Slow Cooker Marry Me Chicken Tortellini brings tender chicken and cheese-filled pasta together in a creamy sun-dried tomato sauce. Garlic, Parmesan, and basil give it plenty of flavor without a long shopping list. The chicken cooks first, and the tortellini goes in near the end so it stays tender. It is a cozy dinner that needs very little hands-on work.
Why I Love This Recipe
This dish has the comfort of a creamy pasta dinner with a little tang from sun-dried tomatoes. The slow cooker handles the chicken while you get on with your day. Fresh basil wakes up the rich sauce right before serving.
- Simple prep: No searing is needed for this version.
- A full dinner: Chicken and cheese tortellini make each bowl filling.
- Good pasta texture: Adding the tortellini late keeps it from falling apart.
- Rich flavor: Sun-dried tomatoes add a sweet, savory bite.
What You’ll Need
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: About 3 hours 30 minutes on HIGH, with extra time if needed for doneness
- Total Time: About 3 hours 45 minutes
- Slow Cooker Size: 6-quart oval slow cooker
- 1.5 lb boneless, skinless chicken breasts, fully thawed, about 3 breasts
- 1/2 medium onion, finely diced, about 1/2 cup
- 4 garlic cloves, minced
- 1 jar (8.5 oz) oil-packed sun-dried tomatoes, drained well and cut into thin strips
- 2 cups low-sodium chicken broth, divided
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 18 oz refrigerated cheese tortellini
- 2/3 cup finely grated Parmesan cheese
- 1/4 cup loosely packed fresh basil leaves, cut into ribbons
Use refrigerated tortellini for the timing below. Dry shelf-stable tortellini needs a different amount of liquid and cooking time. Choose a wedge of Parmesan and grate it finely so it melts smoothly.
Tools You Need
- 6-quart oval slow cooker
- Instant-read meat thermometer
- Measuring cups and spoons
- Small glass mixing bowl and whisk
- Wooden cutting board
- Two forks and a serving spoon
- Fine grater
How to Make Slow Cooker Marry Me Chicken Tortellini
Keep the lid closed during the main cooking time, then add the dairy and pasta near the end.
Step 1: Load the Slow Cooker
Place 1.5 lb fully thawed boneless, skinless chicken breasts in a 6-quart oval slow cooker in a single layer.
Scatter 1/2 medium onion, finely diced, 4 minced garlic cloves, and 1 drained 8.5 oz jar sun-dried tomato strips around the chicken.
Pour in 1 3/4 cups low-sodium chicken broth, reserving the remaining 1/4 cup broth in the refrigerator.
Sprinkle in 2 teaspoons Italian seasoning, 1/2 teaspoon sweet paprika, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon fine salt, and 1/4 teaspoon ground black pepper.
Step 2: Cook the Chicken
Cover and cook on HIGH for about 3 hours.
Begin checking the thickest breast at 2 1/2 hours; it must reach 165°F (74°C) and pull apart easily.
If needed, continue cooking and check again every 15 minutes; slow cookers and breast thickness vary.
Step 3: Shred the Chicken
Transfer the cooked chicken to a wooden cutting board.
Pull it into bite-size shreds with two forks.
Return all the shredded chicken and any collected juices to the slow cooker.
Step 4: Prepare the Cream Mixture
Whisk 1 tablespoon cornstarch into the reserved 1/4 cup cold chicken broth in a small glass bowl until smooth.
Whisk in 1 cup heavy cream.
Step 5: Cook the Tortellini
Stir the entire cream mixture from Step 4 into the chicken and its cooking liquid until well combined.
Fold in 18 oz refrigerated cheese tortellini, coating the pasta with sauce and pressing it gently into the liquid.
Cover and cook on HIGH for 20–30 minutes, until the tortellini is tender through the folded seam and the sauce lightly coats a spoon.
Check at 20 minutes and extend by 5-minute intervals if needed; do not keep cooking once the pasta is tender.
Step 6: Finish and Serve
Turn off the slow cooker once the tortellini is tender.
Stir in 2/3 cup finely grated Parmesan cheese a little at a time until melted.
Fold in 1/4 cup fresh basil ribbons.
Divide among 6 bowls, keeping the chicken and tortellini coated in the smooth, pale peach sauce.
Serve right away, with optional steamed broccoli or garlic bread alongside.
Why This Recipe Works (Quick Science)
The chicken cooks in a moist setting, but timing still matters. Breast meat can dry out if it cooks well past doneness. Checking its temperature helps you stop before the shreds get tough.
Cornstarch thickens as the liquid heats. Tortellini also releases a little starch, which helps the sauce cling to the pasta. Adding cream late limits its time under heat, and stirring Parmesan in after switching off the cooker helps keep the sauce smooth.
The sauce coats the pasta throughout. It is not a separate finishing sauce or a thick cheese layer on top.
