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Crockpot Chicken Tortellini

Crockpot chicken tortellini is a creamy Italian-American slow-cooker meal with tender shredded chicken and cheese tortellini. Cook low until the chicken is easy to shred, then finish on high so the pasta stays tender while the spinach wilts.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture base
  • 1.5 lb boneless skinless chicken breasts
  • 3 cup chicken broth
  • 1 can (14.5 oz) diced tomatoes with Italian seasoning
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8 oz cream cheese, cubed
  • 1 cup heavy cream
  • 1 package (20 oz) refrigerated or frozen cheese tortellini
  • 2 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • 1 Fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts in the slow cooker.
  2. Add the chicken broth, diced tomatoes with Italian seasoning, minced garlic, Italian seasoning, garlic powder, salt, and black pepper.
  3. Place the cream cheese cubes on top.
  4. Cook on low for 5–6 hours or high for 2.5–3 hours until the chicken is tender, then remove the chicken and shred with two forks.
Make it creamy and finish the tortellini
  1. Stir the cream cheese into the broth until smooth.
  2. Add the heavy cream and mix until combined.
  3. Add the refrigerated or frozen cheese tortellini, cover, and cook on high for 20–30 minutes until cooked through.
  4. Stir in the shredded chicken and fresh spinach until wilted, then serve topped with grated Parmesan cheese and fresh basil for garnish.

Notes

For the smoothest sauce, keep the slow cooker lid on while the tortellini cooks so the liquid stays hot. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or in the microwave until steaming. Freezing is not recommended because cream and tortellini can change texture after thawing. For a lighter option, use half-and-half in place of heavy cream and reduce the Parmesan slightly.