CrockPot Chicken Tortellini Recipe

CrockPot chicken tortellini recipe is basically the perfect answer to “what’s for dinner?” when you want something that tastes like you spent hours in the kitchen but actually took about 10 minutes to throw together. I’m talking about tender chicken, plump cheese tortellini, and vegetables swimming in a rich, flavorful sauce that makes everyone think you’re some kind of culinary genius when really you just dumped everything in a slow cooker and walked away. This isn’t your basic pasta-in-a-pot situation; this is comfort food magic that happens while you live your life.

I discovered this CrockPot chicken tortellini recipe during one of those particularly chaotic weeks when I needed dinner to basically cook itself while I dealt with seventeen other things. What started as a desperate “please just work” experiment became the most requested meal in our house. The best part? You can literally prep it the night before, turn it on in the morning, and come home to the most incredible smells and a dinner that looks like you actually planned ahead for once.

Why This CrockPot Chicken Tortellini Will Save Your Weeknight Sanity

• True dump-and-go simplicity – 10 minutes of prep, then forget about it for 4-6 hours • Complete meal in one pot – Protein, pasta, vegetables, and sauce all cooking together • Kid-approved comfort food – Even picky eaters demolish this dinner • Impressive but effortless – Looks like you spent all day cooking when you spent 10 minutes • Perfect for meal prep – Makes amazing leftovers and scales up easily for batch cooking

What You’ll Need (Ingredients)

For the Chicken and Base:

• 2 lbs boneless, skinless chicken breasts or thighs (900g) – thighs stay more tender
• 1 package refrigerated cheese tortellini (20 oz/565g) – fresh, not dried
• 1 can diced tomatoes (14.5 oz/410g) – fire-roasted if available
• 1 bell pepper, diced (any color)
• 1 medium onion, diced (about 1½ cups)
• 3 cloves garlic, minced
• 1 cup frozen spinach (150g) – or fresh baby spinach

For the Flavorful Sauce:

• 1 can cream of chicken soup (10.75 oz/305g)
• 1 packet Italian seasoning mix (1 oz/28g)
• 1 cup chicken broth (240ml)
• 4 oz cream cheese, softened (115g) – for extra creaminess
• ½ cup heavy cream (120ml)
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper to taste

For the Cheesy Finish:

• 1 cup mozzarella cheese, shredded (100g)
• ½ cup Parmesan cheese, grated (50g)
• ¼ cup fresh basil, chopped – for garnish
• Red pepper flakes (optional)

Essential Equipment

• 6-quart slow cooker (minimum)
• Sharp knife and cutting board
• Can opener
• Measuring cups and spoons
• Large spoon for stirring
• Serving bowls

Step-by-Step Instructions for Perfect CrockPot Chicken Tortellini

Prep Your Ingredients (10 Minutes!)

1. Prep vegetables – Dice onion and bell pepper into bite-sized pieces. Mince garlic or use pre-minced if you’re feeling lazy (no judgment here).
2. Season chicken – Pat chicken dry and season lightly with salt and pepper. If using breasts, you can leave them whole or cut into large chunks.
3. Soften cream cheese – Take cream cheese out early or microwave for 20-30 seconds to soften. Cold cream cheese creates lumps that won’t smooth out.

Layer for Slow Cooker Success

4. Add chicken first – Place seasoned chicken in the bottom of your crockpot. It needs the most cooking time, so it goes where it’s hottest.
5. Layer vegetables – Add diced onion, bell pepper, and garlic over the chicken. These will flavor everything as they cook down.
6. Add sauce base – Pour in diced tomatoes (with juice), cream of chicken soup, and chicken broth. Sprinkle Italian seasoning packet over everything.

Season and Set It

7. Add herbs and spices – Sprinkle basil, oregano, and garlic powder over the mixture. Add salt and pepper to taste.
8. Cover and cook – Put the lid on and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Don’t lift the lid unnecessarily—every peek adds 15-20 minutes!
9. Shred chicken – About 1 hour before serving, remove chicken and shred with two forks. It should fall apart easily if properly cooked.

Add the Pasta Magic

10. Add tortellini – Return shredded chicken to crockpot and add fresh tortellini. Stir gently to distribute everything evenly.
11. Add cream elements – Stir in softened cream cheese and heavy cream until smooth and well combined.
12. Cook pasta – Cover and cook on HIGH for 30-45 minutes until tortellini are tender but not mushy.

Finish with Cheesy Perfection

13. Add greens – Stir in frozen spinach (it’ll thaw quickly) or fresh spinach leaves. Let cook another 10 minutes until wilted.
14. Melt in cheese – Add mozzarella and Parmesan cheese, stirring until melted and creamy. Turn off heat once cheese is melted.
15. Garnish and serve – Let rest 5 minutes, then serve in bowls topped with fresh basil and red pepper flakes if desired.

Smart Variations and Flavor Twists

Different proteins: Italian sausage, ground turkey, or even leftover rotisserie chicken work beautifully.

Vegetable additions: Zucchini, mushrooms, or sun-dried tomatoes add great flavor and nutrition.

Spicy version: Add diced jalapeños or red pepper flakes for heat lovers.

Different tortellini: Try spinach and ricotta, mushroom, or even meat-filled tortellini for variety.

Lighter version: Use light cream cheese and half-and-half instead of heavy cream.

Pro Tips for CrockPot Chicken Tortellini Success

• Use fresh tortellini – Dried tortellini gets mushy in slow cookers. Fresh holds its texture much better.

