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CrockPot Chicken Tortellini, a featured image showing the delicious and easy slow-cooked pasta dish.

Crockpot Chicken Tortellini

This Crockpot Chicken Tortellini recipe is a quick and easy weeknight meal that's packed with flavor. With minimal prep time, it's a comforting and customizable dish the whole family will love. Perfect for busy weeknights, this creamy and cheesy tortellini is a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts
  • 20 ounces cheese tortellini fresh or dried
  • 8 ounces cream cheese, softened
  • 28 ounces crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: Spinach, mushrooms, bell peppers, sun-dried tomatoes, cooked Italian sausage, shredded mozzarella cheese, grated Parmesan cheese, fresh basil, red pepper flakes

Equipment

  • Crockpot (slow cooker)
  • measuring cups and spoons
  • fork
  • knife
  • cutting board
  • Mixing spoon
  • Can opener

Method
 

  1. Place the chicken breasts in the bottom of your CrockPot.
  2. Pour the crushed tomatoes and chicken broth over the chicken.
  3. Sprinkle the Italian seasoning, garlic powder, onion powder, salt, and pepper over the chicken and sauce.
  4. Cover the CrockPot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
  5. Once the chicken is cooked, remove it from the CrockPot and shred it with two forks. Return the shredded chicken to the CrockPot.
  6. Add the softened cream cheese to the CrockPot and stir until it's completely melted and incorporated into the sauce.
  7. Stir in the tortellini and any optional add-ins you're using.
  8. Pour in the heavy cream and stir to combine.
  9. Cover the CrockPot and cook on high for 15-30 minutes, or until the tortellini is tender and heated through. Be careful not to overcook the tortellini, as it can become mushy.
  10. Serve hot, garnished with fresh basil, shredded mozzarella, or grated Parmesan cheese, if desired.

Notes

Don't overcook the chicken or tortellini. Softer cream cheese mixes easier. Adjust sauce consistency with broth or cornstarch. For variations, try adding pesto, sausage, basil, mushrooms, sun-dried tomatoes, or Alfredo sauce. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat in the microwave or on the stovetop, adding broth if needed.