Crockpot Provolone Garlic Chicken Marinara Tortellini: Easy Dump Dinner

This Crockpot Provolone Garlic Chicken Marinara Tortellini is the ultimate dump-and-forget dinner. Layer chicken tenderloins, cheese tortellini, marinara, ricotta, and provolone in the slow cooker, then walk away.

Hours later, you come back to a bubbling, creamy, cheesy pasta bake that tastes like it took effort. Perfect for busy weeknights, this recipe delivers all the comfort of a baked pasta dish without turning on the oven.

This recipe is a true set-it-and-forget-it meal. You simply place raw chicken tenderloins in the slow cooker, add refrigerated cheese tortellini, pour over marinara sauce, and top with ricotta and provolone. After a few hours on low, the chicken becomes fork-tender, the tortellini cook perfectly, and the cheeses melt into a creamy, savory sauce.

The beauty lies in the simplicity: no browning, no pre-cooking, no stirring. The slow cooker gently simmers everything together, creating a dish that tastes rich and complex. Serve it straight from the Crockpot for a family dinner that feels like a special occasion.

Ingredients

Why this recipe works

The slow cooker creates a moist, gentle heat that keeps chicken breast tender and juicy. Unlike oven baking or stovetop cooking, the low and slow method prevents the chicken from drying out. The tortellini, added in the beginning, absorb the sauce and become plump and flavorful without turning mushy. The layers of cheese melt into the sauce, creating a creamy texture that coats every bite.

The layering technique is key. Placing the chicken at the bottom ensures it cooks thoroughly in the sauce, while the tortellini on top steam and soften.

The ricotta dollops and provolone blanket create a rich, bubbly top layer that resembles a baked pasta casserole. This method requires zero stirring, so the ingredients retain their individual textures while melding into one cohesive, delicious dish.

Notes and substitutions

Use refrigerated three-cheese tortellini for the best texture and flavor; they hold up well during the slow cooking process. If you prefer, you can substitute dried tortellini, but you may need to add a bit more sauce or water to ensure they cook fully.

San Marzano marinara sauce provides a sweet, rich tomato base, but any good-quality marinara works. For a spicier kick, choose arrabbiata sauce.

A 6-quart slow cooker is ideal for this recipe, giving enough room for all the ingredients without overcrowding. If your slow cooker runs hot, check the dish at the 3-hour mark to prevent overcooking. You can also cook on high for 2-3 hours, but low is recommended for the most tender chicken. The provolone can be replaced with mozzarella or a Italian cheese blend if desired.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• refrigerated three-cheese tortellini: dried tortellini or ravioli (adjust cooking time as needed)
• crushed San Marzano marinara sauce: any good-quality marinara or pasta sauce
• shredded provolone cheese: shredded mozzarella or Italian blend

Equipment

• 6-quart slow cooker
• Measuring cups
• Measuring spoons
• Large spoon
• Serving spoon
• White dinner plate