Crockpot Chicken Tortellini Marinara: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and whole-milk mozzarella—they melt more smoothly and create a richer sauce. If you prefer a spicier dish, add a pinch of red pepper flakes with the marinara.

You can also stir in a handful of fresh spinach during the last 10 minutes for extra color and nutrients. For a thicker sauce, mash some of the cooked tortellini against the side of the slow cooker to release their starch.

If you're short on time, you can cook this on HIGH for 2 to 3 hours instead of LOW, but check the chicken temperature to be sure it reaches 165°F (74°C).

The beauty of this recipe is its flexibility—you can add mushrooms, bell peppers, or olives if you like. Just remember that any extra vegetables will release moisture, so you may need to cook with the lid off at the end to thicken the sauce.

Variations

• Spicy Sausage Version: Replace the chicken with 1 pound of mild or hot Italian sausage, removed from casings and browned. Cook on LOW for 4 hours, then proceed as directed. The sausage adds a savory, spiced flavor that pairs well with the creamy tomato sauce.
• Vegetarian Option: Omit the chicken and add 2 cups of baby spinach and 1 cup of sliced mushrooms along with the tortellini. Cook on LOW for 3 hours, or until the tortellini are tender. The vegetables will release moisture, so you may need to cook with the lid off for the last 15 minutes.
• Extra Veggie Boost: Add 1 cup of chopped zucchini or bell peppers along with the chicken. These vegetables cook down and add color and nutrients. You might need to increase the cook time by 30 minutes to account for the extra moisture.
• Creamy Pesto Twist: Stir 1/2 cup of basil pesto into the sauce before cooking. The pesto adds a bright, herby note that complements the tomato and cheese. Use a high-quality pesto for the best flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth to loosen the sauce.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a saucepan over medium-low heat, stirring often, until hot.

Reheat

To reheat, place a portion in a microwave-safe dish and heat in 30-second bursts, stirring between, until hot.

Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools; add a splash of milk or chicken broth when reheating to restore the creamy texture. Reheat in the microwave or on the stovetop until hot and bubbling.

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

You may need to add 30 minutes of cooking time if the insert is cold. Alternatively, cook the dish fully and refrigerate; reheat gently on the stovetop or in the microwave.

Serving ideas

Serve this Crockpot Chicken Tortellini Marinara hot, straight from the slow cooker.

It's a complete meal on its own, but it pairs beautifully with a simple green salad dressed with lemon vinaigrette, or a crusty loaf of garlic bread for sopping up the creamy sauce. For a low-carb option, serve over zucchini noodles or steamed broccoli.

For a pretty presentation, spoon the tortellini and chicken into a shallow bowl, then ladle extra sauce over the top. Garnish with fresh basil or parsley if you have it, though the dish is delicious as-is. This is the kind of meal that makes everyone at the table happy—it's comforting, cheesy, and full of flavor.

Frequently asked questions

Recipe card

Crockpot Chicken Tortellini Marinara: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breast tenderloins, cut into 1-inch pieces
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano marinara sauce
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded whole-milk mozzarella 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 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

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