31 Delicious Slow Cooker Tortellini Recipe Variations

Are you craving cozy, comforting meals that practically cook themselves? Look no further than these 31 delicious slow cooker tortellini recipes! From creamy soups and cheesy bakes to vibrant seasonal dishes, we’ve gathered the best ways to turn store-bought tortellini into effortless, family-friendly dinners. Get ready to fall in love with your slow cooker all over again—let’s dive into these mouthwatering variations!

Creamy Slow Cooker Chicken Tortellini Soup

Mellow autumn afternoons call for something that simmers quietly while the world outside turns golden, a gentle reminder that some of the best things take their time. This creamy tortellini soup, with its tender chicken and rich broth, is exactly that kind of comforting embrace. It fills the kitchen with an aroma that feels like a warm, soft blanket on a crisp day.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1/4-inch rounds
• 2 stalks celery, cut into 1/4-inch slices
• 6 cups unsalted chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (9-ounce) package fresh cheese tortellini
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Kosher salt and freshly cracked black pepper

Instructions

1. Season the chicken thighs generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Sear the chicken thighs until deeply golden brown, about 4-5 minutes per side, to build a flavorful fond.
4. Transfer the seared chicken to the slow cooker insert.
5. In the same skillet, add the finely diced yellow onion and sauté over medium heat until translucent and fragrant, about 4 minutes.
6. Add the minced garlic and cook for 1 minute until aromatic but not browned.
7. Scrape the onion-garlic mixture into the slow cooker over the chicken.
8. Add the carrot rounds, celery slices, unsalted chicken stock, dried thyme, and bay leaf to the slow cooker.
9. Cover and cook on LOW for 6 hours until the chicken is fork-tender.
10. Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the slow cooker.
11. Discard the bay leaf.
12. Add the fresh cheese tortellini and heavy cream, stirring gently to combine.
13. Cover and cook on HIGH for 20 minutes until the tortellini are cooked through and plump.
14. Turn off the slow cooker and stir in the fresh baby spinach until just wilted, about 2 minutes.
15. Stir in the freshly grated Parmigiano-Reggiano until melted and incorporated.
16. Season the soup to your preference with additional kosher salt and freshly cracked black pepper.

Only the gentle richness of the cream and Parmigiano-Reggiano balances the savory broth, while the tortellini remain delightfully plump against the tender shreds of chicken. For a beautiful presentation, ladle it into shallow bowls and finish with a final sprinkle of cheese and a crack of black pepper over the dark green spinach.

Slow Cooker Cheesy Spinach Tortellini

Gently, as the afternoon light fades outside my kitchen window, I find myself drawn to the quiet comfort of this dish, where tender tortellini and vibrant spinach mingle in a rich, cheesy embrace that feels like a warm hug after a long day.

Ingredients

– 1 pound fresh cheese tortellini
– 4 cups fresh baby spinach leaves
– 2 cups heavy cream
– 1 cup whole milk
– 8 ounces cream cheese, cubed
– 2 cups freshly grated Parmigiano-Reggiano
– 1 cup shredded fontina cheese
– 3 cloves garlic, minced
– 1 teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter
– ¼ cup all-purpose flour

Instructions

1. Place the cubed unsalted butter in your slow cooker insert and set the temperature to high.
2. Allow the butter to melt completely, which should take approximately 3-4 minutes.
3. Add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
4. Sprinkle the all-purpose flour over the butter and garlic mixture, creating a roux.
5. Cook the roux for exactly 2 minutes, stirring continuously until it turns pale golden.
6. Slowly pour in the heavy cream while whisking constantly to prevent lumps from forming.
7. Add the whole milk in a steady stream, continuing to whisk until the mixture is smooth.
8. Stir in the cubed cream cheese until it completely melts into the sauce.
9. Add the freshly grated nutmeg, kosher salt, and freshly cracked black pepper.
10. Cook the sauce on high for 30 minutes, uncovered, until it thickens slightly.
11. Add the fresh cheese tortellini to the sauce, ensuring each piece is submerged.
12. Stir in the fresh baby spinach leaves until they begin to wilt, about 2 minutes.
13. Sprinkle the freshly grated Parmigiano-Reggiano and shredded fontina cheese over the mixture.
14. Cover the slow cooker and reduce the temperature to low.
15. Cook for 2 hours, resisting the urge to stir, which helps the sauce thicken properly.
16. After 2 hours, remove the lid and check that the tortellini are tender and the cheese is fully melted.

Remarkably creamy yet surprisingly light, the tortellini maintain their delicate texture while the spinach adds earthy notes that balance the rich cheese sauce. For an elegant presentation, serve it in shallow bowls garnished with extra Parmigiano-Reggiano and a drizzle of high-quality olive oil, or pair it with crusty artisan bread to soak up every last bit of the luxurious sauce.

