Crockpot Garlic Parmesan Buffalo Chicken Tortellini
Looking for the ultimate comfort food slow cooker recipe? This Crockpot Garlic Parmesan Buffalo Chicken Tortellini is creamy, cheesy, and packed with spicy Buffalo flavor. With tender shredded chicken, rich Parmesan, cheddar, and cream cheese, plus cheesy tortellini, this dish is the perfect balance of heat and comfort.
Ingredients:
1 ½ lbs boneless, skinless chicken breasts
20 oz cheese tortellini (refrigerated or frozen)
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese (for extra richness)
8 oz cream cheese, cubed and softened
1 cup Buffalo wing sauce (adjust spice level to taste)
2 cups chicken broth
1 cup whole milk (or half-and-half for creamier texture)
2 tbsp unsalted butter
3 tsp garlic powder (divided)
½ tsp onion powder
½ tsp black pepper
Pinch of red pepper flakes
1–2 jalapeños, sliced, or 1–2 chipotle peppers in adobo, chopped (optional for smoky heat)
Salt, to taste
Fresh parsley or green onions, chopped (for garnish)
Directions:
Place chicken breasts in the crockpot. Season with salt, black pepper, garlic powder, onion powder, and red pepper flakes.
Pour Buffalo wing sauce and chicken broth over the chicken. Top with cubed cream cheese and butter.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
Remove the chicken, shred with two forks, and return it to the crockpot.
Stir in cheese tortellini, shredded cheddar, Parmesan cheese, and milk (or half-and-half). Mix until creamy.
Cover and cook on high for 30 minutes or until tortellini is cooked and the sauce is thick and cheesy.
Top with fresh parsley or green onions and serve hot. Perfect for game day, weeknight dinners, or potluck gatherings!
Recipe Notes:
Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6–7 hours
Servings: 6–8
Calories: ~450 kcal per serving
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