CrockPot Chicken Tortellini
A dump-and-go slow cooker meal that delivers creamy, cheesy comfort with minimal effort. Tender shredded chicken, flavorful sauce, and pillowy cheese tortellini all in one cozy dish — perfect for busy weeknights.
Equipment
- Slow cooker
- Mixing bowl
- Measuring spoons
- forks (for shredding)
- spoon or ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 20 oz frozen cheese tortellini
- 10.75 oz can condensed cream of mushroom soup
- 10.75 oz can condensed cream of chicken soup
- 10 oz can diced tomatoes and green chilies (Rotel), undrained
- 0.5 cup chicken broth
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- fresh parsley or basil, for garnish (optional)
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, broth, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Pour the soup mixture over the chicken in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked through.
- Shred the chicken using two forks right in the slow cooker.
- Stir in the frozen tortellini and cover. Cook on high for 30–60 minutes until pasta is tender.
- Sprinkle mozzarella cheese on top, cover again, and cook until melted and bubbly.
- Garnish with parsley or basil if desired, and serve hot.
Notes
This recipe is incredibly adaptable. Swap sauces, cheeses, or tortellini types. Don’t add tortellini too early or it’ll overcook. Add fresh herbs or a splash of white wine for extra flavor. Great for meal prep or freezer-friendly leftovers!