Hearty Beef and Mushroom Slow Cooker Tortellini

Vaguely, as the afternoon light softens against the windowpane, I find myself drawn to the quiet hum of the slow cooker, a vessel for transforming simple, honest ingredients into something deeply comforting and nourishing for the soul.

Ingredients

• 1.5 lbs grass-fed beef chuck roast, cut into 1-inch cubes
• 2 cups cremini mushrooms, thinly sliced
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 3 cups rich beef bone broth
• 1 cup dry red wine, such as Cabernet Sauvignon
• 2 tbsp unsalted European-style butter
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 20 oz refrigerated cheese tortellini
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly cracked black pepper, to season

Instructions

1. Season the grass-fed beef chuck roast cubes generously with kosher salt and freshly cracked black pepper on all sides.
2. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
3. Add the unsalted European-style butter to the skillet, swirling to coat the surface evenly.
4. Sear the seasoned beef cubes in a single layer, working in batches to avoid overcrowding, for 3-4 minutes per side until a deep brown crust forms.
5. Transfer the seared beef to the slow cooker insert using tongs.
6. Reduce the skillet heat to medium and add the finely diced yellow onion, cooking for 5 minutes until translucent and fragrant.
7. Add the minced garlic and thinly sliced cremini mushrooms to the skillet, sautéing for 4 minutes until the mushrooms release their liquid and begin to brown.
8. Stir in the tomato paste and cook for 1 minute until it darkens slightly and coats the vegetables.
9. Deglaze the skillet with the dry red wine, using a wooden spoon to scrape up any browned bits from the bottom, and simmer for 2 minutes.
10. Pour the skillet contents over the beef in the slow cooker.
11. Add the rich beef bone broth, Worcestershire sauce, fresh thyme leaves, and bay leaf to the slow cooker, stirring gently to combine.
12. Cover and cook on LOW heat for 7 hours until the beef is fork-tender.
13. Remove and discard the bay leaf using tongs.
14. Stir in the refrigerated cheese tortellini and heavy cream, ensuring the tortellini is submerged in the liquid.
15. Cover and cook on HIGH heat for 25 minutes until the tortellini is cooked through but still al dente.
16. Turn off the slow cooker and stir in the freshly grated Parmigiano-Reggiano until melted and incorporated.
17. Let the dish rest uncovered for 10 minutes to allow the sauce to thicken slightly before serving.

Perhaps what I love most is how the tender beef nearly melts against the delicate, cheese-filled tortellini, all swaddled in a velvety, umami-rich sauce that clings perfectly to each bite. Serving it in shallow bowls with a final dusting of Parmigiano-Reggiano and a sprinkle of fresh thyme makes even a simple Tuesday feel like a small celebration.

Slow Cooker Vegetable Tortellini Stew

Cradled in the quiet hum of the slow cooker, this stew feels like a gentle exhale at the end of a long day, a warm embrace of vegetables and tender pasta that requires little more than patience. It’s the kind of meal that fills the kitchen with a comforting, herbaceous aroma, inviting you to slow down and savor each spoonful. There’s something deeply soothing about letting ingredients meld together over hours, transforming into a rich, brothy dish that feels both nourishing and effortless.

Ingredients

– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into ¼-inch rounds
– 2 stalks celery, finely chopped
– 8 ounces cremini mushrooms, sliced
– 6 cups vegetable broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– ½ teaspoon crushed red pepper flakes
– 1 (9-ounce) package fresh cheese tortellini
– 2 cups fresh spinach leaves
– ¼ cup grated Parmigiano-Reggiano cheese
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 large finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
3. Stir in 3 cloves of minced garlic and cook for 30 seconds, just until aromatic.
4. Transfer the onion and garlic mixture to the slow cooker insert.
5. Add 2 large carrots cut into ¼-inch rounds, 2 stalks of finely chopped celery, and 8 ounces of sliced cremini mushrooms to the slow cooker.
6. Pour in 6 cups of vegetable broth and 1 can of undrained fire-roasted diced tomatoes.
7. Sprinkle 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and ½ teaspoon of crushed red pepper flakes over the mixture.
8. Stir all ingredients gently until well combined.
9. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the vegetables are tender.
10. Tip: For a deeper flavor, lightly toast the dried herbs in a dry skillet for 1 minute before adding to release their essential oils.
11. Uncover and add 1 package of fresh cheese tortellini, submerging them fully in the broth.
12. Cover and cook on high heat for an additional 15–20 minutes, until the tortellini are cooked through and float to the surface.
13. Tip: Avoid overcooking the tortellini by checking at the 15-minute mark; they should be al dente with a slight bite.
14. Stir in 2 cups of fresh spinach leaves until they wilt, about 2 minutes.
15. Tip: For a vibrant green color, add the spinach just before serving to prevent it from becoming muddy.
16. Ladle the stew into bowls and garnish with ¼ cup of grated Parmigiano-Reggiano cheese and 2 tablespoons of chopped fresh parsley.

