CrockPot Chicken Tortellini (Easy, Creamy & Comforting Weeknight Favorite!)
Creamy CrockPot Chicken Tortellini is a hands-off dinner packed with tender shredded chicken, cheesy pasta, and fresh spinach perfect for cozy nights in.
Ingredients
- 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
- 1 1/2 cups shredded mozzarella cheese
- 1 package 20 oz cheese tortellini
- 2 cups baby spinach
- 1/2 cup grated Parmesan
Instructions
- 1. Spray your CrockPot with cooking spray and lay chicken breasts on the bottom.
- 2. Pour in marinara, chicken broth, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Stir gently.
- 3. Cover and cook on LOW for 4 hours or until chicken is cooked through and tender.
- 4. Shred chicken with two forks right in the pot.
- 5. Add tortellini, heavy cream, and shredded mozzarella. Stir well to combine.
- 6. Cover again and cook on LOW for 30 more minutes until pasta is tender.
- 7. Stir in baby spinach and cook for another 5–10 minutes until wilted.
- 8. Sprinkle with Parmesan and adjust seasoning if needed. Serve warm!
Notes
Use rotisserie chicken to save time and skip the slow cook step.
Swap heavy cream with half-and-half for a lighter version.
Great with garlic bread or a side salad.
Freeze portions without spinach and add fresh greens when reheating.