A cozy, hands-off dinner that tastes like comfort food with very little fuss: this CrockPot Chicken Tortellini braids tender shredded chicken with marinara, creamy cheese, and spinach for a one-pot supper the whole table will ask for again. It’s perfect for busy weeknights, casual family dinners, or anytime you want pasta without standing by the stove. If you enjoy slow-cooker chicken recipes, try this best crockpot BBQ chicken for another hands-off meal with big flavor.
Why you’ll love this dish
This recipe takes pantry-friendly ingredients—jarred marinara, frozen or fresh tortellini, basic spices—and turns them into a saucy, cheesy meal with minimal effort. It’s an easy crowd-pleaser that’s both comforting and adaptable: mild enough for kids, but with optional red chili flakes for adults who like heat.
“Made this after a long day and it felt like eating at a trattoria—easy, homey, and everyone asked for seconds.” — a happy home cook
Reasons to try it:
- Low-effort, high-payoff: set the slow cooker and come back to dinner.
- Family-friendly: cheesy tortellini and shredded chicken please picky eaters.
- One-pot cleanup: everything cooks in the CrockPot for simple cleanup.
- Flexible: swap cheeses, use pre-cooked chicken, or add veggies to suit your pantry.
How this recipe comes together
Short overview: You layer chicken with marinara and seasonings, add broth, then cook on LOW until the chicken is tender. Shred the meat right in the pot, stir in tortellini, mozzarella, and cream, and finish with spinach and Parmesan. Total active hands-on time is about 15–20 minutes; cook time is roughly 4–5 hours.
What to expect during cooking:
- 0–5 minutes: spray slow cooker and assemble ingredients.
- 4 hours (LOW): chicken cooks in the saucy base.
- 30–40 minutes: add tortellini and cheeses, cook until tender.
- Final 10 minutes: wilt in spinach and finish with Parmesan.
What you’ll need
- Olive oil spray (for greasing the pot)
- 1 ½ lbs chicken breast (boneless, skinless) — you can substitute thighs for richer flavor
- 2 cups marinara sauce (jarred or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion granules (or 1/2 tsp onion powder)
- 1 teaspoon Italian seasoning mix
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (optional for heat)
- 1 ½ cups chicken broth (low-sodium recommended)
- 1 lb cheese tortellini (fresh or frozen) — if frozen, add a few minutes to cook time
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream (can swap half-and-half for a lighter result)
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
Substitution notes:
- Dairy-free: use a plant-based cream alternative and dairy-free cheeses, though texture will change.
- Short on time: use pre-cooked or rotisserie chicken—add it in step when tortellini is stirred in.
Step-by-step instructions
- Spray the inside of your slow cooker with olive oil spray to prevent sticking.
- Place chicken breasts in a single layer on the bottom of the pot.
- Pour marinara sauce evenly over the chicken. Sprinkle garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes over the sauce.
- Pour chicken broth around the edges of the pot (this helps maintain moisture). Cover and cook on LOW for about 4 hours, or until chicken is tender and reaches 165°F.
- Remove the lid and shred the chicken in the pot using two forks. Stir the shredded chicken into the sauce so it soaks up the flavors.
- Add the tortellini, mozzarella, and heavy cream. Mix well to combine. If using frozen tortellini, stir gently to separate pieces.
- Cover and cook on LOW for an additional 30 minutes, or until tortellini is tender and cheese is melted. Check doneness and add a few more minutes if needed.
- Stir in baby spinach and cook for another 10 minutes until wilted.
- Top with grated Parmesan, taste, and adjust salt and pepper if necessary. Serve hot.
Quick timing tip: If your slow cooker runs hot or you want a firmer tortellini, check the pasta after 20 minutes.
Best ways to enjoy it
- Serve straight from the pot with extra Parmesan on the side.
- Add a crusty garlic bread or a simple green salad to round out the meal.
- For a lighter, brothy twist, try my chicken tortellini soup instead—same flavors with a soupier finish.
- Plate it in shallow bowls and finish with a drizzle of good olive oil and cracked black pepper for a restaurant feel.
Pairing ideas:
- A crisp white wine (Pinot Grigio) or a light red (Pinot Noir) complements the tomato-cream base.
