Get ready for a restaurant-quality meal made incredibly simple in your slow cooker. This Crockpot Chicken Tortellini is the ultimate comfort food, combining tender shredded chicken, cheesy tortellini, and fresh spinach in a rich and savory tomato cream sauce. It’s one of the best Easy Crockpot Chicken Recipes, a true “set it and forget it” meal that’s perfect for a busy weeknight. This is a hearty, satisfying, and family-friendly dinner that tastes like a gourmet Italian dish.
Why This is the Ultimate Slow Cooker Pasta Dish
This recipe for Slow Cooker Chicken Tortellini Soup (or stew, depending on how you serve it!) is a game-changer for so many reasons.
- Incredibly Easy: This is a true “dump and go” recipe for the initial cook. The slow cooker does all the work of making the chicken tender and building a flavorful sauce.
- Rich and Creamy Sauce: The combination of marinara, chicken broth, and heavy cream creates a luxuriously smooth and savory sauce that perfectly coats every piece of tortellini.
- A Complete One-Pot Meal: With protein from the chicken, carbs from the pasta, and nutrients from the spinach, this is a full and satisfying meal all in one pot.
- Family-Friendly Favorite: The comforting, classic flavors of this Chicken Tortellini Crockpot Recipe are a guaranteed hit with both kids and adults.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create its spectacular flavor.
The Ingredient Lineup:
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups of your favorite marinara sauce
- 1 ½ cups chicken broth
- 1 lb of refrigerated or frozen cheese tortellini
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 cups fresh baby spinach
- ⅓ cup grated Parmesan cheese
- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, ½ tsp paprika, and ¼ tsp red chili flakes.
Step-by-Step Slow Cooker Instructions
Get ready for an incredibly easy and delicious meal.
Part 1: The First Cook
- Layer the Crockpot: Lightly grease the inside of your slow cooker. Place the chicken breasts in a single layer at the bottom.
- Add Sauce and Seasonings: Pour the marinara sauce and chicken broth over the chicken. Sprinkle the garlic powder, onion powder, Italian seasoning, paprika, and red chili flakes on top.
- Cook: Cover the crockpot and cook on LOW for 4 hours, or until the chicken is fully cooked and tender (reaches an internal temperature of 165°F).
Part 2: The Final Assembly
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken, then return the shredded chicken to the slow cooker and stir it into the sauce.
- Add Tortellini and Cream: Add the cheese tortellini, shredded mozzarella cheese, and heavy cream to the slow cooker. Stir everything together gently, making sure the tortellini are submerged in the liquid.
- Final Cook: Cover and cook on HIGH for another 20-30 minutes, or until the tortellini is cooked through and tender.
- Wilt Spinach and Serve: Stir in the fresh baby spinach until it wilts. Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.
Frequently Asked Questions (FAQ)
1. Can I use frozen chicken breasts for this recipe? For the best and safest results, it is recommended to use thawed chicken breasts. Cooking chicken from frozen in a slow cooker can sometimes keep it in an unsafe temperature zone for too long.
2. Can I use frozen tortellini? Yes, you can use frozen tortellini instead of refrigerated. There’s no need to thaw it first. It may need an extra 10-15 minutes of cooking time at the end, so just test a piece for doneness.
3. How do I make this a Creamy Tuscan Chicken Tortellini Crock Pot recipe? To give this a “Tuscan” twist, you can add ½ cup of chopped sun-dried tomatoes (packed in oil, drained) and use a jar of Alfredo sauce instead of the marinara sauce. The rest of the steps would remain the same for a delicious, creamy white sauce version.
4. How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb liquid, so the dish will be thicker the next day. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or milk to loosen the sauce.
The Best Creamy Crockpot Chicken Tortellini: An Easy One-Pot Dinner
Equipment
- Slow cooker (6-quart) large enough to hold pasta and sauce
- Cutting board and forks for shredding chicken
- Measuring Cups and Spoons for accuracy
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups marinara sauce
- 1 ½ cups chicken broth
- 1 lb refrigerated or frozen cheese tortellini
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 cups fresh baby spinach
- ⅓ cup grated Parmesan cheese (plus more for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp red chili flakes
Instructions
- Lightly grease the slow cooker and place chicken breasts in a single layer at the bottom.
- Pour marinara sauce and chicken broth over chicken. Sprinkle in garlic powder, onion powder, Italian seasoning, paprika, and chili flakes.
- Cover and cook on LOW for 4 hours, until chicken is fully cooked and tender (165°F internal temp).
- Remove chicken, shred with two forks, then return to crockpot and stir into sauce.
- Add tortellini, mozzarella cheese, and heavy cream. Stir gently to combine.
- Cook on HIGH for 20–30 minutes, until tortellini is tender.
- Stir in fresh spinach until wilted. Garnish with Parmesan and serve hot.