Crockpot Chicken Tortellini is a cozy and tasty meal that combines tender chicken, soft cheese-filled tortellini, and a creamy sauce that cooks all day in the slow cooker. It’s a great way to bring together simple ingredients for a comforting dinner that feels like a warm hug on a plate.
I love how easy this recipe is to throw together in the morning, then forget about until it’s time to eat. The slow cooking makes the chicken super juicy and the tortellini so soft and flavorful. I usually add a handful of spinach or some fresh herbs toward the end for a pop of color and extra freshness. It’s my go-to when I want a fuss-free, delicious dinner that impresses without much effort.
This dish is perfect served with a side of crusty bread or a green salad to balance the creaminess. My family always asks for seconds, and I’m pretty sure it’s because of the cheesy tortellini mixed with the tender chicken in that rich sauce. It’s one of those meals that feels both special and simple, and I’m always happy to have leftovers ready to reheat the next day.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken cooks evenly and shreds nicely. You can swap for thighs if you want juicier, more flavorful meat.
Marinara sauce: This adds tomato flavor and richness. If you prefer, use a simple tomato basil sauce or even homemade sauce for a fresher taste.
Tortellini: Cheese-filled tortellini is great here for a creamy texture. If you can’t find it, ravioli or small stuffed pasta works well too.
Heavy cream or half-and-half: Heavy cream makes the sauce rich and velvety. Half-and-half lightens it up. For dairy-free, try coconut milk, but expect a slightly different flavor.
Parmesan cheese: Parmesan adds a salty, nutty depth. Pecorino Romano is a good substitute if you want a sharper taste.
How Do You Prevent Tortellini from Getting Mushy in the Crockpot?
Tortellini cooks fast and can get mushy if left in the crockpot too long. To keep it firm and tasty, add tortellini near the end of cooking.
- Cook chicken fully first (5-6 hours low or 3-4 hours high).
- Remove and shred chicken before adding tortellini.
- Add tortellini, cream, and cheese, and cook on high for just 20-30 mins.
- Keep an eye so tortellini is tender but not overdone.
This method keeps pasta soft but intact, blending well with the creamy sauce and chicken without turning mushy.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for cooking chicken low and slow without fuss.
- Tongs or fork – useful to shred the chicken easily once cooked.
- Measuring cups and spoons – to measure broth, cream, and seasonings accurately.
- Spoon or spatula – for stirring the sauce and tortellini gently.
- Knife and cutting board – to chop fresh herbs for garnish.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage or turkey for a different protein twist.
- Add spinach or kale toward the end to boost nutrition and add color.
- Mix in sun-dried tomatoes for a tangy, sweet pop that pairs well with creamy sauce.
- Use Italian blend cheese or mozzarella for a melty, gooey finish instead of Parmesan.
How to Make Crockpot Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 (24 oz) jar of marinara or Italian tomato sauce
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This crockpot recipe requires about 5-6 hours on low or 3-4 hours on high to cook the chicken. After that, you’ll add tortellini and let it cook for an additional 20-30 minutes. In total, plan for about 6 hours on low or 4 hours 30 minutes on high. Prep is quick and easy, around 10 minutes.
Step-by-Step Instructions:
1. Set up the Crockpot:
Place the chicken breasts in the bottom of your crockpot. Pour the marinara sauce and chicken broth evenly over the chicken. Sprinkle Italian seasoning, garlic powder, salt, and pepper on top. Cover the crockpot with the lid.
2. Cook the Chicken:
Cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours. The chicken should be fully cooked and tender when done.
3. Shred the Chicken:
Remove the chicken breasts from the crockpot carefully. Use two forks to shred the chicken into bite-sized pieces. Place the shredded chicken back into the crockpot.
4. Add Tortellini and Creamy Ingredients:
Add the refrigerated tortellini directly to the crockpot. Stir in the heavy cream and grated Parmesan cheese for a creamy, cheesy sauce. Make sure everything is mixed well.
5. Final Cooking:
Cover the crockpot and cook on high for 20 to 30 more minutes, or until the tortellini is tender but not mushy. Give it a gentle stir to combine flavors evenly.
6. Serve and Garnish:
Before serving, sprinkle freshly chopped basil or parsley on top for a fresh and pretty finish. Serve hot, and enjoy your creamy, delicious Crockpot Chicken Tortellini!
Can I Use Frozen Chicken in This Recipe?
It’s best to use thawed chicken for even cooking. If using frozen chicken, thaw it completely in the fridge overnight before adding to the crockpot to ensure it cooks safely and thoroughly.
Can I Substitute the Tortellini?
Yes! If you can’t find refrigerated cheese tortellini, try using fresh ravioli or another filled pasta. Just remember to add it toward the end of cooking so it doesn’t get mushy.
How Do I Store Leftovers?
Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Dairy-Free?
Absolutely! Replace the heavy cream and Parmesan with coconut milk and a dairy-free cheese alternative. The flavor will be a bit different but still creamy and delicious.
