Crockpot Chicken Tortellini (Printable)

Tender chicken and cheese tortellini in a creamy broth with vegetables.

# What goes in:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ 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 evaporated milk or half-and-half (approx. 5 oz)
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Pasta and Dairy

11 - 1 lb refrigerated cheese tortellini
12 - 1 cup shredded Parmesan cheese
13 - 1/2 cup cream cheese, cubed, softened

# Directions:

01 - Place the chicken breasts at the bottom of the slow cooker. Add the sliced carrots, diced onion, minced garlic, chicken broth, dried Italian herbs, salt, and black pepper. Stir gently to combine the ingredients.
02 - Cover and cook on low setting for 6–7 hours or on high setting for 3–4 hours. The chicken is done when it is tender and easily shreds.
03 - Remove the cooked chicken breasts from the slow cooker. Use two forks to shred the meat, then return the shredded chicken back into the pot.
04 - Stir in the evaporated milk (or half-and-half) and the cubed cream cheese. Mix continuously until the cream cheese has fully melted and the broth is smooth and combined.
05 - Add the cheese tortellini and baby spinach to the slow cooker. Stir well, cover, and continue to cook on high heat for an additional 15–20 minutes. Cook until the tortellini are tender and the spinach has wilted.
06 - Stir in the shredded Parmesan cheese just before serving. Taste the soup and adjust the seasoning with salt and pepper if necessary. Serve hot.

# Expert Advice:

01 -
  • It delivers the ultimate comfort food experience with practically zero effort, letting the slow cooker do all the heavy lifting.
  • The broth creates an incredibly luscious sauce that perfectly coats every single piece of tender pasta and chicken.
02 -
  • Avoid adding the dairy products too early or they may curdle due to the long cooking heat.
  • Refrigerated tortellini cooks much faster than dried pasta so keep an eye on it to avoid mushy noodles.
03 -
  • If you want a spicy kick add 1/4 teaspoon of crushed red pepper flakes along with the garlic.
  • Warming your cream cheese slightly on the counter helps it melt into the broth without leaving lumps.

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