CrockPot Chicken Tortellini
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.
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
Add tortellini at the end to avoid overcooking. Use refrigerated pasta for best texture. Add spinach, kale, or sun-dried tomatoes for extra nutrition. Freeze only the chicken and sauce portion if storing long-term.