CrockPot Chicken Tortellini is a comforting and flavorful meal that’s incredibly simple to put together. With tender chicken, pillowy cheese tortellini, and a creamy sauce that comes together perfectly in the slow cooker, this dish feels like a warm hug on a plate. It’s great for busy days when you want something delicious without spending too much time in the kitchen.
I love how easy it is to just toss everything into the CrockPot and let it do its magic while I go about my day. The chicken turns out juicy, and the tortellini cooks right in the sauce so all those flavors blend beautifully. I usually add a little bit of spinach or some fresh herbs at the end to brighten things up, and it really makes a difference.
One of my favorite ways to serve this is with a side of garlic bread or a simple green salad—it balances out the richness perfectly. This recipe quickly became a family favorite because everyone enjoys the creamy texture and cheesy pasta, plus it’s a great way to get some protein and carbs without any hassle. It really feels like a cozy meal that’s both easy and satisfying.
Key Ingredients & Substitutions
Chicken breasts: These provide tender, juicy protein. You can swap with chicken thighs for a richer flavor and slightly more moisture. Frozen chicken works, but adjust cooking time accordingly.
Alfredo sauce: This creamy base makes the sauce rich. If you want lighter, try a jar of marinara or tomato cream sauce. Or make your own with cream, garlic, and Parmesan for freshness.
Cheese tortellini: Use refrigerated tortellini for best texture. You can substitute with frozen tortellini or even cheese ravioli. Just watch cooking time so pasta doesn’t get mushy.
Chicken broth: Adds depth to the sauce. Low sodium broth is best to control saltiness. Vegetable broth works well if you want a milder flavor or to keep it lighter.
Parmesan cheese: Adds sharpness and richness at the end. Grated works best for even melting. If unavailable, Pecorino Romano or Asiago are good alternatives.
How to Keep Chicken Tender and Avoid Mushy Tortellini in a Slow Cooker?
Cooking chicken and pasta in a CrockPot means timing is key for best texture. Here’s how to get it right:
- Start by cooking the chicken with sauce on low or high until fully tender, about 4-5 hours low or 2-3 hours high.
- Remove and shred the chicken before adding it back. This makes sure it’s easy to eat.
- Add the tortellini only in the last 15-20 minutes on high heat. This prevents them from overcooking and becoming mushy.
- Stir gently after adding cheese at the end, so the sauce stays creamy but doesn’t break down.
These simple steps help you get juicy chicken and perfectly cooked pasta every time in the slow cooker.
Equipment You’ll Need
- CrockPot (Slow Cooker) – This is the main tool for cooking everything slowly and evenly.
- Meat fork or two forks – Handy for shredding the cooked chicken easily.
- Mixing spoon or spatula – For stirring the sauce and pasta gently during cooking.
- Measuring cups and spoons – To accurately measure liquids and seasonings.
- Serving bowls – For plating and enjoying your delicious meal.
Flavor Variations & Add-Ins
- Use cooked spinach or kale stirred in at the end for a boost of greens.
- Add sautéed mushrooms or sun-dried tomatoes for extra flavor and texture.
- Swap Parmesan for shredded mozzarella or provolone to change up the cheese profile.
- Mix in a splash of hot sauce or crushed red pepper flakes for a little spice.
CrockPot Chicken Tortellini
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 jar (about 24 oz) Alfredo sauce or creamy Italian sauce
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 package (9-12 oz) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep, 4-5 hours cooking time on low (or 2-3 hours on high), plus an extra 15-20 minutes to cook the tortellini. All together, plan for about 5 hours to enjoy a creamy, delicious meal without much fuss.
Step-by-Step Instructions:
1. Start with the Chicken
Place your chicken breasts at the bottom of your CrockPot. In a bowl, mix the Alfredo sauce, chicken broth, garlic powder, Italian seasoning, salt, and pepper. Pour this sauce mix over the chicken evenly. Cover and set your CrockPot to cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
2. Shred the Chicken
Once the chicken is done, carefully remove it from the CrockPot and shred it using two forks. Then, put the shredded chicken back into the CrockPot and stir it well into the sauce so all the flavors mix together.
3. Add the Tortellini
Next, add the cheese tortellini straight into the CrockPot. Stir gently to combine everything. Cover again and cook on high for another 15-20 minutes, until the tortellini is cooked through and tender but not mushy.
4. Finish with Cheese and Garnish
Stir in the grated Parmesan cheese to make the sauce extra creamy and tasty. Serve your CrockPot chicken tortellini hot, sprinkled with some fresh chopped parsley for a fresh, colorful touch.
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to thaw the chicken completely before adding it to the CrockPot. Thaw in the fridge overnight or use the cold water method for quicker thawing. This ensures even cooking and prevents the sauce from becoming watery.
Can I Substitute the Alfredo Sauce?
Absolutely! You can use a marinara sauce for a tomato-based twist or make your own creamy sauce using cream and cheese. Just adjust the seasoning accordingly to maintain the flavor balance.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a saucepan or microwave, stirring occasionally to keep the sauce smooth.
Can I Add Vegetables to the CrockPot Chicken Tortellini?
Yes! Spinach, kale, mushrooms, or sun-dried tomatoes are great additions. Add hearty veggies like mushrooms at the start, and leafy greens like spinach in the last 10 minutes of cooking so they stay vibrant.
