CrockPot Chicken Tortellini
Is it really possible to get silky, restaurant-level creaminess and perfectly tender pasta from a slow cooker while keeping chicken safely at 165°F as the USDA recommends? This CrockPot Chicken Tortellini proves it can be done without babysitting the stove or dirtying multiple pans. If weeknights feel like a juggling act, this set-and-forget dinner takes you from “What’s for dinner?” to a cozy bowl of comfort with minimal effort. And yes, we’ll keep the tortellini al dente, the chicken juicy, and the sauce luxuriously creamy.
Here’s why this recipe works so well: boneless chicken gently simmers in seasoned broth, building a savory base. At the end, we stir in cream cheese, Parmesan, and a splash of cream to create a velvety finish. The tortellini goes in last so it stays tender, not mushy. Spinach folds in for extra color and nutrients kid-friendly, parent-approved, and weeknight-ready.
If you love hands-off comfort food, add this CrockPot Chicken Tortellini to your rotation. It’s family-friendly, freezer-smart (see storage tips), and endlessly customizable. Craving more creamy slow-cooker favorites? Try this best creamy easy crockpot chicken recipe for your next set-and-forget dinner inspiration.
Why You’ll Love This CrockPot Chicken Tortellini
– Fast prep, slow-cooked payoff: 10 minutes of prep, then the CrockPot does the work.
– Crowd-pleasing creaminess: A silky sauce thanks to cream cheese and Parmesan.
– Kid-friendly comfort: Cheese tortellini and tender chicken win over picky eaters.
– Weeknight flexible: Cook on Low or High and add the pasta at the end.
– Budget-aware: Pantry staples and a single protein stretch into hearty servings.
– Highly adaptable: Make it lighter, richer, spicier, or veggie-forward with simple swaps. For more set-and-forget ideas, see this creamy easy crockpot pasta recipe.
Ingredients for CrockPot Chicken Tortellini
– 1.5–2 lbs boneless skinless chicken breasts or thighs (thighs = juicier)
– 1 small onion, finely diced (or 1 tsp onion powder)
– 3–4 garlic cloves, minced (or 1 tsp garlic powder)
– 4 cups low-sodium chicken broth
– 1 tsp Italian seasoning
– 1/2 tsp dried basil (optional)
– 1/2–1 tsp kosher salt, to taste
– 1/2 tsp black pepper
– 8 oz cream cheese, cut into cubes (light or regular)
– 1 cup heavy cream or half-and-half (milk works; sauce will be lighter)
– 1/2–3/4 cup freshly grated Parmesan cheese
– 18–20 oz refrigerated cheese tortellini (frozen also works; see FAQs)
– 2 cups baby spinach, roughly chopped (optional)
– 1–2 tbsp cornstarch + 2 tbsp cold water, optional for thicker sauce
– Red pepper flakes, optional for heat
– Lemon zest, optional for brightness
Substitutions:
- Dairy-free: Use dairy-free cream cheese, coconut milk, and vegan Parmesan; swap tortellini for dairy-free ravioli or gnocchi.
- Gluten-free: Use gluten-free tortellini or gnocchi from specialty brands.
- Lighter: Use Neufchâtel cream cheese and half-and-half.
How to Make CrockPot Chicken Tortellini
Step-by-Step Instructions
- Prep the pot
- Lightly spray the CrockPot with cooking spray for easier cleanup.
- Layer the base
- Add onion, garlic, chicken broth, Italian seasoning, basil, salt, and pepper. Stir to combine.
- Add the chicken
- Nestle chicken breasts or thighs into the seasoned broth.
- Cook low and slow
- Cook on Low for 4–5 hours or on High for 2–3 hours, until chicken reaches 165°F and shreds easily.
- Shred the chicken
- Transfer chicken to a plate and shred with two forks. Return it to the CrockPot.
- Make it creamy
- Add cream cheese cubes and Parmesan. Cover and cook on High for 10–15 minutes to melt, then stir until smooth.
- Adjust thickness (optional)
- For a thicker sauce, stir in a cornstarch slurry (1–2 tbsp cornstarch + 2 tbsp cold water). Cook on High for 5–10 minutes until slightly thickened.
- Add the cream
- Pour in heavy cream or half-and-half. Stir to combine.
- Add the tortellini
- Stir in refrigerated tortellini and spinach. Cook on High for 15–25 minutes, stirring once, until tortellini is just tender. Avoid overcooking.
- Taste and tune
- Add salt, pepper, and red pepper flakes to taste. A pinch of lemon zest brightens the sauce.
- Rest briefly
- Turn off heat and let sit 5 minutes; this helps the sauce cling to the pasta.
- Serve
- Ladle into bowls and garnish with extra Parmesan and cracked pepper. For another creamy slow-cooker chicken idea, explore this quick and easy creamy crockpot chicken recipe.
Pro Tips & Variations
Pro Tips:
– Add tortellini at the end: 15–25 minutes on High is enough. Overcooking turns it mushy.
– Temper dairy: Add cream cheese after cooking the chicken; adding dairy too early can separate.
– Choose thighs for insurance: They stay juicy and are forgiving if cooked a bit longer.
– Pre-sauté aromatics (optional): A quick skillet sauté of onion/garlic deepens flavor.
– Big-batch strategy: Cook the chicken base and freeze it; add cream and tortellini fresh on serving day.
Variations:
- Veggie-loaded: Add sliced mushrooms or diced carrots in Step 2. Fold in peas with the tortellini.
