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Vegan CrockPot Chicken Tortellini

A creamy, high-protein slow cooker pasta dish made with plant-based chicken, dairy-free cheese tortellini, and rich marinara sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs plant-based chicken (soy- or pea-protein based) Use high-quality for better texture.
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion granules
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon paprika
  • 0.25 teaspoon red chili flakes Adjust to control spice level.
  • 1.5 cups vegetable broth
  • 1 lb cheese tortellini Use vegan cheese tortellini for vegan version.
  • 1 cup shredded mozzarella Replace with vegan mozzarella for vegan version.
  • 0.5 cup cream (dairy or plant-based) Use unsweetened plant-based cream for vegan version.
  • 2 cups baby spinach Can substitute with kale.
  • 0.33 cup grated Parmesan Use vegan Parmesan-style cheese for vegan version.

Method
 

Preparation
  1. Lightly spray the slow cooker with olive oil.
  2. Arrange plant-based chicken in a single layer.
  3. Pour marinara sauce over chicken and add garlic powder, onion granules, Italian seasoning, paprika, and chili flakes.
  4. Cover and cook on LOW for 3–4 hours until heated through and tender.
  5. Shred the plant-based chicken with forks and stir into the sauce.
  6. Add tortellini, mozzarella, and cream. Stir gently to combine.
  7. Cook on LOW for 30 minutes until tortellini are tender.
  8. Stir in baby spinach and cook 10 more minutes until wilted.
  9. Add Parmesan, adjust seasoning, and serve hot.

Notes

Serve hot with extra vegan Parmesan on top. Garnish with fresh basil or parsley. Pair with garlic bread or focaccia. Add roasted broccoli or zucchini on the side. Serve with a crisp green salad. Finish with cracked black pepper for added flavor. Store in airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.