Effortless CrockPot Chicken Tortellini: The Ultimate Comfort Dish (Print Version)
How to make CrockPot Chicken Tortellini with tender chicken, creamy tomato sauce, and cheesy pasta that's perfect for busy weeknights.
# Recipe Info:
Prep Time: 20-25 Minutes minutes
Cook Time: 3-6 Hours minutes
Total Time: 23 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Omnivore
# Ingredients:
→ Main Components
01 -
1.5 lbs boneless, skinless chicken breasts
02 -
20 ounces refrigerated cheese tortellini
03 -
28 ounces canned crushed tomatoes, good quality
04 -
1 cup low sodium chicken broth
05 -
1/2 cup heavy cream
06 -
4 ounces cream cheese, softened
→ Flavor Builders
07 -
1 medium yellow onion, diced
08 -
3 cloves garlic, minced
09 -
1 tablespoon extra virgin olive oil
10 -
1/2 cup freshly grated Parmesan cheese, plus more for serving
→ Seasonings
11 -
2 teaspoons dried Italian seasoning
12 -
1 teaspoon kosher salt, or to taste
13 -
1/2 teaspoon freshly ground black pepper, or to taste
→ Finishing Touch
14 -
1/4 cup fresh basil, chopped for garnish
# Instructions:
01 -
Briefly sauté diced yellow onion in extra virgin olive oil in a skillet until softened, about 5 minutes. Then, add minced garlic and cook for another minute until fragrant, but don't let it brown. This step builds a crucial flavor base for your CrockPot Chicken Tortellini.
02 -
Transfer the sautéed aromatics to your slow cooker. Add the boneless, skinless chicken breasts, good quality crushed tomatoes, low sodium chicken broth, dried Italian seasoning, kosher salt, and freshly ground black pepper. Stir gently to combine everything well.
03 -
Cover your slow cooker and cook on low for 4-6 hours or high for 3-4 hours, until the chicken is fork-tender and easily shredded. This ensures juicy, tender chicken for your Effortless CrockPot Chicken Tortellini. Once cooked, shred the chicken directly in the pot.
04 -
Once the chicken is shredded, stir in the softened cream cheese, heavy cream, and 1/2 cup of freshly grated Parmesan cheese. Stir gently until the cream cheese is fully melted and emulsified, creating a smooth and creamy sauce throughout the pot.
05 -
Gently stir in the refrigerated cheese tortellini. Cover the slow cooker again and cook on high for an additional 20-30 minutes, or until the tortellini is tender and cooked through. Be careful not to overcook the pasta, as it can become mushy.
06 -
Once the tortellini is perfectly cooked, give the CrockPot Chicken Tortellini a final stir. Ladle generous portions into bowls. Garnish with fresh chopped basil and more freshly grated Parmesan cheese before serving immediately for a truly comforting meal.
# Notes:
01 -
Don't overcook the tortellini; add it only in the last 20-30 minutes to prevent mushiness.
02 -
Store leftover CrockPot Chicken Tortellini in an airtight container for 3-4 days in the refrigerator.
03 -
Chicken thighs can substitute breasts, adding richness; ensure they cook until fork-tender and reach 165°F.
04 -
Serve piping hot with extra Parmesan and basil; garlic bread is perfect for soaking up the sauce.
05 -
Use good quality crushed tomatoes for a rich, robust flavor; it truly makes a significant difference in the sauce.
# Tools You'll Need:
01 -
Slow cooker (CrockPot)
02 -
skillet
03 -
chef's knife
04 -
cutting board
05 -
measuring cups
06 -
measuring spoons
07 -
stirring spoon or spatula
08 -
fork
09 -
cheese grater
10 -
ladle
11 -
serving bowls
# Nutrition Facts (Per Serving):
Calories: 515
Total Fat: 24g
Total Carbohydrate: 35g
Protein: 39g