CrockPot Chicken Tortellini

Ingredients

Main ingredients and quantities

• 1.5 lb boneless skinless chicken breasts or thighs, trimmed
• 1 (16 oz) package refrigerated cheese tortellini (or frozen; see notes)
• 2 cups low-sodium chicken broth
• 1 cup sun-dried tomatoes, chopped (oil-packed drained or rehydrated dry-packed)
• 4 oz cream cheese, softened
• 1 cup heavy cream or half-and-half
• 3 cups fresh spinach, rough chopped
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning, 1/2 tsp red pepper flakes optional
• Salt and black pepper to taste
• 1 tbsp olive oil (for optional searing)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional thickener)

• For richer sauce use heavy cream; for lighter option use half-and-half but reduce final simmer time to avoid separation.
• If using frozen tortellini, add 10–12 minutes at the end on High instead of adding from refrigerated; avoid adding at start to prevent mush.
• Use boneless thighs for more forgiving texture and slightly longer cook time by 30 minutes on Low; track internal temp.
• Sun-dried tomatoes add acidity and umami; swap with 1 cup diced canned tomatoes, drained, if unavailable, and reduce added salt.

• CrockPot/slow cooker 4–6 quart
• Tongs and a slotted spoon for removing chicken
• Instant-read thermometer
• Small bowl for cornstarch slurry if thickening

Gathering Ingredients

Mise en place for speed and accuracy

• Remove chicken from fridge 15–20 minutes before prepping to take the chill off for even cooking.
• If sun-dried tomatoes are oil-packed, drain and blot with paper towels; if dry-packed, soak in warm water 10 minutes and drain to soften.
• Measure broth and cream into a liquid measuring cup so you can add them in one pour to the CrockPot without splashes.
• Open the tortellini package and set aside in the refrigerator until you are ready to add it near the end; cold pasta cooks faster than frozen.
• Rough chop spinach and set in a bowl; chop garlic and grate Parmesan to avoid interruptions while cooking.

• If planning to sear chicken, have a skillet heated and olive oil measured to sear 2–3 minutes per side to lock juices; searing is optional but improves texture.
• Arrange all measured spices in a small bowl labeled "seasonings" to ensure even distribution and avoid over-salting late in the process.
• Keep the cornstarch slurry ready if you prefer a thicker sauce, and only mix and add after cooking to control consistency precisely.

• Chicken trimmed and at room temperature
• Dairy measured and at hand
• Tortellini chilled and ready to add later
• Herbs and cheese prepped

Prep the Chicken

Trimming and seasoning

• Trim visible fat and silver skin from chicken; cut larger breasts in half horizontally for uniform thickness to ensure even internal temperature.
• Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning; press seasoning into the flesh to adhere.

• Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering; sear chicken 1.5–2 minutes per side to develop light golden crust—this step reduces shredded-poultry “mushy” texture in the sauce.
• Searing is recommended when using breasts to retain more moisture; thighs can skip searing if short on time.

• Cook until internal temperature reaches 165°F (74°C). For shredding, remove chicken when it hits 160°F and let rest 5 minutes; residual heat will reach 165°F and the meat will shred more easily.
• For shredding: use two forks or a stand mixer on low for 30–45 seconds; avoid overworking to keep shreds tender, not stringy.
• Keep juices from the resting chicken to add back into the CrockPot for flavor and moisture, measuring roughly 1/4 cup and adjusting salt accordingly.

• Always use an instant-read thermometer in the thickest part of the chicken; slow cookers maintain moist heat but checking ensures safe, not overcooked, meat.

Assemble in CrockPot

Layering order and liquids

• Place seared or raw chicken in the CrockPot base in a single layer for even cooking; do not overcrowd.
• Scatter sun-dried tomatoes and minced garlic over the chicken to distribute concentrated flavor directly onto the meat.
• Pour 2 cups low-sodium chicken broth around the edges, not directly over breasts, to avoid washing away seasonings; then add 1 cup heavy cream or half-and-half.
• Dollop softened cream cheese evenly atop the liquids so it can melt gradually and incorporate without clumping.

• Do not stir immediately after adding dairy; allow 20–30 minutes on Low for cream cheese to soften into the warm liquid, then gently stir to combine with a silicone spatula.
• If using half-and-half, keep heat on Low to prevent separation; reserve Parmesan to stir in at the end for a cohesive emulsion.

• Taste a tablespoon of the warmed broth mixture if feasible; adjust salt and pepper sparingly as flavors concentrate during slow cooking.
• Add red pepper flakes now if you want a uniform mild heat throughout the dish instead of finishing heat at the end.

• Set CrockPot to Low for 3.5–4 hours for breasts, or 5–6 hours for thighs for maximum tenderness; use High for 2–2.5 hours for quicker cooking but monitor closely to avoid drying.
• Resist lifting the lid during the first 2 hours to maintain stable temperature; each lift drops internal heat and lengthens cook time.

