Honestly, I Made This in My Pajamas
I feel like everyone needs a recipe that feels like a hug after a long, soggy Tuesday. That’s how I landed on CrockPot Chicken Tortellini—pure, velvety comfort. The first time I made it, my youngest called it "pasta in a blanket," which still cracks me up. There’s no fussy stove work or hovering, just dump-and-go. Actually, I started this one morning before work, and it was ready to ladle out (with a big crusty hunk of bread—I'm a carb fiend) by supper. Anyway, let’s get chummy and make dinner easy, shall we?
Why You’ll Love This... According to Me
I make this when I’m craving something hearty but can’t be bothered babysitting pots. My family goes a bit bananas for it—probably because it’s got chicken, cheesy pasta, and creaminess all in one spoon (also, it reheats like a dream; my husband always hopes for leftovers for lunch, but, well, good luck with that). Sometimes I swap in frozen tortellini when I forget to hit the deli, and no one even notices. True story: I once threw in too many veggies and my crew staged a tiny rebellion. Lesson learned. This is for the nights you want the kitchen to smell good, not scrub every pan afterward!
Here’s What You’ll Need (No Judgement Zone)
- 2 large chicken breasts (thighs work if you prefer, honestly juicier… sometimes I grab whatever’s on sale)
- 4 cups chicken broth (store-brand is fine, or use bouillon + hot water—nobody’s peeking)
- 1 can (10oz) cream of chicken soup (I’ve used mushroom in a pinch; grandma says homemade is best, but life’s short)
- 2 cloves garlic, minced (or the pre-chopped stuff, not here to judge)
- 1 medium yellow onion, diced (I skip if I’m feeling lazy. Shh.)
- 1 heaping cup carrots, sliced (sometimes I just toss in a handful of baby carrots, whole!)
- 1 teaspoon Italian seasoning (or just a sprinkle of oregano and basil, if that’s what you’ve got left)
- ½ teaspoon salt + ¼ teaspoon pepper (go slow, you can always add more later)
- 1 package (about 9oz) refrigerated cheese tortellini (frozen is totally fine, but add it later in the cooking)
- 1 cup baby spinach, roughly chopped (or frozen—squeeze the liquid out first, or your soup gets swampy)
- ½ cup heavy cream (or just a splash of milk in a pinch, but it won’t be as dreamy)
- A handful of grated parmesan for serving (my son says more is more)
The Honestly-Not-Fancy Directions
- Chuck your chicken breasts (don’t bother dicing, just toss ‘em in) in the CrockPot. Pour the chicken broth and add the cream of soup. Plop in the garlic, onions, carrots, Italian herbs, salt, and pepper. Give this a little stir. (This is where I usually sneak a taste of raw carrot. Guilty.)
- Cover and cook on low for 6-7 hours (or high for about 4—but don’t quote me, slow and steady tastes better, trust me—I rushed before, soup was weirdly bland).
- Chicken’s done when it shreds easily. Fish it out (tongs are your friend), shred with two forks, and plop it right back in. Don’t worry if you drop a few bits on the counter; that’s what the dog’s for. Or um, napkins.
- About 30 minutes before you want to eat: dump in tortellini and your spinach; stir. Check the liquid level—if it looks low, add a splash more broth or, honestly, just water. If using frozen tortellini, add it now—I learned the hard way not to put it in too soon or it gets mushy.
- Just before serving, swirl in the cream. Taste and adjust seasoning if you want; I tend to think pepper is magic here. Serve steaming hot, topped with parmesan. If you want to be fancy, add a crack of black pepper and a frond of fresh basil, though I usually forget.
If I Knew Then What I Know Now - Notes
- Tested in a 6 quart slow cooker—smaller ones might bubble over (one time, I missed this, and cleaning up creamy soup is not my idea of fun…)
- If you’re feeling wild, stir in a squeeze of lemon at the end; brightens it up!
- If it gets too thick, just thin with a little hot water or broth—don’t panic, mine once turned into stew.
- Leftover chunks? Next day it’s basically a pasta bake—actually, I think it tastes better after a good overnight sit.
