Creamy Mediterranean Crockpot Tortellini with Chicken Tips, FAQ & printable recipe

Tips for success

For a deeper color and flavor, look for roasted red peppers that have been fire-roasted. If you find the sauce is too thick after adding the tortellini, stir in a tablespoon of warm water or broth at a time until you reach your desired consistency. This allows you to control the thickness without diluting the overall flavor profile of the dish.

Serving this dish in wide, shallow bowls helps to showcase the vibrant colors of the roasted red peppers and fresh mint garnish.

If you are serving a larger crowd, you can keep the slow cooker on the 'warm' setting for up to an hour after cooking, provided you stir it occasionally to keep the sauce from setting or sticking to the bottom of the pot.

Variations

• Spicy Mediterranean: Add one tablespoon of harissa paste or a teaspoon of red pepper flakes to the sauce base before blending. This introduces a subtle, warming heat that complements the sweetness of the roasted red peppers and the saltiness of the feta.
• Spinach Enrichment: Fold in two cups of fresh baby spinach during the final 5 minutes of cooking. The heat from the sauce will wilt the spinach, adding a vibrant pop of color and extra nutrients without needing any additional cooking time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce and pasta texture may degrade significantly.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of broth to restore the creamy consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the food has cooled to room temperature, which should take no longer than two hours, before placing it in the fridge. When reheating, add a small amount of liquid to loosen the sauce, as the pasta will continue to absorb moisture while in storage.

You can prepare the sauce base by blending the peppers, broth, and cream cheese up to 24 hours in advance and storing it in the refrigerator.

When you are ready to cook, simply pour the mixture over the chicken in the slow cooker and proceed with the steps. This saves time during the initial prep and ensures you can get dinner started with almost no effort.

Serving ideas

Serve this dish immediately while hot, garnished with fresh mint and a light drizzle of high-quality extra virgin olive oil.

The freshness of the mint cuts through the richness of the feta and cream cheese, making each bite feel bright and balanced. A side of crusty bread is excellent for soaking up any remaining sauce left in the bowl after the tortellini is gone.

This meal serves four people comfortably as a main course. If you are hosting a larger gathering, you can easily double the ingredients, provided your slow cooker has sufficient capacity.

Always ensure the internal temperature of the chicken is verified if you increase the volume, as larger quantities may require slightly longer cooking times to ensure everything is heated through to the center.

Frequently asked questions

Recipe card

Creamy Mediterranean Crockpot Tortellini with Chicken

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 1.5 lb chicken tenders
• 12 oz jarred roasted red peppers
• 1 cup chicken broth
• 8 oz cream cheese
• 1 cup quartered artichoke hearts
• 1 tsp dried oregano
• 20 oz cheese tortellini
• 1/2 cup pitted Kalamata olives
• 1 cup crumbled feta cheese
• fresh mint for serving
• olive oil for serving

Instructions

1. Place the jarred roasted red peppers into a blender with the chicken broth and blend until completely smooth. Keep the raw chicken tenders refrigerated until ready to assemble, keeping them out of the fridge for at most 30 minutes before cooking. Place the chicken into the slow cooker basin, pour the blended sauce over it, and add the cream cheese, quartered artichoke hearts, and dried oregano.
2. Cover the slow cooker with its lid and set to cook on LOW for 3 hours. Once the time is up, use a meat thermometer to ensure the chicken has reached an internal temperature of at least 165°F (74°C). Carefully remove the chicken, dice it into bite-sized pieces, and return it to the slow cooker.
3. Fold in the cheese tortellini, pitted Kalamata olives, and crumbled feta cheese. Continue to cook for an additional 15 to 20 minutes on high or until the pasta is tender. Garnish the finished dish with fresh mint leaves and a drizzle of olive oil before serving warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

48 g

Fat

28 g

Fiber

3.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.