Go Back

CrockPot Chicken Tortellini

CrockPot chicken tortellini simmered until the chicken is tender, then finished with creamy Parmesan sauce. Add tortellini near the end for tender, non-mushy pasta in a rich, comforting slow-cooker meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breast
  • 1 lb boneless chicken breast
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
cheese tortellini
  • 1 20 oz cheese tortellini
Parmesan cheese
  • 0.5 cup grated Parmesan cheese
fresh spinach
  • 2 cup fresh spinach
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless chicken breast, chicken broth, garlic powder, salt, and pepper in the slow cooker. The mixture should be evenly combined before cooking.
  2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender. Keep the lid on to maintain steady heat and consistent simmering.
  3. Shred the chicken directly in the slow cooker. Stir just enough to distribute the chicken through the broth.
Finish the creamy tortellini
  1. Stir in the heavy cream and cheese tortellini, then cook on HIGH for an additional 20-30 minutes until the tortellini is tender. Keep an eye on doneness so the pasta stays tender, not mushy.
  2. Stir in the Parmesan cheese and fresh spinach until the spinach wilts and the sauce becomes creamy. Allow 2-3 minutes after adding spinach for the leaves to fully soften.
  3. Season with additional salt and pepper before serving. Taste first, then adjust so the flavors pop.

Notes

For the best texture, add the cheese tortellini during the final 20-30 minutes so it cooks through without turning mushy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or in the microwave, stirring to loosen the sauce. Freezing is not recommended because tortellini can soften too much after thawing. If you want a lower-fat option, use half-and-half instead of heavy cream while keeping Parmesan as written for flavor.