Wild Experiments & Happy Accidents
- One time, I swapped the chicken for turkey after Thanksgiving, and it was kinda magic.
- I tried adding peas once (was low on carrots)—my family staged a tiny protest. Guess peas are out… but maybe you’re braver.
- A friend tried swapping cheese tortellini for spinach—honestly, not bad, just different. I still like the classic.
- Once, I put the tortellini in at the start by mistake. They literally dissolved—so yeah, don’t do that unless you want chicken pasta porridge (might be a local delicacy somewhere, just not here!)
Don’t Worry About Fancy Equipment
Okay, a CrockPot or slow cooker is kinda essential for this. Unless you’re like my aunt, who just lets things simmer in a huge soup pot on the lowest hob—it does work, though stir more so it doesn't stick, and cooking times are all over the place (go by the smell, is her advice). I use my trusty tongs for the chicken. For shredding? A regular ol’ fork does the job—no need for gadgets.
Storing Leftovers—If You Even Get Any
Honestly, this disappears almost as soon as I set it out. But on those unicorn nights when there’s leftovers, just pop them in an airtight tub and stash in the fridge. Good for about 2 days; after that, the tortellini goes a bit claggy. If you try to freeze it, be ready for a strange texture, so I usually don’t. Though, some in my fam don’t seem to mind mushy noodles… weirdos.
How I Serve It (Spoiler: Bread Is Involved)
We’re big on bowls at my place. Big steamy bowlful, heap of parm, and a slab of buttered sourdough—nothing dainty about it. Sometimes I add a scattering of chopped herbs if I’m feeling posh (which is, I admit, rare). Oh, and I always keep the pepper grinder handy. Soup night feels like a little midweek party if you just add bread—trust me, it’s science.
Lessons Learned the Crispy Way (Pro Tips!)
- Don’t dump all the dairy in at the start—did this once and it curdled. I still ate it, but…yeah, wait till the end.
- Seriously, resist the urge to stir too often, especially early; I’ve splashed soup all over my slippers doing that.
- If you go heavy-handed with the salt early on, you can’t really fix it—so season gently, then amp it up at the table if you must.
- Forgot to pick up spinach? Don’t sweat it, but don’t try subbing with kale unless you love a bit of chew.
Confessions & Answers: Your Most Common Questions
- Can I use rotisserie chicken to save time?
- Totally! Just toss in the shredded chicken an hour before serving—cuts prep in half and uses up leftovers. Win-win.
- Is there a veggie version?
- Sure thing—leave out the chicken, bump up mushrooms or even chickpeas for protein. Still good, maybe less classic.
- Can I make it on the hob if I don’t have a slow cooker?
- Yep. Just simmer everything (except tortellini, spinach, and cream) in a big lidded pot for about 35-40 minutes, add tortellini and greens, then finish with cream before serving. Actually, I find it works better if I stir more often here.
- How can I make it spicier?
- I sometimes toss in a pinch of red chili flakes or a swirl of hot sauce at serving time. My youngest objects, but the grownups love it. Also—side note—leftovers make a decent hangover cure, not that I’d know...
- What if my sauce is too thin?
- Just let it bubble with the lid off for ten minutes; or, cheat with a spoonful of instant mashed potato (my gran swore by this, bless her).
So, there we go—CrockPot Chicken Tortellini in all its imperfect, cozy, homey glory. If you burn the toast, just call it rustic. Enjoy!
Ingredients
- 2 boneless skinless chicken breasts
- 1 (20 oz) package refrigerated cheese tortellini
- 3 cups low-sodium chicken broth
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
-
1Place chicken breasts in the bottom of the CrockPot. Season with salt, pepper, and Italian seasoning.
-
2Add chopped onion and minced garlic on top of the chicken.
-
3Pour in chicken broth and cover. Cook on low for 3.5 hours or until chicken is cooked through.
-
4Remove chicken breasts, shred them with two forks, and return to the CrockPot.
-
5Add cheese tortellini, heavy cream, shredded mozzarella, and baby spinach. Stir well to combine.
-
6Cover and cook on high for 25–30 minutes, or until tortellini is tender and spinach is wilted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!