- Spicy kick: Stir in 1–2 tsp hot sauce or 1/2 tsp crushed red pepper. Buffalo-style? Add a splash of wing sauce and blue cheese crumbles when serving.
- Dairy-free: Use dairy-free cream cheese and coconut milk; swap tortellini for dairy-free pasta or gnocchi.
- Low-carb/Keto: Skip tortellini; serve over steamed broccoli, spaghetti squash, or cauliflower rice. See this easy creamy keto crockpot chicken recipe for more ideas.
- Herb upgrade: Finish with fresh basil or parsley and a squeeze of lemon juice.
Serving Suggestions
– Garlic bread or baguette: Perfect for sopping up creamy sauce.
– Simple green salad: Mixed greens, cherry tomatoes, and a lemon vinaigrette balance richness.
– Roasted vegetables: Broccoli, Brussels sprouts, or asparagus add texture and color.
– Cozy soup-and-pasta night: Pair with a cup from this cozy and creamy easy crockpot soup recipe for a comforting spread.
– Light white wine or sparkling water with lemon: Keeps the meal fresh and bright.
Storage & Reheating
– Refrigerate: Store leftovers in an airtight container for 3–4 days. Tortellini will continue to absorb sauce; add a splash of broth or milk when reheating.
– Freeze smart: Creamy pasta doesn’t freeze well. Instead, freeze the cooked chicken-and-broth base (without dairy and pasta) for up to 3 months. Thaw, reheat, then add cream and tortellini fresh.
– Reheat: Warm gently on the stovetop over low heat, stirring in broth or milk to loosen. Microwave in short bursts, stirring between intervals.
FAQ about CrockPot Chicken Tortellini
Q: Can I use frozen tortellini?
A: Yes. Add it straight from frozen and extend the final cook by 5–10 minutes, checking for tenderness.
Q: Can I start with frozen chicken?
A: Not recommended in a slow cooker. It can spend too long in the temperature “danger zone.” Thaw chicken in the fridge first or use fresh.
Q: How do I prevent the sauce from curdling?
A: Add dairy after the chicken is cooked and the pot is hot but not boiling. Stir well to fully melt the cream cheese before adding tortellini.
Q: Can I make this ahead?
A: Yes. Cook the chicken base (through Step 5), refrigerate up to 2 days or freeze 3 months. Reheat, then add dairy and tortellini just before serving.
Q: How can I lighten the recipe?
A: Use Neufchâtel cream cheese, half-and-half, and extra spinach. For more healthy slow-cooker ideas, check out this easy creamy healthy chicken crockpot recipe.
Final Thoughts on CrockPot Chicken Tortellini
When life gets busy, a reliable slow cooker recipe can be the difference between takeout and a warm, home-cooked dinner. This CrockPot Chicken Tortellini delivers comfort and convenience in one pot: tender shreds of chicken, pillowy tortellini, and a sauce that’s rich without being fussy. It’s friendly to budgets, tastes like a hug in a bowl, and adapts to your family’s preferences mild or spicy, extra veg or extra cheesy.
If this recipe becomes a keeper, save it to Pinterest, leave a comment with your favorite variation, and share a photo of your bowl. Want more weeknight wins? You might also enjoy this easy creamy crockpot dinner recipe for busy weeknights. Happy slow cooking and here’s to stress-free, delicious dinners around your table!
CrockPot Chicken Tortellini
Equipment
- Crockpot
- Forks
Ingredients
Main Ingredients
- 1.5-2 lbs boneless skinless chicken breasts or thighs (thighs = juicier)
- 1 small onion finely diced or 1 tsp onion powder
- 3-4 cloves garlic minced or 1 tsp garlic powder
- 4 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp dried basil optional
- 1/2-1 tsp kosher salt to taste
- 1/2 tsp black pepper
- 8 oz cream cheese cut into cubes, light or regular
- 1 cup heavy cream or half-and-half (milk works; sauce will be lighter)
- 1/2-3/4 cup freshly grated Parmesan cheese
- 18-20 oz refrigerated cheese tortellini (frozen also works; see FAQs)
- 2 cups baby spinach roughly chopped, optional
- 1-2 tbsp cornstarch optional for thicker sauce
- 2 tbsp cold water for cornstarch slurry, optional
- red pepper flakes optional for heat
- lemon zest optional for brightness
Instructions
- Lightly spray the CrockPot with cooking spray for easier cleanup.
- Add onion, garlic, chicken broth, Italian seasoning, basil, salt, and pepper. Stir to combine.
- Nestle chicken breasts or thighs into the seasoned broth.
- Cook on Low for 4–5 hours or on High for 2–3 hours, until chicken reaches 165°F and shreds easily.
- Transfer chicken to a plate and shred with two forks. Return it to the CrockPot.
- Add cream cheese cubes and Parmesan. Cover and cook on High for 10–15 minutes to melt, then stir until smooth.
- For a thicker sauce, stir in a cornstarch slurry (1–2 tbsp cornstarch + 2 tbsp cold water). Cook on High for 5–10 minutes until slightly thickened.
- Pour in heavy cream or half-and-half. Stir to combine.
- Stir in refrigerated tortellini and spinach. Cook on High for 15–25 minutes, stirring once, until tortellini is just tender. Avoid overcooking.
- Add salt, pepper, and red pepper flakes to taste. A pinch of lemon zest brightens the sauce.
- Turn off heat and let sit 5 minutes; this helps the sauce cling to the pasta.
- Ladle into bowls and garnish with extra Parmesan and cracked pepper.
