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Crockpot Chicken Tortellini

Crockpot chicken tortellini is made with slow-cooked chicken in a creamy tomato-garlic sauce, then finished with cheese tortellini until tender. Stir in spinach at the end for a quick wilt and top with Parmesan and fresh basil.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
chicken broth
  • 3 cup chicken broth
diced tomatoes with Italian seasoning
  • 1 can (14.5 oz) diced tomatoes with Italian seasoning
heavy cream
  • 1 cup heavy cream
cream cheese
  • 8 oz cream cheese cubed
garlic
  • 3 garlic cloves, minced
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 0.5 tsp garlic powder
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
cheese tortellini
  • 1 package (20 oz) cheese tortellini refrigerated or frozen
fresh spinach
  • 2 cup fresh spinach
Parmesan cheese
  • 0.5 cup Parmesan cheese grated
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Slow-cook the chicken and build the sauce
  1. Place the boneless skinless chicken breasts in the slow cooker. Spread them out so they sit in an even layer for consistent tenderness.
  2. Add the chicken broth, diced tomatoes with Italian seasoning, garlic, Italian seasoning, garlic powder, salt, and black pepper to the slow cooker. Stir gently to combine and coat the chicken.
  3. Place the cream cheese cubes on top of the mixture. Keep the cubes visible so they melt into the broth as it heats.
  4. Cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is tender. The sauce should look thicker and the chicken should easily pull apart when tested.
Shred, cream the sauce, and cook the tortellini
  1. Remove the chicken and shred it with two forks. Return the shredded chicken later so it stays juicy.
  2. Stir the cream cheese into the broth until smooth, then add the heavy cream. The mixture should turn glossy and creamy with no visible cream cheese lumps.
  3. Add the cheese tortellini, cover, and cook on high for 20–30 minutes until cooked through. Look for the tortellini to become tender and float slightly.
Finish with spinach and serve
  1. Stir in the shredded chicken and fresh spinach until the spinach is wilted. The spinach should darken and collapse within about a minute of stirring.
  2. Serve topped with grated Parmesan cheese and fresh basil for garnish. Finish with a fresh basil leaf so it looks bright on top.

Notes

For best texture, keep the tortellini at high heat only for 20–30 minutes so it doesn’t get mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing isn’t recommended because cream sauces and tortellini can change texture. If you want a lighter option, use half-and-half instead of heavy cream, knowing the sauce may be slightly less rich.