Crockpot Chicken Parmesan Tortellini

When you’re craving a comforting, cheesy dinner but don’t want to spend hours in the kitchen, crockpot chicken parmesan tortellini is one of those dishes that feels like magic. It takes the classic flavors of chicken parmesan — juicy chicken, tangy marinara, gooey cheese — and pairs them with tender cheese-filled tortellini. The best part? Your slow cooker does all the heavy lifting while you go about your day.

What makes this dish such a winner is the combination of ease and indulgence. On busy weeknights, it’s hard to find meals that check both boxes, but this one truly delivers. With just a handful of ingredients and a little prep time, you get a hearty dinner that tastes like it came straight from your favorite Italian restaurant. Plus, it’s family-friendly — kids love the cheesy pasta, while adults appreciate how flavorful and filling it is.

Another reason I love this recipe is that it’s versatile. You can make it on a lazy Sunday and let the crockpot do its thing while you relax, or prep it in the morning before work and come home to a kitchen that smells amazing. It’s also a great option for gatherings — serve it with a side salad and garlic bread, and you’ve got a meal that feels special without requiring a ton of effort.

At the heart of it, crockpot chicken parmesan tortellini is about balance: comfort food made easy. It’s cheesy, saucy, and perfectly cozy, yet it’s stress-free to put together. That combination makes it a must-try recipe for anyone who loves a warm, hearty dinner without the fuss.

Why You’ll Love It

• Minimal Effort, Maximum Flavor – With the slow cooker doing most of the work, you get all the rich, cheesy goodness of chicken parmesan without standing over the stove.
• Family-Friendly Comfort Food – The combo of tender chicken, cheesy tortellini, and marinara sauce is a guaranteed hit with both kids and adults.
• Perfect for Busy Days – You can toss everything in the crockpot and let it cook while you’re at work or running errands, then add the tortellini near the end for a fresh, hearty finish.
• Restaurant-Style Meal at Home – This recipe tastes like something you’d order at an Italian restaurant, but it’s budget-friendly and made right in your kitchen.
• Versatile and Customizable – You can use different flavors of tortellini, add extra veggies, or even swap in your favorite sauce to make it your own.

Ingredient List

For the Chicken Parmesan Base

• 2 large boneless, skinless chicken breasts
• 2 cups marinara sauce (homemade or store-bought)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For the Pasta

• 1 (20 oz) package refrigerated cheese tortellini

For Topping (Optional but Recommended)

• ½ cup shredded mozzarella (extra for topping)
• 2 tablespoons fresh parsley, chopped
• Crushed red pepper flakes (for a little kick)

Ingredient Notes

• Chicken breasts – I prefer using large chicken breasts because they shred nicely after slow cooking, but you can also use chicken thighs for a richer flavor.
• Marinara sauce – A good sauce makes all the difference. I love using a garlic-forward marinara, but any quality brand (or homemade) will work beautifully.
• Cheese – Don’t skimp here! Mozzarella gives you that melty, stretchy bite, while Parmesan adds sharpness and depth.
• Tortellini – Go for refrigerated tortellini instead of dried or frozen. It cooks up perfectly tender in the crockpot without getting mushy.
• Seasonings – Italian seasoning blends everything together, but feel free to add extra basil or oregano if you want more of an herby kick.
• Fresh parsley – It may seem optional, but that little sprinkle at the end really brightens up the dish.

Kitchen Equipment Needed

• Crockpot/Slow Cooker – The star of the recipe! I like using a 6-quart slow cooker because it gives enough space for the chicken and pasta to cook evenly.
• Cutting Board + Sharp Knife – For trimming the chicken and chopping fresh parsley.
• Measuring Cups & Spoons – To get the seasoning and cheese ratios just right.
• Mixing Spoon or Tongs – Perfect for stirring the sauce and later mixing in the tortellini.
• Cheese Grater – Freshly grated Parmesan melts and tastes way better than pre-shredded.
• Serving Spoon or Ladle – Makes it easy to scoop out those cheesy, saucy portions.

Instructions

1. Prep the slow cooker & chicken

• Lightly grease the crockpot insert (a quick spray or a swipe of oil).
• Pat the chicken breasts dry with paper towels.
• In a small bowl, mix the Italian seasoning, garlic powder, onion powder, salt, and black pepper.
• Sprinkle the seasoning evenly over both sides of the chicken.
• Optional for faster cooking: cut each breast in half horizontally.

Pro Tip: Patting the chicken dry helps the seasoning stick and keeps the sauce from getting watery.

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2. Build the base in the crockpot

• Spread ½ cup of the marinara sauce across the bottom of the insert (prevents sticking).
• Lay the seasoned chicken on top in a single layer.
• Pour the remaining marinara over the chicken, coating it completely.
• Put the lid on.

Pro Tip: A thin layer of sauce under the chicken stops scorching and makes cleanup easier.

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3. Slow-cook the chicken

• Cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until the chicken is tender and reaches 165°F/74°C.
• Avoid opening the lid during this time so the crockpot holds its heat.