Common Mistakes to Avoid
- Adding pasta at the start: It can turn soft and split during the long chicken cooking time.
- Using frozen chicken: Thaw it safely in the refrigerator before starting.
- Skipping the thermometer: Color alone does not tell you the chicken is safe to eat.
- Dumping dry cornstarch into the cooker: Blend it into cold broth first to prevent lumps.
- Leaving pasta on warm for hours: It keeps soaking up sauce and can become mushy.
- Using undrained tomatoes: Excess packing oil can leave the sauce greasy.
What to Serve With Slow Cooker Marry Me Chicken Tortellini
- Steamed broccoli: Its mild flavor balances the creamy pasta.
- Garlic bread: A simple choice for soaking up the sauce.
- A crisp green salad: Keep the dressing light and tangy.
Substitutions and Variations
- For a milder dinner, leave out the crushed red pepper flakes.
- Use the same weight of boneless, skinless chicken thighs if preferred, but allow extra cooking time as needed for tenderness and check for 165°F (74°C).
- Swap basil for chopped parsley for a different fresh finish.
- Keep heavy cream for the most dependable texture. Lower-fat milk can separate and will make a thinner sauce.
Make-Ahead Tips
Dice the onion, mince the garlic, drain the tomatoes, and grate the Parmesan ahead of time. Store them in separate covered containers in the refrigerator. Keep raw chicken separate from ready-to-eat ingredients.
You can cook the chicken and broth base ahead, then refrigerate it promptly. Reheat the base on the stove to 165°F (74°C) before continuing with the cream mixture and tortellini. A slow cooker is not the right tool for reheating chilled leftovers.
Leftovers and Storage
Refrigerate leftovers in shallow airtight containers within 2 hours of cooking. Use within 3–4 days.
Reheat individual portions gently on the stove or in the microwave, stirring as needed, until they reach 165°F (74°C). Add a measured tablespoon or two of broth to each portion if the pasta has soaked up too much sauce.
For better freezer texture, freeze the cooked chicken and broth base before adding dairy or pasta. Thaw it in the refrigerator, reheat safely, then finish with fresh cream, cornstarch slurry, tortellini, Parmesan, and basil. Finished pasta can soften and cream sauce can separate after freezing.
Macros Information
These are estimates per serving, based on 6 servings and excluding optional sides. Tortellini brands and drained tomato weights can change the totals.
- Calories: 560
- Protein: 40 g
- Carbohydrates: 39 g
- Fat: 27 g
- Saturated Fat: 13 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 970 mg
Frequently Asked Questions (FAQ)
Q: Can I use frozen tortellini?
A: Refrigerated tortellini gives the most reliable timing here. If using frozen pasta, follow its package guidance and allow extra time, checking the center and folded seam before serving.
Q: Can I use dry tortellini?
A: It is not a direct swap. Dry tortellini needs more liquid and a longer cooking time. Cook it separately according to its package, then combine with the finished chicken sauce.
Q: Do I need to brown the chicken first?
A: No. This version starts with raw, fully thawed breasts and cooks them in broth. It will not have a browned crust.
Q: Can I cook this on LOW?
A: You can cook the chicken base on LOW for about 4–5 hours, checking for 165°F (74°C) and easy shredding. Then switch to HIGH for the cream mixture and tortellini. The total time will be longer.
Q: Why is my sauce too thick?
A: Pasta keeps absorbing liquid as it sits. Loosen each serving with a tablespoon of broth, stir, and add more only if needed.
Q: Why is my sauce thin?
A: The cooker may need more time to heat the slurry, or the tomatoes may not have been well drained. Check that the sauce coats a spoon before adding Parmesan. Avoid overcooking the pasta just to thicken the sauce.
Q: Is this very spicy?
A: It has a gentle kick from the red pepper flakes. Leave them out if you prefer a mild sauce.
Q: Can I use jarred Alfredo sauce?
A: This recipe builds its sauce from broth, cream, tomatoes, and Parmesan. Jarred Alfredo changes the salt level and liquid balance, so it is not a direct replacement.
Q: Can I double the recipe?
A: Use a cooker large enough to stay within its recommended fill level. Timing may change. For more even cooking, two slow cookers are often easier than one very full cooker.
Recipe Inspiration
This version is adapted from [Bad Batch Baking’s slow cooker tortellini recipe](https://badbatchbaking.com/slow-cooker-marry-me-tortellini/). It uses a no-sear broth base, measured seasonings, and a late cream addition. Chicken and leftover temperatures follow [FoodSafety.gov’s minimum temperature guidance](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures).
Final Thoughts
Slow Cooker Marry Me Chicken Tortellini is a simple way to turn chicken and refrigerated pasta into a creamy, filling dinner. Check the chicken early, save the pasta for the end, and serve while the sauce is silky. Leave a comment with your favorite side or any swaps you tried.
Happy cooking!