Slow-Cooker Chicken Tortellini (Printable)
Tender chicken and cheese tortellini in a creamy slow-cooked sauce with vegetables for easy weeknight comfort.
# What You’ll 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
→ Liquids & 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
# How To Make It:
01 - Arrange the chicken breast chunks, sliced carrots, diced celery, diced onion, and minced garlic in the bottom of the slow cooker.
02 - Pour in the chicken broth and condensed cream of chicken soup. Sprinkle in the dried Italian herbs, black pepper, and salt. Stir everything together until well combined.
03 - Place the lid on the slow cooker and cook on the low setting for 4 hours, or until the chicken is fully cooked through and the vegetables are tender.
04 - Carefully remove the chicken pieces from the slow cooker. Use two forks to shred the meat, then return the shredded chicken to the pot.
05 - Stir in the cheese tortellini, heavy cream, and fresh baby spinach. Fold gently to incorporate without breaking the pasta.
06 - Cover and switch the slow cooker to the high setting. Cook for an additional 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 Tips:
01 -
- The creamy broth soaks into every tortellini pocket and turns each bite into something rich and satisfying without any fuss.
- It practically builds itself while you go about your day, and the finished dish tastes like you stood over a stove for hours.
02 -
- Do not add the tortellini at the beginning or it will dissolve into mush long before the chicken is done.
- Shredding the chicken while it is hot makes the job take about thirty seconds instead of a frustrating struggle.
03 -
- Refrigerated tortellini holds its shape far better than frozen in this dish so grab it from the pasta aisle if you can.
- A ten second stir halfway through the final cooking stage prevents the tortellini from sticking together at the bottom.