Crockpot Chicken Tortellini (Printable)
Tender chicken and cheese tortellini in a creamy slow-cooked sauce with fresh vegetables for a cozy weeknight meal.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cut into large chunks
→ Vegetables
02 - 2 cups fresh baby spinach
03 - 1 cup carrots, thinly sliced
04 - 1 cup celery, diced
05 - 1 medium onion, diced
06 - 3 cloves garlic, minced
→ Dairy & Pantry
07 - 3 cups low-sodium chicken broth
08 - 1 can (10 oz) condensed cream of chicken soup
09 - 1 cup heavy cream
→ Pasta
10 - 18 oz refrigerated or frozen cheese tortellini
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, or to taste
→ Optional Garnish
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped
# How-To Steps:
01 - Arrange the chicken breast chunks, sliced carrots, diced celery, diced onion, and minced garlic in the bottom of the slow cooker.
02 - Pour in the chicken broth and condensed cream of chicken soup. Sprinkle in the dried Italian herbs, black pepper, and salt. Stir everything together until well combined.
03 - Secure the lid and cook on the low setting for 4 hours, or until the chicken is cooked through and the vegetables are tender.
04 - Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
05 - Stir in the cheese tortellini, heavy cream, and fresh baby spinach. Fold gently to combine without breaking the pasta.
06 - Cover and switch the slow cooker to the high setting. Cook for an additional 20 to 30 minutes, until the tortellini is tender and the spinach has wilted.
07 - Taste the dish and adjust salt and pepper as needed. Ladle into bowls and garnish with grated Parmesan and chopped fresh parsley if desired.
# Expert Advice:
01 -
- It practically cooks itself while you go about your day, and the creamy broth soaks into every tortellini pocket like a warm hug.
- The cheese filled pasta combined with shredded chicken makes it feel like a meal you ordered at a cozy Italian trattoria, not something you assembled in ten minutes.
02 -
- Do not add the tortellini at the beginning with everything else or it will dissolve into starchy mush by the time the chicken is done.
- Frozen tortellini needs about five to ten extra minutes in that final high heat stage, so plan accordingly.
03 -
- If you want thicker sauce, leave the crockpot lid off for the last ten minutes of cooking so some liquid evaporates naturally.
- Shred the chicken while it is still warm because once it cools it becomes stubborn and tears unevenly.