The kitchen smells like late afternoon comfort, the kind of slow simmer that draws the family into the living room and keeps everyone lingering, and one evening when I needed something easy and soothing I set the Crockpot to work on a creamy dinner that became our favorite simple meal, crockpot chicken tortellini, warm and forgiving after a long day.
Why You’ll Love It
This recipe is the kind of reliable dinner that turns busy weekdays into cozy evenings, it is hands off for most of the day yet gives you the feel of something gently crafted, families love the tender chicken and pillowy tortellini and it fits perfectly into routines when you want a warm one pot meal without fuss.
Serves 4
Prep Time: 15 minutes |
Cook Time: 240 minutes |
Total Time: 255 minutes
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 9 ounce refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Instructions
- Heat olive oil in a skillet over medium heat and brown the chicken breasts 2 minutes per side just to add color, transfer to the crockpot.
- In the same skillet briefly sauté the onion until translucent about 3 minutes then add the garlic and cook 30 seconds, transfer to the crockpot.
- Pour in the chicken broth, add Italian seasoning salt and pepper, cover and cook on low for 4 hours or on high for 2 1/2 to 3 hours until chicken is cooked through and tender.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir.
- Add the refrigerated tortellini, heavy cream, and Parmesan, cover and cook on high for 20 to 30 minutes until the tortellini are tender, stirring once halfway through.
- If you prefer a thicker sauce stir in the cornstarch slurry, cook 5 more minutes until the sauce thickens.
- Stir in the baby spinach until wilted, taste and adjust seasoning, serve warm with extra grated Parmesan and fresh basil if you like.
Recipe Variations
- Vegetarian version swap chicken for sliced cremini mushrooms and use vegetable broth, add an extra cup of spinach for body.
- Sausage and tortellini use Italian sausage browned and crumbled instead of chicken for a heartier, spiced flavor.
- Tomato cream twist use 2 cups marinara and 1/2 cup cream instead of full cream and chicken broth for a rosé style sauce.
- Gluten free use gluten free tortellini and corn or arrowroot slurry to thicken if needed.
Make Ahead: You can brown the chicken and chop the aromatics a day ahead and store them covered in the refrigerator, the shredded cooked chicken and sauce can be prepared up to 2 days in advance and gently reheated before adding fresh tortellini, do not cook the tortellini ahead or it will become soft when reheated.
Frequently Asked Questions
Can I use frozen tortellini straight from the package
Yes you can use frozen tortellini but add extra cooking time and check for doneness as it may take 5 to 10 minutes longer than refrigerated tortellini
Can I make this with frozen chicken
Yes place frozen chicken in the crockpot and increase cook time, ensure the chicken reaches 165 F when shredded then proceed with the recipe
How do I prevent the tortellini from getting mushy
Do not add tortellini at the beginning, add them for the final 20 to 30 minutes and cook on high so they remain tender but intact
How long will leftovers keep
Store in an airtight container in the refrigerator for up to 3 to 4 days, reheat gently on the stove with a splash of broth to loosen the sauce
Crockpot Chicken Tortellini
This recipe is the kind of reliable dinner that turns busy weekdays into cozy evenings, it is hands off for most of the day yet gives you the feel of something gently crafted, families love the tender chicken and pillowy tortellini and it fits perfectly into routines when you want a warm one pot meal without fuss.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 9 ounce refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Instructions
- Heat olive oil in a skillet over medium heat and brown the chicken breasts 2 minutes per side just to add color, transfer to the crockpot.
- In the same skillet briefly sauté the onion until translucent about 3 minutes then add the garlic and cook 30 seconds, transfer to the crockpot.
- Pour in the chicken broth, add Italian seasoning salt and pepper, cover and cook on low for 4 hours or on high for 2 1/2 to 3 hours until chicken is cooked through and tender.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir.
- Add the refrigerated tortellini, heavy cream, and Parmesan, cover and cook on high for 20 to 30 minutes until the tortellini are tender, stirring once halfway through.
- If you prefer a thicker sauce stir in the cornstarch slurry, cook 5 more minutes until the sauce thickens.
- Stir in the baby spinach until wilted, taste and adjust seasoning, serve warm with extra grated Parmesan and fresh basil if you like.
Conclusion
This crockpot chicken tortellini is the kind of comforting, forgiving recipe that becomes part of a regular dinner rotation, it gives you time back in the afternoon and a warm bowl to savor in the evening, trust the simple steps, feel free to adapt the flavors to your family preferences, and enjoy the calm satisfaction of a slow cooked meal that still feels homemade and fresh.
