Slow Cooker Cheesy Chicken Tortellini (Printable)

Slow-cooked tortellini with chicken, mozzarella and basil pesto, brightened by spinach and cherry tomatoes.

# What You'll Need:

→ Meats & Protein

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cubed
02 - 2 cups shredded mozzarella cheese (about 6.3 oz)
03 - 1/2 cup grated Parmesan cheese (about 1.8 oz)

→ Pasta

04 - 21 oz refrigerated cheese tortellini

→ Vegetables

05 - 2 cups baby spinach, roughly chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced

→ Sauces & Dairy

09 - 1 cup heavy cream
10 - 3/4 cup basil pesto sauce (about 6.3 oz), store-bought or homemade
11 - 1 cup low-sodium chicken broth

→ Seasonings

12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)

# Directions:

01 - Lightly grease the inside of a 5 to 6 quart slow cooker with cooking spray or a thin coat of oil.
02 - Spread the cubed chicken breasts evenly across the bottom of the slow cooker and season with salt and black pepper.
03 - Scatter the finely chopped onion and minced garlic over the seasoned chicken.
04 - Layer the halved cherry tomatoes and roughly chopped baby spinach on top of the aromatics.
05 - In a mixing bowl, whisk together the heavy cream, chicken broth, and basil pesto until smooth and well combined.
06 - Pour the pesto cream mixture evenly over all the layered ingredients in the slow cooker.
07 - Sprinkle 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan over the sauce.
08 - Stir gently to combine, then cover and cook on LOW for 3 hours.
09 - After 3 hours, gently fold the refrigerated cheese tortellini into the mixture.
10 - Re-cover and continue cooking on LOW for another 45 minutes to 1 hour, until the tortellini are tender and the chicken is cooked through.
11 - Top with the remaining mozzarella and Parmesan, cover, and let stand for 5 minutes until the cheese melts.
12 - Sprinkle with crushed red pepper flakes and torn fresh basil leaves if desired, then serve warm.

# Expert Tips:

01 -
  • The pesto cream sauce develops a depth of flavor in the slow cooker that you simply cannot replicate on the stovetop in a hurry.
  • It requires exactly fifteen minutes of hands on work before the machine takes over completely.
  • Cheesy tortellini soaking up all that sauce turns every bite into something genuinely comforting.
02 -
  • Do not add the tortellini at the beginning or it will turn to mush by the time the chicken is done.
  • Resist the urge to lift the lid during the first three hour cook because every peek releases significant heat and extends the cooking time.
03 -
  • Shred your own mozzarella from a block rather than using pre shredded bags because the anti caking additives prevent it from melting as smoothly.
  • Let the finished casserole rest uncovered for about five minutes before serving so the sauce thickens slightly and clings to every piece of tortellini.

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