Zesty with a hint of heat from the red pepper flakes, this stew balances the silkiness of the tortellini against the earthy crunch of vegetables. The broth, infused with fire-roasted tomatoes and herbs, clings to each component, making every spoonful deeply satisfying. For a creative twist, serve it in hollowed-out sourdough bread bowls to soak up every last drop of the flavorful liquid.

Pesto Chicken Slow Cooker Tortellini

Unfolding gently in the quiet hum of the kitchen, this meal feels like a warm embrace after a long day, where simple ingredients transform into something deeply comforting without demanding much attention. Using the slow cooker feels like a small act of kindness to your future self, filling the home with the herbaceous perfume of pesto and tender chicken as it all melds together effortlessly.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 cup high-quality basil pesto
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 (20-ounce) package fresh cheese tortellini
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup pine nuts, lightly toasted
• 2 tablespoons fresh basil leaves, chiffonade-cut

Instructions

1. Place chicken thighs in the slow cooker insert and season evenly with fine sea salt and freshly cracked black pepper.
2. Add minced garlic, basil pesto, and chicken broth to the slow cooker, ensuring the chicken is fully submerged in the liquid.
3. Cover and cook on LOW heat setting for 5 hours, until chicken shreds easily with two forks. (Tip: Resist lifting the lid during cooking to maintain consistent temperature and moisture.)
4. Remove chicken from the slow cooker and shred thoroughly using two forks, then return all shredded chicken to the broth mixture.
5. Stir in heavy cream and fresh cheese tortellini, ensuring all tortellini are fully immersed in the liquid.
6. Cover and cook on HIGH heat setting for 45 minutes, until tortellini are tender but still hold their shape. (Tip: Fresh tortellini cook quickly—overcooking will cause them to become mushy.)
7. During the final 10 minutes of cooking, stir in freshly grated Parmigiano-Reggiano and unsalted butter until fully incorporated and the sauce slightly thickens.
8. Ladle the finished dish into warm bowls and garnish with lightly toasted pine nuts and chiffonade-cut fresh basil leaves. (Tip: Toasting pine nuts in a dry skillet over medium heat for 2-3 minutes until golden enhances their nutty flavor.)

Gently swirling the fork reveals tender shreds of chicken nestled among plump tortellini pockets, all bathed in a creamy, herb-infused sauce that clings perfectly to each component. The toasted pine nuts provide a satisfying crunch against the silky texture, while the fresh basil brightens each rich, comforting bite. For a beautiful presentation, serve in shallow bowls with a drizzle of extra virgin olive oil and crusty artisan bread for dipping into the remaining sauce.

Slow Cooker Tuscan Garlic Chicken and Tortellini

Kindly, as the afternoon light fades, I find myself drawn to the gentle hum of the slow cooker, a comforting promise of a meal that requires little but gives so much in return, filling the kitchen with the earthy, herbaceous scent of Tuscany. Knowing that this dish, with its tender chicken and pillowy tortellini, will slowly meld together into something greater than the sum of its parts, feels like a small, quiet triumph on a busy day. It’s a recipe that asks for patience and rewards it with profound, layered flavors that speak of sun-drenched hills and rustic, family-style feasts.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 6 cloves garlic, thinly sliced
– 1 cup dry white wine, such as Sauvignon Blanc
– 2 cups low-sodium chicken stock
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes in oil, drained and julienned
– 3 cups fresh spinach leaves
– 9 oz refrigerated cheese tortellini
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp fresh thyme leaves

Instructions

1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure a proper sear.
2. Season both sides of the chicken thighs evenly with kosher salt and freshly cracked black pepper.
3. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the chicken thighs for 4-5 minutes per side until a deep golden-brown crust forms, working in batches to avoid overcrowding the pan.
5. Transfer the seared chicken thighs to the insert of a 6-quart slow cooker.
6. In the same skillet, reduce the heat to medium and sauté the finely diced yellow onion for 5-7 minutes until translucent and fragrant.
7. Add the thinly sliced garlic cloves to the skillet and cook for 1 minute until aromatic but not browned.
8. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 3 minutes until the wine reduces by half.
9. Pour the wine and onion mixture over the chicken in the slow cooker.
10. Add the low-sodium chicken stock, heavy cream, and julienned sun-dried tomatoes to the slow cooker, stirring gently to combine.
11. Cover and cook on Low heat for 5 hours until the chicken is fork-tender and easily shreds.
12. Carefully remove the chicken thighs from the slow cooker and shred them using two forks.
13. Return the shredded chicken to the slow cooker along with the fresh spinach leaves, refrigerated cheese tortellini, and fresh thyme leaves.
14. Gently stir to submerge the tortellini in the liquid, then cover and cook on High heat for 30 minutes until the tortellini is cooked through and the spinach has wilted.
15. Stir in the freshly grated Parmigiano-Reggiano cheese until fully incorporated and the sauce has slightly thickened.

