Crockpot Chicken Parmesan Tortellini
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.
Equipment
- Crockpot (Slow Cooker)
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Mixing Spoon or Tongs
- Cheese grater
- Serving Spoon or Ladle
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approximate):
- Calories: 450–550 kcal
- Protein: 35–40 g
- Carbohydrates: 40–45 g
- Fat: 18–22 g
- Fiber: 3–5 g
- Sodium: 800–900 mg