Ingredients
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1½ lb (680 g) boneless, skinless chicken breasts
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4 cups (960 ml) chicken broth
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1 packet (about 1 oz / 28 g) ranch seasoning mix
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8 oz (225 g) cream cheese, softened and cubed
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1 cup (240 ml) heavy cream
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1 package (about 19 oz / 540 g) refrigerated cheese tortellini
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1 cup frozen peas
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1 cup cooked bacon, crumbled
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½ cup grated Parmesan cheese
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½ tsp garlic powder
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½ tsp black pepper
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Salt to taste
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2 tbsp chopped fresh parsley
Instructions
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Prepare the chicken: Place the chicken breasts in the bottom of a 6-quart slow cooker.
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Add the broth: Pour the chicken broth over the chicken.
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Season: Add ranch seasoning, garlic powder, and black pepper. Stir gently to distribute the seasoning.
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Slow-cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F (74°C) internally and is tender.
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Shred the chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
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Make it creamy: Add softened cream cheese and heavy cream. Stir until the cream cheese melts and the broth becomes creamy.
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Add the tortellini: Stir in the refrigerated cheese tortellini and frozen peas.
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Cook until tender: Cover and cook on HIGH for approximately 20–30 minutes, checking the tortellini frequently. Follow package directions and avoid overcooking.
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Add bacon and Parmesan: Stir in most of the cooked bacon and Parmesan cheese. Taste and adjust the seasoning.
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Garnish and serve: Sprinkle the remaining bacon and fresh parsley over the top. Serve warm and creamy!
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 550–650 kcal |
| Protein | 38–45 g |
| Carbohydrates | 35–45 g |
| Total fat | 28–38 g |
| Saturated fat | 12–17 g |
| Fiber | 2–4 g |
| Sugar | 3–6 g |
| Sodium | 900–1,300 mg |
Nutrition varies depending on the tortellini, bacon, ranch seasoning, broth, and dairy products used.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the basic recipe.
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Dairy: Contains cream cheese, heavy cream, Parmesan, and cheese tortellini.
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Wheat/gluten: Regular tortellini and many ranch seasoning mixes contain wheat or gluten.
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Eggs: Tortellini may contain eggs.
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Possible soy: Check the ranch seasoning, bacon, broth, and tortellini labels.
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Nut-free preparation: Check all package labels for nut ingredients and cross-contact warnings.
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Gluten-free option: Use certified gluten-free tortellini and ranch seasoning.
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Lighter option: Use reduced-fat cream cheese and replace some heavy cream with milk.
Always check ingredient labels carefully if serving someone with food allergies.
Q/S — Questions & Tips
Q: Can I use rotisserie chicken?
Yes! Use about 3 cups of shredded cooked chicken. Add it with the broth and seasonings, then cook until heated through before adding the creamy ingredients.
Q: Can I use frozen tortellini?
Yes. Add it directly to the slow cooker, but it may need a little extra cooking time. Follow the package instructions and check frequently.
Q: Can I use turkey bacon?
Absolutely! Cook it until crispy, crumble it, and use it instead of regular bacon.
Q: Can I make this recipe without peas?
Yes. You can leave them out or replace them with spinach, broccoli, or diced carrots.
Q: How do I make the sauce thicker?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the soup and cook for a few more minutes until thickened.
Q: Can I make it spicier?
Add ¼–½ teaspoon crushed red pepper flakes or a little cayenne pepper.
Q: Can I prepare it ahead of time?
Yes. Cook the chicken mixture ahead, refrigerate it, and add freshly cooked tortellini when reheating for the best texture.
Q: How should I store leftovers?
Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
Q: Can I freeze it?
Cream-based soups with tortellini may separate or become mushy after freezing. For best results, freeze the chicken and broth mixture before adding the cream and tortellini.
Chef’s tip: Add the tortellini near the end of cooking, not at the beginning. This keeps it tender and prevents it from becoming mushy.