Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Season them generously on both sides with salt, pepper, Italian seasoning, garlic powder, and onion powder. This ensures the chicken is flavorful from the start.2 pounds boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, Salt and freshly ground black pepper to taste
- In your slow cooker, add the undrained diced tomatoes and the undrained diced tomatoes and green chilies. Stir in the undiluted cream of chicken soup. This forms the flavorful, saucy base of our CrockPot Chicken Tortellini.1 15-ounce can diced tomatoes, undrained, 1 10-ounce can diced tomatoes and green chilies (like Rotel), undrained, 1 10.5-ounce can cream of chicken soup, undiluted
- Place the softened cream cheese cubes on top of the tomato mixture. Don't worry about stirring it in just yet; it will melt and blend beautifully as it cooks.1 8-ounce package cream cheese, softened and cut into cubes
- Lay the seasoned chicken breasts on top of the cream cheese and tomato mixture. Make sure they are mostly submerged in the liquid for even cooking.2 pounds boneless, skinless chicken breasts
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces.2 pounds boneless, skinless chicken breasts
- Return the shredded chicken to the slow cooker. Add the refrigerated tortellini directly to the slow cooker with the shredded chicken and the sauce. Stir everything gently to combine.1 16-ounce package refrigerated cheese tortellini
- Cover the slow cooker and cook on HIGH for another 20-30 minutes, or until the tortellini are tender and have absorbed some of the delicious sauce. Be careful not to overcook the tortellini, as they can become mushy.
- Taste the CrockPot Chicken Tortellini mixture and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings like shredded Parmesan cheese, fresh parsley, a dollop of sour cream, or chopped cilantro.Salt and freshly ground black pepper to taste, Optional garnishes: shredded Parmesan cheese, fresh parsley, sour cream, chopped fresh cilantro
Notes
To store any leftover CrockPot Chicken Tortellini, allow the dish to cool completely before transferring it to an airtight container. Refrigerate promptly. The tortellini will stay fresh in the refrigerator for up to 3-4 days. When reheating, gently warm the leftovers on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. Alternatively, you can reheat individual portions in the microwave, stirring halfway through, until heated through. For longer storage, CrockPot Chicken Tortellini can be frozen. Allow the dish to cool completely, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw frozen portions in the refrigerator overnight before reheating.
