CrockPot Chicken Tortellini with Spinach and Parmesan Recipe

If you are on the hunt for a comforting and flavorful meal that practically makes itself, the CrockPot Chicken Tortellini with Spinach and Parmesan Recipe is your new best friend in the kitchen. This dish brings together tender, slow-cooked chicken, creamy cheese tortellini, and vibrant spinach in a rich marinara and Parmesan sauce that feels both indulgent and wholesome. It’s the sort of recipe that fills your home with an irresistible aroma and satisfies hunger with every spoonful. Whether it’s a busy weeknight or a leisurely weekend feast, this recipe delivers warmth and ease without compromising on taste or texture.

Ingredients You’ll Need

Getting started with this CrockPot Chicken Tortellini with Spinach and Parmesan Recipe means gathering simple, honest ingredients that each play a key role in building layers of flavor, color, and comforting textures. The beauty lies in how these easy-to-find pantry staples transform into something entirely delicious, requiring minimal effort but maximum joy.

• 1 pound boneless, skinless chicken breasts: The tender protein base that soaks up all the flavors as it slow cooks.
• 1 teaspoon Italian seasoning: A fragrant blend that brings classic Italian herbs right into your dish.
• 1 teaspoon garlic powder: Adds subtle depth and mild heat without overpowering.
• 1/2 teaspoon salt: Enhances all the natural flavors in the pot.
• 1/4 teaspoon black pepper: A small kick that balances the creamy richness perfectly.
• 2 cloves garlic, minced: Fresh garlic to awaken your taste buds and elevate the sauce.
• 1 (24 oz) jar marinara sauce: The sweet and tangy tomato base that embraces every ingredient.
• 1 cup chicken broth: Keeps things moist and infuses gentle savory notes during slow cooking.
• 1 (16 oz) package cheese tortellini: Pillowy pockets of cheesy goodness that make this dish a true comfort food.
• 1 cup fresh spinach, chopped: Adds a burst of color, nutrition, and a slight earthiness that balances the creaminess.
• 1 cup heavy cream: Makes the sauce luxuriously smooth and velvety.
• 1 cup shredded Parmesan cheese: Brings a nutty, savory finish that ties the whole dish together.
• Fresh basil, chopped, for garnish: A fragrant, fresh touch to brighten every bite at the end.

How to Make CrockPot Chicken Tortellini with Spinach and Parmesan Recipe

Step 1: Prep the Chicken Base

Start by placing your boneless, skinless chicken breasts right into the CrockPot. This simple step sets the stage for a slow-cooked, tender protein that will absorb every delicious flavor we’ll add next.

Step 2: Season the Chicken

Sprinkle the Italian seasoning, garlic powder, salt, and black pepper evenly over the chicken. These spices blend beautifully to create a savory and aromatic backdrop that infuses the meat as it slowly cooks.

Step 3: Add Flavorful Liquids and Marinara

Next, toss in the minced garlic, marinara sauce, and chicken broth. This combination forms a rich and tangy bath for the chicken, ensuring plenty of juicy, flavor-packed sauce by the end of the cooking time.

Step 4: Slow Cook to Perfection

Cover your CrockPot and cook on low heat for 4 to 5 hours. This slow and gentle cooking melts the chicken to tender perfection and allows all those robust flavors to meld together deliciously.

Step 5: Shred the Chicken

Once the chicken is cooked through, carefully remove it from the CrockPot and shred it using two forks. Returning shredded chicken to the pot helps distribute its texture evenly throughout the dish.

Step 6: Introduce Tortellini and Spinach

Add the cheese tortellini and chopped fresh spinach atop the shredded chicken. These ingredients brighten the dish with fresh greens and satisfy with hearty, cheesy pasta.

Step 7: Enrich the Sauce

Pour in the heavy cream and sprinkle the shredded Parmesan cheese. Stir gently to combine everything, creating a creamy, cheesy sauce that envelops every bite delightfully.

Step 8: Finish Cooking

Cover again and cook on high for an additional 30 to 45 minutes until the tortellini is tender and the sauce has thickened beautifully around the other ingredients.

Step 9: Garnish and Serve

Before serving, sprinkle the chopped fresh basil over the top. This final flourish adds fragrance and a touch of color right before your first delicious forkful.

How to Serve CrockPot Chicken Tortellini with Spinach and Parmesan Recipe

Garnishes

Fresh basil is a must for garnish as it brings a pop of green and a fresh, slightly sweet herbal note. You can also consider a little extra grated Parmesan or even a drizzle of good quality olive oil to add richness and visual appeal.

Side Dishes

This CrockPot Chicken Tortellini with Spinach and Parmesan Recipe pairs wonderfully with a crisp green salad or some roasted vegetables to add a refreshing crunch. Garlic bread or warm baguette slices are also fantastic companions, perfect for mopping up the luscious sauce.

Creative Ways to Present

For a fun twist, serve this dish in individual oven-safe bowls topped with a sprinkle of extra cheese, then pop them under the broiler for a couple of minutes to create a golden, bubbly crust. Another idea is layering the tortellini mixture over a bed of baby arugula for a contrasting peppery note.

Make Ahead and Storage

Storing Leftovers

Leftover CrockPot Chicken Tortellini with Spinach and Parmesan Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it an ideal next-day meal that reheats beautifully.

Freezing

If you want to enjoy this dish later, freeze it before adding the tortellini and cream—as the pasta and dairy don’t freeze well—then cook fresh tortellini and stir in cream when reheating. Properly stored, the chicken and sauce can last for up to 2 months in the freezer.

Reheating

For best results, reheat leftovers gently on the stove over low heat, stirring occasionally until warmed through. Adding a splash of chicken broth can help loosen the sauce if it thickens too much. Microwaving works too, but stirring every 30 seconds ensures even heating without overcooking the pasta.

FAQs

Can I use frozen chicken breasts for this recipe?

Absolutely! Just add about an extra hour to the slow cooking time to ensure the chicken cooks thoroughly and becomes tender.

Is it necessary to shred the chicken, or can I leave it in pieces?

Shredding the chicken allows it to blend seamlessly with the sauce and other ingredients, giving you that perfect texture. However, if you prefer chunks, you can skip shredding, but expect a different mouthfeel.

Can I substitute the cheese tortellini with another type of pasta?

Yes, but keep in mind that tortellini offers a unique creaminess from its filling which complements the sauce beautifully. If using another pasta, consider adding extra cheese or cream to balance the texture.

Is this recipe suitable for freezing after fully cooked?

It’s best to freeze before adding dairy and tortellini. Cream and cheese can separate and become grainy when frozen and reheated. Add those fresh when you reheat after thawing.

How can I make this recipe lighter or lower in calories?

Try using half-and-half or whole milk instead of heavy cream and reduce the Parmesan slightly. You can also increase the spinach for extra bulk without many calories.

Final Thoughts

This CrockPot Chicken Tortellini with Spinach and Parmesan Recipe is a shining example of how easy it is to create a meal that feels like a warm hug after a long day. The meld of juicy chicken, creamy tortellini, and fresh spinach all swimming in a cheesy tomato sauce is utterly irresistible. I genuinely hope you give this recipe a try—you might just find it becoming your new family favorite that everyone asks for again and again.

Print