Go Back
Creamy Easy CrockPot Chicken Tortellini

Creamy Easy CrockPot Chicken Tortellini

Creamy Easy CrockPot Chicken Tortellini is your new go-to weeknight meal, offering a wonderfully rich and comforting dish with minimal effort. This recipe slashes cooking time and effort, making it perfect for busy families and individuals seeking a satisfying, homemade dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Low Cook Time 6 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 ounce packet dry Italian seasoning mix
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded Parmesan cheese, plus more for serving
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Cutting Board
  • Two Forks
  • Saucepan

Method
 

  1. Place the boneless, skinless chicken breasts in the bottom of your slow cooker. Season them lightly with salt, pepper, and garlic powder.
    1.5 pounds boneless, skinless chicken breasts, Salt and freshly ground black pepper to taste, 1/2 teaspoon garlic powder
  2. In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, and Italian seasoning mix until well combined. Pour this mixture evenly over the chicken in the slow cooker.
    1 (10.5 ounce) can condensed cream of mushroom soup, 2 cups chicken broth, 1 ounce packet dry Italian seasoning mix
  3. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is cooked through and tender.
  4. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  5. Return the shredded chicken to the slow cooker. Add the softened cream cheese and stir until it’s melted and incorporated into the sauce.
    4 ounces cream cheese, softened
  6. Add the refrigerated cheese tortellini and the shredded Parmesan cheese to the slow cooker. Stir gently to combine everything, ensuring the tortellini are submerged in the sauce.
    1 (16 ounce) package refrigerated cheese tortellini, 1 cup shredded Parmesan cheese, plus more for serving
  7. Cover the slow cooker again and cook on HIGH for another 30-45 minutes, or until the tortellini are tender and cooked through. Stir occasionally to prevent sticking.
  8. Taste the sauce and adjust seasoning with salt and pepper if needed. Stir in the heavy cream until fully blended, creating a luscious, creamy texture. Serve hot, garnished with fresh chopped parsley and extra Parmesan cheese, if desired.
    Salt and freshly ground black pepper to taste, 1/2 cup heavy cream, Fresh parsley, chopped (for garnish, optional), 1 cup shredded Parmesan cheese, plus more for serving

Notes

To store leftovers, allow the dish to cool slightly before transferring it to an airtight container and refrigerating promptly. The dish will stay fresh in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions or the entire dish in freezer-safe containers for up to 2-3 months. To reheat, gently warm leftovers in a saucepan over medium-low heat, stirring frequently. You may need to add a splash of chicken broth or milk to loosen the sauce. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each interval. If reheating from frozen, thaw overnight in the refrigerator before reheating.