Easy Crockpot Chicken Tortellini Dinner
Easy Crockpot Chicken Tortellini Dinner combines tender shredded chicken, cheese-filled tortellini, and creamy tomato sauce in one comforting slow cooker meal. Made with marinara, Italian seasonings, mozzarella, heavy cream, fresh spinach, and Parmesan, this rich and satisfying pasta dish requires minimal hands-on preparation and makes a convenient family dinner.
Equipment
- Slow Cooker or Crockpot
- Measuring cups and spoons
- Meat Thermometer
- Two Forks
- Mixing spoon
Ingredients
Chicken and Tomato Sauce
- boneless, skinless chicken breasts
- marinara sauce
- garlic powder
- onion powder or onion granules
- Italian seasoning Italian herbs mix
- paprika
- red chili flakes optional
- chicken broth enough to help cover the chicken with the sauce
Tortellini and Creamy Finish
- fresh cheese tortellini refrigerated
- mozzarella cheese shredded
- heavy cream
- fresh baby spinach
- Parmesan cheese freshly grated
For Preparing the Slow Cooker
- olive oil or nonstick cooking spray for lightly coating the slow cooker
Instructions
- Lightly coat the inside of your slow cooker with olive oil or nonstick cooking spray. Arrange the boneless, skinless chicken breasts in a single layer across the bottom of the slow cooker.
- Pour the marinara sauce over the chicken, making sure the breasts are covered. Add the garlic powder, onion powder, Italian seasoning, paprika, and optional red chili flakes. Pour in the chicken broth, ensuring the chicken is completely submerged in the cooking liquid.
- Cover the slow cooker and cook on LOW for approximately 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C). Check the thickest part of the chicken using a meat thermometer. Carefully remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and gently mix it into the seasoned tomato sauce.
- Add the refrigerated cheese tortellini, shredded mozzarella, and heavy cream to the slow cooker. Gently stir until the ingredients are evenly combined and the tortellini is covered by the sauce. Avoid stirring too aggressively to prevent the filled pasta from breaking apart.
- Cover and continue cooking on LOW for approximately 30 minutes, or until the tortellini is tender. The pasta will absorb some of the cooking liquid as it softens, helping the sauce develop a thicker, creamier consistency.
- Once the tortellini is cooked, gently stir in the fresh baby spinach and freshly grated Parmesan cheese. Allow the spinach to soften in the hot sauce. Mix carefully until the chicken, tortellini, spinach, and creamy tomato sauce are evenly combined.
- Serve the creamy chicken tortellini warm, dividing the shredded chicken, cheese-filled pasta, and sauce evenly among serving bowls. If desired, reserve a little of the Parmesan cheese for sprinkling over individual portions.
Notes
Ingredient Quantities: The supplied recipe does not specify exact ingredient measurements or the number of servings. Refer to the complete original recipe card for quantities.
Chicken Doneness: Always check that the chicken reaches an internal temperature of 165°F (74°C) before shredding.
Tortellini Texture: Add the refrigerated cheese tortellini only during the final 30 minutes of cooking to prevent it from becoming overly soft. Stir gently to preserve its shape.
Sauce Consistency: Tortellini continues absorbing moisture after cooking, so the creamy tomato sauce may become thicker as the dish rests.
Spice Level: Red chili flakes are optional and can be omitted for a milder flavor.
Storage: Refrigerate leftovers promptly in a covered container. The original recipe does not specify an exact refrigerated storage duration or a tested freezing method. Freezing may affect the texture of the cream sauce and filled pasta.
Reheating: Reheat refrigerated portions thoroughly before serving. The sauce may be thicker after storage because the tortellini absorbs additional liquid.