Crockpot Chicken Tortellini (Printable)

Tender chicken and cheese tortellini simmered in a rich, creamy vegetable broth. A hearty, comforting meal ready in hours.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approx. 1.1 lbs)

→ Vegetables

02 - 2 cups baby spinach
03 - 2 medium carrots, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Soup Base

06 - 4 cups low-sodium chicken broth
07 - 1 can (12 oz) evaporated milk or half-and-half
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Tortellini

11 - 1 lb refrigerated cheese tortellini

→ Dairy

12 - 1 cup shredded Parmesan cheese
13 - 1/2 cup cream cheese, cubed, softened

# Directions:

01 - Place chicken breasts in the bottom of a 5-6 quart slow cooker. Add sliced carrots, diced onion, minced garlic, chicken broth, dried Italian herbs, salt, and pepper. Stir gently to distribute ingredients.
02 - Cover and cook on low setting for 6–7 hours or on high setting for 3–4 hours, until the chicken is tender and cooked through.
03 - Remove the cooked chicken breasts from the slow cooker. Use two forks to shred the meat, then return the shredded chicken to the pot.
04 - Stir in the evaporated milk (or half-and-half) and the cubed cream cheese. Mix thoroughly until the cream cheese has melted and the sauce is smooth.
05 - Add the tortellini and baby spinach to the slow cooker. Stir, cover, and cook on high heat for an additional 15–20 minutes, or until the tortellini is tender and the spinach has wilted.
06 - Stir in the Parmesan cheese just before serving. Taste the dish and adjust seasoning with salt and pepper if necessary.

# Expert Tips:

01 -
  • It is the ultimate low effort dinner that tastes like you spent hours at the stove.
  • The creamy broth soaks into every single piece of tender tortellini.
02 -
  • Dairy can sometimes separate in slow cookers, so stirring in the milk and cream cheese toward the end prevents this.
  • Do not overcook the tortellini or it will turn into mush, keep a close eye on that last 15 minute timer.
03 -
  • If the soup is too thick after sitting, just add a splash of broth when reheating.
  • Freshly grated Parmesan melts better than the pre-shredded kind.

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