• Don’t add pasta too early – Tortellini only needs 30-45 minutes to cook. Adding it too early creates mush.

• Shred chicken properly – Properly cooked chicken should fall apart easily. If it’s tough, cook longer.

• Soften cream cheese first – Cold cream cheese creates lumps that never smooth out no matter how much you stir.

• Let it rest – A 5-minute rest after cooking helps everything set up and prevents scorching your tongue.

Common Mistakes That’ll Mess Up Your Dinner

Adding tortellini too early – Fresh pasta only needs 30-45 minutes. Any longer and you’ll have mushy pasta soup.

Using dried tortellini – It doesn’t hold up well to long cooking times and gets gummy and unpleasant.

Not shredding chicken – Large chunks are harder to eat and don’t distribute flavor as well as shredded pieces.

Skipping the cream cheese – This is what makes the sauce extra rich and creamy. Don’t substitute with regular cheese.

Lifting the lid constantly – Every peek releases heat and moisture, extending cooking time and potentially drying things out.

Storage and Make-Ahead Magic

Storage: This CrockPot chicken tortellini keeps for 3-4 days in the fridge, though the pasta continues to absorb liquid and soften.

Freezing: Not ideal for freezing since the pasta texture changes, but you can freeze for up to 2 months if needed.

Reheating: Add a splash of broth or cream when reheating to loosen the sauce. Heat gently to prevent further softening the pasta.

Make-ahead prep: Prep all ingredients the night before and store in the crockpot insert in the fridge. Add 30 minutes to cooking time if starting cold.

Perfect Italian-Inspired Pairings

This CrockPot chicken tortellini pairs beautifully with:

• Garlic bread or breadsticks for sopping up that creamy sauce
• Caesar salad for fresh, crispy contrast
• Roasted vegetables like zucchini or bell peppers
• Italian wedding soup for a starter (if you’re feeling ambitious)
• Chianti or Pinot Grigio for adult beverage pairings

Nutritional Info (Per Serving, Serves 6-8)

Real talk about this comfort food favorite

• Calories: 445
• Protein: 32g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 3g
• Calcium: 25% daily value
• Satisfaction factor: Through the roof

CrockPot Chicken Tortellini

The Crispy Chef

This CrockPot Chicken Tortellini is the ultimate weeknight comfort food: tender shredded chicken, cheese-filled tortellini, veggies, and a rich creamy tomato sauce — all made in one pot with just 10 minutes of prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Course Dinner

Cuisine Italian-American

Servings 6 servings

Calories 445 kcal

Equipment

• 6-quart slow cooker
• Sharp knife and cutting board
• can opener
• Measuring cups and spoons
• large spoon
• Serving bowls

Ingredients

  

1x2x3x

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 package refrigerated cheese tortellini (20 oz / 565g)
• 1 can diced tomatoes (14.5 oz / 410g)
• 1 bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen or fresh spinach
• 1 can cream of chicken soup (10.75 oz / 305g)
• 1 packet Italian seasoning mix (1 oz / 28g)
• 1 cup chicken broth
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• Red pepper flakes (optional)

Instructions

 

• Dice onion and bell pepper. Mince garlic. Pat chicken dry and season with salt and pepper. Soften cream cheese by leaving out or microwaving for 30 seconds.
• Place chicken at the bottom of slow cooker. Add diced onion, bell pepper, and garlic on top.
• Add diced tomatoes with juice, cream of chicken soup, and chicken broth. Sprinkle Italian seasoning over everything.
• Sprinkle in basil, oregano, garlic powder, salt, and pepper. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
• Remove cooked chicken and shred with two forks. Return shredded chicken to slow cooker.
• Add cheese tortellini and stir gently. Mix in softened cream cheese and heavy cream until smooth.
• Cover and cook on HIGH for 30–45 minutes, until tortellini are tender.
• Stir in spinach and cook for another 10 minutes until wilted.
• Stir in mozzarella and Parmesan cheese until melted. Let sit 5 minutes before serving. Garnish with fresh basil and red pepper flakes if desired.

Notes

Use fresh tortellini for best results. Prep all ingredients the night before to save time. Add a splash of broth when reheating leftovers. Not ideal for freezing due to pasta texture change.

Nutrition

Calories: 445kcalCarbohydrates: 35gProtein: 32gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 115mgSodium: 790mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 28mgCalcium: 250mgIron: 2.1mg

Keyword comfort food, Creamy Chicken Pasta, easy crockpot dinner, slow cooker tortellini

Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!

Your Most Important Questions About This Easy Dinner

Q: Can I use dried tortellini instead of fresh? A: Fresh tortellini works much better in slow cookers. Dried tends to get mushy and lose its texture during the long cooking time.

Q: What if my sauce is too thick/thin? A: Too thick? Add more chicken broth or cream gradually. Too thin? Let it cook uncovered for 15-20 minutes to reduce and thicken.

Q: Can I prep this CrockPot chicken tortellini recipe the night before? A: You can prep everything except the tortellini and dairy. Add those in the final hour of cooking for best texture.

Q: Why is my chicken tough? A: It needs more cooking time. Properly cooked slow cooker chicken should shred easily with a fork. Give it another 30-60 minutes.

Q: Can I double this recipe? A: Absolutely! Just make sure you have a large enough crockpot (8-quart minimum). FYI, you might need to add 30-60 minutes to cooking time for larger batches.