Crockpot Chicken Tortellini
Crockpot Chicken Tortellini is a creamy slow cooker pasta made with tender chicken, marinara sauce, cheese tortellini, spinach, mozzarella, and Parmesan. It works well for a cozy family dinner because the chicken cooks gently first and the tortellini finishes near the end without much stovetop attention.
Equipment
- 5 to 6 quart slow cooker
- Measuring cups and spoons
- Two forks
- Instant-read thermometer
Ingredients
- olive oil spray
- 1 1/2 lb chicken breast about 4 medium breasts
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili flakes
- 1 1/2 cups chicken broth
- 1 lb cheese tortellini
- 1 cup mozzarella cheese shredded
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/3 cup Parmesan cheese grated
Instructions
- Spray the inside of a 5 to 6 quart slow cooker with olive oil spray.
- Place the chicken breasts in the bottom of the slow cooker in an even layer.
- Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth.
- Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken reaches 165°F.
- Shred the chicken with two forks, then stir it back into the sauce.
- Stir in the cheese tortellini, cover, and cook for 20 to 30 minutes until the tortellini is tender.
- Add the heavy cream, mozzarella, Parmesan, and baby spinach, then stir gently until creamy and wilted.
- Let the pasta rest for 5 minutes before serving so the sauce can thicken slightly.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently with a splash of broth or cream so the sauce loosens without drying out the tortellini.
Freezing: Freeze for up to 2 months if needed, but expect the tortellini to soften more after thawing.
Best Tips: Add the tortellini near the end of cooking so it stays tender and does not absorb too much sauce.
Variations: Swap chicken breast for boneless thighs, add mushrooms, use kale instead of spinach, or use Italian blend cheese.
Serving Ideas: Serve with garlic bread, a green salad, roasted broccoli, or warm rolls for a complete family dinner.