YES! Cozy, comforting, and effortless, this Crockpot Chicken Tortellini Soup is slow-cooked to perfection! Juicy shredded chicken breasts, tender diced carrots, sweet green peas, and pillowy cheese tortellini simmer in an herb-infused golden chicken broth for the ultimate drop-and-go meal.
Why You’ll Love This Recipe
Set-It-and-Forget-It Simplicity: Just add your aromatics and chicken to the slow cooker, then let it work its magic all day long.
High-Protein Comfort: Lean chicken breasts pack serious protein, while cheesy tortellini keeps every bowl satisfyingly cozy.
Vibrant & Whole-Food Loaded: Sweet carrots, green peas, garlic, and herbs balance deep savory broth with fresh, colorful crunch.
Essential Kitchen Equipment
Slow Cooker (4 to 6 Quart): For slow-simmering the chicken until tender and easy to shred.
Two Forks: For quickly shredding the tender chicken breasts right in the pot.
Ingredients
1 lb (450g) Boneless, skinless chicken breasts
4 cups Low-sodium chicken broth
1 cup Carrots, diced small
1 package (9 oz / 250g) Refrigerated cheese tortellini
1/2 cup Green peas (fresh or frozen)
1 small Yellow onion, diced
2 cloves Garlic, minced
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Dried Italian seasoning
1/2 tsp Garlic powder
2 tbsp Fresh parsley, chopped
Step-by-Step Instructions
1. Layer Slow Cooker Base: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the diced carrots, diced yellow onion, minced garlic, salt, black pepper, Italian seasoning, and garlic powder.
2. Add Broth: Pour the 4 cups of chicken broth over top, making sure the chicken and vegetables are submerged.
3. Slow Cook: Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is completely cooked through and tender.
4. Shred Chicken: Transfer the cooked chicken breasts to a plate or cutting board. Shred using two forks, then return the tender shredded chicken back into the crockpot broth.
5. Add Tortellini & Peas: Stir in the refrigerated cheese tortellini and 1/2 cup of green peas. Cover and cook on HIGH for an additional 15 to 20 minutes, until the tortellini is plump and tender.
6. Garnish & Serve: Stir in the fresh chopped parsley. Ladle hot into bowls and enjoy immediately!
Chef’s Tips
Don’t Overcook the Tortellini: Add the tortellini during the final 15–20 minutes of cooking so it stays soft and pillowy without absorbing all the broth or becoming mushy.
Freeze-Friendly Prep Tip: If you plan on having leftovers, cook the tortellini separately in a small pot of boiling water and add it to individual serving bowls. This prevents the pasta from soaking up broth overnight in the fridge!
Nutritional Breakdown (Per Serving / Yields 4 Bowls)
Servings: 4 bowls
Calories: ~310 kcal
Protein: 32g
Net Carbs: 28g
Fat: 7g
Frequently Asked Questions (FAQ)
Can I use frozen tortellini instead of refrigerated?
Yes! If using frozen cheese tortellini, simply add 5 extra minutes to the final cooking step so they heat through completely and turn soft.