Name: CrockPot Chicken Tortellini
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1.5 lbs chicken breast (about 4 medium breasts) (Use boneless skinless thighs for darker meat.); Olive oil spray (To prevent sticking.); 2 cups marinara sauce (Low-sugar marinara can be used for a lighter option.); 1 teaspoon garlic powder; 1 teaspoon onion granules; 1 teaspoon Italian seasoning mix; 0.5 teaspoon paprika; 0.25 teaspoon red chili flakes (Optional for heat.); 1.5 cups chicken broth (Use low-sodium broth.); 0.5 cups heavy cream (Swap with half-and-half for a lighter sauce.); 1 lbs cheese tortellini (Fresh or frozen can be used.); 1 cup mozzarella cheese, shredded (Low-fat versions are milder.); 0.33 cup Parmesan cheese, grated; 2 cups baby spinach (To be added at the end.)

This CrockPot Chicken Tortellini is creamy, comforting, and full of Italian flavor — soft shredded chicken swims in a rich marinara-cream sauce with cheese-filled tortellini and wilted baby spinach. The texture is a nice mix of tender chicken, pillowy tortellini, and melty mozzarella topped with grated Parmesan. It’s an easy, mostly hands-off slow cooker dinner that comes together with simple pantry seasonings and a short final cook time for the pasta. Serve it with a crisp green salad or crusty bread for soaking up the sauce, or spoon it into bowls and top with extra Parmesan for a family-style meal. If you enjoy slow-cooker comfort food, you might also like this other easy slow-cooker recipe: Crockpot Korean BBQ Chicken Thighs.

Why You’ll Love This CrockPot Chicken Tortellini

Hands-off slow cooker method: set it and forget it for the chicken stage.
Creamy, tangy sauce: marinara plus heavy cream gives rich, balanced flavor.
Comforting textures: tender shredded chicken and soft cheese tortellini in every bite.
Fast finish: tortellini and cheese added at the end cook in about 30–40 minutes.
Family-friendly: mild spices with optional red chili flakes for a little heat.
One-pot cleanup: everything cooks in the crockpot, so fewer dishes.
Flexible for swaps: easy to adapt to lower-fat or vegetarian versions (see notes).
Great for meal night: fills hungry adults and kids without a long cook at dinner time.

What Is CrockPot Chicken Tortellini?

CrockPot Chicken Tortellini is a slow-cooker pasta-and-chicken dish built around marinara sauce, shredded chicken, and cheese tortellini. It tastes like a creamy, cheesy Italian comfort meal — tomato brightness from the marinara, mellow richness from the heavy cream and cheeses, and savory herbs from the seasonings. The slow cooker gently cooks the chicken until shreddable, then the tortellini and cheeses finish the dish with a creamy texture. The vibe is warm, weeknight comfort food with a little bit of dinner-party feel when plated with fresh Parmesan and spinach.

Ingredients for CrockPot Chicken Tortellini

For the Base

Olive oil spray
1 ½ lbs chicken breast (about 4 medium breasts)

For the Sauce

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
½ cup heavy cream

For the Pasta & Cheese

1 lb cheese tortellini
1 cup mozzarella cheese, shredded
⅓ cup Parmesan cheese, grated

Greens / Finish

2 cups baby spinach

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use boneless skinless chicken thighs if you prefer darker meat; cook time stays similar.
Marinara sauce: Use a low-sugar marinara for a lighter option or a chunky tomato sauce if you like texture.
Heavy cream: Swap for half-and-half for a lighter finish but expect a slightly thinner sauce.
Cheese tortellini: Fresh or frozen tortellini works; if using frozen, add a few minutes to final cook time.
Mozzarella/Parmesan: Low-fat versions work, but cheese flavor and texture will be milder.
Chicken broth: Use low-sodium broth and adjust salt at the end to control sodium.
Spice level: Omit or reduce red chili flakes for milder flavor, or add a pinch more for heat.
Vegetarian option (optional): Omit chicken and use vegetable broth and a can of white beans for protein, but this changes texture — see variations.

