This cheesy Chicken Tortellini is the answer to all your weeknight worries! Made with simple, budget-friendly ingredients and packed with creamy, cheesy goodness, it's a hearty one-pan meal that's sure to satisfy the whole family-without spending hours in the kitchen.

This recipe is part of a new series I'm creating around Crock Pot Shredded Chicken-perfect for meal prepping for the week. We cook the chicken in advance, vacuum seal and freeze it, then use it in easy, delicious recipes just like this and one and our MOST favorite, Chicken Tetrazzini. We've also used it in our enchiladas, chicken salad, and even topped our nachos with it!

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Chicken for the Week!
Ingredients
Step-by-Step Instructions
Equipment and Supplies
Storage
Additions
More Recipes
Video of Recipe
Recipe
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Chicken for the Week!

Crock-Pot Shredded Chicken is a meal prep hero! With just a few ingredients and minimal effort, you can make a big batch of tender, flavorful chicken that's perfect for a variety of meals throughout the week.

How to Prep Chicken:

In just 4 steps, you'll have chicken to the feed the family all week! Here's what you need:

Chicken Breasts
Chicken Base
Crock Pot

Here are the steps:

1: Place chicken into the Crock-Pot Slow Cooker.
2: Add 3 tablespoon of Chicken Base into ½ Cup of Water and mix well. Pour mixture over the chicken.
3: Cover and cook chicken on low for at least 4 hours. Don't be afraid to let it cook all day. It won't be dry. (you're wanting the chicken to fall apart easily)
4: Shred apart with forks. Use right away, add to a meal prep or store for later use.

A plate with chicken salad, cucumbers, bread and tomatoes.

Full Article for Shredded Chicken

Ingredients

Shredded Chicken
Parmesan
Seasonings : Salt, Pepper, Basil and Garlic
Chicken Broth
Butter
Heavy Cream
Flour
Tortellini (filled with cheese)

See recipe card for quantities.

Step-by-Step Instructions

Step 1: Make a roux. Melt butter in a stock pot on medium heat. Sprinkle in flour while continuously whisking. Do this until all the flour is mixed in. This should take about 3 minutes.

Step 2: Add minced garlic into roux and cook for 1 minute. Drizzle in chicken stock slowly mixing with a whisk continuously. Then, add in seasonings (salt, pepper and basil).

Step 3: Add in cheese tortellini and cook for 2 minutes. Don't over mix! It will break apart the tortellini.

Step 4: Add in chicken, shredded parmesan cheese and heavy cream. Mix lightly. Re-season as needed. Top your chicken tortellini with parsley and serve.

Equipment and Supplies

Large Stock Pot - Hexclad Pots and Pans are my staple in the kitchen.
Whisk - A large enough whisk makes a difference. This 10 inch whisk is long enough to get into a large stock pot without burning my hand.
Cheese Grater - I love my kitchen aid grater! It's easy to clean and comes with a measuring cup. Win win!

Storage

Store in an airtight container for up to 4 days. If freezing, It will last 2-3 months.

I do not suggest vacuum sealing this! The Tortellini's will fall apart and you'll end with a mushy meal when it comes time to reheat.

Additions

Vegetables:

Carrots, Peas, Mushrooms, Broccoli, Green Beans, Potatoes, Spinach, Bell Peppers or Onion

Sauces:

Lemon based sauce, Mustard BBQ, Sriracha, Chili Oil, Hot Sauce or Teriyaki.

Herbs and Spices:

Herby = Basil, Parsley, Thyme, Oregano, Sage or More Garlic 😉
Spicy = Cayenne Pepper, Chili Powder, Crushed Red Pepper Flakes, or Paprika for a smokey taste.
Earthy = Cumin, Coriander, Turmeric, or Ginger