Crockpot Chicken Tortellini Marinara: Easy Dump Dinner Step-by-step instructions

Before you start

Before you start, cut the chicken breast tenderloins into 1-inch pieces and set them aside. Measure out the marinara sauce, cream cheese, and mozzarella so everything is ready to go.

No need to pre-cook the tortellini—they'll cook right in the slow cooker. If your cream cheese is cold, let it sit at room temperature for 15 minutes to soften slightly, which helps it melt more evenly. Have your slow cooker plugged in and ready.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the refrigerated three-cheese tortellini over the chicken, then pour the crushed San Marzano marinara sauce over the top, making sure the pasta and chicken are mostly covered.
   Look for The chicken and tortellini are nestled under the sauce, with a few edges peeking through.
   Tip Use a spatula to gently press the tortellini into the sauce so they stay moist while cooking.
2. 2Add the Cheeses
   Place the softened cream cheese chunks in the center of the sauce. Sprinkle the shredded mozzarella evenly over the entire surface, covering the cream cheese and the rest of the ingredients.
   Look for The top is covered with a snowy layer of mozzarella with a few cream cheese islands showing.
   Tip Softening the cream cheese helps it melt more evenly, but cold chunks work too—they'll just take longer.

You've layered the raw chicken, tortellini, marinara, cream cheese, and mozzarella in the slow cooker.

The ingredients are stacked in distinct layers, with the creamy cheese on top. Everything looks colorful and fresh, and the sauce is a vibrant red. You're ready to cover and cook.

Slow Simmer

3. 3Slow-Cook on Low
   Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, until the chicken is cooked through and the tortellini are tender. Do not stir during the first 2 hours so the cheese has time to melt and create a creamy sauce.
   Look for The sauce is bubbling gently around the edges and the cheese has melted into a creamy layer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid—every peek lets heat escape and adds cooking time.
4. 4Stir and Finish Cooking
   After 2 hours, stir the mixture gently to combine the melted cheese into the sauce. Continue cooking on LOW for another 1 to 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) and the tortellini are tender but not mushy.
   Look for The sauce is a creamy pink-orange, the chicken is opaque, and the tortellini are plump.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, leave the lid off for the last 15 minutes to let it thicken slightly.

After 2 hours, the sauce is bubbling gently around the edges. The cheese has melted into a creamy layer, and the kitchen smells like a cozy Italian kitchen. The chicken is nearly cooked, and the tortellini are plump. You'll stir now to combine everything.

Finish and Serve

5. 5Serve Hot
   Spoon the bubbling chicken tortellini onto plates or into bowls. Use a large spoon to get a good mix of chicken, tortellini, and creamy sauce. Serve immediately while hot and cheesy.
   Look for The spoon lifts a steaming, cheese-stretching scoop of pasta and chicken.
   Tip Pair with a crisp green salad or garlic bread to round out the meal.

The sauce is thick and creamy, the chicken is tender, and the tortellini are perfectly cooked. A spoonful lifts up with stretchy cheese. The dish is bubbling and ready to serve—just scoop it onto plates and enjoy.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is stirring too early—the cheese needs time to melt and create a smooth sauce; stirring too soon can make it grainy.

Overcooking the tortellini can turn them mushy, so check them at the 3-hour mark. Also, be sure to use a slow cooker that's not too large; a 6-quart works well. If the sauce is too thin, don't panic—leave the lid off for the last 15 minutes to thicken it.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The tortellini should be tender but still hold their shape, not mushy.

The sauce should be thick and creamy, with the cheese fully melted and incorporated. If the sauce looks thin, remove the lid and cook on HIGH for an additional 15 minutes to reduce it. The dish should be bubbling gently around the edges when ready to serve.

• Poultry: 165°F (74°C) in the thickest part