Crockpot Chicken Tortellini
This crockpot chicken tortellini is a creamy, comforting slow-cooker dinner that’s easy to prep and perfect for busy nights.
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.
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