Slow Cooker Parmesan Chicken Marinara Tortellini Tips, FAQ & printable recipe

Tips for success

For the best texture, use refrigerated tortellini rather than dried — they cook more evenly and stay tender.

If you prefer a thicker sauce, stir in a tablespoon of tomato paste before cooking. To make it extra creamy, stir in a splash of heavy cream at the end, just before serving.

This recipe is endlessly customizable. Swap the chicken for Italian sausage (cook it first) or use a mix of chicken and sausage.

Add a handful of baby spinach in the last 30 minutes for a pop of color. The key is to keep the layering simple and let the slow cooker work its magic.

Variations

• Spicy Sausage: Swap half the chicken for cooked Italian sausage slices. Brown the sausage first, then layer with the chicken. Add red pepper flakes for extra heat.
• Creamy Tomato: Stir in 1/2 cup heavy cream during the last 30 minutes of cooking for a richer, creamier sauce. The cream adds a velvety texture.
• Vegetarian: Omit the chicken and use 2 cups of sliced mushrooms or zucchini instead. Cook for 3 hours, or until the vegetables are tender.
• Cheesy Herb: Add 1 teaspoon dried Italian seasoning and 1/2 teaspoon garlic powder to the sauce. Top with extra fresh basil before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a splash of water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating to loosen it.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed — just add 30 minutes to the cooking time since you're starting from cold.

Serving ideas

Serve this dish hot, straight from the slow cooker, with a side of crusty bread for sopping up the sauce.

A simple green salad with a lemon vinaigrette balances the richness. For a heartier meal, spoon it over cooked spaghetti or polenta.

Garnish with fresh basil or parsley if you like, though the dish is delicious as is. A sprinkle of red pepper flakes adds a gentle heat. This is a one-bowl meal that needs nothing else — just a fork and a napkin.

Frequently asked questions

Recipe card

Slow Cooker Parmesan 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
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread them into an even layer. Pour the refrigerated tortellini over the chicken, then pour the marinara sauce over the tortellini, covering as much as possible. Do not stir.
2. Sprinkle the shredded Italian cheese blend evenly over the top of the sauce. Finish with the grated Parmigiano-Reggiano, covering the surface completely.
3. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the tortellini is tender. Do not lift the lid during cooking.
4. After 4 hours, check that the chicken is cooked through by inserting an instant-read thermometer into a few pieces; it should register at least 165°F (74°C). Stir gently to combine the sauce and cheese, then serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

48 g

Carbohydrates

45 g

Fat

26 g

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