Crockpot Chicken Tortellini (Printable Version)
Slow-cooked chicken with cheese tortellini and vegetables in a velvety cream sauce for effortless weeknight dinners.
# What You'll Need:
→ Chicken & Meat
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cut into large chunks
→ Vegetables
02 - 2 cups fresh baby spinach
03 - 1 cup carrots, thinly sliced
04 - 1 cup celery, diced
05 - 1 medium onion, diced
06 - 3 cloves garlic, minced
→ Broth & Pantry Staples
07 - 3 cups low-sodium chicken broth
08 - 1 can (10 oz) condensed cream of chicken soup
09 - 1 cup heavy cream
→ Pasta
10 - 18 oz refrigerated or frozen cheese tortellini
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herb blend
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, or to taste
→ Optional Garnish
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped
# Directions:
01 - Arrange the chicken breast chunks, sliced carrots, diced celery, diced onion, and minced garlic in the bottom of the slow cooker.
02 - Pour in the chicken broth and condensed cream of chicken soup. Sprinkle in the dried Italian herbs, black pepper, and salt. Stir everything together until well combined.
03 - Cover the slow cooker and cook on the low setting for 4 hours, or until the chicken is fully cooked through and the vegetables are tender.
04 - Remove the chicken pieces from the slow cooker and shred them lightly using two forks. Return the shredded chicken to the pot.
05 - Stir in the cheese tortellini, heavy cream, and fresh baby spinach. Fold gently to distribute evenly without breaking the pasta.
06 - Cover and switch the slow cooker to the high setting. Cook for an additional 20 to 30 minutes, until the tortellini is tender and the spinach has wilted.
07 - Taste the dish and adjust salt and pepper as needed. Ladle into bowls and garnish with grated Parmesan and chopped fresh parsley if desired.
# Expert Hints:
01 -
- It practically builds itself while you go about your day, and the creamy broth soaked tortellini tastes like something from a restaurant that charges eighteen dollars a bowl.
- The leftovers somehow taste even better the next afternoon, thick and rich, straight from a mug with a spoon.
02 -
- Frozen tortellini needs about 5 to 10 extra minutes and a bit more patience, but it will get there.
- Do not skip the step of shredding the chicken and returning it, those ragged pieces soak up the creamy broth in a way whole chunks never will.
03 -
- Dice your vegetables roughly the same size so everything finishes cooking at the same pace, uneven carrots mean some turn to mush while others stay crunchy.
- Resist the urge to lift the lid during those first 4 hours, every peek lets steam escape and extends the cooking time more than you think.