Crockpot Chicken Tortellini (Printable Version)
Tender chicken and cheese tortellini in a creamy slow-cooked vegetable sauce for easy weeknight comfort food.
# 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
# How to Make It:
01 - Arrange the chicken breast chunks, sliced carrots, diced celery, 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 Italian herbs, black pepper, and salt. Stir everything together until well combined.
03 - Cover the slow cooker and cook on the low setting for 4 hours, or until the chicken is cooked through and the vegetables are tender.
04 - Remove the chicken pieces from the slow cooker and shred them lightly using two forks. Return the shredded chicken to the pot.
05 - Stir in the cheese tortellini, heavy cream, and fresh baby spinach. Fold gently to distribute evenly without breaking the pasta.
06 - Cover and switch the slow cooker to the high setting. Cook for an additional 20 to 30 minutes, or until the tortellini is tender and the spinach has wilted.
07 - Taste the dish and adjust the salt and pepper as needed. Ladle into bowls and garnish with grated Parmesan and chopped fresh parsley if desired.
# Expert Advice:
01 -
- The cream sauce builds itself while you are gone, thickening into something rich without a single whisk from you.
- It turns cheap pantry staples into a dinner that tastes like you ordered it from a trattoria.
02 -
- Do not add the tortellini at the beginning or they will dissolve into mush and thicken the sauce into paste.
- Frozen tortellini need about ten extra minutes in the final stage, so test one before you declare dinner ready.
03 -
- Resist the urge to lift the lid during the first four hours because every peek releases trapped heat and adds fifteen minutes to your cook time.
- Stir the cream and tortellini in gently with a folding motion rather than vigorous stirring to keep the pasta pockets intact.