Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
Crockpot Chicken Tortellini is a creamy, comforting, and easy dinner recipe that’s better than takeout. After making this many times, I’ve discovered the trick to keeping it from being too watery is to cook the chicken and tortellini separately. The result is a perfectly creamy, not-soggy Chicken Tortellini that’s ready in just 4 hours. If you love recipes like this, you’ll also enjoy Easy Hot and Sour Noodle Soup Recipe with Pork Topping and Easy High Protein Pepperoni Pizza Rolls Recipe.
Why This Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights Is Pure Comfort
- Easy to make with just a few ingredients
- Creamy and comforting, perfect for cold nights
- Better than takeout and freezer-friendly
- Kid-friendly and customizable with your favorite veggies
What You'll Need for Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables
- 1 (13.25 oz) package cheese tortellini
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Optional: Fresh parsley, chopped
- Optional: Grated Parmesan cheese
đź“ť Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs or a rotisserie chicken for convenience.
- frozen mixed vegetables: I like to use a mix of peas, carrots, and corn, but you can use any combination of your favorite vegetables.
đź›’ Tools & Equipment I Recommend
- Slow Cooker — Ensures even cooking and keeps the dish warm until ready to serve → See on Amazon
- Meat Thermometer — Prevents overcooking and ensures chicken is cooked to a safe temperature → See on Amazon
How to Make Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
- Step 1: Season chicken breasts with garlic powder, onion powder, salt, and pepper. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and shred using two forks.
- Step 2: In the same skillet, cook tortellini according to package instructions. Drain and set aside.
- Step 3: In the slow cooker, combine cooked chicken, cooked tortellini, frozen mixed vegetables, cream of chicken soup, dried parsley, and a pinch of salt and pepper. Stir to combine.
- Step 4: Cover and cook on low for 4 hours, stirring halfway through.
- Step 5: Stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning if necessary. Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.
Cook's Tips for Perfect Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid. To prevent this, cook the chicken and tortellini separately and add them to the slow cooker with just enough liquid to combine the ingredients. You can always add more broth if needed, but you can't take it out.
- Time-saving tip: To save time, you can use a rotisserie chicken and shred the meat before adding it to the slow cooker. You can also prepare the ingredients ahead of time and store them in the refrigerator until ready to cook.
- Make-ahead tip: This recipe can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.
Storing & Reheating Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: This recipe can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.
Freezing Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes or until warmed through.
Recipe Notes
- Chef tip: For an even creamier sauce, you can stir in a tablespoon of cornstarch mixed with a tablespoon of water before serving.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead: This recipe can be made ahead of time and assembled in the slow cooker up to 24 hours before cooking. Just wait to add the cheese until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd. Just make sure to increase the cooking time accordingly.
- Troubleshooting: If the sauce is too thick, you can thin it out with a little bit of chicken broth. If it's too thin, you can thicken it up by cooking it on high for a few more minutes with the lid off.
Want to level up this recipe?
Kitchen Shears — Makes it easy to shred chicken quickly and evenly → Check price on Amazon
Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables
- 1 (13.25 oz) package cheese tortellini
- 1 can (10.5 oz) cream of chicken soup
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Optional Toppings
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Step 1: Season chicken breasts with garlic powder, onion powder, salt, and pepper. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and shred using two forks.
- Step 2: In the same skillet, cook tortellini according to package instructions. Drain and set aside.
- Step 3: In the slow cooker, combine cooked chicken, cooked tortellini, frozen mixed vegetables, cream of chicken soup, dried parsley, and a pinch of salt and pepper. Stir to combine.
- Step 4: Cover and cook on low for 4 hours, stirring halfway through.
- Step 5: Stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning if necessary. Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.
Notes
- Chef tip: For an even creamier sauce, you can stir in a tablespoon of cornstarch mixed with a tablespoon of water before serving.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead: This recipe can be made ahead of time and assembled in the slow cooker up to 24 hours before cooking. Just wait to add the cheese until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd. Just make sure to increase the cooking time accordingly.
- Troubleshooting: If the sauce is too thick, you can thin it out with a little bit of chicken broth. If it's too thin, you can thicken it up by cooking it on high for a few more minutes with the lid off.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until warmed through.
- Make ahead: This recipe can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 105mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights FAQs
Yes, you can assemble the ingredients in the slow cooker up to 24 hours before cooking. Just wait to add the cheese until ready to serve.
The #1 reason this recipe fails is using too much liquid. To prevent this, cook the chicken and tortellini separately and add them to the slow cooker with just enough liquid to combine the ingredients. You can always add more broth if needed, but you can't take it out.
No, this recipe is best made in the slow cooker. The air fryer is not designed to cook large quantities of food at once or to cook food evenly at low temperatures.
You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
Yes, this recipe can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
A Warm Final Note
I can’t wait for you to try Easy Creamy Crockpot Chicken Tortellini Recipe for Busy Weeknights and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