Lusciously creamy and richly savory, the tender shreds of chicken meld with the plump, cheese-filled tortellini in a garlic-infused sauce that clings to every bite. For a delightful contrast, serve it in shallow bowls garnished with an extra sprinkle of Parmigiano-Reggiano and a side of crusty, grilled sourdough to soak up every last drop of the velvety sauce.

Spinach Artichoke Slow Cooker Tortellini

Nestled in the quiet hum of the slow cooker, this dish unfolds like a gentle promise, where tangled tortellini and tender greens meld into something deeply comforting. Using the slow cooker allows the flavors to develop gradually, creating a rich, cohesive dish that feels both effortless and intentional.

Ingredients

• 1 (20-ounce) package fresh cheese tortellini
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 5 ounces fresh baby spinach leaves
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 4 ounces cream cheese, softened to room temperature
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Place the softened cream cheese, heavy cream, and minced garlic in a 6-quart slow cooker.
2. Whisk the mixture vigorously for 90 seconds until completely smooth and emulsified.
3. Add the fresh cheese tortellini, quartered artichoke hearts, kosher salt, black pepper, and freshly grated nutmeg to the slow cooker.
4. Gently stir with a silicone spatula to coat all ingredients evenly with the cream mixture.
5. Cover and cook on LOW heat for 2 hours and 15 minutes without lifting the lid.
6. Uncover and add the fresh baby spinach leaves in three batches, stirring gently after each addition until wilted.
7. Sprinkle the freshly grated Parmigiano-Reggiano over the surface and stir until incorporated.
8. Dot the surface with unsalted butter and drizzle with fresh lemon juice.
9. Cover and cook on HIGH for 15 minutes until the butter has melted and the sauce has thickened slightly.
10. Garnish with chopped fresh flat-leaf parsley before serving.

Unfolding like a creamy dream, the tortellini remain perfectly al dente while the spinach lends a velvety green presence throughout. The artichokes provide subtle earthy notes that balance the richness, making this wonderful served in shallow bowls with crusty sourdough for dipping, or as an elegant pasta course for a cozy dinner party.

Slow Cooker Sausage and Marinara Tortellini

Cradling a warm bowl on this crisp autumn evening feels like coming home to myself, the gentle hum of the slow cooker filling the kitchen with the promise of something deeply comforting and effortlessly made. There’s a quiet magic in letting ingredients mingle for hours, transforming into a meal that feels both nourishing and nostalgic.

Ingredients

– 1 pound sweet Italian sausage, casings removed
– 1 yellow onion, finely diced
– 4 garlic cloves, minced
– 28 ounces crushed San Marzano tomatoes
– 1 cup low-sodium chicken stock
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes
– 1 bay leaf
– 1 pound three-cheese tortellini
– ¼ cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ cup fresh basil leaves, chiffonade

Instructions

1. Heat a large skillet over medium-high heat and brown the sausage, breaking it into small crumbles with a wooden spoon until no pink remains, about 6-8 minutes.
2. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving rendered fat in the skillet.
3. Sauté the diced onion in the sausage fat over medium heat until translucent and lightly golden, about 5 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Stir in the tomato paste and cook for 2 minutes until it deepens to a brick-red color, which develops richer flavor.
6. Deglaze the skillet with chicken stock, scraping up any browned bits from the bottom, then pour everything into the slow cooker.
7. Add the crushed tomatoes, dried oregano, red pepper flakes, and bay leaf to the slow cooker, stirring gently to combine.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sauce has thickened and flavors are fully melded.
9. Thirty minutes before serving, stir in the tortellini and heavy cream, then replace the lid to cook until pasta is tender.
10. Remove the bay leaf and stir in half of the Parmigiano-Reggiano and basil just before serving.
11. Ladle into bowls and garnish with remaining cheese and basil.

Each tender tortellini pocket cradles the rich, creamy marinara while the sausage provides savory depth that lingers on the palate. For a beautiful presentation, serve in shallow bowls with a drizzle of extra virgin olive oil and crusty bread for dipping into the remaining sauce.

Slow Cooker Four Cheese Tortellini

Perhaps there’s something quietly comforting about surrendering control to the slow cooker, letting time and gentle heat transform simple components into a rich, cohesive meal that feels like a warm embrace on a cool evening.

Ingredients

• 1 pound refrigerated four-cheese tortellini
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 1 cup heavy cream
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• 1 cup freshly grated Parmigiano-Reggiano cheese
• ½ cup whole-milk ricotta cheese
• ¼ cup chopped fresh basil
• Kosher salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
3. Stir in 4 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Transfer the onion-garlic mixture to the slow cooker insert.
5. Add 1 can hand-crushed San Marzano tomatoes to the slow cooker.
6. Pour in 1 cup heavy cream and 2 cups low-sodium vegetable broth.
7. Season with 1 teaspoon dried oregano, ½ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
8. Whisk the sauce ingredients together until fully incorporated.
9. Gently fold in 1 pound refrigerated four-cheese tortellini, ensuring they’re submerged in the sauce.
10. Cover and cook on LOW heat for 3 hours until the tortellini are tender but still hold their shape.
11. Stir in 1 cup freshly grated Parmigiano-Reggiano cheese until melted and creamy.
12. Dollop ½ cup whole-milk ricotta cheese over the surface in tablespoon-sized portions.
13. Sprinkle ¼ cup chopped fresh basil over the top just before serving.
14. Let rest for 10 minutes off heat to allow the sauce to thicken slightly.

