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Crockpot Chicken Tortellini

Crockpot chicken tortellini is an Italian-American slow-cooker dinner with tender shredded chicken and cheese tortellini in a creamy sauce. You’ll cook everything in the broth first, then finish by cooking tortellini and wilting spinach for a rich, comforting bowl.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crockpot chicken tortellini
  • 1.5 lb boneless skinless chicken breasts
  • 3 cup chicken broth
  • 14.5 oz diced tomatoes with Italian seasoning
  • 1 cup heavy cream
  • 8 oz cream cheese
  • 3 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 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 chicken breasts in the slow cooker.
  2. Add chicken broth, diced tomatoes, garlic, Italian seasoning, garlic powder, salt, and 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, watching for a gentle simmer and steam from the lid.
  5. Remove the chicken and shred with two forks, then return it to the pot when ready.
Make it creamy and finish tortellini
  1. Stir the cream cheese into the broth until smooth, then add the heavy cream and mix until glossy and unified.
  2. Add the tortellini, cover, and cook on high for 20–30 minutes until cooked through, until the pasta looks tender and plump.
  3. Stir in the shredded chicken and fresh spinach until wilted, then serve garnished with Parmesan and fresh basil.

Notes

For the creamiest sauce, keep the slow cooker covered while the tortellini cooks so the pasta releases just enough starch. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stovetop or microwave with a splash of broth to loosen the sauce. Freezing is not ideal because tortellini and cream can change texture. For a lighter option, use light cream cheese and half-and-half instead of heavy cream.