If there’s one thing I’ve learned over the years, it’s that having a few go-to CrockPot recipes in your back pocket can be a total game changer. And this CrockPot Chicken Tortellini? Oh, it’s that recipe. The one you pull out on a busy weeknight when you need dinner to basically cook itself, but you still want something creamy, cozy, and completely satisfying.
This dish is a one-pot wonder packed with tender chicken, cheesy tortellini, and a rich, velvety broth that brings everything together in the most delicious way. It’s the kind of meal that makes you feel like you’re eating something special—without spending your whole evening in the kitchen. Whether you’ve got picky eaters or a house full of hungry teens, this recipe checks all the boxes for an easy family dinner.
We’ve made this recipe on lazy Sundays, busy Wednesdays, and even for friends who’ve just had a baby—because it reheats beautifully and tastes just as good the next day. It’s the definition of comfort food made simple.
So let’s break it down and get dinner in the slow cooker, shall we?
Why You’ll Love This CrockPot Chicken Tortellini
Minimal prep – Just 10 minutes of prep and you’re ready to let the CrockPot do the heavy lifting.
Creamy and satisfying – Thanks to cream cheese and mozzarella, this dish is rich without being over-the-top.
Hearty but not heavy – With spinach stirred in, you get a little freshness to balance out the creaminess.
Customizable – Use frozen or fresh tortellini, add extra veggies, or toss in some spice for a kick.
Ingredients You’ll Need
Here’s everything you need to throw this recipe together:
1½ pounds boneless, skinless chicken breasts
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 (8 oz) block cream cheese, cut into cubes
1½ cups shredded mozzarella cheese
1 (20 oz) package refrigerated cheese tortellini
2 cups fresh spinach, roughly chopped
1 tablespoon olive oil (optional, for sautéing the spinach)
I always use refrigerated cheese tortellini for this—it cooks faster and gives a softer bite. But if you only have frozen on hand, just thaw it out first and you’re good to go.
STEP 1: Layer in the Chicken and Broth
Start by placing the chicken breasts right into the bottom of your CrockPot. Pour the chicken broth over the top, then sprinkle in the garlic powder, onion powder, dried basil, salt, and black pepper.
This simple seasoning combo is a great base—it gives the dish a warm, savory flavor without overpowering the tortellini and cream cheese. You can always adjust the spices later if you want to kick it up a notch.
STEP 2: Add the Cream Cheese and Let It Cook
Next, add the cubed cream cheese right on top of the chicken. Don’t worry about mixing it in just yet—it’ll melt slowly and blend beautifully as everything cooks.
Cover the CrockPot with the lid and cook on low for 6 to 7 hours or high for 3 to 4 hours. What you’re looking for is chicken that’s fully cooked through and tender enough to shred easily with a fork.
I like to set this up in the morning before work or errands, and by the time we’re back home, the house smells amazing and dinner is halfway done.
STEP 3: Shred the Chicken and Stir
Once the chicken is done, go ahead and remove it from the CrockPot. Use two forks to shred it into bite-sized pieces—don’t stress about perfection here. Just break it up enough so that every bite gets some chicken.
Then, return the shredded chicken back into the pot and give it a good stir. By now, the cream cheese should be soft and starting to melt into the broth, giving it a rich, velvety texture.
Finishing Touches & Pro Tips
Now that we’ve got our chicken cooked, shredded, and stirred back into that flavorful, creamy broth—it’s time to bring in the magic ingredients that really make this dish feel like comfort food heaven: gooey mozzarella, cheesy tortellini, and fresh spinach.
This is where the recipe starts to look like something you’d order at your favorite cozy Italian restaurant—but without needing to boil a single pot of water or dirty up your stovetop.
Let’s pick up where we left off and finish off this slow cooker masterpiece.
STEP 4: Add the Mozzarella Cheese
Once your shredded chicken is stirred back in, it’s time to add the shredded mozzarella. Sprinkle it right into the slow cooker and stir until it melts into the broth.
You’ll start to see the creamy broth get a little thicker and stretchier—thanks to that melty cheese magic. The mozzarella adds a nice richness without making things too heavy. If you want it even cheesier, you can always add a little extra, but I find 1½ cups to be just right.
STEP 5: Add the Tortellini and Spinach
Now for the good stuff—the tortellini and the spinach.
Open up your package of refrigerated cheese tortellini and add it straight into the CrockPot. No need to pre-boil! That’s one of the best things about this recipe—everything cooks in one pot.
Next, add the chopped spinach. If you want the spinach to melt into the dish with a super soft texture, you can sauté it quickly in a bit of olive oil before adding. Totally optional, though—I usually skip this step and just let the CrockPot do its thing.
Gently stir everything together to combine. It’ll look a little crowded at first, but the tortellini will soften and the spinach will wilt down as it cooks.
STEP 6: Final Cook Time—Watch the Tortellini Closely
Once you’ve added the tortellini and spinach, cover the CrockPot again and cook on high for 20 to 30 minutes.
Here’s the key: keep an eye on it during this step.
Tortellini cooks fast—especially the refrigerated kind. Overcooked tortellini can turn mushy, and nobody wants that. Check it around the 20-minute mark. It should be tender but still hold its shape.
Once the tortellini is done and the spinach is wilted, give the whole mixture a gentle stir. The broth will continue to thicken slightly as it sits, giving you a rich, creamy consistency that’s perfect for ladling into bowls.
Optional Add-Ins and Variations
This recipe is super flexible, so feel free to make it your own. Here are a few ideas:
Add a splash of heavy cream in the final 10 minutes of cooking for an extra luscious texture.
Toss in a pinch of red pepper flakes if you like a little heat.
