So, Let Me Tell You About My CrockPot Chicken Tortellini Adventure
If you’ve ever wondered what to toss together in your slow cooker when you’re somewhere between too lazy to cook (yep, been there) and hoping for something a little fancier than just the usual chicken and potatoes, that’s pretty much how my whole CrockPot Chicken Tortellini gig started. It was a chilly Tuesday (isn’t it always?), I’d forgotten to defrost the pork—again—and next thing I knew, I was rooting through the fridge muttering about how tortellini could probably fix anything. Spoiler alert: it kind of does. Honest to goodness, this is the dish that brings my crew running. Or at least dragging themselves into the kitchen before someone else beats them to seconds.
Why My Family Absolutely Loses It Over This
I usually make this slow cooker chicken tortellini thingy when life gets messy—you know the kind of day—and yet we want something that feels way cozier than takeout. The kids literally fight over the last spoonful (not kidding, ask my youngest). Plus, I don’t have to wrangle eight pans or clean up a flour explosion. The biggest win? I get to flop on the sofa while the crockpot does its undercover magic. If you’re ever nervous your chicken’s gonna be bland... just wait. Oh, and one time I dumped in a jar of marinara instead of broth, thinking I was all clever—let’s just say my partner still brings that up.
Here’s What You’ll Need (& Some Swaps For Those Oops Moments)
- Chicken breasts or thighs (I’ve grabbed rotisserie leftovers. Works just as well, probably juicier honestly.)
- Refrigerated cheese tortellini (Dried is fine, just cook it way less; frozen works if that’s what you grabbed, no judgment here.)
- Chicken broth (Once, I used veggie broth and nobody knew. Bouillon cubes in a pinch.)
- 1 can diced tomatoes (Sometimes I swap in fire-roasted—the flavor is actually bonkers good.)
- 2 cloves garlic, minced (Honestly, garlic powder if you’re in a rush. My grandma always said fresh, but powdered has gotten me outta trouble plenty.)
- 1 onion, diced (I once just used a big ol’ sprinkle of dried onions. Life hack.)
- 1–2 carrots, thin-sliced (Optional, but I like the hint of sweetness. Parsnips are a weird/awesome swap.)
- 1 teaspoon dried basil & ½ teaspoon oregano (Or “Italian Seasoning” if you already mixed it up. Let’s not get fancy.)
- ½ cup heavy cream (Skipped this once and used milk. Cream’s better—but hey, milk works.)
- Salt and cracked black pepper (to taste)
- Big handful spinach (Not critical; I just like some green in there before it all gets scooped up.)
- Shredded parmesan cheese, for topping (Or whatever cheese is on hand; honestly cheddar’s had its turn too.)
Alright, Let’s Throw It All Together (Directions With a Dash of Chaos)
- First—layer the chicken (don’t even bother cutting it up, just plonk it in the crockpot).
- Add onions, carrots, garlic & seasonings. Looks kind of a mess at this point; that’s totally fine. I probably over-seasoned it the first time and nobody noticed.
- Pour in the chicken broth, diced tomatoes (plus all the juices—don’t be shy), then slap the lid on. Set to LOW for like, 6 to 7 hours if you remember, or HIGH for about 3 hours if you’re running late. (I've done both. The chicken’s forgiving.)
- Chicken done? Now, shred it with two forks straight in the pot. This is where I usually sneak a taste. Return the shredded chicken to its steamy home.
- Add the tortellini and spinach now. Stir, put the lid back on, and give it another 15–20 minutes. Seriously: don’t wander too far or the tortellini’ll turn to total mush.
- Stir in the cream (or milk if that’s your ride) just before serving—gives it that dreamy something something. Taste for salt and pepper. Grab bowls.
- Top generously with parmesan. (No such thing as too much, but you do you.)
Little Notes I’ve Learned (Usually the Hard Way)
- If you let the tortellini hang too long, well… you’ll basically have pasta pudding. Edible, but not ideal.
- I sometimes add some red pepper flakes for a kick—one time, way too many. Kids were not impressed. Redux: less is more.
- If you forget the spinach, just pretend it was on purpose. Nobody ever misses it except me.
Variations That (Sometimes) Worked
- Swapped out chicken for leftover turkey post-Thanksgiving. Delish!
- Went with sausage instead once; actually, it paired up really nice with the cheese tortellini.
- I tried adding bell pepper once—honestly, it just got all limp and weird. Not a fan.
What If You Don’t Have a Crockpot?
Use a big ol’ Dutch oven instead and put it on the lowest burner, lid on. Just keep an eye on it; stuff can stick. Crockpots are handy, but trust me, you can MacGyver it and still have dinner on the table. (I’d be shocked if the food police showed up, anyway.)
Storing The Leftovers (Assuming There Are Any)
Pop leftovers into the fridge in an airtight something or other. In my house it’s never lasted more than, oh, 24 hours. But it actually tastes even better next day; the noodles soak up the flavors, though, so don’t be shocked if it thickens up. You can add a splash more broth when reheating if you want it a bit soupier.
How I Like to Serve It (Plus My Family Quirks)
I scoop it into deep bowls and usually put out some crusty bread for mopping up every last bit. (My dad adds hot sauce—I mean, go for it if you fancy some zing.) Sometimes, if there’s leftover salad hiding in the fridge, I throw that on the table too. On really cold nights, I swear nothing’s better. Well, maybe pizza. But this is a close second!
Mistakes I’ve Made—So You (Maybe) Don’t Have To
- Don’t rush the early cook time; once I tried blasting it fast on HIGH and the chicken got weirdly tough. Learned my lesson: low and slow is the thing here.
- Always taste before adding more salt. Learned THAT the hard way when I double-salted once after a phone call distracted me mid-stir!
Questions Real People Have Actually Asked Me
- Can I use frozen chicken?
Yup—just add like 1-2 hours to the cooking time. Maybe check to see it’s cooked through. Just don’t use plain ol’ ice cubes… ha. - Does this freeze well?
Eh, kinda. The tortellini get a bit mushy after you thaw it, but it won’t kill you. I still do it sometimes out of desperation. - How spicy is it?
Only as spicy as you want it to be; I sometimes add a pinch of chili flakes. Easily omitted if you’re not feeling it. - What’s the best broth to use?
Honestly, whatever’s on hand—homemade is ace, carton stuff is fine, bouillon cubes work in a pinch. Once I used water with a splash of soy sauce (not traditional, but did the job). - Why does my tortellini go mushy?
Add it at the end! That’s the biggie. If it sits and simmers forever, it’ll fall apart faster than my good intentions on Monday mornings.
So there you go—my best attempt at getting a dreamy, steaming CrockPot Chicken Tortellini on your table with minimal fuss and just enough heart. Try it once and you’ll see why it’s a staple round here (well, except for those times I somehow forget to buy tortellini!)
Ingredients
- 2 boneless, skinless chicken breasts
- 1 package (20 oz) refrigerated cheese tortellini
- 4 cups low-sodium chicken broth
- 2 cups baby spinach, roughly chopped
- 1 cup heavy cream
- 1 cup sliced carrots
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
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1Add chicken breasts, sliced carrots, garlic, Italian seasoning, and chicken broth to the CrockPot. Season with salt and pepper.
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2Cover and cook on low for 3.5 hours, or until chicken is cooked through and tender.
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3Remove the chicken breasts, shred them with two forks, and return them to the CrockPot.
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4Stir in the cheese tortellini, heavy cream, and chopped spinach. Cover and cook on high for an additional 30 minutes, or until tortellini are tender.
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5Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
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.
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