Creamy Crockpot Chicken Tortellini for Easy Dinner

Creamy Crockpot Chicken Tortellini is the ultimate easy dinner. After making this many times, I’ve discovered the trick to keeping it from being too soupy. The creamy, comforting texture will make your whole family happy. If you love recipes like this, you’ll also enjoy Easy Burnt Basque Cheesecake Recipe With Creamy Texture and Easy Baked Stuffed Apples with Oats and Cinnamon.

What You'll Need for Creamy Crockpot Chicken Tortellini for Easy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 20 oz frozen cheese tortellini
• 10.5 oz can cream of chicken soup
• 16 oz frozen mixed vegetables
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• Salt
• Black pepper
• Italian seasoning
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese

How to Make Creamy Crockpot Chicken Tortellini for Easy Dinner

1. Step 1: Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Step 2: Top with tortellini, frozen mixed vegetables, diced onion, and minced garlic.
3. Step 3: In a bowl, mix together cream of chicken soup, chicken broth, salt, pepper, and Italian seasoning. Pour over the top of the chicken and vegetables.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
5. Step 5: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine. If desired, use an immersion blender to smooth out the soup.
6. Step 6: Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.

Storing & Reheating Creamy Crockpot Chicken Tortellini for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months.

Freezing Creamy Crockpot Chicken Tortellini for Easy Dinner

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 15-20 minutes, stirring halfway through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a lighter version, use low-sodium chicken broth and omit the cream of chicken soup.
• Best substitution: You can substitute the frozen mixed vegetables for fresh vegetables, such as carrots, celery, and bell peppers.
• Make-ahead: This recipe can be made ahead and refrigerated for up to 2 days before cooking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.

Creamy Crockpot Chicken Tortellini for Easy Dinner

⏱

Prep

10 minutes

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free (if using gluten-free tortellini)

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 20 oz frozen cheese tortellini
• 10.5 oz can cream of chicken soup
• 16 oz frozen mixed vegetables
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning

Seasonings

• Salt
• Black pepper
• Italian seasoning

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Step 2: Top with tortellini, frozen mixed vegetables, diced onion, and minced garlic.
3. Step 3: In a bowl, mix together cream of chicken soup, chicken broth, salt, pepper, and Italian seasoning. Pour over the top of the chicken and vegetables.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
5. Step 5: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine. If desired, use an immersion blender to smooth out the soup.
6. Step 6: Serve hot, topped with fresh parsley and grated Parmesan cheese if desired.

Notes

• Chef tip: For a lighter version, use low-sodium chicken broth and omit the cream of chicken soup.
• Best substitution: You can substitute the frozen mixed vegetables for fresh vegetables, such as carrots, celery, and bell peppers.
• Make-ahead: This recipe can be made ahead and refrigerated for up to 2 days before cooking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F for 15-20 minutes, stirring halfway through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 14g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 90mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Crockpot Chicken Tortellini for Easy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Creamy Crockpot Chicken Tortellini for Easy Dinner 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!