Description
Creamy, cozy slow-cooker chicken tortellini with tender shredded chicken, cream cheese, broth, and tomatoes—finished with quick-cooked tortellini for an effortless weeknight hug in a bowl.
Ingredients
Boneless skinless chicken (breasts or thighs)
Chicken broth
Cream cheese, cubed
Canned diced tomatoes, undrained
Garlic powder
Onion powder
Italian seasoning
Salt and black pepper
Refrigerated or frozen cheese tortellini
Optional: Fresh baby spinach
Optional: Red pepper flakes
Optional: Bell peppers, sliced
To serve: Grated Parmesan
Optional garnish: Fresh basil
Instructions
1. Place chicken in the bottom of the slow cooker.
2. Pour in chicken broth and canned diced tomatoes (do not drain).
3. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Scatter cubed cream cheese over the top.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender.
6. Remove chicken, shred with two forks, and return to the slow cooker; stir until cream cheese is fully melted and sauce is smooth.
7. Stir in tortellini (and spinach if using) during the last 15–20 minutes on high, until tortellini is tender.
8. Serve hot topped with grated Parmesan (and basil if desired).
Notes
Add tortellini only in the final 15–20 minutes to avoid mushy pasta.
Frozen chicken may require additional cook time; ensure chicken reaches 165°F (74°C).
Customize with spinach or bell peppers; add red pepper flakes for heat.
For make-ahead, cook and shred chicken with sauce, chill, then reheat and add fresh tortellini just before serving.
Leftovers keep 3–4 days refrigerated; add a splash of broth or milk when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Keywords: crockpot, slow cooker, chicken tortellini, creamy, cream cheese, diced tomatoes, weeknight dinner, comfort food, easy