Unbelievably creamy yet surprisingly light, the tortellini maintain their delicate structure while absorbing the rich tomato-infused sauce. The four cheeses create a complex tapestry of flavors—sharp Parmigiano-Reggiano cutting through the richness, creamy ricotta providing pockets of cool contrast. Serve this family-style in a shallow bowl with crusty artisanal bread for dipping, or elevate individual portions with a drizzle of basil oil and microgreens for an elegant presentation.

Slow Cooker Lemon Herb Chicken with Tortellini

Holding the slow cooker lid in my hands this morning, I felt that quiet anticipation that comes with knowing dinner will gently simmer all day, filling the kitchen with the comforting scent of lemon and herbs. There’s something deeply satisfying about this slow cooker lemon herb chicken with tortellini—how the flavors meld together so effortlessly while life continues around it. This dish feels like a warm embrace after a long day, both in its preparation and its final comforting presence.

Ingredients

– 2 pounds bone-in, skin-on chicken thighs
– 1 tablespoon extra virgin olive oil
– 3 cloves garlic, minced
– 1 large yellow onion, thinly sliced
– 1 cup low-sodium chicken stock
– ¼ cup freshly squeezed lemon juice
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
– ½ teaspoon crushed red pepper flakes
– 1 pound fresh cheese tortellini
– ½ cup heavy cream
– ¼ cup grated Parmigiano-Reggiano
– 2 tablespoons fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Carefully place the chicken thighs skin-side down in the hot skillet and sear until the skin is golden brown and crisp, approximately 5-6 minutes without moving.
4. Flip the chicken thighs and sear the other side for 3 minutes to develop flavor, then transfer to the slow cooker insert.
5. In the same skillet, add the thinly sliced yellow onion and cook over medium heat until translucent and beginning to caramelize, about 4 minutes.
6. Add the minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
7. Deglaze the skillet with the low-sodium chicken stock, scraping up all the browned bits from the bottom.
8. Pour the onion-garlic mixture and stock over the chicken in the slow cooker.
9. Add the freshly squeezed lemon juice, dried oregano, dried thyme, and crushed red pepper flakes to the slow cooker.
10. Cover and cook on low heat for 6 hours until the chicken is fall-off-the-bone tender.
11. Carefully remove the chicken thighs from the slow cooker and transfer to a cutting board.
12. Remove and discard the chicken skin and bones, then shred the meat using two forks.
13. Return the shredded chicken to the slow cooker along with the fresh cheese tortellini.
14. Stir in the heavy cream and grated Parmigiano-Reggiano until fully incorporated.
15. Cover and cook on high heat for 20 minutes until the tortellini are cooked through but still firm to the bite.
16. Stir in the finely chopped fresh parsley just before serving.

Lemon brightness cuts through the rich cream sauce, while the tortellini maintain their delicate texture against the tender shredded chicken. The herbal notes linger pleasantly on the palate, creating a comforting yet sophisticated flavor profile. Serve this family-style in a large shallow bowl, perhaps with crusty bread to soak up every last drop of the lemony cream sauce.

Buffalo Chicken Slow Cooker Tortellini

Reflecting on this quiet evening, I find myself drawn to the comforting ritual of slow cooking, where simple ingredients transform into something deeply nourishing over gentle hours. There’s something almost meditative about watching flavors meld and textures soften, creating a meal that feels like a warm embrace after a long day.

Ingredients

– 2 pounds pasture-raised chicken thighs, skinless and boneless
– 1 pound three-cheese tortellini, fresh refrigerated
– 1 cup Frank’s RedHot sauce
– ½ cup unsalted European-style butter, cubed
– ½ cup full-fat Greek yogurt
– ¼ cup crumbled Danish blue cheese
– 2 tablespoons clarified butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon granulated garlic
– 1 teaspoon smoked paprika
– ½ teaspoon celery seed
– ½ teaspoon freshly cracked black pepper
– ¼ cup finely chopped fresh chives

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chicken thighs for 4 minutes per side until golden brown crust forms, working in batches to avoid overcrowding.
4. Transfer the seared chicken to a 6-quart slow cooker, arranging in a single layer.
5. Combine the hot sauce, cubed butter, Worcestershire sauce, granulated garlic, smoked paprika, celery seed, and black pepper in a medium bowl, whisking until emulsified.
6. Pour the sauce mixture evenly over the chicken in the slow cooker.
7. Cover and cook on LOW heat for 5 hours until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
8. Remove the chicken from the slow cooker and shred using two forks, discarding any remaining fat or connective tissue.
9. Return the shredded chicken to the slow cooker along with the fresh tortellini, stirring gently to coat.
10. Cover and cook on HIGH heat for 25 minutes until the tortellini are tender but still retain a slight bite.
11. Turn off the slow cooker and stir in the Greek yogurt until fully incorporated and creamy.
12. Let the dish rest for 5 minutes to allow the sauce to thicken slightly before serving.
13. Garnish each serving with crumbled blue cheese and fresh chives.

