Creamy Crockpot Tuscan Chicken Tortellini (Easy Recipe)

What if you could have a restaurant-quality, creamy pasta dish waiting for you at home, with almost no effort? It sounds too good to be true, but it’s the magic of the slow cooker. This Crockpot Tuscan Chicken Tortellini recipe is the ultimate solution for busy weeknights. It combines tender chicken, cheesy tortellini, and a luxurious, sun-dried tomato cream sauce into one perfect bowl of comfort food. Forget slaving over a hot stove; this “dump and go” meal will make you feel like a kitchen hero.

Ingredients for Crockpot Tuscan Chicken Tortellini

This recipe uses a handful of high-impact ingredients to create its signature rich sauce. Here is everything you’ll need:

this now & bake later ❤️

Timing

This is a true “set it and forget it” meal. The active work is minimal, making it perfect for a busy day.

• Prep Time: 15 minutes (Just long enough to dice the chicken and open packages!)
• Cook Time (LOW): 4.5 to 6.5 hours
• Cook Time (HIGH): 2.5 to 3.5 hours
• Total Time: Varies based on your cook setting, but you’ll only be actively working for about 15-20 minutes total.

Step-by-Step Instructions

Step 1: Start the Chicken Base

Place your 6-quart crockpot on the counter and add the diced chicken breasts in a single layer. Sprinkle the minced garlic and Italian seasoning evenly over the top. Pour in the entire 32 ounces of chicken broth. Secure the lid and set your slow cooker to LOW for 4-6 hours or HIGH for 2-3 hours.

• Tip: No need to stir! Just let the slow cooker work its magic. The chicken will become perfectly tender and infused with the garlic and herbs.

Step 2: Create the Creamy Tuscan Sauce

Once the chicken is cooked through (it should be tender and shreddable), it’s time to add the magic. Stir in the refrigerated tortellini, chopped sundried tomatoes, shredded Parmesan, cubed cream cheese, and heavy cream. The liquid should cover most of the tortellini.

• Tip: Make sure your cream cheese is softened and cubed! This is the most important tip. Cold cream cheese will clump. Softened, cubed cream cheese will melt beautifully into a velvety sauce.

Step 3: Wilt the Spinach and Finish

Finally, add the two cups of baby spinach on top. Don’t worry if it looks like too much—it will wilt down significantly. Place the lid back on the crockpot and cook on HIGH for an additional 30 minutes, or just until the tortellini is tender and floating, and the spinach is bright green and wilted. Give it all one final, gentle stir to combine everything.

Nutritional Information

This is a rich, comforting dish. The nutritional information is an estimate based on 8 servings.

• Calories: ~650 kcal per serving
• Protein: 35 g
• Fat: 40 g
• Carbohydrates: 38 g
• Sugar: 5 g

(Disclaimer: These values are an estimate and will vary based on your specific ingredients and brands. This dish is wonderfully high in protein!)

Healthier Alternatives

While this dish is decadent, you can easily make a few swaps to lighten it up without sacrificing flavor.

• Lighten the Cream: Swap the 8 oz of cream cheese for Neufchâtel cheese, which has about 1/3 less fat. You can also substitute the heavy cream with half-and-half or even a can of evaporated milk for a lighter sauce.
• Boost Veggies: Double the spinach! You can also add a cup of diced zucchini or chopped red bell peppers in the last 30 minutes.
• Gluten-Free: This is an easy fix! Simply use your favorite gluten-free refrigerated tortellini.
• Different Protein: Try this with sliced, pre-cooked Italian chicken sausage (add it in the last 30 minutes) or use boneless, skinless chicken thighs for an even more tender result.

Serving Suggestions

This Crockpot Tuscan Chicken Tortellini is a hearty one-pot meal all on its own! But to make it a complete feast, I love to add a couple of simple sides.

• Bread is a Must: Serve with a side of crusty garlic bread or soft breadsticks to soak up every last drop of that incredible creamy sauce.
• Simple Salad: A crisp, simple green salad with a light vinaigrette is the perfect, bright contrast to the richness of the pasta.
• Garnish: A sprinkle of extra Parmesan cheese and some fresh, chopped basil or parsley on top makes it look (and taste) even more amazing.

Common Mistakes to Avoid

• Using Cold Cream Cheese: This is the #1 mistake. Tossing a cold block of cream cheese into the hot liquid will result in stubborn, unappetizing clumps. Solution: Ensure your cream cheese is very soft (let it sit out for an hour) and cut it into small cubes before adding.
• Overcooking the Tortellini: Refrigerated pasta cooks fast. Cooking it for more than the recommended 30 minutes will turn it into mush. Solution: Set a timer! It only needs 30 minutes on high at the very end.
• Using Frozen Tortellini: This recipe is designed for refrigerated tortellini. Frozen will throw off the cooking time and may add excess water, thinning the sauce. Solution: Stick to the fresh, refrigerated kind found in the dairy aisle.

