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Crockpot Chicken Tortellini

Crockpot chicken tortellini is a creamy Italian-American slow-cooker meal with tender shredded chicken and cheese tortellini. It simmers in a tomato-garlic broth and finishes with wilted spinach and a Parmesan-basil garnish for a rich, velvety texture.
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Prep Time 10 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Crockpot chicken tortellini
  • 1.5 lb boneless skinless chicken breasts
  • 3 cup chicken broth
  • 1 can (14.5 oz) diced tomatoes with Italian seasoning
  • 1 cup heavy cream
  • 8 oz cream cheese
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) refrigerated or frozen cheese tortellini
  • 2 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • 1 fresh basil for garnish

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken and flavor base
  1. Place the chicken breasts in the slow cooker.
  2. Add the chicken broth, diced tomatoes with Italian seasoning, minced garlic, Italian seasoning, garlic powder, salt, and black pepper.
  3. Place the cubed cream cheese on top of the ingredients in the slow cooker.
  4. Cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is tender, with bubbling around the edges visible on high.
Shred and make the creamy sauce
  1. Remove the chicken and shred it with two forks.
  2. Stir the cream cheese into the broth until smooth, then add the heavy cream and stir until evenly combined and glossy.
Cook tortellini and finish with spinach
  1. Add the tortellini to the slow cooker, cover, and cook on high for 20–30 minutes, until cooked through and tender.
  2. Stir in the shredded chicken and fresh spinach until the spinach is wilted, then serve garnished with grated Parmesan cheese and fresh basil for bright green color and aroma.

Notes

Pro tip: for the creamiest sauce, shred the chicken while it’s warm and stir thoroughly until the cream cheese disappears before adding the heavy cream. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently to avoid overcooking tortellini. Freezing is not recommended because tortellini texture can soften after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter version while keeping the same slow-cooker method.