- Roasted vegetables or a lemony kale salad brighten the plate.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature for no more than 2 hours before refrigerating.
- Freezing: This dish can be frozen for up to 2–3 months, but tortellini may soften after thawing. Prefer freezing the shredded chicken and sauce separately from cooked tortellini for better texture.
- Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in short bursts, stirring between intervals. Ensure reheated food reaches 165°F.
- Food safety: Always cool quickly and refrigerate. Discard if left out more than 2 hours.
Helpful cooking tips
- Use a thermometer: chicken should reach at least 165°F for safety and shredding ease.
- Even layer for even cooking: lay chicken breasts flat in a single layer so they cook uniformly.
- Frozen tortellini: add 5–10 minutes extra if using straight from the freezer and check for doneness.
- Avoid overcooking pasta: if you plan leftovers, slightly undercook the tortellini during the initial cook so it holds texture when reheated.
- Thicken sauce: if the sauce is too thin at the end, remove the lid and cook on HIGH for 10–15 minutes to reduce, or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water.
Creative twists
- Mediterranean: swap marinara for a roasted pepper tomato sauce, add olives and feta at the end.
- Protein swap: use boneless skinless thighs for moister meat or leftover rotisserie chicken for a time-saver.
- Vegetarian: replace chicken with a can of white beans and use vegetable broth; increase seasoning and add mushrooms.
- Spicy arrabbiata: double the red chili flakes and finish with red pepper flakes at the table.
- Cheesy baked finish: transfer to a baking dish, top with extra mozzarella and broil for 3–5 minutes to brown.
Your questions answered
Q: Can I cook this on HIGH instead of LOW?
A: Yes. Cook on HIGH for about 2–2.5 hours, then proceed to shred and add tortellini. Check chicken for 165°F.
Q: Can I use frozen tortellini?
A: Yes. Frozen tortellini works fine but may require an extra 5–10 minutes of cooking. Stir gently to separate pieces when adding.
Q: Is it safe to shred chicken in the slow cooker?
A: Yes—shredding in the pot is safe as long as the chicken has reached 165°F. Use heatproof utensils and a fork or two to pull the meat apart.
Q: Can I make this dairy-free or low-fat?
A: For dairy-free, use plant-based cream and dairy-free cheeses. For lower fat, swap heavy cream for half-and-half or a smaller amount, and use reduced-fat cheeses—flavor and texture will be lighter.
Q: How long does this feed?
A: This recipe yields about 4–6 servings depending on portion sizes and whether you serve sides.
If you want more slow-cooker chicken inspiration, check the linked recipe in the introduction for a smoky barbecue alternative.
Print
CrockPot Chicken Tortellini
- Total Time: 260 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A cozy, hands-off dinner that combines shredded chicken with marinara, creamy cheese, and spinach for a delicious one-pot meal.
Ingredients
- Olive oil spray (for greasing the pot)
- 1 ½ lbs chicken breast (boneless, skinless)
- 2 cups marinara sauce (jarred or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion granules (or 1/2 tsp onion powder)
- 1 teaspoon Italian seasoning mix
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (optional for heat)
- 1 ½ cups chicken broth (low-sodium recommended)
- 1 lb cheese tortellini (fresh or frozen)
- 1 cup mozzarella cheese, shredded
- ½ cup heavy cream
- 2 cups baby spinach
- ⅓ cup Parmesan cheese, grated
Instructions
- Spray the inside of your slow cooker with olive oil spray.
- Place chicken breasts in a single layer on the bottom of the pot.
- Pour marinara sauce evenly over the chicken and sprinkle with garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes.
- Pour chicken broth around the edges of the pot. Cover and cook on LOW for about 4 hours.
- Remove the lid and shred the chicken in the pot using two forks.
- Stir in tortellini, mozzarella, and heavy cream. Mix well.
- Cover and cook on LOW for an additional 30 minutes.
- Add baby spinach and cook for another 10 minutes until wilted.
- Top with grated Parmesan before serving.
Notes
Serve with extra Parmesan on the side. For a lighter twist, try a chicken tortellini soup variation.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian