Crockpot Provolone Chicken Marinara Tortellini Tips, FAQ & printable recipe

Tips for success

For the best texture, use refrigerated tortellini rather than dried or frozen. Refrigerated tortellini cooks evenly in the slow cooker and stays plump. If you only have dried, add it during the last 30 minutes of cooking to prevent overcooking.

Also, choose a marinara with a thick consistency; a watery sauce can make the final dish too thin. If you have time, sauté the chicken briefly before adding it to the slow cooker for extra browning and flavor, though it's not necessary.

To ensure even cooking, cut the chicken into uniform cubes. This helps them cook at the same rate and stay tender. If you prefer a thicker sauce, stir in a tablespoon of tomato paste along with the marinara.

For a cheesier top, add an extra sprinkle of provolone during the last 15 minutes of cooking. Let the dish rest for 5 minutes after cooking before serving—this allows the sauce to settle and thicken slightly, making it easier to serve.

Variations

• Spicy Sausage Version: Replace half the chicken with spicy Italian sausage, removed from casings and browned in a skillet. The sausage adds heat and a savory depth. Reduce the chicken to 1 pound and use 1 pound sausage. Cook as directed, ensuring the sausage reaches 160°F (71°C).
• Vegetarian Mushroom: Omit the chicken and add 2 cups of sliced cremini mushrooms and 1 can of drained chickpeas. The mushrooms provide a meaty texture, and the chickpeas add protein. Cook on LOW for 3 to 4 hours, until the tortellini is tender and the mushrooms are soft.
• Creamy Pesto Twist: Stir 1/2 cup of basil pesto into the marinara before adding it to the slow cooker. The pesto adds a bright, herbal note that complements the cheese. Reduce the ricotta to 1/2 cup to balance the flavors. Cook as directed.
• Extra Veggie: Add 1 cup of chopped zucchini and 1 cup of baby spinach along with the chicken. The vegetables cook down and add moisture and nutrition. Increase the marinara to 28 ounces to keep the sauce saucy. Cook as directed.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of water or broth to restore the sauce's consistency.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 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 until hot. Add a splash of liquid if needed.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; when reheating, add a splash of water or chicken broth to loosen it. Reheat in the microwave or on the stovetop over medium heat until warmed through. The dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe can be assembled ahead of time. Layer the chicken, tortellini, marinara, and cheeses in the slow cooker insert, then cover and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook as directed, adding 30 to 45 minutes to the cooking time to account for the cold ingredients. Alternatively, fully cook the dish, let it cool, and refrigerate or freeze for later.

Serving ideas

Serve this Crockpot chicken tortellini straight from the slow cooker for a casual family dinner, or spoon it onto plates for a more formal presentation.

Pair it with a crisp green salad tossed in a simple vinaigrette to cut through the richness, and some crusty bread for sopping up the sauce. A sprinkle of fresh basil or parsley on top adds a pop of color and freshness, though it's optional.

This dish is substantial enough to be a meal on its own, but it also works well as a side or a main alongside roasted vegetables. For a lighter option, serve smaller portions over a bed of sautéed spinach or zucchini noodles. The creamy tomato sauce pairs beautifully with a glass of Chianti or a sparkling water with lemon. Leftovers make a great lunch, served cold or reheated.

Frequently asked questions

Recipe card

Crockpot Provolone Chicken Marinara Tortellini

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano marinara sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

45 g

Fat

20 g

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