Crockpot Provolone Garlic Chicken Marinara Tortellini: Easy Dump Dinner Step-by-step instructions

Before you start

Before starting, ensure the chicken tenderloins are thawed if frozen. Pat them dry with paper towels for better sauce adherence. Measure out the marinara sauce, ricotta, and shredded provolone.

Have the slow cooker plugged in and ready. No need to preheat the slow cooker; it will heat gradually as it cooks. This recipe requires minimal prep, so you can have everything in the pot in under 10 minutes.

Instructions

Layer and Cover

1. 1Layer the Chicken
   Place the chicken breast tenderloins in the bottom of a 6-quart slow cooker in a single layer, spreading them out evenly. There is no need to season or brown them first; the slow cooker will do all the work.
   Look for The chicken covers the bottom of the Crockpot in an even layer.
   Tip For best texture, use tenderloins or cut breasts into similar-sized pieces so they cook evenly.
2. 2Add Tortellini and Marinara
   Scatter the refrigerated three-cheese tortellini over the chicken, then pour the crushed San Marzano marinara sauce over the top. Use a spoon to gently nudge the tortellini into the sauce so they are mostly submerged, but do not stir the layers together.
   Look for The sauce covers the tortellini and chicken, with some tortellini peeking through.
   Tip Refrigerated tortellini hold up well in the slow cooker; dried may need extra liquid.
3. 3Top with Ricotta and Provolone
   Spoon dollops of whole-milk ricotta over the sauce, spacing them evenly. Then sprinkle the shredded provolone cheese over the top, covering the ricotta and as much of the surface as possible.
   Look for The top is covered with white ricotta dollops and a blanket of shredded provolone.
   Tip The provolone will melt into a golden, bubbly crust as it cooks.

At the end of this phase, the slow cooker contains a neat stack: chicken on the bottom, tortellini scattered on top, covered with marinara, and finished with ricotta dollops and a layer of shredded provolone.

The ingredients are not mixed, but they are ready to cook. The cheese looks fresh and bright, and the sauce is vibrant red. This is the 'dump it in' stage.

Slow Cook and Check

4. 4Cover and Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the chicken is cooked through and the tortellini are tender. Avoid opening the lid during cooking to keep the heat and steam inside.
   Look for The sauce is bubbling gently around the edges and the cheese has melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low keeps the chicken tender and prevents the tortellini from turning mushy.
5. 5Check Chicken Temperature
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest piece. The sauce should be hot and bubbling, and the tortellini should be plump and tender.
   Look for The thermometer reads 165°F (74°C) and the sauce is simmering.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, continue cooking in 15-minute increments until it reaches temperature.
6. 6Stir Gently to Combine
   Once the chicken is cooked through, use a large spoon to gently stir the mixture, folding the melted cheese and ricotta into the sauce. This creates a creamy, cohesive sauce and distributes the chicken and tortellini evenly.
   Look for The sauce turns creamy and pinkish-orange as the cheese blends in.
   Tip Stir gently to avoid breaking up the tortellini.

After 4 hours on low, the sauce is bubbling gently around the edges, the cheese has melted into a golden blanket, and the aromas of garlic, tomato, and herbs fill the kitchen. The chicken should be cooked through, and the tortellini tender. Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C). The mixture looks creamy and inviting.

Stir and Serve

7. 7Serve Hot
   Spoon the hot chicken tortellini onto a white dinner plate or into bowls. Serve immediately while the cheese is still stretchy and the sauce is bubbling. The dish is best enjoyed fresh from the slow cooker.
   Look for Steam rises from the creamy, cheesy pasta.
   Tip Pair with a green salad or crusty bread for a complete meal.

After stirring, the sauce becomes a creamy, pinkish-orange color, with ribbons of melted provolone and ricotta throughout. The chicken pieces are tender and easily shredded with a spoon. The tortellini are plump and coated in sauce. When served, the dish steams and the cheese stretches with every spoonful. It looks and smells like a comforting, homey pasta bake.

Common mistakes

One common mistake is opening the slow cooker lid frequently, which releases heat and extends cooking time. Another is overcooking the tortellini, which can make them mushy; stick to the recommended time and check early if your slow cooker runs hot.

Using frozen chicken can also throw off cooking times, so thaw it first. Finally, resist the urge to stir the layers before cooking; the layering is essential for even cooking and texture.

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 are tender but still hold their shape. The sauce should be hot and bubbling, and the cheese melted and lightly golden on top.

If you insert a fork into a piece of chicken, it should easily pull apart. The tortellini should be plump and cooked through, not hard or chalky in the center. Once these signs are met, stir gently and serve.

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