Something magical happens when the spicy buffalo sauce mellows into creamy richness, coating each tender tortellini pocket and shred of chicken. The finished dish offers a beautiful contrast between the al dente pasta and the falling-apart chicken, with the cool blue cheese providing bright counterpoints to the warm spice. Consider serving it in shallow bowls with crisp celery sticks for dipping into the extra sauce, or spoon it over roasted fingerling potatoes for a comforting twist.

Italian Herb Slow Cooker Tortellini Casserole

Zestfully embracing the quiet hum of the afternoon, I find myself drawn to the slow, comforting rhythm of this casserole—each layer unfolding like pages in a cherished cookbook, promising warmth and simplicity.

Ingredients

– 1 package (20 ounces) fresh cheese tortellini
– 2 cups marinara sauce
– 1 cup heavy cream
– 1 cup whole milk mozzarella, freshly shredded
– ½ cup Parmigiano-Reggiano, finely grated
– 1 tablespoon extra-virgin olive oil
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– ½ teaspoon garlic powder
– ¼ teaspoon crushed red pepper flakes
– Kosher salt, to season
– Freshly cracked black pepper, to season
– ¼ cup fresh basil leaves, chiffonaded

Instructions

1. Lightly coat the interior of a 6-quart slow cooker with 1 tablespoon of extra-virgin olive oil using a silicone brush.
2. Combine 2 cups of marinara sauce, 1 cup of heavy cream, 2 teaspoons of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of garlic powder, and ¼ teaspoon of crushed red pepper flakes in the slow cooker, whisking until fully emulsified.
3. Add 1 package (20 ounces) of fresh cheese tortellini to the sauce mixture, gently folding with a spatula to coat each piece evenly.
4. Season the mixture with kosher salt and freshly cracked black pepper, adjusting to balance the acidity of the tomatoes.
5. Sprinkle 1 cup of freshly shredded whole milk mozzarella and ½ cup of finely grated Parmigiano-Reggiano evenly over the tortellini layer.
6. Cover the slow cooker and set it to cook on LOW heat for 3 hours, avoiding lifting the lid to maintain consistent temperature.
7. Check for doneness at the 2-hour 45-minute mark; the tortellini should be tender but still hold its shape, and the sauce should bubble gently at the edges.
8. Turn off the slow cooker and let the casserole rest, uncovered, for 10 minutes to allow the sauce to thicken slightly.
9. Garnish the finished casserole with ¼ cup of chiffonaded fresh basil leaves just before serving.

Unbelievably creamy yet structured, the tortellini cradles a rich, herb-infused sauce that clings to each fold without becoming heavy. For a rustic touch, serve it straight from the slow cooker with a drizzle of high-quality olive oil and a side of bitter greens to cut through the richness, letting the quiet flavors speak for themselves.

Slow Cooker Balsamic Pork and Tortellini

Kindly, as the afternoon light softens, I find myself drawn to the gentle rhythm of slow cooking, where flavors deepen and time itself seems to slow. This dish, with its tender pork and pillowy tortellini, feels like a quiet embrace after a long day, each ingredient melding into something greater than the sum of its parts. It’s a meal that asks for patience but rewards it richly, filling the kitchen with an aroma that feels like home.

Ingredients

• 2 pounds pasture-raised pork shoulder, trimmed and cut into 1-inch cubes
• 1 cup high-quality balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 4 cloves heirloom garlic, minced
• 1 large yellow onion, finely diced
• 2 cups rich beef stock
• 1 tablespoon fresh thyme leaves, stripped from stems
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 20 ounces fresh cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels to ensure a proper sear.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork cubes in a single layer, turning to brown all sides until a deep golden crust forms, approximately 4-5 minutes per side.
4. Transfer the seared pork to the slow cooker insert, arranging it evenly across the bottom.
5. Sauté the diced yellow onion in the same skillet over medium heat until translucent and lightly caramelized, about 6-8 minutes.
6. Add the minced heirloom garlic and cook for 1 additional minute until fragrant but not browned.
7. Deglaze the skillet with the balsamic vinegar, scraping up any browned bits from the bottom with a wooden spoon.
8. Pour the balsamic mixture, beef stock, fresh thyme leaves, fine sea salt, and freshly cracked black pepper over the pork in the slow cooker.
9. Cover and cook on low heat for 7 hours until the pork is fork-tender and easily shreds.
10. Shred the pork directly in the slow cooker using two forks, then stir in the heavy cream and unsalted butter until fully incorporated.
11. Gently fold in the fresh cheese tortellini, ensuring they are submerged in the sauce.
12. Cover and cook on high heat for 20 minutes until the tortellini are cooked through but still al dente.
13. Stir in the freshly grated Parmigiano-Reggiano and fresh parsley just before serving.

