Crockpot Chicken Tortellini (Printable Version)

Tender chicken and cheese tortellini in a creamy slow cooker broth with vegetables for a comforting family meal.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)

→ Vegetables

02 - 2 cups baby spinach (about 2 oz)
03 - 2 medium carrots, sliced into rounds
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Soup Base

06 - 4 cups (1 quart) low-sodium chicken broth
07 - 1 can (14 oz) evaporated milk or half-and-half
08 - 1 teaspoon dried Italian herb blend
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Tortellini

11 - 1 lb refrigerated cheese-filled tortellini

→ Dairy

12 - 1 cup (about 3.5 oz) shredded Parmesan cheese
13 - 1/2 cup (about 4 oz) cream cheese, cubed and softened

# Directions:

01 - Arrange the chicken breasts in an even layer across the bottom of a 5–6 quart slow cooker.
02 - Scatter the sliced carrots, diced onion, and minced garlic over the chicken. Pour in the chicken broth, then sprinkle with dried Italian herbs, salt, and pepper. Stir gently to combine.
03 - Secure the lid and cook on the LOW setting for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fork-tender and fully cooked through.
04 - Carefully remove the chicken breasts from the slow cooker. Shred the meat using two forks, then return the pulled chicken to the pot.
05 - Pour in the evaporated milk (or half-and-half) and add the cubed cream cheese. Stir thoroughly until the cream cheese has melted and the broth is smooth and evenly combined.
06 - Add the cheese tortellini and baby spinach to the slow cooker. Stir to submerge the pasta, cover, and cook on HIGH for an additional 15–20 minutes until the tortellini are tender and the spinach has wilted.
07 - Stir in the shredded Parmesan cheese just before serving. Taste the broth and adjust salt and pepper as needed. Ladle into bowls and serve hot.

# Expert Tips:

01 -
  • The creamy broth soaks into every fold of cheese tortellini and it tastes like you spent all day perfecting something fancy when you barely lifted a spoon.
  • Shredded chicken practically falls apart on its own after a few hours in the slow cooker, which means zero effort for maximum comfort.
02 -
  • Do not rush the tortellini cooking step because undercooked pasta in a creamy soup creates a gummy texture that no amount of cheese can fix.
  • If you want a spicy kick, a quarter teaspoon of crushed red pepper flakes added with the broth at the beginning changes the entire personality of the dish in the best way.
03 -
  • Cube the cream cheese while it is still cold and let it sit on the counter while the cooker runs so it softens naturally and melts faster when you stir it in.
  • If using frozen tortellini instead of refrigerated, add an extra ten minutes to the final cooking step and resist the urge to stir more than once.

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