CrockPot Chicken Tortellini (Easy, Creamy & Comforting Weeknight Favorite!)

There’s nothing like coming home to the smell of something warm and cheesy bubbling away in the slow cooker. This CrockPot Chicken Tortellini is your next cozy go-to. It’s creamy, hearty, and made for those “what’s for dinner?” nights when you just want something done without fuss.

Why You’ll Love This CrockPot Chicken Tortellini

There’s just something magical about letting dinner take care of itself. This slow-cooked beauty wraps juicy chicken in a creamy tomato sauce, swirls in tender cheese tortellini, and finishes with spinach and melty mozzarella. It’s family-friendly, totally craveable, and somehow tastes like you fussed for hours even though you didn’t.

Also? It reheats like a dream, making leftovers a bonus, not a burden.

Ingredients You’ll Need

• 2 large boneless skinless chicken breasts
• 3 cups marinara sauce
• 2 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt & pepper, to taste
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 1/2 cups shredded mozzarella cheese
• 1 package (20 oz) refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan (optional but recommended)

Optional Substitutes:

• Use rotisserie chicken to skip slow cooking
• Swap spinach for kale or arugula
• Try a tomato basil pasta sauce for extra flavor

How to Make CrockPot Chicken Tortellini

Step 1 Build the Flavor Base

Lightly spray your CrockPot with cooking spray. Lay chicken breasts in the bottom. Pour over the marinara, broth, garlic powder, onion powder, and Italian seasoning. Give it all a little swirl so things are cozy.

Step 2 Let It Slow Cook

Cover and cook on LOW for 4 hours. Once the chicken is fall-apart tender, shred it right in the pot using two forks. Stir gently so everything gets coated in that saucy goodness.

Step 3 Make It Creamy and Cheesy

Now it’s time to take things up a notch. Stir in the tortellini, cream, and mozzarella. Cover again and let it cook for another 30 minutes on LOW. You’ll know it’s ready when the tortellini is tender and the cheese has melted into pure joy.

Step 4 Add the Greens & Finish Strong

Toss in the spinach and stir until wilted. Sprinkle with Parmesan, give it one last taste for seasoning, and serve warm with your favorite crusty bread or garlic knots.

Serving tip:
Pair it with this garlicky comfort side for the ultimate cozy meal.

Tips for Perfect Results

• Don’t overcook the tortellini set a timer for that 30-minute mark
• Want it lighter? Use half-and-half instead of heavy cream
• Use similar-sized chicken breasts for even cooking
• Add red pepper flakes if you want a kick
• Fresh herbs like basil or parsley add a nice pop before serving

Serving Suggestions

• Garlic bread or breadsticks (hello, cheesy dunk!)
• A crisp, lemony side salad
• A glass of chilled white wine or cozy herbal tea

Looking for a creamy soup to serve beforehand? This enchilada soup is a winner.

Storage + Reheating

• Fridge: Keeps well for 3 4 days in an airtight container
• Freezer: Freeze portions before adding spinach for best texture
• Reheating: Warm on the stove or microwave with a splash of broth or cream to loosen it up

Easy Variations to Try

• Vegetarian: Swap chicken for mushrooms and use veggie broth
• Add-ins: Sun-dried tomatoes, roasted red peppers, caramelized onions
• Different tortellini: Try sausage-filled or spinach ricotta for fun twists
• Cheese boost: Add a dollop of ricotta or cream cheese before serving

If this sounds like your kinda comfort, you’ll also love our garlic parmesan crockpot chicken and potatoes. It’s another one-pot wonder with major weeknight win energy.

Frequently Asked Questions

Give This Cozy CrockPot Classic a Try!

This recipe is everything you love about comfort food without the stress. Make it tonight, save the leftovers (if there are any), and don’t forget to pin it for later.
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