Creamy Tuscan Crockpot Chicken Tortellini
This creamy Tuscan crockpot chicken tortellini is a comforting, Italian-inspired one-pot meal featuring tender chicken, cheese tortellini, sun-dried tomatoes, spinach, and a velvety garlic cream sauce. It’s an easy, crowd-pleasing dinner perfect for busy weeknights or cozy family gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 2 large chicken breasts (about 1 lb, boneless and skinless)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 3 cloves garlic, minced (or 1½ tsp pre-minced)
- 1/2 cup sun-dried tomatoes, sliced (packed in oil, drained)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 10 ounces refrigerated cheese tortellini
- 2 cups baby spinach, roughly chopped
- 1 cup shredded mozzarella cheese
Instructions
- Lightly grease your crockpot insert with olive oil or nonstick spray.
- In a medium mixing bowl, whisk together heavy cream, chicken broth, minced garlic, sun-dried tomatoes, Italian seasoning, salt, black pepper, Parmesan cheese, and butter.
- Place chicken breasts in the bottom of the slow cooker. Pour the creamy sauce over the chicken, ensuring they are well coated.
- Cover and cook on LOW for 4 to 5 hours, or until the chicken is fork-tender and fully cooked (internal temp should be 165°F).
- Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker and stir well.
- Stir in cheese tortellini and chopped baby spinach. Cover and continue to cook on LOW for another 30 to 45 minutes, or until the tortellini are tender but not mushy.
- Sprinkle shredded mozzarella cheese over the top. Cover until melted (about 2–3 minutes), then gently stir.
- Ladle into bowls, garnish with extra Parmesan, fresh basil, or cracked black pepper if desired. Serve hot.
Notes
For gluten-free, use gluten-free tortellini and check your broth. Add tortellini only in the last 30–45 minutes to avoid mushy pasta. Freshly shredded mozzarella melts best. You can substitute chicken thighs for breasts, or add extra veggies like mushrooms or artichoke hearts. Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
Nutrition
- Serving Size: About 1/6 of recipe (approx. 1.5 cups)
- Calories: 520
- Sugar: 4
- Sodium: 800
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 3
- Protein: 34
Keywords: crockpot chicken tortellini, creamy tuscan chicken, slow cooker, easy dinner, Italian comfort food, chicken tortellini recipe, family meal, one pot meal