CrockPot Chicken Tortellini
This CrockPot Chicken Tortellini recipe offers a creamy, flavorful dish with tender chicken and cheesy tortellini, ideal for a hearty family dinner. It's incredibly easy to prepare, requiring minimal hands-on time.
Equipment
- Slow cooker (6-quart or larger)
- Whisk
- Large bowl
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 8 oz cream cheese, softened
- 20 oz refrigerated tortellini
Garnish
- Fresh parsley, chopped optional
Instructions
Cooking
- Place chicken breasts in the bottom of a 6-quart or larger slow cooker. In a bowl, whisk together cream of chicken soup, chicken broth, Italian seasoning, and garlic powder until smooth.
- Pour the soup mixture over the chicken breasts in the slow cooker. Add the softened cream cheese on top of the mixture.
- Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and easily shredded.
- Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the refrigerated tortellini to the slow cooker and stir to combine with the chicken and sauce. Cover and cook on HIGH for an additional 15-20 minutes, or until the tortellini is tender.
- Stir everything together well. Serve hot, garnished with fresh parsley if desired.
Notes
For a richer sauce, use full-fat cream cheese. You can also add some spinach or other vegetables during the last hour of cooking for added nutrients. If you don't have cream of chicken soup, cream of mushroom or celery soup can be substituted. Always ensure chicken is cooked to an internal temperature of 165°F (74°C).