Welcome to Sweet Emily’s kitchen, where making delicious meals for your family is simple and stress-free! Our CrockPot Chicken Tortellini is a true game-changer for busy weeknights. This recipe combines tender chicken, a rich creamy sauce, and pillowy tortellini, all cooked to perfection in your slow cooker. Enjoy maximum flavor with minimal hands-on time, making it ideal for parents and beginners alike.
Why You’ll Love This CrockPot Chicken Tortellini
This easy slow cooker chicken pasta dish is sure to become a regular in your meal rotation.
- Effortless Preparation: A true one-pot wonder, perfect for busy weeknights.
- Ultimate Comfort Food: Enjoy a comforting blend of creamy sauce, tender chicken, and soft tortellini.
- Rich, Savory Flavors: Infused with aromatic Italian seasonings for a truly satisfying taste.
- Versatile and Customizable: Easily adapt the ingredients to suit your family’s preferences.
- Feeds a Crowd: Great for family dinners, meal prepping, or delicious leftovers.
Ingredients
Gather these simple ingredients for your delicious CrockPot Chicken Tortellini:
- Olive oil spray
- 1 ½ lb 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
Notes & Substitutions
- Chicken: Boneless, skinless chicken breasts work best. You can also use boneless, skinless chicken thighs for extra flavor, or even pre-cooked shredded chicken (adjust cooking time).
- Marinara Sauce: Choose a good quality store-bought marinara for convenience, or use your favorite homemade version.
- Tortellini: Fresh (refrigerated) cheese tortellini is ideal for its quick cooking time and tender texture. Frozen tortellini can also work, but may require a few extra minutes of cooking. Dried tortellini is not recommended here.
- Spices: Italian seasoning, garlic powder, onion granules, and paprika create a classic flavor profile. Add more or less red chili flakes to control the heat level.
- Cream: Heavy cream provides rich creaminess to the sauce. You can use half-and-half for a slightly lighter option, but adjust the amount carefully to maintain thickness.
- Cheese: Mozzarella and Parmesan deliver gooey, cheesy goodness. Feel free to experiment with other melty cheeses like provolone or white cheddar.
- Spinach: Fresh baby spinach wilts beautifully into the sauce. For a heartier green, thinly sliced kale can also be added.
Equipment
You won’t need many specialized tools for this easy CrockPot Chicken Tortellini recipe.
- 6-quart slow cooker or CrockPot: This is the star of the show.
- Measuring cups and spoons: For accurate ingredient quantities.
- Meat thermometer: Essential for checking chicken doneness.
- Two forks: For effortlessly shredding the cooked chicken.
Instructions
Follow these simple steps to create your incredible CrockPot Chicken Tortellini:
Step 1: Prepare the Slow Cooker.
Spray your slow cooker with olive oil or a non-stick cooking spray. Arrange the chicken breasts in a single layer on the bottom.
Step 2: Add Sauce and Seasonings.
Pour the marinara sauce over the chicken. Add garlic powder, onion granules, Italian seasoning mix, paprika, red chili flakes, and chicken broth. Ensure the chicken is mostly submerged in the liquid.
Step 3: Initial Cook (Chicken).
Cover your slow cooker and cook on LOW for 4 hours. The chicken should be cooked through. According to the USDA, all poultry should reach an internal temperature of 165°F (73.9°C) as measured with a food thermometer to ensure food safety.
Step 4: Shred the Chicken.
Carefully remove the cooked chicken from the slow cooker. Using two forks, shred the chicken thoroughly. Return the shredded chicken to the slow cooker.
Step 5: Incorporate Tortellini and Cream.
Now, add the fresh tortellini, shredded mozzarella cheese, and heavy cream to the slow cooker. Stir gently to combine everything well, making sure the tortellini are completely covered by the liquid.
Step 6: Cook Tortellini.
Cover the slow cooker again and cook on LOW for another 30 minutes. The tortellini should be tender when ready.
Step 7: Add Fresh Greens and Final Touches.
Stir in the baby spinach until it wilts, which takes about 10 minutes. Next, mix in the grated Parmesan cheese. Taste the sauce and adjust seasonings as needed, adding more salt or pepper if desired.
Step 8: Serve.
Dish out your warm and creamy CrockPot Chicken Tortellini immediately. Enjoy!
Pro Tips & Troubleshooting
- Thickening Sauce: Your sauce will naturally thicken a bit as it cools. If it seems too thin initially, don’t worry.
- Doneness Check: Always use a meat thermometer to ensure chicken reaches 165°F. This guarantees food safety and perfectly cooked poultry.
- Moist Chicken: Keep the chicken submerged in liquid during the initial cooking phase. This prevents it from drying out and keeps it wonderfully tender.
