CrockPot Chicken Tortellini is an easy, comforting meal that brings together tender chicken, soft cheese-filled tortellini, and a rich, creamy sauce all cooked perfectly in your slow cooker. It’s a simple dish that fills your kitchen with amazing smells and results in a creamy pasta dinner without all the fuss of standing over the stove. The combo of chicken, creamy sauce, and pasta is just what you want on a busy day.
I love making this dish when I’m short on time but still want a hearty, satisfying meal waiting for me in the evening. The slow cooker does all the work, and by dinner time, the chicken is super tender and the tortellini soaks up all those tasty flavors. One helpful tip I’ve learned is to add the tortellini partway through cooking so it doesn’t get too mushy but still cooks perfectly in the sauce.
Whenever I serve CrockPot Chicken Tortellini, I like to sprinkle some fresh parsley or Parmesan cheese on top—it adds a nice touch without much effort. It’s also wonderful with a simple side salad or some garlic bread to make the meal feel complete. This recipe always reminds me of cozy nights when we just wanted something warm and easy to enjoy with family or friends, making dinner feel like a little celebration even on the busiest days.
Key Ingredients & Substitutions
Chicken breasts: They become tender and juicy after slow cooking. You can swap for chicken thighs for a richer flavor and extra moisture.
Alfredo sauce: This is the creamy base that makes the dish comforting. If you want lighter, try a homemade sauce with Greek yogurt or a dairy-free alternative.
Diced tomatoes: These add a nice zing and balance the creaminess. If you prefer, use fire-roasted tomatoes for deeper flavor.
Cheese tortellini: Fresh or refrigerated tortellini works best for a soft, melty texture. Frozen tortellini can be added but may need a bit more cooking time.
Italian seasoning and garlic: These seasonings build flavor easily without extra effort. Feel free to add fresh herbs like basil if you have them on hand.
How Do You Keep Tortellini From Getting Mushy in the CrockPot?
Tortellini cooks quickly, so the timing is key to avoid it turning mushy:
- Cook chicken and sauce first, fully melding the flavors.
- Shred the chicken in the cooker, then add the tortellini near the end (about 20–30 minutes before serving).
- Cook on high after adding tortellini to soften it just right without overcooking.
This method keeps the pasta tender but intact, and it soaks up all the sauce flavor without breaking apart. I always make sure to stir gently after adding tortellini to spread it evenly.
Equipment You’ll Need
- CrockPot or slow cooker – I like it because it can cook everything evenly and frees up your stove.
- Sharp knife and cutting board – for chopping the garlic and parsley easily and safely.
- Measuring spoons and cups – to measure seasonings and ingredients accurately.
- Wooden spoon or spatula – perfect for stirring the sauce and shredded chicken without scratching the slow cooker.
- Serving bowls – for presenting a warm, inviting meal.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage for a different protein flavor.
- Add sautéed mushrooms or spinach to boost veggies and richness.
- Mix in a splash of hot sauce or red pepper flakes for a spicy kick.
- Top with extra cheese, like mozzarella or Parmesan, for an extra cheesy finish.
CrockPot Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 1 (24 oz) jar Alfredo sauce
- 1 (14 oz) can diced tomatoes, drained
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9 oz) package refrigerated cheese tortellini
- ¼ cup fresh parsley, chopped (for garnish)
- Optional: ½ cup shredded Parmesan cheese
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, then your slow cooker does the work! Cook the chicken and sauce for 3-6 hours depending on your CrockPot setting, then add tortellini for the last 20-30 minutes. Overall, plan on 4 to 6 hours from start to finish, with most time being hands-off cooking.
Step-by-Step Instructions:
1. Set Up the Slow Cooker:
Place the raw chicken breasts in the bottom of your CrockPot. In a bowl, mix the Alfredo sauce, drained diced tomatoes, minced garlic, Italian seasoning, salt, and pepper. Pour this sauce over the chicken.
2. Slow Cook the Chicken:
Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should be fully cooked and tender when done.
3. Add Tortellini and Finish Cooking:
About 30 minutes before you want to eat, use two forks to shred the chicken pieces right in the CrockPot. Then, stir in the cheese tortellini until combined with the sauce and shredded chicken. Cover and cook on high for 20-30 minutes. The tortellini should be cooked through and tender but not mushy.
4. Serve and Garnish:
Give everything a final stir and adjust seasoning if you think it needs a little extra salt or pepper. Scoop the creamy tortellini and chicken onto plates or bowls, then sprinkle with fresh parsley. Add Parmesan cheese on top if you like a cheesy finish.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure to fully thaw the chicken before adding it to the CrockPot to ensure even cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and chicken in the CrockPot, then refrigerate it for up to 2 days before adding the tortellini and finishing the dish. Just add the pasta and cook it fresh before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth. If the sauce is thickened too much, add a splash of milk or cream when reheating.
Can I Use Different Pasta Instead of Tortellini?
Yes! Cheese tortellini works best for this recipe, but you can substitute with ravioli, gnocchi, or even small pasta shapes like penne. Just add them in the last 20-30 minutes of cooking to avoid overcooking.