Step-by-Step Instructions

Step 1 – Prep the slow cooker and chicken
Spray the slow cooker with olive oil spray so the chicken won’t stick. Arrange the 1 ½ lbs chicken breasts in a single layer in the cooker.
Visual cue: The chicken should lay flat and not stacked so it cooks evenly.

Step 2 – Add the sauce base
Pour 2 cups marinara sauce over the chicken. Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion granules, 1 teaspoon Italian seasoning mix, ½ teaspoon paprika, and ¼ teaspoon red chili flakes over the top. Pour 1 ½ cups chicken broth around the edges to keep the sauce flowing. Cover.
Visual cue: You should still see some liquid gaps; the sauce will loosen as it cooks.

Step 3 – Slow cook the chicken
Set the slow cooker to LOW and cook for about 4 hours. The chicken is done when it is fork-tender and reaches 165°F internally.
Pro cue: If you’re short on time, cook on HIGH for about 2–2½ hours but check doneness earlier.

Step 4 – Shred and mix
Shred the cooked chicken with two forks right in the cooker. Return the shredded chicken to the sauce and stir to combine. The chicken will soak up the marinara flavor.

Step 5 – Add tortellini and cheeses
Add 1 lb cheese tortellini, 1 cup shredded mozzarella, and ½ cup heavy cream to the cooker. Stir well so the tortellini are submerged in the sauce. Cover and cook on LOW for another 30 minutes.
Visual cue: The sauce should look creamier and the tortellini will puff slightly as they cook.

Step 6 – Finish with spinach and Parmesan
Stir in 2 cups baby spinach and cook for 10 more minutes until spinach wilts. Add ⅓ cup grated Parmesan cheese, taste, and adjust seasoning with salt and pepper if needed. Serve immediately.
Pro cue: If the sauce is too thick, stir in a splash of chicken broth; if too thin, leave the lid off for 10 minutes to reduce slightly.

Pro Tips for Success

Use even-size chicken breasts so they finish at the same time.
Spray the cooker well with olive oil to make shredding and cleanup easier.
Don’t add tortellini at the start; they will overcook. Add them in the final 30–40 minutes.
Taste before adding salt; store-bought marinara and Parmesan add sodium.
Stir gently after adding tortellini to avoid tearing the pasta.
If your slow cooker runs hot, shorten the first stage by 30–45 minutes to avoid dry chicken.
Keep some extra broth on hand to adjust sauce thickness after adding pasta and cream.
Let the finished dish rest 5 minutes before serving to let the sauce thicken slightly.

Flavor Variations

Optional: Sun-Dried Tomato & Basil — Add ¼ cup chopped sun-dried tomatoes and a handful of fresh basil at the end for bright flavor.
Optional: Creamy Pesto Twist — Stir 2 tablespoons basil pesto into the sauce with the cream for an herby boost.
Optional: Spicy Sausage Add-In — Brown 8 oz Italian chicken sausage and add to the slow cooker with the shredded chicken for more savory depth.
Optional: Mushroom & Thyme — Add 8 oz sliced mushrooms with the chicken at the start and a pinch of dried thyme for earthiness.
Optional: Lighter Cream — Replace heavy cream with half-and-half and add 2 tablespoons cornstarch mixed with cold water if you want a thicker sauce without heavy cream.
Optional: Vegetarian swap — Omit chicken, use 2 cans drained white beans and vegetable broth; reduce cook time for the beans (no raw meat).

