CrockPot Chicken Tortellini
A delightful dish that merges convenience with incredible flavor, featuring tender chicken, creamy broth, and cheesy tortellini for a satisfying family meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1 package refrigerated cheese tortellini (9-ounce) Can use frozen tortellini; adjust cooking time accordingly.
- 2 cups fresh spinach Optional, for extra nutrition and flavor.
- 1 teaspoon garlic powder Adjust to taste.
- Salt and pepper To taste.
- Grated Parmesan cheese For sprinkling on top before serving.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your CrockPot.
- Pour in the 3 cups of chicken broth over the chicken.
- Sprinkle in the garlic powder, and season with salt and pepper.
Cooking
- Set the CrockPot to low and cook for about 6-7 hours or on high for 3-4 hours.
- Once cooked, remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken back to the pot.
- Stir in the heavy cream and add the cheese tortellini.
- If using spinach, add it now and stir until it wilts.
- Cover and cook on high for an additional 30 minutes.
Serving
- Ladle into bowls and sprinkle with grated Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 3 months. Adjust cooking times based on slow cooker variations.