Creamy Crockpot Chicken Tortellini: Better Than Takeout

Creamy Crockpot Chicken Tortellini is a better-than-takeout meal that’s ready in just 20 minutes of prep. After making this many times, I’ve discovered the trick to the creamiest sauce. The rich, creamy texture will make your family beg for this easy dinner. If you love recipes like this, you’ll also enjoy Easy Ravioli Soup Recipe with Spinach and Parmesan and Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe.

What You'll Need for Creamy Crockpot Chicken Tortellini: Better Than Takeout

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
• 2 cups frozen cheese tortellini
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 1 packet (1 oz) Italian dressing mix
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese
• Optional: Crushed red pepper flakes

How to Make Creamy Crockpot Chicken Tortellini: Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
2. Step 2: In a bowl, combine cream of chicken soup, chicken broth, and Italian dressing mix. Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from slow cooker and shred. Stir in tortellini. Return chicken to slow cooker and cook for an additional 15-20 minutes, until tortellini is tender.
5. Step 5: Serve hot, topped with fresh parsley, grated Parmesan, and crushed red pepper flakes (if desired).

Storing & Reheating Creamy Crockpot Chicken Tortellini: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen or refrigerated before serving.

Freezing Creamy Crockpot Chicken Tortellini: Better Than Takeout

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 (180°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a lighter version, use Greek yogurt instead of sour cream for the topping.
• Best substitution: Substitute the Italian dressing mix with 1 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp dried thyme for a similar flavor profile.
• Make-ahead: Prepare the chicken and sauce mixture up to 24 hours ahead. Store in the fridge until ready to cook.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your sauce is too thick, add a little more chicken broth to reach your desired consistency.

Creamy Crockpot Chicken Tortellini: Better Than Takeout

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Prep

Prep: 20 minutes

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Cook

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

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Total

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

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Serves

6 servings

🥗

Diet

Gluten-free (use gluten-free tortellini)

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups frozen cheese tortellini
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 1 packet (1 oz) Italian dressing mix

Seasonings

• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crushed red pepper flakes

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
2. Step 2: In a bowl, combine cream of chicken soup, chicken broth, and Italian dressing mix. Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from slow cooker and shred. Stir in tortellini. Return chicken to slow cooker and cook for an additional 15-20 minutes, until tortellini is tender.
5. Step 5: Serve hot, topped with fresh parsley, grated Parmesan, and crushed red pepper flakes (if desired).

Notes

• Chef tip: For a lighter version, use Greek yogurt instead of sour cream for the topping.
• Best substitution: Substitute the Italian dressing mix with 1 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp dried thyme for a similar flavor profile.
• Make-ahead: Prepare the chicken and sauce mixture up to 24 hours ahead. Store in the fridge until ready to cook.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your sauce is too thick, add a little more chicken broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
• Make ahead: This recipe can be made ahead and frozen or refrigerated before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 15g
• Carbs: 40g
• Fiber: 2g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 7g

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

Creamy Crockpot Chicken Tortellini: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Crockpot Chicken Tortellini: Better Than Takeout 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!