Crockpot Chicken Tortellini is a wonderfully easy and comforting dish that combines tender chicken, cheesy tortellini, and a creamy sauce all cooked slowly in a crockpot. The slow cooking makes the chicken juicy and allows all the flavors to blend together beautifully. It’s the kind of meal that feels like a warm hug on a chilly day.
I love how hands-off this recipe is—you just throw everything in the crockpot and let it do the work while you get on with your day. Plus, the tortellini cooks right in the sauce, soaking up all those tasty flavors. It’s one of those dishes that tastes like you spent hours in the kitchen, but really, it’s super simple.
My favorite way to serve this is with a sprinkle of fresh parsley and a little grated Parmesan on top. It’s perfect for busy weeknights when I want something comforting without lots of fuss. It’s always a hit with friends and family, and leftovers taste just as good the next day!
Key Ingredients & Substitutions
Chicken breasts: They cook tender and shred easily in the crockpot. You can swap for boneless thighs if you want juicier meat with more flavor.
Marinara sauce: This adds body and tomato flavor. Use any good-quality jarred sauce, or try a homemade version if you have it. For a creamier taste, add a splash of cream or use a creamy tomato sauce.
Cheese tortellini: Fresh or refrigerated works best because it cooks quickly in the crockpot. Frozen tortellini can be added but might alter cooking time. If needed, you could swap for other filled pasta or even small shells.
Mozzarella and Parmesan: Mozzarella gives gooey stretch, and Parmesan adds sharpness. You can replace mozzarella with fontina or provolone. For a dairy-free option, try vegan cheeses.
How Do I Prevent Tortellini from Overcooking in the Crockpot?
The secret to perfect tortellini texture is timing. Tortellini cooks fast, so add it near the end:
- Cook chicken and sauce first on low/high as instructed.
- Remove and shred chicken, return it to the crockpot.
- Add tortellini only in the last 20-30 minutes of cooking on high heat.
- Keep an eye on it – tortellini should be tender but not mushy.
If you cook it too long, tortellini can turn mushy and break apart, so this late addition helps keep its shape and texture just right. I like stirring gently to keep the cheese-filled pasta intact.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and slow tenderizing of chicken.
- Sharp knife – to easily shred the cooked chicken into bite-sized pieces.
- Wooden spoon or silicone spatula – great for gentle stirring without damaging the crockpot.
- Measuring cups and spoons – to keep the seasoning and liquid amounts just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to speed up cooking and add extra flavor.
- Add baby spinach or kale in the last 10 minutes for a fresh burst of greens and nutrients.
- Mix in sun-dried tomatoes for a tangy, sweet twist that pairs well with marinara.
- Sprinkle red pepper flakes for a little kick if you like some heat in your pasta dish.
How to Make Crockpot Chicken Tortellini?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 (24 oz) jar marinara sauce
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 6-7 hours on low or 3-4 hours on high for the chicken to cook fully in the crockpot, plus an extra 20-30 minutes to cook the tortellini and melt the cheese. It’s mostly hands-off, so you can do other things while it cooks!
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Put the chicken breasts in the crockpot. Pour the marinara sauce and chicken broth over them. Sprinkle Italian seasoning, garlic powder, salt, and pepper on top. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and cooked through.
2. Shred the Chicken:
Take the chicken out and shred it with two forks. Put the shredded chicken back into the crockpot and stir everything together.
3. Cook the Tortellini and Melt Cheese:
Add the refrigerated cheese tortellini to the crockpot and stir to combine. Cover and cook on high for 20-30 minutes until the tortellini is tender. Stir in mozzarella and Parmesan cheese until melted and well mixed.
4. Serve:
Dish up your delicious Crockpot Chicken Tortellini and sprinkle with chopped fresh parsley. Enjoy it warm!
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw the chicken completely before adding it to the crockpot. This helps ensure even cooking and prevents the chicken from staying in the “danger zone” temperature range too long.
Can I Substitute Dry Tortellini for Refrigerated?
Yes, but dry tortellini will take longer to cook. Add it earlier and check frequently to avoid overcooking. Refrigerated tortellini is best for this slow cooker recipe since it cooks quickly and stays tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if the sauce has thickened too much.
Can I Add Vegetables to This Dish?
Absolutely! Adding spinach, kale, or sun-dried tomatoes during the last 10-15 minutes of cooking works well to boost flavor and nutrition without impacting the tortellini’s texture.