Richly, the finished dish offers a beautiful contrast of textures—the pork falls apart at the slightest pressure, while the tortellini retain a delicate chew. The balsamic reduction lends a subtle sweetness that balances the savory depth of the stock, creating a sauce that clings lovingly to each component. For a rustic presentation, serve it in shallow bowls with a drizzle of high-quality olive oil and an extra sprinkle of Parmigiano-Reggiano over the top.

Garlic Parmesan Chicken Slow Cooker Tortellini

Vividly recalling the comforting aromas that used to fill my grandmother’s kitchen, this dish feels like a warm embrace on chilly autumn evenings, where simple ingredients transform into something truly magical through patient, slow cooking.

Ingredients

– 2 pounds boneless, skinless chicken thighs
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– 1 cup chicken broth
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
– 1 (20-ounce) package refrigerated cheese tortellini
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, finely chopped

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. Sprinkle 4 cloves minced garlic evenly over the chicken thighs.
3. Pour 1 cup chicken broth around the chicken, ensuring it doesn’t wash away the garlic.
4. Add 1 teaspoon dried Italian seasoning, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes directly over the chicken.
5. Cover the slow cooker and cook on LOW heat for 5 hours until the chicken reaches an internal temperature of 165°F.
6. Remove the chicken thighs from the slow cooker using tongs and transfer to a cutting board.
7. Shred the chicken using two forks, pulling against the grain of the meat.
8. Return the shredded chicken to the slow cooker, stirring to combine with the cooking liquid.
9. Add 1 (20-ounce) package refrigerated cheese tortellini to the slow cooker, gently submerging them in the liquid.
10. Pour 1 cup heavy cream evenly over the tortellini mixture.
11. Sprinkle 1 cup freshly grated Parmigiano-Reggiano over the entire surface.
12. Add 2 tablespoons unsalted butter, cut into small pieces, distributing them across the top.
13. Cover and cook on HIGH heat for 45 minutes until the tortellini are tender and the sauce has thickened slightly.
14. Stir in 1/4 cup finely chopped fresh parsley just before serving. What makes this dish particularly memorable is the way the tender tortellini pockets soak up the rich, garlicky cream sauce, while the shredded chicken provides satisfying texture contrasts. The Parmigiano-Reggiano creates delicate crispy edges where it meets the slow cooker’s sides, adding wonderful complexity to each spoonful.

Slow Cooker Broccoli Cheddar Tortellini

Holding the slow cooker lid in my hands, I feel the gentle warmth rising from within, a quiet promise of comfort waiting to unfold. There’s something deeply soothing about this simple ritual—the measured ingredients, the patient simmering, the way the kitchen gradually fills with the earthy scent of broccoli and rich cheese. It’s a recipe that asks for nothing but time, rewarding patience with the most tender, soul-warming embrace.

Ingredients

– 1 (20 oz) package fresh cheese tortellini
– 4 cups fresh broccoli florets, cut into uniform 1-inch pieces
– 3 cups sharp white cheddar cheese, freshly grated
– 1 cup heavy cream
– 2 cups whole milk
– 3 tablespoons unsalted European-style butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 1/2 teaspoon freshly grated nutmeg
– 1 teaspoon Dijon mustard
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Kosher salt and freshly ground black pepper

Instructions

1. Place the unsalted European-style butter in a medium saucepan over medium heat until fully melted and foaming subsides.
2. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant, stirring occasionally with a wooden spoon.
3. Stir in the minced garlic and cook for exactly 60 seconds until aromatic but not browned.
4. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes while stirring constantly to form a pale golden roux.
5. Gradually whisk in the whole milk in three additions, ensuring each is fully incorporated before adding the next to prevent lumps.
6. Slowly pour in the heavy cream while continuing to whisk until the mixture is smooth and slightly thickened.
7. Add the Dijon mustard, freshly grated nutmeg, smoked paprika, and cayenne pepper, then season with kosher salt and freshly ground black pepper.
8. Transfer the sauce mixture to the slow cooker insert and spread evenly across the bottom.
9. Arrange the fresh cheese tortellini in a single layer over the sauce.
10. Distribute the uniform 1-inch broccoli florets evenly over the tortellini.
11. Sprinkle 2 cups of the freshly grated sharp white cheddar cheese over the broccoli layer.
12. Cover the slow cooker and cook on LOW heat for 3 hours until the tortellini are tender and the broccoli is bright green.
13. Remove the lid and gently stir the contents to combine the melted cheese throughout the dish.
14. Sprinkle the remaining 1 cup of freshly grated sharp white cheddar cheese over the top.
15. Cover again and cook for an additional 15 minutes on LOW heat until the cheese is fully melted and bubbly.
Just before serving, the tortellini should be plump and tender, the broccoli still vibrant with a slight crispness against the rich, velvety sauce. Juxtaposing textures create interest—the slight resistance of al dente pasta against the creamy embrace of aged cheddar, while the subtle heat from cayenne lingers pleasantly on the palate. For an elegant presentation, serve in shallow bowls garnished with extra cracked black pepper and a drizzle of truffle oil, or alongside crusty artisanal bread to capture every last bit of the luxurious sauce.

