This Slow Cooker Chicken and Tortellini is a delicious and easy dish that is perfect for busy weeknights. It’s full of tender chicken, cheesy tortellini, fresh spinach, and a creamy sauce. You can’t go wrong!
My family loves pasta and they especially love tortellini. While this recipe has become a family favorite, some of our other go-to tortellini recipes are Chicken Tortellini Casserole, Sausage and Tortellini Skillet, Marry Me Chicken Tortellini, and Instant Pot Tortellini Sausage Soup.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- boneless skinless chicken breast – You can also use boneless skinless chicken thighs
- Salt and black pepper
- Fresh garlic cloves – I like use to fresh garlic, however, you can use the jarred kind or garlic powder instead.
- Italian seasoning blend
- Alfredo sauce – I used the jarred sauce because it’s easy. Feel free to use your favorite homemade variety like this Cottage Cheese Alfredo Sauce.
- chicken broth – chicken stock or vegetable broth can also be used
- diced tomatoes
- frozen cheese tortellini – You can also use the refrigerated tortellini.
- freshly grated Parmesan cheese
- fresh spinach
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add the chicken to the slow cooker, then top with garlic, Italian seasoning, salt and pepper.
Pour the alfredo sauce, chicken broth, and diced tomatoes over the top of the chicken. Cover and cook on low for 4 hours.
Remove the chicken and cut it into cudes. Add the parmesan cheese and tortellini to the slow cooker. Cook for an additional 30 minutes.
Add the spinach right be serving and cook until wilted. Garnish with more parmesan cheese when serving.
- Prepare the slow cooker with nonstick cooking spray.
- Add the chicken to the bottom of the slow cooker and season with garlic, Italian seasoning, salt, and black pepper.
- Over the chicken, add the alfredo sauce, chicken broth, and diced tomatoes.
- Cover the slow cooker and cook on low for 4 hours or until the chicken is cooked through.
- Remove the chicken and cut into bite-sized pieces. Return the chicken to the sauce.
- Stir in the Parmesan cheese until melted.
- Add the tortellini to the mixture, cover, and continue to cook for about 30 minutes or until the tortellini is tender.
- Prior to serving, add the spinach and cook just until wilted.
- Serve with additional parmesan cheese if desired.
Serve With Chicken and Tortellini:
We love to serve this hearty slow cooker recipe with a side of Air Fryer Dinner Rolls, a simple side salad, or a green side dish like this Roasted Broccoli and Brussels Sprouts. And, these Chocolate Chipless Cookies are a great dessert to enjoy after this meal.
Storage
Storage – Store leftovers in an airtight container in the fridge for 2-3 days.
Freezing – Due to the tortellini becoming mushy when thawed I don’t recommend that you freeze the leftovers.
Reheating – You can reheat single servings in the microwave for 1-2 minutes or in a large pot on the stovetop over medium heat for 3-5 minutes or unti warm all the way through.
Wendy’s Test Kitchen Tips
- Use a slow cooker liner if you want to save yourself your time in the kitchen for clean up.
- If your family is not a fan of spinach, you can leave it all together.
FAQs
For this recipe, I recommend that you use a 6-quart or larger slow cooker.
Related
Looking for other slow cooker recipes like this slow cooker chicken and tortellini? Try these:
Slow Cooker Chicken and Tortellini
Equipment
- Slow Cooker
- knife
Ingredients
- 3 boneless skinless chicken breast
- Salt and pepper to taste
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning blend
- 22 ounces alfredo sauce
- 1 cup chicken broth
- 15 ounces diced tomatoes
- 19 ounces frozen cheese tortellini thawed
- 1 cup freshly grated Parmesan cheese
- 2 cups coarsely chopped fresh spinach
Instructions
- Prepare the slow cooker with nonstick cooking spray.
- Add the chicken to the bottom of the slow cooker and season with garlic, Italian seasoning, salt, and black pepper.
- Over the chicken, add the alfredo sauce, chicken broth, and diced tomatoes.
- Cover the slow cooker and cook on low for 4 hours or until the chicken is cooked through.
- Remove the chicken and cut into bite-sized pieces. Return the chicken to the sauce.
- Stir in the Parmesan cheese until melted.
- Add the tortellini to the mixture, cover, and continue to cook for about 30 minutes or until the tortellini is tender.
- Prior to serving, add the spinach and cook just until wilted.
- Serve with additional parmesan cheese if desired.
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