Crockpot Chicken Tortellini (Print Version)

Tender chicken and cheese tortellini slow-cooked in a velvety, creamy Parmesan broth with fresh spinach and vegetables.

# What You’ll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)

→ Vegetables

02 - 2 cups baby spinach (about 2 oz)
03 - 2 medium carrots, sliced into rounds
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Soup Base

06 - 4 cups low-sodium chicken broth
07 - 1 can (14 oz) evaporated milk or half-and-half
08 - 1 teaspoon dried Italian herb blend
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Pasta

11 - 1 lb refrigerated cheese-filled tortellini

→ Dairy

12 - 1 cup shredded Parmesan cheese (about 3.5 oz)
13 - 1/2 cup cream cheese, cubed and softened (about 4.2 oz)

# Steps:

01 - Arrange the chicken breasts in an even layer across the bottom of the slow cooker.
02 - Add the sliced carrots, diced onion, and minced garlic on top of the chicken. Pour in the chicken broth, then sprinkle in the dried Italian herbs, salt, and pepper. Stir gently to combine.
03 - Cover the slow cooker and cook on the low setting for 6 to 7 hours, or on the high setting for 3 to 4 hours, until the chicken is cooked through and fork-tender.
04 - Carefully remove the chicken breasts from the slow cooker. Shred the meat using two forks, then return the shredded chicken to the pot.
05 - Stir the evaporated milk (or half-and-half) and cubed cream cheese into the slow cooker. Continue stirring until the cream cheese has fully melted and the broth is smooth and creamy.
06 - Add the cheese tortellini and baby spinach to the slow cooker. Stir to submerge the pasta, cover, and cook on the high setting for an additional 15 to 20 minutes, until the tortellini are tender and the spinach has wilted.
07 - Stir in the shredded Parmesan cheese just before serving. Taste the broth and adjust the salt and pepper as needed. Ladle into bowls and serve hot.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while you go about your day, and the result tastes like you stood over a stove for hours.
  • Cheese tortellini swimming in a creamy, herb scented broth turns simple ingredients into something that feels special enough for guests.
02 -
  • Do not skip softening the cream cheese before adding it, because cold cubes will leave you with unpleasant lumps no matter how hard you stir.
  • The tortellini will overcook and fall apart if you leave them in the slow cooker too long, so serve within 20 minutes of adding them.
03 -
  • Resist the urge to lift the lid during the first few hours of cooking, because every peek releases steam and adds about 15 minutes to your cook time.
  • Grate your own Parmesan from a wedge instead of using the pre shredded kind, since the fresh stuff melts smoothly and carries a much deeper flavor.

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