Slow Cooker Ranch Chicken Tortellini

Kindly remembering how simple meals can feel like warm embraces, I find myself returning to this slow-cooked comfort when the autumn light grows thin. Keeping things uncomplicated yet deeply satisfying, this dish transforms humble ingredients into something quietly extraordinary through patient cooking.

Ingredients

– 2 pounds boneless, skinless chicken thighs
– 1 (1-ounce) packet dry ranch seasoning
– 3 cups low-sodium chicken broth
– 1 (24-ounce) package refrigerated three-cheese tortellini
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 teaspoon freshly cracked black pepper
– ¼ cup fresh Italian parsley, finely chopped

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in a 6-quart slow cooker, arranging them in a single layer.
2. Sprinkle 1 packet dry ranch seasoning evenly over the chicken thighs.
3. Pour 3 cups low-sodium chicken broth around the chicken, being careful not to wash off the seasoning.
4. Cover and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
5. Using two forks, shred the chicken completely directly in the slow cooker.
6. Add 1 package refrigerated three-cheese tortellini to the slow cooker, gently submerging them in the cooking liquid.
7. Cover and cook on HIGH heat for 45 minutes until the tortellini are tender but still retain a slight bite.
8. In a small saucepan over medium-low heat, melt 2 tablespoons unsalted butter until it foams and subsides.
9. Add 3 cloves minced garlic to the butter and sauté for exactly 90 seconds until fragrant but not browned.
10. Stir the garlic butter mixture into the slow cooker along with 1 cup heavy cream and 1 teaspoon freshly cracked black pepper.
11. Fold in 1 cup freshly grated Parmigiano-Reggiano cheese until it melts and creates a velvety sauce.
12. Garnish with ¼ cup finely chopped fresh Italian parsley just before serving.
There’s something particularly comforting about how the tender tortellini pockets soak up the creamy, herbaceous sauce while maintaining their delicate structure. The shredded chicken melts into the background, providing subtle richness that makes each spoonful feel complete. Try serving it in shallow bowls with crusty artisan bread for dipping into the remaining sauce.

Slow Cooker Alfredo Tortellini with Sun-Dried Tomatoes

Holding the slow cooker lid in my hands today, I’m reminded how some of the most comforting meals require the least effort. There’s something quietly magical about returning hours later to find dinner waiting, the alchemy of heat and time having worked its gentle transformation. This tortellini alfredo feels like that kind of quiet kitchen miracle.

Ingredients

– 1 pound fresh cheese tortellini
– 2 cups heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– 3 tablespoons unsalted European-style butter
– 4 cloves garlic, minced
– ½ cup sun-dried tomatoes in oil, julienned
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Place fresh cheese tortellini in the slow cooker insert.
2. Pour 2 cups heavy cream directly over the tortellini.
3. Add 3 tablespoons unsalted European-style butter, cut into small cubes.
4. Sprinkle 1 cup freshly grated Parmigiano-Reggiano evenly over the cream.
5. Distribute 4 cloves minced garlic and ½ cup julienned sun-dried tomatoes throughout the mixture.
6. Season with 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon freshly grated nutmeg.
7. Gently stir all ingredients until just combined, being careful not to break the tortellini.
8. Cover the slow cooker and cook on LOW heat setting for exactly 2 hours.
9. After 2 hours, remove the lid and check that the sauce has thickened to a velvety consistency that coats the back of a spoon.
10. Stir in 2 tablespoons chopped fresh Italian parsley until evenly distributed.
11. Let the dish rest uncovered for 5 minutes to allow the sauce to further thicken.
12. Serve immediately while the sauce remains luxuriously fluid. My slow cooker creates the creamiest alfredo sauce that clings to each tortellini pocket, the sun-dried tomatoes providing bursts of intense sweetness against the rich dairy notes. Sometimes I’ll garnish with extra parsley and a drizzle of the sun-dried tomato oil for visual appeal, or serve it alongside grilled asparagus for textural contrast.

Conclusion

Looking for easy, comforting meals? These 31 slow cooker tortellini recipes offer endless delicious possibilities for busy weeknights. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest so other home cooks can discover these tasty ideas too.