The Best Creamy Crockpot Chicken Tortellini: An Easy One-Pot Dinner
This Creamy Crockpot Chicken Tortellini is the ultimate one-pot comfort food. Tender shredded chicken, cheesy tortellini, and fresh spinach are slow-cooked in a rich tomato cream sauce for a family-friendly Italian-style dinner that’s as easy as it is delicious.
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.
Notes
Frozen tortellini can be used—just add 10–15 minutes to the final cook time. Leftovers will thicken as the pasta absorbs liquid, so add a splash of broth or milk when reheating.