Slow Cooker Chicken Tortellini (Printable)
Slow-cooked chicken with cheese tortellini and vegetables in a rich, creamy sauce for effortless weeknight dinners.
# What You Need:
→ Meats
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
→ Dairy & Pantry
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 herbs
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
# Steps:
01 - Arrange the chicken breasts, carrots, celery, onion, and garlic in the bottom of the slow cooker.
02 - Pour in the chicken broth and condensed cream of chicken soup. Sprinkle in the Italian herbs, black pepper, and salt. Stir everything together until well combined.
03 - Cover and cook on low for 4 hours, or until the chicken is cooked through and the vegetables are tender.
04 - Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
05 - Stir in the cheese tortellini, heavy cream, and baby spinach. Fold gently to distribute evenly without breaking the pasta.
06 - Cover and cook on high for 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 Advice:
01 -
- Everything goes into the crockpot with zero fuss and zero babysitting, which means you can live your life while dinner handles itself.
- The creamy broth soaks into every tortellini pocket and makes each bite feel like a hug from someone who actually likes you.
02 -
- Frozen tortellini needs 5 to 10 extra minutes, so check one by biting into it before you declare dinner ready.
- Do not skip the step of shredding the chicken separately because leaving it in chunks means some pieces dry out while you wait for the pasta to cook.
03 -
- Do not open the lid during the first 4 hours because every peek lets heat escape and adds 15 to 20 minutes to the cook time.
- Shred the chicken while it is still hot because once it cools it seizes up and fights you on every fiber.