Storing Tips

This recipe makes fantastic leftovers, as the flavors continue to meld.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: The best way to reheat is gently in a saucepan over low heat. Add a splash of milk or chicken broth to loosen the sauce, which will thicken considerably when cold. Avoid the microwave if possible, as it can make the chicken tough and the pasta mushy.
• Freezing: I don’t recommend freezing this dish. The cream-based sauce is likely to separate, and the tortellini will become very soft upon thawing. It’s best enjoyed fresh!

Conclusion

This Crockpot Tuscan Chicken Tortellini is proof that you can have a gourmet, comforting meal with minimal effort. It’s rich, savory, and perfect for the whole family. It will quickly become a new staple in your weeknight dinner rotation. We hope you love this easy slow cooker recipe!

Try it out and let us know in the comments how it turned out for you. We’d love to hear your feedback or any customizations you made! Don’t forget to rate the recipe.

FAQs

Q1. Can I use frozen chicken breasts?

It’s generally recommended to thaw chicken before adding it to a slow cooker for food safety reasons and to ensure even cooking. If you must, you can, but you will need to add at least an extra 1-2 hours to the initial cooking time.

Q2. I’m out of heavy cream. What can I use?

For a similar richness, you can use half-and-half. In a pinch, you could also use a can of evaporated milk, or even make a slurry of 1 cup whole milk + 1 tablespoon of cornstarch (mix well before adding).

Q3. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs would be delicious in this recipe. They will be even more tender and flavorful. Use 1.5 lbs of boneless, skinless chicken thighs, and the cooking time remains the same.

Q4. My sauce seems thin. How can I thicken it?

This sauce is naturally thickened by the cream cheese, Parmesan, and the starch from the pasta. If it’s still thinner than you’d like, let it sit with the lid off on the “Keep Warm” setting for 10-15 minutes. It will thicken up significantly as it cools.

Creamy Crockpot Tuscan Chicken Tortellini (Easy Recipe)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 3 hours 15 minutes
• Yield: 8 Servings 1x

Print Recipe

Pin Recipe

Description

What if you could have a restaurant-quality, creamy pasta dish waiting for you at home, with almost no effort? This Crockpot Tuscan Chicken Tortellini recipe is the ultimate solution for busy weeknights. It combines tender chicken, cheesy tortellini, and a luxurious, sun-dried tomato cream sauce into one perfect bowl of comfort food.

---

Ingredients

• 1 1/2 lbs Diced chicken breasts (boneless, skinless)

• 1 tbsp Minced garlic (about 3-4 cloves)

• 2 tsp Italian seasoning

• 32 oz Chicken broth (low-sodium recommended)

• 20 oz package Refrigerated cheese tortellini (fresh, not frozen)

• 1 cup Chopped sundried tomatoes (packed in oil, drained)

• 1 cup Shredded Parmesan cheese (freshly shredded is best)

• 2 cups Fresh baby spinach, packed

• 8 oz Cream cheese (softened and cubed)

• 1 cup Heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start the Chicken Base: Place your 6-quart crockpot on the counter and add the diced chicken breasts in a single layer. Sprinkle the minced garlic and Italian seasoning evenly over the top. Pour in the entire 32 ounces of chicken broth. Secure the lid and set your slow cooker to LOW for 4-6 hours or HIGH for 2-3 hours.

2. Create the Creamy Tuscan Sauce: Once the chicken is cooked through, stir in the refrigerated tortellini, chopped sundried tomatoes, shredded Parmesan, cubed cream cheese, and heavy cream. The liquid should cover most of the tortellini.

3. Wilt the Spinach and Finish: Add the two cups of baby spinach on top. Place the lid back on the crockpot and cook on HIGH for an additional 30 minutes, or just until the tortellini is tender and floating, and the spinach is bright green and wilted. Give it all one final, gentle stir to combine everything.

Notes

• Chicken Tip: No need to stir the chicken base! Just let the slow cooker work its magic. The chicken will become perfectly tender and infused with the garlic and herbs.
• Cream Cheese Tip: Make sure your cream cheese is softened and cubed! This is the most important tip. Cold cream cheese will clump. Softened, cubed cream cheese will melt beautifully into a velvety sauce.
• Spinach Tip: Don’t worry if it looks like too much spinach—it will wilt down significantly in the final 30 minutes of cooking.

• Prep Time: 15 minutes
• Cook Time: 3 hours (on HIGH)
• Category: Main Course, Dinner, Pasta
• Method: Slow Cooking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 5 g
• Sodium: 950 mg
• Fat: 40 g
• Saturated Fat: 22 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 180 mg