This slow cooker chicken tortellini recipe is made for anyone who wants a comforting meal without spending hours in the kitchen. It’s rich, creamy (or tomato-based if you prefer), and packed with flavor. With minimal prep and just one pot, it’s an easy dinner that works for the whole family.
You’ll find everything you need below: clear steps, smart swaps, helpful tips, and answers to common questions. Let’s get started.
CrockPot Chicken Tortellini
Ingredients
Main Ingredients
- 1.75 pounds boneless, skinless chicken breasts or thighs
- 2 cups marinara or Alfredo sauce
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- salt and pepper to taste
- 1 pound refrigerated tortellini cheese-filled or your choice
- 1 cup shredded mozzarella cheese
- 0.5 cup heavy cream optional, for creamy version
- 0.33 cup grated Parmesan cheese
- 1 cup optional add-ins (spinach, mushrooms, broccoli, jalapeños)
Instructions
- Spray the slow cooker with non-stick spray or brush with oil for easy cleanup.
- Place chicken in the bottom of the crockpot. Pour in the sauce and chicken broth. Add garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cover and cook on low for 3 to 4 hours, or until the chicken is tender and shreds easily with a fork.
- Remove the chicken, shred with two forks, and return it to the pot.
- Add the tortellini, mozzarella cheese, and heavy cream (if using). Stir to coat tortellini in sauce.
- Continue cooking on low for 15 to 30 minutes, until tortellini is tender. Stir in optional veggies during this stage if using.
- Sprinkle in the Parmesan just before serving. Stir and adjust seasoning as needed.
Notes
Ingredients
1½ to 2 pounds boneless, skinless chicken breasts or thighs
2 cups of marinara sauce or Alfredo sauce
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 pound refrigerated tortellini (cheese-filled or your favorite variety)
1 cup shredded mozzarella cheese
½ cup heavy cream (optional, for creamy version)
⅓ cup grated Parmesan cheese
Optional: baby spinach, chopped mushrooms, broccoli florets, jalapeños
Instructions
Start by spraying your CrockPot with non-stick spray or brushing it with a little oil to make cleanup easier.
Place the chicken in the bottom of the slow cooker. Pour the sauce and chicken broth over it. Add garlic powder, onion powder, Italian seasoning, salt, and pepper.
Cover and cook on low for 3 to 4 hours until the chicken is tender and fully cooked. It should easily shred with a fork.
Once cooked, remove the chicken, shred it using two forks, and return it to the pot.
Add the tortellini, mozzarella cheese, and heavy cream if using. Stir everything together so the tortellini is coated in sauce and mostly submerged.
Continue cooking on low for another 15 to 30 minutes. The tortellini should be soft but not overdone. If you’re adding baby spinach or other quick-cooking vegetables, stir them in during this stage.
Sprinkle in the grated Parmesan just before serving. Give everything a final stir and taste. Adjust salt and pepper if needed.
Cooking Tips
Add tortellini only near the end of cooking to avoid mushy pasta.
Use refrigerated tortellini for best results.
If the sauce looks too thick, add a splash of broth or cream.
Check the pasta frequently in the final 15 minutes—it cooks fast.
Easy Variations
Swap in shredded rotisserie chicken if you’re short on time.
Use pesto or spicy tomato sauce for a different flavor.
Add spinach, kale, or sun-dried tomatoes for more texture and nutrition.
Toss in some crushed red pepper or jalapeños if you like heat.
Try cream cheese instead of heavy cream for extra richness.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave. Add a little broth or milk if it’s too thick after chilling.
You can freeze this dish, but the tortellini may become very soft after thawing. For better texture, freeze the chicken and sauce only, then add fresh pasta when reheating.
What to Serve With It
Garlic bread or toasted baguette slices
A simple green salad with lemon or vinaigrette
Roasted vegetables like broccoli or carrots
Steamed green beans or asparagus
FAQ
Can I use frozen chicken?
Yes, but extend the cooking time. Always make sure it reaches 165°F inside.
Can I use frozen tortellini?
Yes, but you’ll need to cook it slightly longer. Keep an eye on it and don’t overcook.
Can I use dried tortellini?
It’s possible, but it will need more liquid and time. Fresh or refrigerated works better.
Can I make this dairy-free?
Yes. Use marinara sauce and skip the cheese and cream. You can also use dairy-free alternatives.
Is this recipe freezer-friendly?
You can freeze the cooked chicken and sauce. Add fresh tortellini when reheating to avoid mushy pasta.