Crockpot Provolone Garlic Chicken Marinara Tortellini: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality marinara sauce with herbs like basil and oregano. You can also add a pinch of red pepper flakes for heat, but the recipe as written is family-friendly.

If you prefer a thicker sauce, remove the lid for the last 30 minutes to let some liquid evaporate. For a crispy cheese top, you can transfer the slow cooker insert to the oven and broil for 2-3 minutes, but the recipe is delicious as is.

To ensure even cooking, cut larger chicken tenderloins into halves if they are very thick. This helps them cook at the same rate as the tortellini.

If you are using a larger slow cooker, the cooking time may be slightly shorter because there is more surface area for heat. Always rely on the internal temperature of the chicken, not just the time, to determine doneness.

Variations

• Spicy Arrabbiata Twist: Swap the marinara for arrabbiata sauce and add 1/2 teaspoon red pepper flakes for a fiery kick. Top with extra provolone and a sprinkle of fresh parsley before serving.
• Veggie-Packed Version: Add 2 cups of baby spinach and 1 cup of sliced mushrooms on top of the chicken before adding the tortellini. The vegetables will cook down and add extra nutrition and flavor.
• Sausage and Peppers: Add 1 lb of cooked Italian sausage slices and 1 cup of sliced bell peppers along with the chicken. This turns it into a heartier, more substantial meal that serves a larger crowd.
• Creamy Pesto Version: Stir 1/2 cup of basil pesto into the marinara sauce before pouring it over the tortellini. The pesto adds a fresh, herbaceous note that complements the creamy cheeses beautifully.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or water to revive the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat until hot and bubbly.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. Reheat gently in the microwave or on the stovetop with a splash of water or milk to loosen the sauce. Leftovers make a great lunch the next day.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker base and cook on low for 4-5 hours.

You may need to add 30-60 minutes of cooking time since you are starting from a cold state. This makes it a true grab-and-go meal for busy mornings.

Serving ideas

Serve this chicken tortellini hot, straight from the slow cooker, with a generous spoonful of the creamy sauce.

It pairs beautifully with a crisp green salad dressed with lemon vinaigrette and a side of garlic bread or crusty baguette for sopping up the sauce. For a low-carb option, serve over steamed zucchini noodles or cauliflower rice.

This dish is satisfying enough to stand alone as a main course. The combination of protein, pasta, and cheese makes it a complete meal. For a family-style dinner, set out bowls of grated Parmesan and fresh basil for guests to add on top. The creamy, cheesy sauce is a crowd-pleaser, and the leftovers are just as delicious reheated.

Frequently asked questions

Recipe card

Crockpot Provolone Garlic Chicken Marinara Tortellini: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 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 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

48 g

Carbohydrates

45 g

Fat

26 g

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