Chicken Broccoli Tortellini in the Crockpot
Chicken broccoli tortellini crockpot dinners are creamy, filling and almost hands-off. The chicken cooks in a garlic Parmesan sauce, then cheese tortellini and broccoli finish in the last half hour.
6
servings10
minutes5
hoursChicken simmers in a garlicky Parmesan sauce, then tortellini and broccoli finish in the last 30 minutes. Cream cheese makes it silky.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
8 oz cream cheese, cubed
1 package (20 oz) refrigerated cheese tortellini
3 cups small broccoli florets
1/2 cup grated Parmesan
1/2 cup milk
Red pepper flakes, to taste
Directions
- Add the chicken to a 6-quart slow cooker. Pour in the soup and broth.
- Stir in the garlic, Italian seasoning, onion powder, salt and pepper.
- Cover and cook on LOW for 5 hours or on HIGH for 2 1/2 hours, until the chicken reads 165°F.
- Move the chicken to a board and shred it with two forks.
- Whisk the cream cheese and milk into the sauce until smooth. Return the chicken to the pot.
- Turn the slow cooker to HIGH. Add the tortellini and stir.
- Cover and cook 20 minutes. Add the broccoli on top and cook 10 minutes more, until the tortellini are tender and the broccoli is bright green.
- Stir in the Parmesan and a pinch of red pepper flakes.
- Let the pot sit 5 minutes so the sauce thickens.
- Serve hot with extra Parmesan.
Notes
- Use frozen tortellini and add 10 minutes. Broccoli can be steamed separately for brighter color. Fridge 3 days. The pasta absorbs sauce, so add a splash of milk when reheating.
Why this dinner works in a slow cooker
The sauce is built while the chicken cooks, so the whole pot tastes layered even though you only added things in once or twice. The chicken ends up tender and easy to shred. It is a one-pot dinner that tastes like a restaurant pasta.
Tortellini are the only step that needs timing. Because they are filled pasta and cook fast, a half hour on HIGH is enough, so they never turn soft. By the time the pasta goes in, the sauce is ready and waiting, and the broccoli steams on top while everything finishes together. It also reheats well enough for lunch the next day, with a splash of milk.
Ingredient notes
Chicken breasts: They shred well in the creamy sauce. Choose even pieces for even cooking. Slice any very thick breasts in half so they cook through.
Refrigerated tortellini: They cook faster and taste better than dried. Cheese filling is the mildest choice. The cheese filling softens in the sauce, and a different filling, like spinach, changes the flavor.
Broccoli: Small florets cook in minutes. Large ones stay raw in the middle. Cut larger pieces into bite-size florets and drop them on top, not under the sauce.
Cream cheese: It melts into the soup and gives a rich body without flour. Soften it first, and it will blend smoothly.
Parmesan: Buy a wedge and grate it. Powdered green can ruins the texture. Grate it fresh, and add a little more at the table.
Cream of chicken soup: A convenient base that adds body and savory flavor. If you want a from-scratch sauce, replace it with a cup of cream and a spoon of flour.
Tips for the best pasta dinner
Add the pasta last: Putting tortellini in at the start turns them to mush. Stick to the final half hour. Even ten extra minutes can leave them soft and torn.
Check the time: The most common mistake is walking away from the pasta. Taste one at 20 minutes. Overcooked tortellini split open and lose their filling.
Whisk the sauce: Break up the cream cheese with a whisk so the sauce is smooth, not lumpy. Smooth sauce clings to the pasta much better.
Swaps and variations
Use rotisserie chicken and skip the long cook by simmering the sauce for 1 hour. Swap broccoli for spinach or peas. For a lighter version, use low-fat milk and half the cream cheese. Add sun-dried tomatoes for tang. Frozen peas also work, and a handful of sun-dried tomatoes adds sweetness. Adding a squeeze of lemon at the end brightens the whole pot. Swap the cream of chicken soup for cream of mushroom if that is what you have, and the dinner still tastes rich and savory.
Do not use dried tortellini in this method. They stay hard in the middle and absorb too much liquid.
What to serve with it
Serve with crusty garlic bread and a crisp green salad. A lemon wedge on the side brightens the creamy sauce. Roasted tomatoes or a handful of arugula tossed in lemon make a light side. A bag of frozen garlic bread baked while the pasta finishes makes the table complete.
Storing, freezing and reheating
Refrigerate in a sealed container for up to 3 days. The pasta absorbs liquid, so the dish thickens. Because the pasta keeps absorbing liquid, thin the leftovers with milk and reheat gently.
Reheat on the stove over low heat with extra milk or broth. Freezing is possible for 2 months, but the pasta softens, so thaw gently.
Chicken Broccoli Tortellini in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken breasts, (10.5 oz) cream of chicken soup, chicken broth, garlic
Tips for Chicken Broccoli Tortellini in the Crockpot
Use frozen tortellini and add 10 minutes. Broccoli can be steamed separately for brighter color. Fridge 3 days. The pasta absorbs sauce, so add a splash of milk when reheating.
Chicken Broccoli Tortellini in the Crockpot FAQ
How long does Chicken Broccoli Tortellini in the Crockpot take?
Chicken Broccoli Tortellini in the Crockpot takes 5 hours of cooking after 10 minutes of prep.
How many people does Chicken Broccoli Tortellini in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Chicken Broccoli Tortellini in the Crockpot?
14 ingredients, led by boneless skinless chicken breasts, (10.5 oz) cream of chicken soup, chicken broth, garlic. Amounts are in the recipe card above.
