Crockpot Chicken Tortellini (Printable)

Hearty slow-cooker dish featuring tender chicken, cheese tortellini, and vegetables in a creamy sauce.

# What You’ll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, cut into chunks

→ Vegetables

02 - 2 cups fresh baby spinach
03 - 1 cup thinly sliced carrots
04 - 1 cup diced celery
05 - 1 medium diced onion
06 - 3 cloves garlic, minced

→ Dairy & Pantry

07 - 3 cups low-sodium chicken broth
08 - 1 can (10.5 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

→ Optional Garnish

14 - 1/4 cup grated Parmesan cheese
15 - Chopped fresh parsley

# How to Prepare:

01 - Place chicken chunks, carrots, celery, onion, and garlic in the bottom of the slow cooker.
02 - Pour in chicken broth, condensed cream of chicken soup, Italian herbs, pepper, and salt. Stir well to combine all ingredients.

# Expert Advice:

01 -
  • It delivers a rich creamy meal without having to stand over a hot stove for hours.
  • The leftovers taste even better the next day making it the ultimate meal prep hack.
02 -
  • Dairy can break if cooked too long on high heat so always add the heavy cream during the last 30 minutes.
  • Frozen tortellini adds ice crystals to the mix which may require an extra 5 to 10 minutes of cooking time.
03 -
  • Use low sodium chicken broth to keep the salt levels in check since the soup mix is already salty.
  • Sautéing the onions and garlic in a pan before adding them adds a depth of flavor that is worth the extra dirty dish.

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