- Pasta Texture: Add tortellini only during the last stage of cooking. Stir gently and monitor closely to prevent them from becoming mushy.
- Spice Level: Adjust the amount of red chili flakes to your preference. For more heat, add a pinch extra; for less, omit them entirely.
- Salt Adjustment: Broth and marinara can vary in sodium content. Taste the dish before serving and adjust salt if necessary.
Serving, Storage & Variations
Serving Suggestions
Serve this delightful CrockPot Chicken Tortellini with some fantastic sides.
- Garlic bread or warm, crusty bread is perfect for soaking up the creamy sauce.
- A simple, light green salad with a vinaigrette dressing offers a refreshing contrast.
- Steamed vegetables like broccoli or asparagus make a great healthy addition.
- Roasted vegetables such as zucchini, bell peppers, or cherry tomatoes complement the flavors well.
Storage & Reheating
- Refrigeration: Store any leftover creamy chicken tortellini in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat portions in the microwave or on the stovetop over low heat. You might want to add a splash of chicken broth or heavy cream to re-moisten the sauce.
- Freezing: Freezing is not recommended for this dish. The tortellini can change texture and become mushy once thawed and reheated.
Variations
- Chicken Options: If you have pre-cooked shredded chicken, add it during Step 5 to simply heat through.
- Pasta Alternatives: Feel free to substitute cheese ravioli or other short pasta shapes like penne or rotini. Note that cooking times will vary depending on the pasta.
- Vegetable Boost: Add sliced mushrooms, diced bell peppers, or chopped zucchini to the crockpot along with the chicken for extra nutrition and flavor.
- Spice It Up: For more heat, include diced jalapeños, a dash of your favorite hot sauce, or extra red chili flakes.
- Cheese Twist: Experiment with different cheeses! Try adding smoked provolone or a sharp white cheddar for unique flavor notes.
- Creaminess: For an even richer, thicker sauce, stir in about 2-3 ounces of cream cheese along with the heavy cream.
Nutrition
Enjoying this comforting CrockPot Chicken Tortellini also means you get a wholesome, satisfying meal. Each serving provides a good balance of protein and carbohydrates, keeping you fueled.
| Nutrition Information (per serving) | |
|---|---|
| Calories | 539 kcal |
| Carbohydrates | 40 g |
| Protein | 44 g |
| Fat | 23 g |
| Saturated Fat | 11 g |
| Trans Fat | 0.01 g |
| Cholesterol | 143 mg |
| Sodium | 1286 mg |
| Fiber | 5 g |
| Sugar | 6 g |
| Serving Size | 1 serving |
Creamy CrockPot Chicken Tortellini Recipe
Ingredients
Equipment
Method
- Spray your slow cooker with olive oil or a non-stick cooking spray before arranging chicken breasts in a single layer at the bottom.
- Add marinara sauce, garlic powder, onion granules, Italian seasoning mix, paprika, red chili flakes, and chicken broth, ensuring the chicken is completely submerged.
- Cook on LOW for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker, then add the tortellini, shredded mozzarella cheese, and heavy cream; stir well to combine and ensure tortellini are covered by liquid.
- Cover the slow cooker and continue to cook on LOW for 30 minutes until the tortellini are tender.
- Stir in the baby spinach and cook for an additional 10 minutes.
- Finally, stir in the grated Parmesan cheese, adjust seasoning to taste, and serve immediately.
Notes
FAQ
- Can I use pre-cooked chicken? Yes, absolutely! Shredded cooked chicken can be added during the tortellini step, as it only needs to heat through. This is a great time-saver.
- Can I use frozen tortellini? Yes, you can use frozen tortellini. Add an extra 10-15 minutes to the tortellini cooking time to ensure it cooks completely.
- What type of Italian seasoning should I use? Use a standard dried Italian seasoning blend from your spice rack. Avoid using Italian dressing mixes, as they contain other ingredients.
- How do I prevent the pasta from getting mushy? Add the tortellini towards the very end of the cooking process. Monitor it closely during the final 30 minutes to ensure it cooks to tender, not soft.
- Can I use a different type of pasta? Yes, short pasta like penne, rigatoni, or fusilli can work as alternatives. Remember that their cooking times will vary slightly, so check for tenderness.
Conclusion
This CrockPot Chicken Tortellini is a testament to how easy and incredibly delicious slow cooker meals can be. The many benefits of slow cooking include making food incredibly tender and enhancing flavor profiles. With minimal prep and maximum flavor, it’s the perfect comforting dish for any busy weeknight. Sweet Emily hopes you love this hands-off recipe as much as we do! Give this simple chicken tortellini a try, share your experience, and leave a rating below. Explore more easy, beginner-friendly recipes on our site!
