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Crockpot Chicken Tortellini

A close-up of a white bowl filled with crockpot chicken tortellini, coated in a rich, orange sauce and garnished with parsley.
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An easy and creamy slow cooker chicken tortellini with marinara sauce, perfect for busy weeknights. This dump-and-go recipe requires minimal prep and is freezer-friendly.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) package frozen cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Pour marinara sauce and diced tomatoes over the chicken.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  4. Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the frozen tortellini, heavy cream, and Parmesan cheese.
  6. Cover and cook on low for another 30 minutes, or until tortellini is tender and the sauce is heated through.
  7. Season with salt and pepper to taste before serving.

Notes

  • This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, cool the cooked tortellini completely. Portion into freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
  • For a thinner sauce, you can add a splash of chicken broth or water when reheating.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-chicken-tortellini/