Cooking Process

Monitoring time and texture

• Check the chicken at the earlier end of the recommended time with an instant-read thermometer to prevent overcooking; remove at 165°F and let rest before shredding.
• If the sauce appears very thin halfway through, turn to High for the final 30 minutes (if time allows) to accelerate reduction, or plan to thicken after shredding with a cornstarch slurry.

• Add refrigerated cheese tortellini during the last 20–25 minutes on High or last 30–40 minutes on Low; this prevents overcooking and keeps filling tender without becoming gummy.
• If using frozen tortellini, add 30–35 minutes before the end on High and stir gently halfway through that time to ensure even cooking.

• Stir chopped fresh spinach into the CrockPot when you add tortellini; the residual heat wilts it quickly while preserving vibrant color and texture.
• Add grated Parmesan after tortellini has cooked and chicken has been shredded; stirring Parmesan in at the end creates smoother sauce and prevents graininess.

• If sauce separates or looks curdled, remove lid and whisk vigorously off heat; a small splash of warm cream or a teaspoon of Dijon mustard can help re-emulsify.
• To prevent tortellini sticking, stir gently 5–10 minutes after adding and again just before serving to loosen any pieces that clump to the bottom.

Finish & Thicken

Shredding chicken and combining

• Remove chicken once it reaches 165°F and let rest 5 minutes; reserve 1–2 tbsp of juices and shred with forks for tender, consistent pieces.
• Return shredded chicken to the CrockPot and stir gently to distribute into the sauce and tortellini without breaking pasta.

• Cornstarch slurry: mix 1 tbsp cornstarch with 2 tbsp cold water, stir into sauce on High, and cook 3–5 minutes until glossy and slightly thickened; repeat in small increments if needed.
• Reduce on stovetop: transfer 1–2 cups of sauce to a saucepan, simmer to reduce by 20–30% for concentrated flavor, then stir back into CrockPot.
• Cheese finish: stir in an additional 1/4–1/2 cup grated Parmesan off heat to thicken and enrich without added starch.

• Taste the sauce after thickening and correct salt, acid, and heat: add 1/2 tsp salt at a time, a squeeze of lemon for brightness, or more red pepper flakes for spice.
• If sauce is too thick after adding tortellini, thin with 2–4 tbsp hot chicken broth to reach a coating, not a soupy consistency.

• Tortellini: tender with a slight bite, not falling apart; filling should remain creamy.
• Sauce: thick enough to coat the back of a spoon and cling to pasta and chicken; not watery.
• Chicken shreds: moist and separate easily, not dry or stringy.

Serving & Storage

Plating and garnishes

• Spoon hot tortellini and shredded chicken into warmed bowls so sauce does not congeal quickly on contact.
• Finish each serving with a sprinkle of freshly grated Parmesan, torn basil or chopped parsley for herb freshness, and a drizzle of extra-virgin olive oil if desired.
• Add freshly cracked black pepper and optional lemon zest to brighten the dish immediately before serving; acid balances the cream.

• Cool leftovers to room temperature within 2 hours and refrigerate in an airtight container for up to 3–4 days; sauce will firm in cold storage.
• When reheating, add 2–4 tbsp chicken broth or cream per cup of leftover to restore saucy consistency and reheat gently in a saucepan over low heat, stirring frequently.

• For freezer meals, remove tortellini before freezing; freeze shredded chicken and sauce separately in freezer-safe containers for up to 2 months to preserve pasta texture.
• Thaw overnight in the refrigerator and reheat on the stovetop, then add freshly cooked tortellini when warm to combine; this prevents a mushy pasta outcome.

• This recipe yields approximately 6 servings as a main course; adjust tortellini quantity up or down for heartier or lighter portions—1 cup cooked tortellini per person is a good guide.

FAQs

Can I use frozen tortellini?

• Yes, but add frozen tortellini later: add 30–35 minutes before the end on High to avoid overcooking and check texture at 25 minutes to prevent mushiness.

• Bone-in thighs require longer cook time; boneless thighs are preferred and need roughly 30–60 minutes more on Low than breasts—use an instant-read thermometer to confirm 165°F.

• Avoid high prolonged heat after adding dairy; stir in cream cheese and Parmesan off heat or toward the end on Low, and use a cornstarch slurry if needed to rebind liquid into a smooth emulsion.

• Substitute full-fat coconut milk for heavy cream and use dairy-free cream cheese and vegan Parmesan; flavor and thickness will differ—thicken with a small cornstarch slurry and add lemon to brighten the profile.

• Avoid adding tortellini at the beginning; if mushy, salvage by serving with freshly cooked tortellini and using the overcooked portion as a thickening base or blending it into a smoother sauce before adding fresh pasta.

• Double only if your CrockPot is large enough (8-quart or larger) and leave at least 1 inch headspace; cooking time may increase—monitor internal chicken temperature and tortellini timing as instructed.

• Reheat gently on the stovetop with 2–4 tbsp chicken broth per cup of leftovers over low heat, stirring often; if sauce thickened in fridge, add a splash of warm liquid for a smooth texture.

• Finish with grated Parmesan, torn basil or parsley, lemon zest, and an optional drizzle of extra-virgin olive oil for brightness and a glossy finish.