This crockpot chicken tortellini is a creamy, comforting slow-cooker dinner that's easy to prep and perfect for busy nights. Made with tender chicken, cheese tortellini, and a rich cream cheese-based sauce, it's a hearty one-pot meal the whole family will love.
A Quick Look at the Recipe
✅ Recipe Name: Crockpot Chicken Tortellini
🕒 Ready In: ~2 hours 30 minutes
👪 Serves: 6 servings
🍽 Calories: ~850 per serving (estimated)
🥣 Main Ingredients: Chicken breast, cheese tortellini, cream cheese, sun-dried tomatoes, spinach
📖 Dietary Info: Nut-free; slow-cooker friendly; gluten-free option
👌 Difficulty: Easy - slow cook, stir, serve
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Sun-dried tomatoes and fresh spinach add a Tuscan-inspired twist, balancing the creamy sauce with savory depth and a pop of freshness. Cooking everything low and slow keeps the chicken tender, while adding the tortellini at the end prevents it from becoming mushy.
This recipe works well for weeknight dinners, meal prep, or cozy weekends when you want something filling without a lot of hands-on work. If you enjoy slow-cooker meals like this, you may also like our Crockpot Beef and Broccoli, Crockpot White Chicken Chili, or Crockpot Potato Soup.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Chicken Tortellini:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crockpot Chicken Tortellini:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Chicken Tortellini FAQs:
- More Easy Dinner Recipes You'll Love
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- Crockpot Chicken Tortellini
Why You'll Love this Crockpot Chicken Tortellini:
Creamy and comforting: A rich cream cheese-based sauce makes this a cozy, satisfying dinner.
Balanced flavor: Sun-dried tomatoes and spinach add depth and freshness that keep the dish from feeling heavy.
Easy slow-cooker meal: The crockpot does most of the work, making this perfect for busy weeknights.
No mushy pasta: Adding the tortellini at the end ensures it stays tender, not overcooked.
Family-friendly: Familiar flavors with a slightly elevated twist that appeals to both kids and adults.
Key Ingredients:
- chicken breast. Lean chicken cooks up tender in the slow cooker and soaks up the creamy, savory sauce. Cut into evenly sized pieces for consistent cooking.
- cheese tortellini. Use dry, shelf-stable tortellini, not fresh or refrigerated. Fresh tortellini cooks too quickly in the crockpot and will turn mushy. Dry tortellini holds its shape and texture when added at the end of cooking.
- cream cheese. creates the rich, creamy base of the sauce without needing heavy cream or a roux.
- spinach. Wilts quickly into the sauce, adding color and freshness without overpowering the dish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Chicken thighs instead of breasts: Boneless, skinless chicken thighs can be used for a slightly richer result. Cooking time stays the same.
- Use dry tortellini only: This recipe is designed for dry, shelf-stable cheese tortellini. Fresh or refrigerated tortellini cooks too quickly in the slow cooker and will become mushy, even when added at the end.
- Add more vegetables: Mushrooms or roasted red peppers can be added for extra flavor. Avoid watery vegetables, which can thin the sauce.
- Change the greens: Kale can be used instead of spinach, but add it earlier so it has time to soften.
How to Make Crockpot Chicken Tortellini:
- Step 1: Add the chicken broth, cubed chicken, Italian seasoning, and minced garlic to the crockpot. Stir to combine and make sure the chicken is coated in the broth.
- Step 2: Cover and cook on High for 2 hours, or until the chicken is fully cooked and tender.
- Step 3: Add the sun-dried tomatoes, cream cheese, Parmesan, spinach, and tortellini. Gently stir everything together so the ingredients are distributed evenly.
- Step 4: Cover and continue cooking for 30 minutes, or until the tortellini is tender. Give the mixture a final stir before serving to ensure everything is well combined.
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Recipe Notes & Tips:
- Dry tortellini is essential: Always use dry tortellini, not fresh or refrigerated. Fresh tortellini cooks much faster and will break down in the crockpot, resulting in mushy pasta.
- Add tortellini at the end: Stir in the dry tortellini during the final cooking stage only. This ensures it cooks through without absorbing too much liquid.
- Don't overcook after adding pasta: Once the tortellini is tender, serve promptly. Extended cooking will continue to soften the pasta.
- Spinach wilts quickly: Add spinach right before serving and stir just until wilted to preserve color and texture.
- Stir gently: After adding the cream cheese and tortellini, stir gently to avoid breaking the pasta.
How to Store:
Refrigerator: Store leftover crockpot chicken tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or milk to loosen the sauce and avoid overcooking the tortellini.
Freezer: Freezing is not recommended for this crockpot chicken tortellini, as the cream cheese-based sauce and cooked tortellini can change texture and become grainy or mushy once thawed.
Crockpot Chicken Tortellini FAQs:
No. Fresh or refrigerated tortellini should not be used in crockpot chicken tortellini. It cooks much faster than dry tortellini and will become mushy in the slow cooker, even when added at the end. This recipe is designed specifically for dry, shelf-stable tortellini.
Crockpot chicken tortellini usually turns mushy if fresh tortellini is used or if the pasta is cooked too long. Using dry tortellini and adding it only at the end prevents this issue.
If crockpot chicken tortellini is too thin, let it sit uncovered for a few minutes after cooking so the sauce can thicken naturally. You can also stir in a small amount of extra Parmesan cheese.
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Crockpot Chicken Tortellini
Ingredients
- 4 cups chicken broth
- 1 ½ pounds chicken breast, cubbed
- 2 teaspoon italian seasoning
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes
- 12 ounces cream cheese, softened
- 1 cup parmesan cheese, shredded
- 20 ounces dry cheese tortellini
- 8 ounces fresh spinach
Instructions
- Add the chicken broth, cubed chicken breast, Italian seasoning, and minced garlic to the crockpot. Stir gently to combine and make sure the chicken is fully submerged in the broth.
- Cover and cook on High for 2 hours, or until the chicken is cooked through and tender.
- Once the chicken is cooked, add the sun-dried tomatoes, cream cheese, Parmesan cheese, spinach, and dry cheese tortellini. Gently stir to distribute everything evenly and help the cream cheese begin to melt into the sauce.
- Cover and continue cooking for 30 minutes, or until the tortellini is tender and the sauce is smooth and creamy. Stir once more near the end to fully incorporate the cream cheese.
- Give the crockpot chicken tortellini a final gentle stir, then serve warm.
Nutrition
Notes
- Dry tortellini is essential: Always use dry tortellini, not fresh or refrigerated. Fresh tortellini cooks much faster and will break down in the crockpot, resulting in mushy pasta.
- Add tortellini at the end: Stir in the dry tortellini during the final cooking stage only. This ensures it cooks through without absorbing too much liquid.
- Don't overcook after adding pasta: Once the tortellini is tender, serve promptly. Extended cooking will continue to soften the pasta.
- Spinach wilts quickly: Add spinach right before serving and stir just until wilted to preserve color and texture.
- Stir gently: After adding the cream cheese and tortellini, stir gently to avoid breaking the pasta.
Kae says
this was so easy, will make again!