Serving Suggestions

Serve in shallow bowls with extra grated Parmesan on top.
Pair with garlic bread or a warm baguette to soak up the sauce.
Offer a simple green salad with lemon vinaigrette to cut the richness.
Plate with roasted broccoli or green beans for extra color and crunch.
For a party, serve in a chafing dish to keep warm and add a sprinkle of chopped parsley.
Top with red pepper flakes at the table for anyone who likes extra heat.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the chicken stage up to shredding and store the shredded chicken and sauce in the fridge up to 24 hours before adding tortellini.
Fridge storage: Store leftovers in an airtight container for up to 3–4 days. The pasta will absorb more sauce over time.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, stirring occasionally until warmed. Microwave in a covered container in 60–90 second bursts, stirring between bursts.
Texture note: Tortellini will soften with storage; for best texture, eat within 1–2 days or cook tortellini fresh and combine with chilled shredded chicken and sauce when reheating.

Storage and Freezing Instructions

Freezing full dish: Freezing is not ideal because cheese-filled tortellini and cream change texture after thawing. If you choose to freeze: cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating gently with a splash of broth.
Freezing components (recommended): Freeze shredded chicken and sauce (without tortellini and cream) for up to 3 months. Thaw and finish by reheating in the slow cooker, then add fresh tortellini, cream, and cheeses at the end.
Why freezing whole dish is tricky: Dairy and filled pasta can become grainy or watery after freezing; finishing fresh keeps texture better.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 560 kcal | 38 g | 42 g | 22 g | 3 g | 820 mg

Estimates vary by brands and portions.

FAQ About CrockPot Chicken Tortellini

Q: My sauce is too watery after adding tortellini — what now?
A: Remove the lid and cook on HIGH for 10–15 minutes to reduce, or stir in a little extra Parmesan to thicken. A splash of cornstarch mixed with cold water also helps (add 1 tbsp slurry).

Q: How do I know the chicken is cooked through before shredding?
A: Chicken is safe at 165°F. It should also shred easily with two forks when done.

Q: Can I use frozen chicken breasts?
A: It’s better to use thawed chicken to ensure even cooking. If using frozen, increase slow-cook time and check the center for doneness.

Q: My tortellini overcooked and turned mushy — how to avoid?
A: Add tortellini only during the last 30–40 minutes. If your cooker runs hot, check after 20–25 minutes to prevent overcooking.

Q: Can I skip the heavy cream?
A: Yes. Replace with half-and-half for a lighter sauce or omit and stir in a bit more mozzarella for creaminess; expect a slightly thinner sauce.

Q: How can I reduce sodium?
A: Use low-sodium chicken broth and a low-sodium marinara, and reduce or omit added salt until the end.

TastyInspo Notes

Finish with a quick grate of fresh Parmesan right before serving for bright cheese flavor.
For color, stir in extra chopped fresh parsley or basil when plating.
Use a wide shallow bowl to show off the tortellini and melted cheese.
If you like a glossy sauce, stir in 1 teaspoon of butter at the end.
Keep extra toasted bread nearby so guests can enjoy every drop of sauce.

Troubleshooting

Bland sauce: Add a pinch of salt, a squeeze of lemon, or more Parmesan to brighten flavors.
Overcooked chicken: Check earlier next time; reduce LOW time by 30 minutes or switch to HIGH for a shorter period.
Watery final dish: Reduce with the lid off for 10–15 minutes or stir in Parmesan/cheese to thicken.
Tortellini stuck together: Stir gently after adding then poke to separate individual pieces; ensure they’re covered with sauce.
Sauce separating or grainy after reheating: Reheat slowly on low with a splash of broth and whisk to recombine.

Final Thoughts

This CrockPot Chicken Tortellini is simple to make, full of comforting Italian flavor, and flexible enough for weeknights or casual gatherings. The slow cooker does the heavy lifting for tender chicken, while a brief finishing step keeps the pasta fresh and perfectly textured. Try the easy swaps and tips to match your household tastes and enjoy a warm, cheesy one-pot meal.

Conclusion

For a tested reference and another angle on slow-cooker pasta meals, see this related recipe at CrockPot Chicken Tortellini – Mighty Spatula.