As a busy mom, I know how hectic evenings can get, running from one activity to the next. Amidst the chaos, nothing beats serving a warm, hearty meal at the end of the day. That’s why I love this CrockPot Chicken Tortellini recipe—it’s creamy, comforting, and effortless!
Table of Contents
Why You’ll Love CrockPot Chicken Tortellini
- Saves time: Minimal prep lets your CrockPot do the work.
- Family-friendly: Creamy sauce and cheesy tortellini appeal to kids and adults alike.
- Easy ingredients: Most are pantry staples, so no extra store trips.
- Comforting meal: Perfect for cozy nights at home.
- Great for guests: Delicious and impressive for any gathering.
Ingredients
- 2 boneless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 24 oz marinara sauce
- 2 cups cheese tortellini (fresh or frozen)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Tips for Ingredients:
- Substitutions: Use milk instead of heavy cream for a lighter version.
- Flavor Boosts: Add garlic or red pepper flakes for extra punch.
- Shortcuts: Pre-cooked rotisserie chicken saves time.
Instructions
- Prep the Chicken: Season chicken breasts with salt, pepper, and Italian seasoning.
- Layer Ingredients: Pour chicken broth and marinara sauce into the CrockPot. Place chicken on top.
- Add Cream: Slowly pour heavy cream over the chicken.
- Cook: Cover and cook on low 6–8 hours or high 3–4 hours.
- Shred Chicken: About 30 minutes before serving, shred the chicken with forks and return to the CrockPot.
- Add Tortellini: Stir in tortellini and spinach (if using). Cook on high for 30 minutes until pasta is tender.
- Finish with Cheese: Sprinkle mozzarella and Parmesan on top, letting it melt into a creamy finish.
Pro Tips:
- Sauce consistency: Longer cooking thickens the sauce; add broth if needed.
- Extra flavor: Top with fresh basil or parsley before serving.
Variations
Healthy Options
- Swap heavy cream for light cream or milk.
- Use gluten-free tortellini or dairy-free cheese for allergy-friendly versions.
Flavor Twists
- Add fresh herbs like basil or thyme.
- Top with red pepper flakes or pine nuts for crunch.
Serving Suggestions
Serve with a garden salad or garlic bread for a complete meal. For a restaurant-style presentation, garnish with fresh herbs and extra cheese.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion into freezer-safe bags; keep up to 3 months.
Reheating: Microwave 2–3 minutes or warm on stovetop with a splash of broth.
more recipe
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- Easy Crockpot French Onion Meatballs Recipe
- Brazilian Lemonade with Coconut – My Recipe Treasures
CrockPot Chicken Tortellini is a creamy, cheesy, and comforting meal that’s perfect for busy families. It’s easy to prepare, full of flavor, and sure to become a weeknight favorite. Let this dish warm your home and delight your family—every bite feels like a hug in a bowl!
FAQs
Can I use frozen chicken breasts?
Yes! Just increase cooking time to ensure they’re fully cooked.
Can I substitute tortellini with other pasta?
Yes, though adjust cooking time depending on pasta type.
How do I store leftovers?
Refrigerate up to 3 days or freeze for up to 3 months. Reheat with a splash of broth to keep moist.
CrockPot Chicken Tortellini
Ingredients
Main Ingredients
- 2 pieces boneless chicken breasts You can use frozen chicken, just extend cooking time.
- 1 cup chicken broth Add more for thinner consistency if desired.
- 1 cup heavy cream Can substitute with milk for a lighter version.
- 1 jar marinara sauce (24 oz)
- 2 cups cheese tortellini Fresh or frozen.
- 1/2 cup shredded mozzarella cheese For topping.
- 1/2 cup grated Parmesan cheese For topping.
- 2 cups fresh spinach Optional.
- 1 tablespoon Italian seasoning
- Salt and pepper To taste.
Instructions
Preparation
- Season the boneless chicken breasts lightly with salt, pepper, and Italian seasoning.
- In your CrockPot, pour in the chicken broth and marinara sauce, and gently place the chicken on top.
- Slowly pour in the heavy cream, allowing it to mingle with the sauce beneath.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, pull the chicken out and shred it using two forks. Place it back into the CrockPot.
Final Steps
- Stir in the cheese tortellini and fresh spinach (if using). Cover and cook on high for an additional 30 minutes.
- Just before serving, sprinkle the shredded mozzarella and grated Parmesan cheese on top. Let it melt.