Crockpot Chicken Tortellini: Creamy, Easy Weeknight Magic (Print Version)
Crockpot Chicken Tortellini recipe: Enjoy tender chicken, cheesy tortellini, and a rich sauce with minimal effort. Your new favorite easy weeknight dinner!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Main Stars
01 -
Boneless, Skinless Chicken Breasts (2 lbs)
02 -
Refrigerated Cheese Tortellini (20 oz)
03 -
Chicken Broth (1 cup)
→ Creamy Base & Veggies
04 -
Cream Cheese (8 oz block)
05 -
Heavy Cream (1/2 cup)
06 -
Canned Diced Tomatoes (14.5 oz, undrained)
07 -
Baby Spinach (5 oz bag)
→ Flavor Boosters
08 -
Garlic Powder (1 tsp)
09 -
Onion Powder (1 tsp)
10 -
Dried Italian Seasoning (1 tsp)
11 -
Salt (1/2 tsp)
12 -
Black Pepper (1/4 tsp)
→ Finishing Touches
13 -
Fresh Parsley (chopped, for garnish)
14 -
Grated Parmesan Cheese (for serving)
# Instructions:
01 -
First things first, get those chicken breasts into your trusty crockpot. I usually just toss them in whole; we'll shred them later, which is super easy. Then, sprinkle over your garlic powder, onion powder, Italian seasoning, salt, and pepper. Give them a little rub, like you're giving them a spa treatment! Pour in the chicken broth. I always take a moment to smell those herbs mingling; it just sets the mood for a delicious Crockpot Chicken Tortellini.
02 -
Now, pop that lid on your crockpot. I usually cook this on LOW for 3-4 hours or on HIGH for 2-3 hours. I tend to lean towards low and slow; it makes the chicken incredibly tender, almost fall-apart. Honestly, I've tried rushing it on high, and while it works, the texture isn't quite as dreamy. This is where I go off to tackle laundry or chase after the dog, letting the magic happen. Don't peek too much, it just lets the heat out!
03 -
When your chicken is cooked through and super tender (it should shred easily with two forks!), carefully remove it from the crockpot. Shred it right there on a cutting board – sometimes I just use the crockpot itself, less dishes, right? Then, add the cream cheese (cut into cubes, it helps it melt faster!), heavy cream, and diced tomatoes (undrained!) to the crockpot. Give it a good stir until that cream cheese is all melted and the sauce is wonderfully smooth and creamy. Oh, the smell at this point is just divine!
04 -
Now for the star of the show: the tortellini! Add your refrigerated cheese tortellini and the baby spinach to the crockpot with the creamy chicken mixture. Gently stir everything together, making sure the tortellini is submerged in that luscious sauce. This is where you have to be a little careful not to overmix, or you'll break those delicate pasta pillows. I often think about how this Crockpot Chicken Tortellini is coming together, bit by bit, into something truly comforting.
05 -
Put the lid back on the crockpot and let it cook for another 15-20 minutes on HIGH, or until the tortellini is perfectly tender. This is crucial! You don't want mushy tortellini, trust me, I've been there. Check it around the 15-minute mark. It should be soft but still have a little bite. The spinach will wilt down beautifully, making the whole dish look so vibrant. This short simmer is the final sprint to a truly satisfying Crockpot Chicken Tortellini.
06 -
Once the tortellini is cooked to your liking, give everything one last gentle stir. Ladle generous portions into bowls. I love sprinkling fresh chopped parsley and a generous dusting of grated Parmesan cheese over the top. The steam rising off it, the vibrant colors, that rich aroma… it just screams comfort. This Crockpot Chicken Tortellini is ready to be devoured! Don’t forget to taste and adjust any seasonings if you feel it needs a little something extra.
# Notes:
01 -
Don't overcook the tortellini in your Crockpot Chicken Tortellini; it turns mushy fast and nobody wants that!
02 -
Leftovers are great, but the tortellini can get softer, so reheat gently.
03 -
Swap spinach for kale, or add some red pepper flakes for a kick if you're feeling adventurous.
04 -
Serve with crusty bread for dipping, it's a must for soaking up that amazing sauce!
# Equipment Needed:
01 -
6-quart or larger slow cooker (crockpot)
02 -
cutting board
03 -
forks for shredding
# Nutrition (Per Serving):
Calories: 550 Calories
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g