italian seasoning mix
½ tsp paprika
¼ tsp red chili flakes
1½ cups chicken broth
1 lb cheese tortellini
1 cup shredded mozzarella cheese
½ cup heavy cream
2 cups baby spinach
⅓ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Spray the slow cooker with olive oil or non-stick cooking spray.
Place chicken breasts in a single layer at the bottom of the slow cooker.
Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, chili flakes, and chicken broth. Stir gently to combine.
Cover and cook on LOW for 4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
Remove chicken and shred with two forks.
Return shredded chicken to the slow cooker and add tortellini, mozzarella cheese, and heavy cream. Stir well to coat evenly.
Cover and cook on LOW for another 30 minutes, or until the tortellini are tender.
Stir in the baby spinach and cook for another 10 minutes until wilted.
Mix in grated Parmesan cheese, adjust seasoning, and serve hot.
Notes
Add sun-dried tomatoes or mushrooms for extra depth of flavor.
Use half-and-half instead of heavy cream for a lighter version.
Top with extra mozzarella for a gooey, cheesy finish.
To make it spicier, add more chili flakes or a dash of hot sauce.
Pair with garlic bread or a fresh green salad for a complete meal.