Use rotisserie chicken if you’re short on time. Just shred it and add it in during the last hour of cooking.
Swap the spinach for kale if you prefer a heartier green.
Add sautéed mushrooms or sun-dried tomatoes for a deeper flavor.
This dish also pairs beautifully with warm, crusty bread or a simple side salad with a tangy vinaigrette. It’s rich and creamy, so a little fresh crunch on the side is always welcome.
Storage and Reheating Tips
Let’s talk leftovers—because this recipe makes a generous batch, and it reheats like a dream.
To Store: Let the tortellini cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days.
To Reheat: Warm it up gently on the stovetop over low heat or in the microwave in 30-second intervals. You may need to add a splash of chicken broth or milk to loosen it up.
To Freeze: I don’t recommend freezing this one after the tortellini has been cooked, as it can become mushy. But you can freeze the chicken, broth, and cream cheese mixture (before adding the tortellini and spinach) for a make-ahead option.
FAQ & Final Thoughts
We’ve walked through every creamy, cheesy, cozy step of making this CrockPot Chicken Tortellini—and by now, your kitchen should be smelling absolutely amazing. But before you grab a bowl and dive in, let’s cover a few common questions that tend to come up when making this recipe.
Whether you’re cooking it for the first time or tweaking it to fit your family’s preferences, these quick answers will help you make this dish your own and troubleshoot any last-minute doubts.
Frequently Asked Questions
1. Can I use frozen tortellini instead of refrigerated?
Yes, absolutely! If using frozen tortellini, just make sure to thaw it before adding it to the CrockPot. Frozen tortellini can take longer to cook and may throw off the timing if added straight from the freezer.
2. Can I use pre-cooked or rotisserie chicken?
Yes, and it’s a great time-saver. If using pre-cooked chicken, shred it and add it during the last hour of cooking, just before you add the tortellini and spinach. This keeps it from getting overcooked or too soft.
3. Is there a way to make this dairy-free?
This is definitely a dairy-heavy recipe, but you can experiment with dairy-free cream cheese and dairy-free shredded cheese alternatives. Keep in mind the texture may vary slightly, and not all dairy-free cheeses melt the same way.
4. Can I cook the tortellini on low instead of high?
You can, but it’s not recommended. Tortellini is delicate and cooks quickly—keeping it on high for 20 to 30 minutes ensures it gets tender without turning to mush. Cooking it on low might over-soften the pasta.
5. Can I add vegetables besides spinach?
Yes! Chopped kale, mushrooms, sun-dried tomatoes, or even peas work great in this dish. Just keep the cooking time in mind—some veggies might need to be sautéed or added earlier if they take longer to soften.
6. How thick is the final consistency supposed to be?
The sauce should be creamy but not overly thick. It will thicken slightly as it sits, thanks to the cheeses. If you prefer a thicker sauce, you can let it sit uncovered for a few minutes after the tortellini is cooked.
7. What’s the best way to serve this dish?
This CrockPot Chicken Tortellini is filling on its own, but it pairs beautifully with a slice of crusty garlic bread or a light green salad. It’s also great served with a side of roasted veggies or steamed broccoli.
Final Thoughts: A Cozy Slow Cooker Classic You’ll Keep Coming Back To
There’s something so comforting about having a warm, creamy meal waiting for you at the end of a long day—and this CrockPot Chicken Tortellini delivers every time. It’s one of those reliable, crowd-pleasing dinners that hits all the right notes: flavorful, filling, and easy to pull together with pantry-friendly ingredients.
Whether you’re cooking for your family, meal-prepping for the week, or just craving something cozy and satisfying, this recipe is the perfect fit. It checks every box for a comfort food classic—and you won’t mind going back for seconds (or thirds).
If you give this recipe a try, I’d love to hear how it turned out! Did you make any fun additions or swaps? Let me know in the comments below—I’m always looking for new ways to change it up. And if you’re a fan of easy slow cooker meals like this one, stick around—there’s plenty more where this came from.
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CrockPot Chicken Tortellini
Description
This CrockPot chicken tortellini recipe is a creamy, comforting meal that requires minimal prep and delivers big flavor. It combines tender chunks of chicken, cheesy tortellini, and a rich, creamy broth, all slow-cooked to perfection. It’s a satisfying one-pot dinner that’s perfect for busy days when you want something hearty and family-friendly.
Ingredients
1½ pounds boneless, skinless chicken breasts
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 (8 oz) block cream cheese, cut into cubes
1½ cups shredded mozzarella cheese
1 (20 oz) package refrigerated cheese tortellini
2 cups fresh spinach, roughly chopped
1 tablespoon olive oil (optional, for sautéing spinach)
Instructions
1 Place the chicken breasts in the bottom of a CrockPot. Pour in the chicken broth and season with garlic powder, onion powder, dried basil, salt, and pepper.
2 Add the cream cheese cubes on top of the chicken. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
3 Once the chicken is done, remove it from the CrockPot and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
4 Add the shredded mozzarella cheese and stir until melted and well mixed into the broth.
5 Add the tortellini and spinach. If you prefer the spinach to be softer, you can sauté it quickly in olive oil before adding. Stir everything gently to combine.
6 Cover and cook on high for 20 to 30 minutes more, just until the tortellini is tender and the spinach has wilted. Be careful not to overcook the tortellini as it can become mushy.
7 Stir once more before serving. The mixture will thicken slightly as it sits.
Notes
For extra flavor, add a pinch of red pepper flakes or a splash of heavy cream during the final 30 minutes of cooking. You can substitute rotisserie chicken if you’re short on time—just add it in during the last hour. Refrigerated tortellini is preferred for its quick cook time, but frozen tortellini can also be used if thawed first. This dish pairs well with crusty bread or a fresh green salad.
