Crockpot Chicken Tortellini (Print View)
Tender chicken and cheese tortellini in a creamy slow-cooked vegetable sauce for effortless weeknight dinners.
# 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 and 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 and 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 Make:
01 - Arrange the chicken breasts, carrots, celery, onion, and garlic in the bottom of the slow cooker.
02 - Pour in the chicken broth and condensed cream of chicken soup. Sprinkle in the Italian herbs, black pepper, and salt. Stir everything together until well combined.
03 - Cover the slow cooker 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 baby spinach. Fold gently to distribute evenly without breaking the pasta.
06 - Cover and switch the slow cooker to the high setting. Cook for 20 to 30 minutes, or until the tortellini is tender and the spinach has wilted.
07 - Taste the dish and adjust the salt and pepper as needed. Ladle into bowls and garnish with grated Parmesan and fresh parsley if desired.
# Expert Suggestions:
01 -
- The slow cooker does ninety percent of the work while you go about your day, and the result tastes like you stood at the stove for hours.
- Cheese tortellini swimming in a creamy, herb-flecked sauce with tender shredded chicken is the kind of comfort food that makes everyone go quiet at the table.
02 -
- Frozen tortellini needs 5 to 10 extra minutes in the slow cooker, so plan accordingly and test one before serving.
- Do not skip shredding the chicken and returning it to the pot, because those pulled pieces soak up the creamy sauce and make every bite better than leaving them whole.
03 -
- Resist the urge to lift the lid during the first 4 hours, because every peek lets precious heat escape and extends the cooking time.
- Refrigerated tortellini holds its shape better than frozen in the slow cooker, so grab the fresh stuff from the pasta aisle whenever possible.