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Slow Cooker Creamy Basil Chicken and Tortellini

  • Prep Time: 15 minutes
  • Cook Time: 2-4 hours on high
  • Total Time: 24 minute
  • Yield: 4 servings 1x


Tender bites of chicken breast and cheesy tortellini are served in a creamy tomato basil sauce. It’s made in your slow cooker and is a no fuss recipe!


  • 1 1/2 pounds uncooked chicken breasts, cut into bite size cubes
  • 1 or 2 (14.5 oz) cans petite diced tomatoes (if you want it more saucy use 2 cans)
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 (19 oz) bag frozen cheese tortellini
  • 1/2 cup half and half
  • 3/4 cup grated parmesan cheese
  • 3 Tbsp fresh basil or stir-in paste basil
  • Salt and pepper


  1. Add chicken, tomatoes, garlic, Italian seasoning, salt, pepper and tortellini to the slow cooker. Stir a bit.
  2. Cover and cook on high for 2-4 hours, or until chicken and tortellini are cooked through. Each slow cooker cooks differently.
  3. Remove the lid and stir in the half and half, parmesan cheese and basil. Salt and pepper to taste.
  4. Serve and enjoy!


I used my 6 quart oval Kitchenaid slow cooker.

Tortellini: I used a 19 ounce bag of frozen cheese tortellini. I believe that you could use fresh tortellini, although I’ve never tried it so I can’t say for sure.

Chicken breasts: I used 2 uncooked chicken breast halves and cut them into bite size pieces. You could also use cooked and cubed chicken or even rotisserie chicken.

Basil: I used the squeeze tube of basil because I like how it can last for a month in my fridge. You can also use chopped fresh basil.

Half and half: half and half is just a product that has half whole milk and half cream. If you want you can use heavy cream instead or even evaporated milk would work fine.

  • Category: Chicken
  • Method: Slow Cooker


  • Serving Size: 1 1/2 cup serving
  • Calories: 401
  • Sugar: 3 g
  • Sodium: 647 mg
  • Fat: 14 g
  • Carbohydrates: 40 g
  • Protein: 27 g