Go Back
–+ servings
CrockPot Chicken Tortellini Recipe

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
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
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
  

  • 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!