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Crock Pot Chicken Tortellini

Crock Pot Chicken Tortellini is a creamy, cheesy, family friendly slow cooker dinner made with tender shredded chicken, marinara, cheese tortellini, mozzarella, cream, and parmesan. It is cozy, easy, and perfect for busy weeknights.
Print Recipe
Creamy tomato salmon pasta with herbs and grated cheese on a white plate.
Prep Time:15 minutes
Cook Time:8 hours
Total Time:8 hours 15 minutes

Ingredients

  • 2 lb chicken breast
  • 2 cups marinara
  • 1 1/2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. paprika
  • Pinch of red pepper flakes
  • 1 cup chicken broth
  • 19 ounces cheese tortellini
  • 1 cup mozzarella plus extra for topping
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan

Instructions

  • Step 1: Add the Chicken to the Crock Pot - Start by placing the chicken breasts in the bottom of your crock pot in as even a layer as you can manage. No need to overthink it. I like to give the slow cooker insert a quick spray first, just to make cleanup easier later, because future me is always grateful when past me thinks ahead. The chicken is going to cook right in the sauce, so it will soak up all that tomato, garlic, and herb flavor as it gets tender.
  • Step 2: Pour in the Marinara and Broth - Next, pour the marinara sauce over the chicken, then add the chicken broth. The marinara gives you that rich tomato base, while the broth keeps things from getting too thick too early. This matters because the tortellini will go in later and it needs enough saucy goodness around it to cook properly. Use a spoon to gently nudge the sauce around the chicken so everything is mostly covered.
  • Step 3: Season the Sauce - Sprinkle in the garlic powder, onion powder, Italian seasoning, paprika, and red pepper flakes. I know it looks simple, but these little pantry seasonings do a lot of heavy lifting. The garlic and onion give the sauce a savory foundation, the Italian seasoning brings the familiar herbs, the paprika adds warmth, and the red pepper flakes give just enough tiny kick to keep the sauce from tasting flat. Stir gently around the chicken so the seasonings get into the sauce.
  • Step 4: Slow Cook Until Tender - Cover the crock pot and cook on high for 3 to 4 hours or on low for 6 to 8 hours. I usually choose low when I am starting it earlier in the day, because slow cooked chicken has a way of turning out extra tender. If you are running behind, high works just fine too. The main goal is chicken that is fully cooked and easy to shred. The sauce will smell incredible by this point, so do not be surprised if people start wandering into the kitchen asking what time dinner is.
  • Step 5: Shred the Chicken - About one hour before the cooking time is finished, remove the chicken and shred it with two forks. It should pull apart easily. I like to do this on a plate or cutting board so I can control the texture. Some folks like big rustic pieces, while I prefer smaller shreds because they tuck into the tortellini and sauce better. Once shredded, return the chicken to the crock pot and stir it back into that marinara sauce.
  • Step 6: Add the Tortellini and Cheeses - For the last hour of cooking, stir in the cheese tortellini, mozzarella, heavy cream, and grated parmesan. This is the moment where the recipe turns from good to really good. The cream smooths out the tomato sauce, the mozzarella melts into it, and the parmesan gives it that savory finish. Make sure the tortellini is mostly nestled down into the sauce so it can cook evenly. Add a little extra mozzarella on top if you want that gooey, cheesy layer.
  • Step 7: Cook Until the Tortellini Is Tender - Cover the crock pot again and let everything cook until the tortellini is tender. This usually takes about the final hour, but keep an eye on it near the end because tortellini can go from tender to too soft if left too long. Give it a gentle stir before serving. The sauce should be creamy, cheesy, and full of shredded chicken. Spoon it into bowls, add a little extra parmesan if you like, and call everyone to the table.

Notes

Substitutions

  • Chicken thighs: Boneless skinless chicken thighs can be used instead of breasts for a richer, juicier result.
  • Alfredo blend: Replace part of the marinara with Alfredo sauce if you want an even creamier tomato cream sauce.
  • Half and half: Use half and half instead of heavy cream for a lighter sauce, though it will be a little less rich.
  • Frozen tortellini: Frozen tortellini can work, but it may need a little more cooking time.
  • Different cheese: Try provolone, fontina, or an Italian cheese blend in place of mozzarella.
  • Vegetable broth: Vegetable broth can stand in for chicken broth if that is what you have on hand.

Variations

  • Spinach chicken tortellini: Stir in a few handfuls of fresh spinach during the last 10 minutes for color and extra goodness.
  • Mushroom tortellini: Add sliced mushrooms with the marinara for a deeper, earthier flavor.
  • Spicy version: Add extra red pepper flakes or a spoonful of Calabrian chili paste for more heat.
  • Extra cheesy bake style: Transfer the finished tortellini to a baking dish, top with mozzarella, and broil until bubbly.
  • Creamy pesto twist: Stir in a spoonful or two of basil pesto right before serving for fresh herb flavor.
  • Veggie boost: Add diced bell peppers or zucchini during the last hour for a heartier crock pot pasta dinner.

Tips and Tricks

  • Do not add tortellini too early: Tortellini only needs the last part of cooking or it can turn mushy.
  • Use good marinara: Since the sauce is a main flavor, pick one that tastes great straight from the jar.
  • Shred chicken while warm: Warm chicken shreds much more easily than chicken that has cooled.
  • Stir gently: Tortellini is tender, so stir with a light hand once it goes into the crock pot.
  • Watch the final hour: Slow cookers vary, so check the tortellini near the end for the texture you like.
  • Add cheese on top: A little extra mozzarella on top makes the dish feel special without any extra work.

Serving Ideas

  • Garlic bread: Serve with warm garlic bread for scooping up the creamy marinara sauce.
  • Simple green salad: A crisp salad balances the rich cheese and pasta nicely.
  • Roasted broccoli: Broccoli adds color and makes the meal feel rounded out.
  • Caesar salad: The creamy dressing and crunchy lettuce pair beautifully with tomato based pasta.
  • Extra parmesan: Put a bowl of grated parmesan on the table and let everyone finish their own serving.
  • Fresh basil: A little chopped basil on top adds freshness and makes the bowls look bright.

Storage and Make Ahead Tips

  • Refrigerator storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm gently in the microwave or on the stove with a splash of broth or cream to loosen the sauce.
  • Make ahead chicken base: Cook the chicken, marinara, broth, and seasonings ahead, then add tortellini and dairy when ready to finish.
  • Freezing note: The chicken and sauce freeze better before adding tortellini and cream.
  • Lunch leftovers: Leftovers make a hearty lunch, especially with a small side salad.
  • Avoid overcooking: If storing leftovers, remove them from the hot crock pot once dinner is done so the tortellini does not keep softening.
Servings: 6 servings