Slow-Cooker Mozzarella Chicken Marinara Tortellini Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and set aside. Measure the tortellini, marinara, cream cheese, and mozzarella so everything is ready to layer.

No need to pre-cook anything—the slow cooker does it all. If you want to soften the cream cheese quickly, let it sit at room temperature for 15 minutes or microwave it briefly, but it's not required.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Scatter the refrigerated three-cheese tortellini over the chicken. Pour the crushed San Marzano marinara sauce over the top, making sure the liquid covers the pasta and chicken as much as possible.
   Look for The chicken should be mostly covered by sauce; the tortellini will cook as the slow cooker heats.
   Tip No need to stir at this point—layering helps everything cook evenly.
2. 2Add the Cream Cheese and Mozzarella
   Place the softened cream cheese chunks in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Do not stir; the cream cheese will melt and create a creamy sauce as it cooks.
   Look for The cream cheese should sit on top, and the mozzarella should cover the surface.
   Tip Using softened cream cheese helps it melt more smoothly.

At the end of this phase, you'll have a slow cooker filled with raw chicken, tortellini, and sauce, topped with cream cheese and mozzarella.

The ingredients should be evenly distributed, with the chicken at the bottom and the cheese on top. The sauce should cover most of the dry ingredients, though some tortellini may peek through.

Slow Cook to Perfection

3. 3Cook 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 is tender. The sauce should be bubbling gently around the edges. Do not lift the lid during the first 3 hours to keep the heat in.
   Look for The sauce will be bubbly and the cheese melted; the chicken should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, let it cook an additional 30 minutes uncovered to thicken slightly.
4. 4Check the Chicken Temperature
   After 4 hours, use an instant-read thermometer to check the internal temperature of the chicken pieces. It must read at least 165°F (74°C). If not, continue cooking and check again after 15 minutes.
   Look for The thermometer should read 165°F (74°C) when inserted into the thickest piece of chicken.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is still pink, cook longer—every slow cooker runs a bit differently.

After 4 hours on low, the slow cooker should be bubbling gently. The chicken should be cooked through, and the tortellini should be tender. The cream cheese and mozzarella should be melted into a creamy sauce. The kitchen will smell of garlic, herbs, and tomatoes. Check the chicken temperature before proceeding.

Stir and Serve

5. 5Stir to Combine
   Once the chicken is done, gently stir the mixture to combine the creamy sauce with the pasta and chicken. The cheese should be fully melted and the sauce smooth and creamy. Be careful not to break up the tortellini.
   Look for The sauce should be uniform and creamy, with no large chunks of cream cheese remaining.
   Tip Stir gently with a wooden spoon to keep the tortellini intact.
6. 6Serve Hot
   Spoon the mozzarella chicken marinara tortellini onto plates or into bowls. Serve immediately while hot, with extra mozzarella on top if desired.
   Look for The pasta should be steaming and the cheese stretchy.
   Tip For a pretty presentation, garnish with fresh basil or parsley if you have it, though the video keeps it simple.

After stirring, the sauce should be smooth and creamy, with no visible chunks of cream cheese. The tortellini should be intact and coated with sauce. The chicken pieces should be tender and juicy. The dish is ready to serve immediately, with cheese stretching from the spoon.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using frozen tortellini, which can turn mushy or stay cold in the center.

Also, don't stir the mixture until the end—stirring early can break up the tortellini and create a gummy texture. Finally, be sure to check the chicken's temperature to avoid undercooking.

How to tell it’s done

The dish is done when the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The tortellini should be tender but not mushy, and the sauce should be bubbly and creamy.

The cheese should be completely melted and the flavors well combined. If the sauce looks thin, let it cook uncovered for an additional 15-30 minutes to thicken.

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