Provolone Garlic Chicken Spinach Tortellini Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality jarred Alfredo sauce that you already love, as it is the base of the sauce. If you have time, you can make a quick homemade Alfredo with butter, cream, and Parmesan, but the video uses a store-bought version for convenience.

To add a little freshness, you could sprinkle chopped parsley or basil over the finished dish, though the video does not show this. The dish is rich, so serve it with a simple green salad or steamed vegetables on the side.

If you prefer a lighter version, you can use half the amount of Alfredo sauce and add a splash of chicken broth to keep the dish moist. However, this will change the creaminess. For a spicier kick, add a pinch of red pepper flakes when layering the ingredients.

The slow cooker does the work, but you can also make this on the stovetop by simmering everything in a large pot over low heat for about 30 minutes, stirring occasionally. Just ensure the chicken reaches 165°F (74°C).

Variations

• Add Greens: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach will wilt into the sauce, adding color and a mild, earthy flavor without overpowering the dish.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the Alfredo sauce before pouring it over the ingredients. This adds a gentle heat that complements the creamy cheese.
• Use Chicken Thighs: Swap the chicken breast tenderloins for boneless skinless chicken thighs, cut into bite-size pieces. Thighs are more forgiving and stay extra moist during the long slow-cook time.
• Make It Vegetarian: Omit the chicken and increase the tortellini to 24 ounces and the mushrooms to 12 ounces. Cook on LOW for 2 to 3 hours, until the tortellini are tender and the sauce is bubbling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat with a splash of milk or chicken broth until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or chicken broth when reheating to restore its creamy texture. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until hot throughout.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If doing this, add 30 minutes to the cooking time to account for the cold start. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 2 days. Reheat gently on the stovetop or in the microwave.

Serving ideas

Serve this creamy chicken tortellini straight from the slow cooker to keep it warm, or plate it onto individual bowls. A generous scoop with a spoon will capture the chicken, tortellini, and sauce in every bite. The dish is satisfying on its own, but you can pair it with crusty bread to soak up the extra sauce, or a simple side salad with a tangy vinaigrette to cut through the richness.

For a more elegant presentation, transfer the mixture to a large serving platter and garnish with fresh herbs or extra shredded cheese.

The video shows the dish served on a white porcelain plate, which makes the creamy sauce and colorful ingredients stand out. This recipe is perfect for family dinners, potlucks, or any occasion where you want a comforting, no-fuss meal that feeds a crowd.

Frequently asked questions

Recipe card

Provolone Garlic Chicken Spinach Tortellini Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breast tenderloins, cut into bite-size pieces
• 20 oz refrigerated spinach-and-cheese tortellini
• 8 oz cremini mushrooms, sliced
• 15 oz jarred Alfredo sauce
• 1 cup whole-milk ricotta cheese
• 8 oz shredded provolone cheese

Instructions

1. Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the refrigerated spinach-and-cheese tortellini and the sliced cremini mushrooms on top of the chicken. Pour the Alfredo sauce evenly over the tortellini and mushrooms, covering as much surface as possible.
2. Dollop the whole-milk ricotta cheese over the top of the sauce in spoonfuls, spacing them evenly. Sprinkle the shredded provolone cheese over the entire surface, covering the ricotta and the rest of the ingredients completely.
3. Cover the slow cooker with the lid and cook on LOW for 4 hours, or on HIGH for 2 hours. Do not open the lid during cooking to keep the heat and steam inside. The dish is done when the chicken is cooked through and the tortellini are tender.
4. After cooking, stir the mixture gently to combine the cheeses into the sauce. Taste and adjust seasoning with salt and pepper if needed. Serve hot, spooning the creamy chicken and tortellini onto plates or bowls.

Contains: gluten, milk, eggs, celery

Estimated nutrition per serving

Calories

680

Protein

48 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g

Sugar

5 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.