CrockPot Chicken Tortellini Delight

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Description

This CrockPot Chicken Tortellini Delight is a cozy, family-friendly dish that brings together tender chicken, cheesy tortellini, and a creamy, flavorful sauce—all slow-cooked to perfection. It’s the perfect weeknight dinner or comforting weekend meal, requiring minimal prep and delivering maximum flavor. The combination of juicy chicken, rich broth, Italian herbs, and cheesy pasta makes this dish hearty and satisfying.

Ingredients For Crockpot Chicken Tortellini Delight

  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)

  • 4 cups chicken broth (low-sodium preferred)

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 medium carrots, sliced

  • 2 celery stalks, chopped

  • 1 can (14.5 oz) diced tomatoes (optional, for added flavor)

  • 1 tsp Italian seasoning

  • ½ tsp crushed red pepper flakes (optional)

  • Salt and black pepper, to taste

  • 1 package (9–12 oz) refrigerated cheese tortellini

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 1 cup baby spinach (optional for extra greens)

  • ½ cup grated Parmesan cheese

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the CrockPot Base

    • Place chicken, broth, onion, garlic, carrots, celery, diced tomatoes (if using), Italian seasoning, red pepper flakes, salt, and pepper in the CrockPot.

  2. Cook the Chicken

    • Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

  3. Shred the Chicken

    • Remove chicken, shred it with two forks, then return it to the CrockPot.

  4. Add Tortellini & Cream

    • Stir in tortellini, heavy cream, and spinach (if using). Cook on high for 20–30 minutes, until tortellini is tender.

  5. Finish & Serve

    • Stir in Parmesan cheese, garnish with parsley, and serve warm with bread or a side salad.

Notes

  • If you want a lighter option, use half-and-half or evaporated milk instead of cream.

  • Frozen tortellini can be used, but add an extra 10 minutes of cooking time.

  • For a richer flavor, sauté onions, garlic, carrots, and celery in a little butter before adding to the CrockPot.

  • Can be stored in the refrigerator for 3–4 days or frozen (without tortellini added) for up to 2 months.

Tips

  • Add tortellini toward the end to prevent it from becoming mushy.

  • If you like a thicker sauce, stir in a slurry of 1 tbsp cornstarch + 2 tbsp water before adding the cream.

  • Top with extra Parmesan or mozzarella for a cheesy finish.

  • To make it spicy, add extra red pepper flakes or a splash of hot sauce.

Servings

  • Makes 6 servings

Nutritional Info (per serving, approx.)

  • Calories: 430

  • Protein: 31g

  • Carbohydrates: 38g

  • Fat: 16g

  • Fiber: 3g

  • Sugar: 5g

  • Sodium: 920mg

Benefits

  • Balanced meal: Protein from chicken, carbs from tortellini, vitamins from veggies.

  • Family-friendly: Loved by both kids and adults.

  • Time-saving: CrockPot cooking allows for hands-free preparation.

  • Comforting: Creamy, cheesy, and hearty—perfect for cold weather or busy nights.

Q & A

Q1: Can I use frozen chicken in this recipe?
A: Yes, but increase cooking time by 1–2 hours on low. Always ensure chicken reaches 165°F internally.

Q2: Can I make it dairy-free?
A: Yes, substitute coconut cream or oat cream for heavy cream, and use dairy-free tortellini if available.

Q3: What sides go well with this dish?
A: Garlic bread, Caesar salad, or roasted vegetables pair perfectly.

Q4: Can I use different pasta?
A: Yes, but cheese tortellini gives it the signature creamy-cheesy flavor. Ravioli is a good substitute.

Q5: How do I thicken the sauce if it’s too thin?
A: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) or a bit of cream cheese for richness.

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