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CrockPot Chicken Tortellini

CrockPot Chicken Tortellini with tender cheese tortellini and a creamy Parmesan sauce simmered hands-off in the slow cooker. Cubed chicken cooks in broth with seasonings, then tortellini and dairy are added at the end for a silky, comforting texture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cubed
Broth and seasoning
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
Tortellini and dairy
  • 20 oz cheese tortellini
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
Greens and seasoning
  • 2 cup baby spinach
  • Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken broth base
  1. Add the cubed chicken, chicken broth, garlic powder, and Italian seasoning to the slow cooker; stir to combine and spread the chicken in an even layer.
  2. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours until the chicken is cooked through, with visible bubbles of broth at the edges (low) or active simmering (high).
Cook tortellini until tender
  1. Increase to HIGH and stir in the cheese tortellini; cook for 20-25 minutes until the tortellini is tender and the broth thickens slightly.
Finish the creamy Parmesan sauce
  1. Pour in the heavy cream and add the grated Parmesan cheese; stir until smooth and glossy with no visible cheese clumps.
  2. Stir in the baby spinach and cook just until wilted, turning bright green and collapsing in volume.
  3. Season with salt and pepper to taste before serving, and taste for balance right before you serve.

Notes

For the best texture, add the tortellini near the end so it doesn’t turn mushy, and add the cream/Parmesan after the tortellini is tender to keep the sauce silky. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or cream if needed. Freezing isn’t recommended because the tortellini and dairy can change texture. If you want a lighter option, use half-and-half instead of heavy cream for a thinner, less rich sauce.