CrockPot Chicken Tortellini: Creamy Pot of Slow-Cooked, Cozy Flavor
A cozy slow-cooked pasta dish with tender chicken, creamy broth, cheesy tortellini, and wilted spinach—perfect for family dinners and easy comfort.
Ingredients
1½ lbs boneless chicken breasts or thighs
4 cups low-sodium chicken broth
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 tsp Italian seasoning
1 bay leaf
Salt and black pepper, to taste
1½ cups heavy cream or half-and-half
1 (9 oz) package refrigerated cheese tortellini
2–3 cups baby spinach
½ cup grated Parmesan (optional)
Instructions
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Add chicken, broth, onion, garlic, carrots, herbs, salt, and pepper to CrockPot.
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Cook on LOW for 4–6 hours or until chicken is tender.
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Shred chicken and return to pot. Remove bay leaf.
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Add cream and tortellini. Cook on HIGH for 20–30 minutes.
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Stir in spinach and Parmesan. Serve warm.
Notes
Add tortellini at the end to prevent overcooking.
Use half-and-half for a lighter sauce.
Substitute spinach with kale if preferred.