If you’re looking for a high-protein, comfort-food meal that’s easy to make and perfect for meal prep, this Crock Pot Shredded Chicken Tortellini is it. Packed with tender shredded chicken, cheesy tortellini, and a creamy Italian-style sauce, this recipe delivers big flavor without complicated steps. Just toss everything into the slow cooker, let it do the work, and you’ll have a hearty, macro-friendly dish that’s great for busy weeknights or prepping meals ahead for the week. Cozy, filling, and surprisingly simple. This one’s a keeper. 🍲💪

Recipe Makes: 10 Servings

*Per Seriving:
411 Calories
54g Protein
19g Carbs
12g Fat
(*Your macros might vary slightly based on your ingredients or brands of product)

Ingredients

• 4 lbs Boneless, Skinless Chicken Breast (Raw)
• 2 Tbsp Minced Garlic
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Italian Seasoning
• 1 Tsp Paprika
• 1–2 Tsp Salt and Pepper, To Taste
• 2 Cups Rao’s Marinara Sauce
• 4 Cups Cheese Tortellini (Uncooked – Added At The End. I use Sams Club brand tortellini)

Cream Sauce

• 100 g Reduced-Fat Cream Cheese (⅓ Less Fat)
• 350 g 2% Cottage Cheese
• 100 g Shredded Parmesan Cheese
• 100 g Reduced-Fat Mozzarella Cheese

Instructions

1. Add the chicken, all spices, and marinara sauce to the Crock-Pot. Mix everything together well. Cook on low for 6–8 hours or high for 4–5 hours. Once the chicken easily shreds with a fork, you’re ready for the next step.
2. While the chicken cooks, add the cottage cheese, cream cheese, and Parmesan cheese to a blender or food processor. Blend until smooth, then set aside in the fridge.
3. Shred the chicken well if you haven’t already. Add the mozzarella cheese and the blended cheese sauce to the Crock-Pot. Stir everything together until the chicken is fully coated and creamy.
4. Last step! Add the uncooked tortellini to the Crock-Pot and stir it into the mixture. Cook for an additional 20–30 minutes, or until the tortellini are hot and tender.

Serve hot, or divide into meal prep containers for the week. Store in the fridge for 5–7 days or freeze for later!

Enjoy!
~Coach Ame