Pro Tip: Every peek can add 15–20 minutes to the total cook time—trust the process.

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4. Shred the chicken

• Transfer the cooked chicken to a cutting board.
• Shred with two forks (or chop into small bite-size pieces if you prefer).
• Return the chicken to the crockpot and stir to combine with the sauce.
• Taste and adjust salt/pepper if needed.

Pro Tip: If the sauce feels too thick after shredding, loosen it with a splash of hot water and stir until silky.

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5. Melt in the cheeses

• Switch the crockpot to HIGH if it was on LOW.
• Add 1 cup shredded mozzarella and ½ cup grated Parmesan to the saucy chicken.
• Stir until the cheeses melt smoothly into the sauce.

Pro Tip: Add cheese gradually and stir as it melts to avoid clumping and stringy pockets.

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6. Cook the tortellini

• Add the refrigerated cheese tortellini to the crockpot.
• Gently fold to coat every piece in the cheesy marinara; push pasta down so it’s mostly submerged.
• Cook on HIGH for 12–20 minutes, stirring once halfway, until the tortellini are tender but not mushy.

Pro Tip: Start checking at the 12-minute mark—refrigerated tortellini cook fast and keep their best texture when slightly al dente.

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7. Finish & serve

• Sprinkle the extra ½ cup mozzarella over the top.
• Cover for 3–5 minutes to melt into a gooey layer.
• Turn the crockpot to WARM.
• Garnish with chopped fresh parsley and red pepper flakes (if using).
• Serve right away.

Pro Tip: To prevent overcooking, don’t leave the tortellini on HIGH once they’re done—switch to WARM and serve promptly.

Tips and Tricks for Success

• Season generously – Since the slow cooker mellows flavors, make sure your chicken and sauce are well-seasoned from the start.
• Layer smartly – Always add a bit of sauce under the chicken to prevent sticking and drying out.
• Use freshly grated cheese – It melts creamier and gives the sauce a rich, silky finish.
• Don’t overcook the tortellini – Add it near the end and check early; soft tortellini can turn mushy quickly.
• Let it rest a few minutes before serving – This helps the sauce thicken slightly and makes each serving easier to scoop.

Ingredient Substitutions and Variations

• Chicken – Swap chicken breasts for boneless thighs if you prefer a juicier, richer flavor.
• Tortellini – Try spinach and cheese or mushroom-filled tortellini for a fun twist.
• Sauce – Use arrabbiata for a spicy kick, or vodka sauce for a creamy, indulgent version.
• Cheese – Add provolone or fontina along with mozzarella for extra cheesiness.
• Veggies – Stir in spinach, zucchini, or mushrooms when adding the tortellini for a veggie boost.
• Protein switch – Use ground turkey or Italian sausage (pre-cooked) instead of chicken for a different flavor profile.

Serving Suggestions

• Garlic Bread & Salad – I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Roasted Veggies – Pair with roasted broccoli, zucchini, or asparagus for a lighter side that complements the cheesy pasta.
• Italian-Style Dinner Spread – Serve alongside antipasto (like olives, cured meats, and cheese) for a full Italian-inspired meal.
• Wine Pairing – A glass of red wine, like Chianti or Cabernet Sauvignon, really enhances the flavors of the tomato sauce and cheese.
• Kid-Friendly Plate – For little ones, I keep it simple with buttered corn or steamed green beans on the side.

Storage and Reheating Instructions

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Freezing – Tortellini can get a bit soft when frozen, but if needed, freeze portions in freezer-safe containers for up to 2 months.
• Reheating on Stovetop – Warm gently in a saucepan over medium heat with a splash of water or broth to loosen the sauce.
• Reheating in Microwave – Heat in short bursts (1–2 minutes), stirring in between, until warmed through.
• Avoid Overcooking – Reheat just until hot—overheating can make the tortellini too soft.

Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated?

Yes, you can! Just add it directly from frozen but extend the cook time to about 20–25 minutes. Keep an eye on it so it doesn’t turn mushy.

Do I need to sear the chicken before putting it in the crockpot?

Nope, not at all. The slow cooker will make it tender and juicy without extra steps. But if you love a little golden crust, you can sear it quickly before adding it in.

Can I make this ahead of time?

Definitely! Cook the chicken and sauce portion first, then add the tortellini and extra cheese when you’re ready to reheat and serve. This keeps the pasta from getting too soft.

How do I prevent the tortellini from overcooking?

Add the tortellini near the end of the cooking process and check it early—around the 12-minute mark. Switch the crockpot to WARM as soon as it’s tender.

What’s the best type of marinara sauce to use?

A good-quality sauce makes a big difference! I recommend one with simple, fresh ingredients (tomatoes, garlic, basil). If you like spice, go for arrabbiata.

Can I make this recipe low-carb?

Yes! Skip the tortellini and serve the cheesy chicken parmesan base over zucchini noodles or roasted spaghetti squash. It’s still super flavorful and hearty.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!