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Crockpot Marry Me Chicken Tortellini

Creamy Crockpot Marry Me Chicken Tortellini for Cozy Nights

This Creamy Crockpot Marry Me Chicken Tortellini is an effortless recipe that combines tender chicken, cheesy tortellini, and a rich sauce, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 2 lbs Chicken Breasts Frozen can save time but extend cooking by an hour.
  • 20 oz Cheese-Filled Tortellini Fresh or refrigerated is best to maintain texture.
  • 8 oz Cream Cheese Let soften at room temperature for easier mixing.
  • 4 cups Chicken Broth Choose high-quality broth for optimal flavor.
  • 1 cup Sun-Dried Tomatoes Fresh cherry tomatoes can substitute in summer.
  • 3 cloves Garlic Minced, essential for enhancing taste.
For Seasoning and Herbs
  • 1 tbsp Herbs (e.g., Italian seasoning) Feel free to customize with your favorite herbs.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, combine the chicken breasts, cream cheese, chicken broth, sun-dried tomatoes, minced garlic, and Italian herbs. Stir until well blended and coated. Set to low heat.
  2. Cover and cook on low for 4 hours or high for 2 hours. Ensure chicken reaches an internal temperature of 165°F.
  3. About 20-25 minutes before cooking completes, add the cheese-filled tortellini and stir gently. Ensure they're submerged.
  4. Check sauce consistency before completing cooking. If too thin, remove lid and cook on high for 5-10 minutes to thicken.
  5. Ladle the dish into bowls and garnish with freshly grated Parmesan cheese or basil. Serve hot.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. The sauce may thicken; add broth or milk when reheating. Freeze for up to 2 months, ideally sauce and tortellini separately.

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