Slow Cooker Chicken Broccoli Tortellini

If you want an easy weeknight dinner that feels rich without a lot of hands-on work, this Slow Cooker Chicken Broccoli Tortellini is a strong choice among pasta crock pot recipes. Tender chicken cooks slowly in a creamy Alfredo-style sauce, then broccoli and cheese tortellini are stirred in at the end so they stay bright and tender instead of turning soft. It is simple, filling, and works well for a family dinner or for leftovers the next day.

At a Glance

Prep time: 15 minutes.
Cook time: 3 hours 30 minutes on HIGH, or 5 to 6 hours on LOW, plus 20 minutes at the end for the tortellini and broccoli.
Servings: 6.
Course: Main course.
Serve with: garlic bread or a simple green salad.

Why You Will Love This Recipe

• Only a short prep before the slow cooker takes over.
• A creamy sauce that coats the pasta without feeling heavy.
• Broccoli and tortellini added at the end, so they keep their shape and colour.
• Simple ingredients that are easy to find.
• Good for busy weeknights and for feeding a family.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons minced garlic
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 jar (15 ounces) Alfredo sauce
• 1 cup finely grated Parmesan cheese
• 4 ounces cream cheese, cut into cubes
• 2 cups broccoli florets
• 1 bag (19 ounces) frozen cheese tortellini

How to Make It – Step by Step

1. Add the chicken to the slow cooker, then top with garlic, black pepper, Italian seasoning, Alfredo sauce, Parmesan and cubed cream cheese.

2. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours, until the chicken is tender.

3. Take the chicken out and shred it with two forks while it is still warm.

4. Return the shredded chicken to the slow cooker, add the broccoli and frozen tortellini, and stir gently to coat everything in the sauce.

5. Cover again and cook for about 20 minutes, checking the tortellini from around 15 minutes, until it is tender but not mushy. Stir well before serving.

Tips

• Use frozen tortellini for this method, as it holds its shape better than fresh tortellini in a slow cooker.
• Use finely grated Parmesan, not pre-shredded, for a smoother sauce.
• Add the broccoli at the end so it stays bright green and tender.
• Shred the chicken while warm so it mixes evenly into the sauce.

Variations

• For a lighter version, use reduced-fat cream cheese and a lighter Alfredo sauce.
• For heat, add a pinch of red pepper flakes.
• For a vegetarian version, leave out the chicken and add extra vegetables such as mushrooms, spinach or peas, keeping the same creamy sauce and tortellini.

Serving Suggestions

Serve this pasta crock pot recipe hot, with warm garlic bread and a simple salad for a complete weeknight meal. It also stays warm well in the slow cooker for casual family dinners.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or chicken broth to loosen the sauce. Freezing the finished dish is not recommended, as the tortellini can turn soft after thawing – if you want to freeze ahead, freeze only the chicken and sauce, then add fresh tortellini when you serve it.

Frequently Asked Questions

Can I use frozen broccoli? Yes – add it straight from the freezer in the final stage; it will be softer than fresh broccoli.
Can tortellini go directly into a slow cooker? Yes, but only in the final 20 minutes, so it stays tender.
Why did my sauce separate? This usually happens if the heat is too high or the cheese is added too early – stir well before serving and use finely grated Parmesan.