Go Back
CrockPot Chicken Tortellini, a creamy and delicious pasta dish slow-cooked for an easy weeknight meal.

Crockpot Chicken Tortellini

This Crockpot Chicken Tortellini recipe is a comforting and easy weeknight meal. Tender chicken and cheese tortellini are combined in a creamy, flavorful sauce, all cooked in your slow cooker for a hands-off dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup chicken broth
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 cloves garlic, minced
  • 20 oz package refrigerated cheese tortellini
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • Crockpot (Slow Cooker)
  • Small bowl
  • Medium bowl
  • Whisk
  • Fork
  • Measuring cups
  • Measuring spoons

Method
 

  1. Place the chicken breasts in the bottom of your CrockPot.
  2. In a small bowl, combine the Italian seasoning, garlic powder, salt, and pepper.
  3. Sprinkle the seasoning mixture evenly over the chicken breasts.
  4. In a medium bowl, whisk together the cream of chicken soup, diced tomatoes and green chilies (undrained), chicken broth, minced garlic, and Parmesan cheese.
  5. Pour the sauce mixture over the chicken breasts in the CrockPot.
  6. Cover the CrockPot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork when done.
  7. Once the chicken is cooked through, remove it from the CrockPot and shred it with two forks.
  8. Return the shredded chicken to the CrockPot.
  9. Add the softened cream cheese to the CrockPot and stir until it is completely melted and incorporated into the sauce.
  10. Stir in the heavy cream to enrich the sauce even further.
  11. Gently fold in the cheese tortellini.
  12. Cover the CrockPot again and cook on high for 20-30 minutes, or until the tortellini is tender and heated through. Be careful not to overcook the tortellini, as it can become mushy.
  13. Serve hot, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.

Notes

Don't overcook the tortellini. Add it towards the end of the cooking time and keep a close eye on it. Adjust the spice level by using mild diced tomatoes and green chilies or omitting them altogether. For extra heat, add a pinch of red pepper flakes to the sauce. Feel free to add more cheese, like mozzarella or provolone. Spinach, chopped bell peppers, or mushrooms are great vegetable additions. Add them along with the tortellini. If the sauce is too thick, add a splash more chicken broth or heavy cream. For a richer flavor, sear the chicken breasts in a skillet before adding them to the CrockPot. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated gently. You can assemble the chicken and sauce mixture in the CrockPot insert the night before and store it in the refrigerator.