Crock Pot Chicken Tortellini - Super Tasty Recipes

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Prep Time:15

Cook Time:8

Total Time:8 15

Ingredients

2 lb chicken breast
2 cups marinara
1 ½ tsp. garlic powder
1 tsp. onion powder
1 ½ tsp. Italian seasoning
½ tsp. paprika
Pinch of red pepper flakes
1 cup chicken broth
19 ounces cheese tortellini
1 cup mozzarella plus extra for topping
½ cup heavy cream
⅓ cup grated parmesan

Instructions

Step 1: Add the Chicken - Place the chicken breast in the bottom of your crock pot in an even layer. I like to set it down first so it has plenty of contact with the sauce as it cooks. No need to cut it up at this point. The slow cooker will do the work for you, and the chicken will be much easier to shred once it has cooked until tender.
Step 2: Pour in the Sauce and Broth - Add the marinara sauce and chicken broth right over the chicken. The marinara brings the tomato flavor, while the broth loosens everything up so the chicken can cook gently without drying out. Give the crock pot a small tilt or use a spoon to make sure the liquid settles around the chicken. It does not have to look perfect. This is slow cooker cooking, not a cooking show.
Step 3: Season the Sauce - Sprinkle in the garlic powder, onion powder, Italian seasoning, paprika, and red pepper flakes. These pantry seasonings are simple, but together they make the sauce taste like you spent more time on it than you did. I usually sprinkle everything evenly over the top, then gently stir the sauce around the chicken. The goal is to get those seasonings into the liquid so they can flavor the chicken while it cooks.
Step 4: Slow Cook Until Tender - Cover the crock pot and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken is ready when it is cooked through and shreds easily with two forks. I tend to use low when I am starting dinner in the morning, and high when I realize around lunchtime that everyone still expects to eat later. Either way works.
Step 5: Shred the Chicken - About one hour before the cooking time is finished, remove the chicken from the crock pot and place it on a cutting board or plate. Shred it with two forks, then return it to the sauce. This is the moment when the dish really starts coming together. The shredded chicken soaks up that seasoned marinara, and every bite gets a little bit of everything.
Step 6: Add the Tortellini and Cheese - For the final hour of cooking, add the cheese tortellini, mozzarella, heavy cream, and grated parmesan. Stir gently so the tortellini is coated in the creamy tomato sauce. Try not to stir too aggressively because tortellini can be a little delicate once it starts cooking. The mozzarella melts into the sauce, the parmesan adds flavor, and the cream turns everything into the kind of dinner people remember.
Step 7: Finish Until Tender and Serve - Let everything cook until the tortellini is tender and the sauce is creamy and hot. Sprinkle extra mozzarella on top during the last few minutes if you want a cheesier finish. Once it is ready, scoop it into bowls and serve it warm. I like to let it sit for a few minutes before serving because the sauce thickens slightly and nobody burns their tongue trying to be first.

Notes

Substitutions

Chicken thighs: Boneless skinless chicken thighs can be used instead of chicken breast for a richer flavor.
Different pasta: If you do not have tortellini, use another small pasta, but cook it separately and stir it in at the end.
Half and half: Half and half can replace heavy cream for a lighter sauce, though it will be a bit less rich.
Italian cheese blend: Use an Italian shredded cheese blend instead of mozzarella if that is what you have.
Spicy marinara: Swap in spicy marinara if your family likes a little more heat.

Variations

Spinach tortellini version: Stir in a few handfuls of baby spinach during the last 10 minutes for color and freshness.
Extra cheesy version: Add more mozzarella on top before serving and let it melt into the sauce.
Vegetable packed version: Add diced bell peppers or mushrooms with the sauce at the beginning for extra flavor.
Creamy tomato basil version: Stir in fresh basil at the end for a bright homemade touch.
Chicken parmesan style: Top each bowl with extra parmesan and a little chopped parsley for a restaurant style finish.

Tips and Tricks

Use refrigerated tortellini: Refrigerated tortellini usually cooks nicely in the final hour and keeps a tender bite.
Do not add tortellini too early: Tortellini can get too soft if it cooks the whole time with the chicken.
Shred the chicken well: Smaller shreds mix better into the sauce and make every spoonful more satisfying.
Taste before serving: Marinara brands vary, so taste at the end and add salt or pepper if needed.
Let it rest briefly: A few minutes of resting helps the creamy sauce thicken before serving.

Serving Ideas

Garlic bread: A warm piece of garlic bread is perfect for scooping up the creamy tomato sauce.
Green salad: A simple salad with crisp lettuce and vinaigrette balances the richness of the pasta.
Roasted broccoli: Broccoli adds a nice green side and tastes great with the cheesy sauce.
Caesar salad: The creamy dressing and crunchy croutons make a classic pairing with chicken tortellini.
Parmesan on top: A final sprinkle of parmesan makes each bowl feel finished and extra cozy.

Storage and Make Ahead Tips

Refrigerate leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently: Warm leftovers in the microwave or on the stove with a splash of broth or cream to loosen the sauce.
Prep ahead: You can add the chicken, sauce, broth, and seasonings to the crock pot insert the night before and refrigerate it.
Add tortellini later: Wait to add the tortellini, mozzarella, cream, and parmesan until the final hour of cooking.
Freezing note: This dish is best fresh or refrigerated because creamy sauces and tortellini can change texture after freezing.

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Servings: servings