The first time I made this CrockPot Chicken Tortellini it felt like cheat-night magic: tender shredded chicken bathing in tangy marinara and creamy cheese, all cooked mostly unattended.
It’s a weeknight hero that looks and tastes like you spent hours at the stove.
This version balances bright tomato flavor with rich cream and melty cheese, and the tortellini soaks up the sauce without turning mushy.
Why You’ll Love This Recipe
- Hands-off slow cooking delivers ultra-tender chicken without babysitting the pot.
- Tortellini finishes in the slow cooker so you get pasta integrated with sauce, not separate dishes.
- Cream and mozzarella add restaurant-style richness for minimal effort.
- Spinach folds in at the end for a pop of color and a nutrient boost.
- Uses pantry staples and is easy to scale for family dinners or meal prep.
The texture is a satisfying contrast: shreddable chicken threads through pillowy tortellini, while the sauce clings to every bite.
Flavor-wise you get bright tomato from marinara, savory depth from garlic and onion granules, and a creamy finish from heavy cream and cheeses.
The gentle low heat melts mozzarella into strings and lets the tortellini absorb sauce without falling apart.
"Made this for my chaotic weeknights and my kids asked for seconds — creamy, comforting, and so easy!" — 5 stars, reader Sarah M.
Key Ingredients
Chicken breast (1 ½ lbs, about 4 medium breasts): Chicken is the backbone here; breasts shred easily after low-and-slow cooking and carry the sauce flavor well.
If you prefer more forgiving meat, use boneless skinless thighs for juicier results, but breasts keep the dish lean and family-friendly.
Marinara sauce (2 cups): A good-quality marinara sets the tone for the dish.
Choose a bright, herb-forward jarred sauce (I often use Rao’s or a similar brand) to avoid a flat canned-tomato taste.
If you have time, a slightly chunky sauce gives better texture than a super-smooth passata.
Cheese tortellini (1 lb): Cheese-filled tortellini absorbs sauce and provides satisfying bite without extra hands-on work.
Use refrigerated fresh tortellini when possible — it cooks quickly and has a tender texture that stands up to the slow cooker finish.
Heavy cream (½ cup): The cream smooths and rounds the acidity of the marinara and keeps the sauce luscious after the tortellini cooks.
Don’t skip it unless you want a drier, less indulgent finish; half-and-half will thin the sauce, and dairy-free swaps need thickening agents.
Full ingredient list:
- Olive oil spray
- 1 ½ lbs chicken breast (about 4 medium breasts)
- 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
- 1 lb cheese tortellini
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
Step-by-Step Instructions
Step 1: Prep the slow cooker and chicken
Spray the slow cooker with olive oil spray so the sauce won’t stick and the clean-up is easier.
Arrange the chicken breasts in a single even layer in the base of the slow cooker.
Pro Tip: Use an instant-read thermometer to check doneness later; chicken reaches safe internal temperature at 165°F.
Step 2: Add sauces and seasonings
Pour the marinara sauce over the chicken, then sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes evenly.
Add the chicken broth around the edges to ensure the meat stays moist and the sauce has room to circulate.
Pro Tip: If your marinara is very thick, add an extra ¼ cup broth to prevent burning and to help the tortellini finish later.
Step 3: Slow cook on low
Cover and set the slow cooker to LOW for about 4 hours so the chicken becomes tender enough to shred easily.
Avoid lifting the lid during cooking to keep the temperature steady.
Pro Tip: If you’re short on time, cook on HIGH for 2–3 hours, but check frequently to avoid overcooking and drying the chicken.
Step 4: Shred the chicken
When the chicken is fully cooked, remove it briefly and shred with two forks directly on a cutting board or in the cooker.
Return the shredded chicken to the sauce and stir so it soaks up the flavors.
Pro Tip: Shred while hot for the best texture — cold chicken can become stringy and less cohesive in the sauce.
Step 5: Add tortellini and cheeses
Add the cheese tortellini, shredded mozzarella, and heavy cream to the slow cooker, stirring until well combined.
Spread the tortellini evenly so they all finish cooking at the same rate.
Pro Tip: Use refrigerated tortellini and check one or two pieces at 20 minutes; overcooked tortellini goes mushy.
Step 6: Finish cooking and add greens
Cook on LOW for another 30 minutes so the tortellini cooks through and the mozzarella melts into the sauce.
Stir in the baby spinach and continue cooking for 10 more minutes so the greens wilt but retain color and nutrients.
Pro Tip: If you prefer firmer spinach, add it just before serving and stir until just wilted.
Step 7: Cheese and season to taste
Add the grated Parmesan cheese, then taste and adjust salt, pepper, or chili flakes as needed.
Serve straight from the slow cooker with extra Parmesan available at the table.
Pro Tip: A squeeze of lemon or a pinch of sugar can balance the sauce if it tastes overly acidic or flat.
Expert Tips for Success
-
Use fresh refrigerated tortellini when possible. Fresh tortellini finishes faster and has a silkier texture than dried.
Refrigerated kinds typically cook in the slow cooker in about 20–30 minutes once added; dried will need longer and risks absorbing too much liquid. -
Brown the chicken briefly for extra flavor (optional).
If you have a few extra minutes, sear the breasts 1–2 minutes per side in a hot skillet before adding to the crockpot; this builds Maillard flavor that deepens the final sauce. -
Control the liquid ratio.
The recipe’s chicken broth plus marinara is calibrated to allow tortellini to cook without turning the dish soupy.
If your sauce is unusually thin, reduce broth by ¼ cup; if sauce seems very thick, add a splash more broth as the tortellini cooks. -
Time the tortellini addition carefully.
Adding tortellini too early is the most common mistake.
They will absorb liquid and fall apart if cooked for hours; add them only after the chicken is shredded and partly integrated into the sauce. -
Manage the cheese melt.
Stir in mozzarella and cream to distribute them, then cover loosely to let the cheese melt into silky strings.
Avoid prolonged high heat after adding mozzarella to prevent grainy texture. -
Adjust seasoning near the end.
Slow-cooked dishes can taste muted after hours of heat, so always taste before serving and correct with salt, pepper, or acid.
A splash of balsamic vinegar or a squeeze of fresh lemon brightens tomato-heavy sauces very effectively. -
Equipment tip: Use an oval slow cooker if you’re cooking a whole family size.
Oval cookers help fit breasts in a single layer more easily, which encourages even cooking. -
For creamier results, finish with an extra tablespoon of butter.
Stirring a pat of cold butter into the sauce just before serving adds shine and mouthfeel without extra cream.
Storage & Freezing
Fridge: Cool the dish to near room temperature and transfer to airtight containers.
Store in the refrigerator for up to 4 days.
Reheat from fridge: Reheat gently on the stovetop over low to medium heat with a splash of chicken broth or water to loosen the sauce.
Stir frequently until heated through to avoid scorching the dairy components.
Freezer: For long-term storage, freeze in airtight, freezer-safe containers for up to 3 months.
Portion into single-serving containers to make reheating easier.
Thawing & reheating from frozen: Thaw in the refrigerator overnight for best texture.
Reheat slowly on the stovetop or in a 350°F oven covered with foil; add a few tablespoons of broth if the sauce has thickened too much.
Avoid reheating repeatedly. Each reheat will slightly degrade texture, especially the tortellini and cheese.
Variations & Substitutions
Protein swap: Use shredded rotisserie chicken instead of raw breasts.
Add it during the last hour of cooking so it heats through and soaks up sauce without drying out.
Pasta alternatives: Substitute ravioli or small shells for tortellini.
Adjust final cooking time based on package directions and check for doneness early to prevent mush.
Lower-fat version: Replace heavy cream with half-and-half and cut mozzarella to ¾ cup.
Add 1 tablespoon of cornstarch mixed with cold water if you need to thicken the sauce without the full-fat richness.
Vegetarian option: Omit chicken and add a can of drained and rinsed white beans (cannellini) and extra vegetables like mushrooms or bell peppers.
Cook the tortellini in the same way, and increase the spinach to 3 cups for heft.
Frequently Asked Questions
Q: Can I cook the tortellini from frozen in the slow cooker?
A: I don’t recommend adding frozen tortellini straight to the hot slow cooker; it will lower the cooker’s internal temperature and can lead to uneven cooking.
Thaw refrigerated or add fresh tortellini only after the chicken is shredded and the sauce is hot.
Q: What if my sauce is too watery after adding tortellini?
A: Remove the lid and cook uncovered for 10–15 minutes on high to reduce excess liquid.
Alternatively, stir in 1–2 tablespoons of grated Parmesan or a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
Q: Can I use pre-shredded cheese?
A: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
You’ll get a creamier melt with freshly shredded mozzarella and Parmesan.
Q: How do I make this spicier for adults?
A: Increase the red chili flakes to ½ teaspoon or stir in a spoonful of harissa or sriracha when you add the cream.
Add spicy Italian sausage sliced and browned before slow cooking for both heat and depth.
Q: Is it safe to leave the slow cooker on low for longer than 4 hours?
A: Yes, slow cookers are forgiving, but tortellini and dairy should be added later.
If you must extend the cooking, keep the chicken in sauce for up to 6 hours on LOW before shredding, then proceed with the tortellini finish.
Final Thoughts
This CrockPot Chicken Tortellini is the kind of dish you make once and keep making because it delivers reliable comfort and crowd-pleasing flavor.
It’s effortless enough for busy nights yet rich enough for casual weekend dinners.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
If you’d like alternate takes on slow cooker tortellini, check this twist on the same idea at CrockPot Chicken Tortellini – Mighty Spatula for more serving suggestions.
For a recipe that emphasizes super-simple prep, see Slow Cooker Chicken Tortellini – The Lazy Slow Cooker.
If you’re curious about a richer, Alfredo-style variation, this guide is helpful: Slow Cooker Chicken Alfredo Tortellini – The Gunny Sack.
And for a version leaning into chicken parmesan flavors with tortellini, compare notes with Slow Cooker Chicken Parmesan with Tortellini.
CrockPot Chicken Tortellini
Ingredients
Main Ingredients
- 1.5 lbs chicken breast About 4 medium breasts; can substitute with boneless skinless thighs.
- 2 cups marinara sauce Opt for a bright, herb-forward jarred sauce.
- 1 lb cheese tortellini Use refrigerated fresh tortellini for best results.
- 0.5 cup heavy cream Do not skip for a luscious sauce.
- 1 cup mozzarella cheese, shredded Freshly shredded for smooth melting.
- 2 cups baby spinach Add at the end for color and nutrients.
- 0.33 cup Parmesan cheese, grated
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon Italian seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes
Liquid Ingredients
- 1.5 cups chicken broth Additional for adjusting thickness if necessary.
Additional Ingredients
- Olive oil spray olive oil spray For preparing the slow cooker.
Instructions
Preparation
- Spray the slow cooker with olive oil spray.
- Arrange the chicken breasts in the base of the slow cooker.
- Pour the marinara sauce over the chicken and add the seasonings evenly.
- Add the chicken broth around the edges.
Cooking
- Cover and set the slow cooker to LOW for about 4 hours.
- Once cooked, shred the chicken and return it to the sauce.
- Add tortellini, mozzarella, and heavy cream. Stir until well combined.
- Cook on LOW for another 30 minutes.
- Stir in baby spinach and continue cooking for 10 more minutes.
- Add grated Parmesan cheese, then taste and adjust seasoning.
