CrockPot Chicken Tortellini Recipe

There’s nothing quite like coming home to a kitchen filled with the irresistible aroma of CrockPot CHICKEN TORTELLINI. This dish takes all the best parts of comfort food—tender chicken, pillowy cheese tortellini, rich marinara, and creamy, melty cheese—and makes it absolutely effortless. With just a handful of ingredients and a slow cooker, you’ll have a satisfying Italian-inspired dinner that warms everyone at the table. Whether you’re craving a cozy Sunday supper or a hands-off weeknight dinner, this recipe delivers deep flavors and pure comfort every single time.

Ingredients You’ll Need

The beauty of CrockPot CHICKEN TORTELLINI is its simplicity. Each ingredient is thoughtfully chosen to add savory flavor, creamy texture, or a pop of color to the final dish. Here’s what you’ll need and why they each matter in the pot.

• Olive oil spray: Lightly coats the slow cooker and keeps everything from sticking, making cleanup a breeze.
• Chicken breast (1 ½ lbs): The star protein that becomes irresistibly tender and juicy while slow-cooking.
• Marinara sauce (2 cups): Adds a rich tomato base and infuses every bite with Italian flavor.
• Garlic powder (1 teaspoon): Amplifies the savory depth and brings that classic warmth to the sauce.
• Onion granules (1 teaspoon): Gives subtle sweetness and body to your sauce.
• Italian seasoning mix (1 teaspoon): A fragrant blend of herbs that ties all the classic flavors together.
• Paprika (½ teaspoon): Offers color and a gentle smokiness, enhancing the dish’s overall warmth.
• Red chili flakes (¼ teaspoon): Provides just the right kick to keep every bite interesting.
• Chicken broth (1 ½ cups): Keeps everything moist and layers in savory notes as the ingredients cook down.
• Cheese tortellini (1 lb): Little pasta pockets of cheesy joy that soak up the sauce and cream.
• Mozzarella cheese, shredded (1 cup): Melts into gooey perfection, giving the dish its signature cheesy pull.
• Heavy cream (½ cup): Rounds out the sauce with luscious creaminess—swap for half-and-half to lighten it up if you wish.
• Baby spinach (2 cups): Adds color, a fresh herbal bite, and a nice nutritional balance.
• Parmesan cheese, grated (⅓ cup): Finishes everything with nutty, salty richness—don’t skip it!

How to Make CrockPot CHICKEN TORTELLINI

Step 1: Prep Your Slow Cooker

Start by coating the inside of your slow cooker with a quick spray of olive oil. This helps guarantee nothing gets stuck while everything slowly bubbles away, and clean-up will be much easier.

Step 2: Layer the Chicken and Sauce

Arrange the chicken breasts in a single layer at the bottom of your CrockPot. Then, pour the marinara sauce evenly over the top, making sure all the chicken is nestled in that tomatoey goodness.

Step 3: Add the Spices and Broth

Sprinkle on the garlic powder, onion granules, Italian seasoning, paprika, and a pinch of chili flakes. Top with the chicken broth, which helps everything stay juicy and flavorful as it cooks low and slow.

Step 4: Slow Cook Until Tender

Secure the lid and set the slow cooker to LOW for about 4 hours. During this time, the chicken soaks up all the herby, savory flavors and becomes wonderfully tender.

Step 5: Shred and Stir Back In

Once the chicken pieces are cooked through and falling apart, use two forks to shred them right in the pot. Mix the shredded chicken thoroughly with the sauce for maximum flavor.

Step 6: Add the Tortellini, Cheese, and Cream

Pour in the cheese tortellini, sprinkle the shredded mozzarella on top, and drizzle over the heavy cream. Give everything a good stir so the cheesy filling and creamy sauce mingle together. Set to LOW for 30 more minutes.

Step 7: Stir in Spinach and Finish

After the tortellini has puffed up and the cheese is melty, add the baby spinach. Gently fold it into the hot pasta and sauce, letting it wilt (about 10 more minutes). Finish by stirring in the Parmesan and taste to adjust the seasoning if needed.

How to Serve CrockPot CHICKEN TORTELLINI

Garnishes

Don’t underestimate the power of a final flourish! Shower your CrockPot CHICKEN TORTELLINI with a bit more grated Parmesan and a sprinkle of fresh basil or parsley. A drizzle of good olive oil brings extra shine and a pop of flavor, making every bowl look and taste special.

Side Dishes

Because this meal is so hearty, you really don’t need much on the side. A simple green salad with tangy vinaigrette and a loaf of crusty garlic bread are all you need to round out the meal.

Creative Ways to Present

Spoon the CrockPot CHICKEN TORTELLINI into shallow bowls for family-style comfort, or portion into small ramekins for an appetizer at a larger gathering. Try topping each serving with a handful of arugula or a drizzle of balsamic glaze for a gourmet twist.

Make Ahead and Storage

Storing Leftovers

Allow any leftover CrockPot CHICKEN TORTELLINI to cool completely, then transfer to an airtight container. It keeps well in the refrigerator for up to 3 days, making it a perfect pick for meal prepping lunches or saving a cozy dinner for later in the week.

Freezing

To freeze, skip the spinach (it wilts better fresh) and let the dish cool down. Portion into freezer-safe containers, leaving a little room at the top for expansion. It’ll keep in the freezer for up to 3 months—just thaw overnight before reheating and stir in fresh spinach at the end for best texture and color.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of extra broth or milk if the sauce needs loosening up. Stir well and heat through until piping hot. If you’re reheating from frozen, thaw overnight in the fridge before warming.

FAQs

Can I use frozen chicken breasts?

While it’s tempting, for food safety reasons it’s best to use thawed chicken breasts in your CrockPot CHICKEN TORTELLINI. Frozen chicken can spend too long at unsafe temperatures in the slow cooker.

What kind of tortellini should I use?

Fresh or refrigerated cheese tortellini are ideal here; they cook quickly and hold their shape. If using frozen tortellini, no need to thaw—just add a few minutes to the cooking time at the end.

Can I make this recipe vegetarian?

Absolutely! Swap out the chicken for more cheese tortellini and use vegetable broth instead of chicken broth. Toss in extra greens or sautéed mushrooms for added heartiness.

Is there a way to make it lighter?

For a lighter CrockPot CHICKEN TORTELLINI, simply substitute the heavy cream with half-and-half or whole milk, and use part-skim mozzarella. You’ll still get creamy flavor but with fewer calories.

Do I need to pre-cook the tortellini?

No pre-cooking necessary! The tortellini cook beautifully right in the slow cooker, absorbing all the yummy sauce and flavors as they heat through.

Final Thoughts

If you’ve been looking for that perfect, fuss-free comfort food, give CrockPot CHICKEN TORTELLINI a try! It’s easy, full of irresistible flavor, and guaranteed to bring everyone to the table with a smile. I can’t wait for you to dig in and make it your new family favorite!

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