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Creamy CrockPot Chicken Tortellini is shown as a delicious and comforting featured image.

Creamy Crockpot Chicken Tortellini

This Creamy Crockpot Chicken Tortellini recipe is a comforting and easy meal perfect for busy weeknights. It features tender chicken, cheese-filled tortellini, and a luscious creamy sauce, all cooked in a slow cooker for minimal effort and maximum flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 20 ounces cheese tortellini, refrigerated or frozen
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, for garnish
  • Grated Parmesan cheese, for garnish
  • Red pepper flakes, for garnish optional

Equipment

  • Crockpot
  • Slow cooker
  • fork
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Bowls
  • Ladle

Method
 

  1. Place the chicken breasts in the bottom of your CrockPot.
  2. Season the chicken generously with salt, pepper, Italian seasoning, garlic powder, and onion powder.
  3. Pour the diced tomatoes (undrained) and chicken broth over the chicken.
  4. Stir gently to combine the flavors.
  5. Cover the CrockPot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shredded with a fork.
  6. Remove the chicken from the CrockPot and shred it with two forks.
  7. Return the shredded chicken to the CrockPot.
  8. Add the softened cream cheese and heavy cream to the CrockPot.
  9. Stir until the cream cheese is completely melted and the sauce is smooth and creamy. Add a splash more chicken broth or heavy cream if the sauce seems too thick.
  10. Gently stir in the tortellini. If using frozen, add directly to the CrockPot. If using refrigerated, consider reducing cooking time slightly.
  11. Cover the CrockPot and cook on low for another 30-45 minutes, or until the tortellini is tender and heated through.
  12. Ladle the Creamy CrockPot Chicken Tortellini into bowls and garnish with fresh parsley, grated Parmesan cheese, and red pepper flakes (if desired).
  13. Serve immediately.

Notes

Don't overcook the chicken; ensure it reaches an internal temperature of 165°F (74°C). Soften the cream cheese for a smoother sauce. Adjust sauce consistency with chicken broth or cornstarch slurry. Add vegetables like spinach, mushrooms, or bell peppers along with the diced tomatoes. For a spicy kick, add red pepper flakes or hot sauce. The chicken and sauce base can be prepared ahead and refrigerated for up to 24 hours. Freezing the cooked tortellini is not recommended; omit it if freezing the base.