Crockpot Chicken Tortellini Creamy (Printable)
A comforting and 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 (about 1.1 lbs), cut into large chunks
→ Vegetables
02 - 2 cups baby spinach, fresh
03 - 1 cup carrots, thinly sliced
04 - 1 cup celery, diced
05 - 1 medium onion, diced
06 - 3 cloves garlic, minced
→ Dairy & Pantry
07 - 3 cups low-sodium chicken broth
08 - 1 can (10 oz) condensed cream of chicken soup
09 - 1 cup heavy cream
→ Pasta
10 - 1 lb (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 (to taste)
→ Optional Garnish
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped
# Directions:
01 - Place chicken breasts, carrots, celery, onion, and garlic in the bottom of your crockpot.
02 - Add the chicken broth, condensed cream of chicken soup, Italian herbs, black pepper, and salt. Stir to combine.
03 - Cover and cook on low for 4 hours, or until the chicken is cooked through and vegetables are tender.
04 - Remove chicken, shred it lightly with two forks, and return it to the crockpot.
05 - Add the tortellini, heavy cream, and spinach. Stir gently.
06 - Cover and cook on high for 20-30 minutes, or until the tortellini is cooked and the spinach is wilted.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan and parsley if desired.
# Expert Advice:
01 -
- It is the ultimate set it and forget it meal that frees up your evening.
- The creamy sauce coats every piece of tender pasta and chicken perfectly.
02 -
- Avoid overcooking the tortellini or it will become mushy and fall apart.
- Using frozen tortellini may add an extra 10 minutes to the final cooking time.
03 -
- Sauté the onions and garlic in a pan before adding them to the slow cooker for a deeper flavor.
- Stir in a splash of lemon juice at the end to brighten the creamy sauce.