Crockpot Mozzarella Chicken Spinach Tortellini: Creamy Slow-Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality Alfredo sauce with real Parmesan and garlic. You can also add a pinch of nutmeg or red pepper flakes for a subtle warmth, though the video does not include these. If you want a more pronounced garlic flavor, sauté some fresh garlic in butter before adding it to the slow cooker.

To prevent the tortellini from becoming too soft, keep the cook time on the shorter side. If you're not ready to serve when the timer goes off, switch the slow cooker to the 'keep warm' setting.

The dish will hold nicely for up to an hour, but the tortellini will continue to absorb sauce, so you may need to add a splash of milk or broth when serving.

Variations

• Add Vegetables: Stir in 2 cups of chopped spinach or kale during the last 30 minutes of cooking for extra greens. You can also add a cup of frozen peas or broccoli florets for a pop of color and nutrition.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a drizzle of hot sauce to the Alfredo sauce for a subtle heat. You can also use pepper jack cheese instead of mozzarella for a spicier, bolder flavor.
• Swap the Protein: Replace the chicken with 1 1/2 pounds of Italian sausage, removed from casings and crumbled. Brown the sausage in a skillet before adding it to the slow cooker for extra flavor. Adjust the cook time as needed.
• Cajun Style: Season the chicken with 1 tablespoon of Cajun seasoning before adding it to the slow cooker. Use andouille sausage in place of chicken, and add a diced bell pepper and onion for a Louisiana-inspired twist.

Storage and make-ahead

Fridge

Store leftovers 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 an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of milk or chicken broth to loosen the sauce. Stir frequently until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of milk or chicken broth to loosen it to the desired consistency.

Reheat gently in the microwave or on the stovetop until hot, being careful not to overcook the tortellini.

This recipe is perfect for meal prep. Assemble all the 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 15–20 minutes to the cook time since the ingredients start cold. This is a great way to have dinner ready when you walk in the door.

Serving ideas

Serve this creamy tortellini as a main dish with a simple green salad and crusty bread for dipping into the extra sauce. The richness of the dish pairs well with a crisp, tangy salad dressed with lemon vinaigrette. You can also serve it with steamed broccoli or garlic bread for a more complete meal.

For a fun twist, serve the tortellini in individual bowls topped with extra shredded mozzarella and a sprinkle of chopped parsley, if desired.

The dish is also delicious with a side of roasted vegetables or a light soup. Leftovers can be packed for lunch and reheated the next day—they taste just as good, if not better.

Frequently asked questions

Recipe card

Crockpot Mozzarella Chicken Spinach Tortellini: Creamy Slow-Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-size cubes
• 20 oz fresh spinach-and-cheese tortellini
• 8 oz cremini mushrooms, sliced
• 15 oz jarred Alfredo sauce
• 8 oz cream cheese, softened and cut into cubes
• 2 cups shredded whole-milk mozzarella cheese

Instructions

1. Place the cubed chicken breasts in an even layer at the bottom of the slow cooker. Sprinkle the sliced cremini mushrooms over the chicken. Add the fresh spinach-and-cheese tortellini in an even layer on top. Pour the Alfredo sauce over the tortellini, making sure to cover as much surface as possible.
2. Place the cubed cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella cheese evenly over the top. Do not stir; just let the cheeses sit on top.
3. Cover the slow cooker with the lid. Cook on LOW for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Avoid opening the lid during cooking to keep the heat steady.
4. After 4 hours, carefully stir the mixture to combine the melted cream cheese and mozzarella into the sauce. The tortellini should be tender, and the chicken should be cooked through. If the tortellini are still firm, continue cooking for another 15–30 minutes.
5. Spoon the creamy chicken and tortellini mixture onto plates or into bowls. Serve immediately while hot and bubbly. Garnish with extra mozzarella or fresh herbs if desired, though the video does not include any garnish.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

42 g

Fat

32 g

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