Slow Cooker Chicken Tortellini
This recipe provides a simple, comforting meal for busy families using a slow cooker. You cook the chicken and broth base first, then add the cream and tortellini near the end to keep the pasta tender.
Equipment
- slow cooker
Ingredients
- 500 g chicken breast
- 1 L chicken broth
- 400 g crushed tomatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 5 g Italian seasoning
Finishing Ingredients
- 200 ml heavy cream
- 300 g cheese tortellini
Instructions
- Place the chicken breast, chicken broth, crushed tomatoes, diced onion, minced garlic, and Italian seasoning into the slow cooker.
- Cook on the low setting for 6 hours or on the high setting for 3 hours.
- Remove the cooked chicken from the slow cooker. Shred the chicken using two forks, then return the shredded chicken to the cooker.
- Stir in the heavy cream and the cheese tortellini.
- Cook on the high setting for an additional 30 minutes, or until the tortellini is tender. I focused on this timing so the tortellini stayed soft without becoming mushy.
- Serve the soup warm.
Notes
This recipe is designed for hands-off cooking. The initial long cook time tenderizes the chicken perfectly. Adding the cream and tortellini at the end prevents the pasta from overcooking during the main cooking cycle.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.