Crockpot Provolone Chicken Marinara Tortellini Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes, about 1-inch pieces, and measure out the tortellini, marinara, and cheeses. Keep the tortellini refrigerated until ready to use. No need to pre-cook anything.

Have a 6-quart slow cooker ready, and if you want to prevent sticking, lightly grease the insert with cooking spray. Set out your measuring cups and a spoon for stirring. This recipe comes together in minutes, so having everything within reach makes the process seamless.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer on the bottom of a 6-quart slow cooker. Scatter the refrigerated tortellini over the chicken, then pour the marinara sauce over the top, making sure the sauce covers most of the ingredients. Gently stir to combine everything, then smooth the top.
   Look for The chicken and tortellini are coated in red sauce, with no dry patches.
   Tip Stir gently so the tortellini stays intact and doesn't tear.
2. 2Add the Cheeses
   Spoon dollops of ricotta over the top of the sauce, spacing them evenly. Sprinkle the shredded provolone over the entire surface, covering the ricotta and any exposed tortellini or chicken.
   Look for The top is covered with white and yellow cheese, with some red sauce peeking through.
   Tip Use whole-milk ricotta for the creamiest texture; part-skim also works.

At this stage, the slow cooker contains a neat layer of raw chicken cubes, with tortellini scattered over and marinara poured on top. The ricotta dollops sit like white islands, and the shredded provolone covers everything in a yellow blanket.

The colors are vibrant: pink sauce, white and yellow cheese, and the occasional peek of golden tortellini. The aroma is fresh and tomatoey, with a hint of garlic from the sauce. Before moving on, make sure the chicken is in an even layer and the sauce covers most of the dry ingredients.

Slow Cook

3. 3Slow Cook Until Bubbling
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and the tortellini is tender. Avoid lifting the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling around the edges and the cheese is melted and golden in spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks too thin at the end, leave the lid off for 15 minutes to let it thicken.
4. 4Check the Chicken
   After the cooking time, insert an instant-read thermometer into the thickest piece of chicken. It should register at least 165°F (74°C). If not, cover and continue cooking in 15-minute increments until done.
   Look for The chicken is opaque and tender, and the thermometer reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using chicken thighs, they can reach 175°F for extra tenderness.

After a few hours, the slow cooker is filled with bubbling, fragrant sauce. The cheese has melted into a smooth, golden layer, and steam rises with the scent of tomatoes and herbs. The chicken is cooked through, and the tortellini are plump and tender. The sauce has thickened slightly, and the ricotta has blended in, giving it a creamy pink hue. Check that the chicken reaches 165°F (74°C) and that the tortellini is al dente—not hard in the center. The dish is nearly ready to serve.

Finish and Serve

5. 5Stir and Serve
   Stir the mixture gently to incorporate the melted cheeses into the sauce. Let it rest for 5 minutes so the sauce thickens slightly. Serve directly from the slow cooker or spoon onto plates.
   Look for The sauce is creamy and pink, with ribbons of melted cheese.
   Tip For a smoother sauce, stir in a splash of warm water or milk if needed.

After stirring, the sauce is creamy and thick, with ribbons of melted provolone and soft curds of ricotta throughout. The chicken pieces are juicy and tender, and the tortellini are coated in the rich sauce. The slow cooker emits a warm, cheesy aroma.

The dish looks like a rustic pasta bake, with a glossy sheen and flecks of herbs from the marinara. Serve immediately, spooning generous portions onto plates. The sauce should cling to the pasta and chicken, with a silky, indulgent texture.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using dried tortellini instead of refrigerated—dried pasta needs longer cooking and may become gummy.

Overcooking can turn the chicken dry and the tortellini mushy, so check at the earliest suggested time. Also, avoid adding extra liquid; the marinara and the moisture from the chicken provide enough. Finally, stirring too aggressively at the end can break up the tortellini; stir gently.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the tortellini is tender but not mushy. The sauce should be bubbling around the edges, and the cheese on top should be melted and lightly golden in spots. If the sauce seems too thin, remove the lid and let it cook on HIGH for an additional 15 to 20 minutes to reduce. The final texture should be saucy but not soupy, with the cheese integrated into the sauce.

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