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Crockpot Chicken Tortellini

Crockpot chicken tortellini with a creamy sauce and cheese tortellini cooks until tender in the slow cooker, then finishes with wilted spinach. It’s made with chicken broth, diced tomatoes, and cream cheese 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
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and creamy tortellini base
  • 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, cubed
  • 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 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker.
  2. Add chicken broth, diced tomatoes, garlic, Italian seasoning, garlic powder, salt, and black pepper.
  3. Place the cream cheese cubes on top.
  4. Cook on low for 5-6 hours until the chicken is tender, or cook on high for 2.5-3 hours for faster results.
  5. Remove the chicken and shred with two forks.
Make the creamy sauce and finish
  1. Stir the cream cheese into the broth until smooth, then add the heavy cream.
  2. Add the tortellini, cover, and cook on high for 20-30 minutes until cooked through.
  3. Stir in the shredded chicken and fresh spinach until the spinach is wilted.
  4. Serve garnished with grated Parmesan cheese and fresh basil.

Notes

For extra thick, creamy texture, stir the sauce well after adding heavy cream and before adding tortellini so the cream cheese fully emulsifies. Refrigerate leftovers up to 3 days; reheat gently on the stovetop or in the microwave with a splash of broth. Freezing is not recommended for best texture of tortellini and spinach. For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese to 4 oz.