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Crockpot Chicken Tortellini

Crockpot chicken tortellini with creamy heavy-cream sauce and cheese tortellini cooked until tender. Slow-cooked shredded chicken and wilted spinach in an Italian-American broth for a spoonable, cheesy finish.
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Prep Time 10 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 1.5 lb boneless skinless chicken breasts Use evenly sized breasts so they cook through at the same rate.
  • 3 cup chicken broth
  • 1 can (14.5 oz) diced tomatoes with Italian seasoning
  • 1 cup heavy cream
  • 8 oz cream cheese Cube it so it melts smoothly into the hot broth.
  • 3 cloves garlic Minced is best for even flavor distribution.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Tortellini and finishing
  • 1 package (20 oz) refrigerated or frozen cheese tortellini Keep tortellini submerged; stir once if needed for even cooking.
  • 2 cup fresh spinach Add at the end so it wilts but stays bright.
  • 0.5 cup grated Parmesan cheese For serving.
  • 1 Fresh basil for garnish Optional but recommended for aroma and color.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place chicken breasts in the slow cooker.
  2. Add chicken broth, diced tomatoes with Italian seasoning, garlic, Italian seasoning, garlic powder, salt, and black pepper.
  3. Place cream cheese cubes on top of the chicken and broth mixture.
  4. Cook on low for 5–6 hours or high for 2.5–3 hours until chicken is tender.
  5. Remove chicken, shred with two forks, and return shredded chicken to the slow cooker.
Make it creamy and cook tortellini
  1. Stir cream cheese into the broth until smooth, then add heavy cream.
  2. Add tortellini, cover, and cook on high for 20–30 minutes until cooked through.
Wilt spinach and serve
  1. Stir in shredded chicken and fresh spinach until wilted.
  2. Serve garnished with grated Parmesan cheese and fresh basil.

Notes

Pro tip: Cube the cream cheese and put it on top so it melts evenly; if the sauce looks slightly separated, stir well after adding heavy cream. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing: yes, but tortellini may soften further after thawing—freeze up to 2 months. For a lighter option, use half-and-half in place of heavy cream for a less rich texture.