Slow Cooker Cheesy Chicken Tortellini (Printable)

Creamy tortellini with chicken, pesto, spinach and tomatoes, slow-cooked until tender and melty.

# What You’ll Need:

→ Meats & Protein

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cubed
02 - 2 cups (about 7 oz) shredded mozzarella cheese
03 - 1/2 cup (about 1.8 oz) grated Parmesan cheese

→ 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 (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 coating of oil.
02 - Spread the cubed chicken breasts evenly across the bottom of the slow cooker. Season with salt and freshly ground black pepper.
03 - Scatter the finely chopped onion and minced garlic over the seasoned chicken.
04 - Distribute the halved cherry tomatoes and roughly chopped baby spinach over the aromatics.
05 - In a mixing bowl, whisk together the heavy cream, low-sodium chicken broth, and basil pesto sauce until smooth and well combined.
06 - Pour the pesto cream mixture evenly over the layered ingredients in the slow cooker.
07 - Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the sauce. Stir gently to combine, then cover with the lid.
08 - Cook on the LOW setting for 3 hours until the chicken is nearly cooked through and the flavors have melded.
09 - After 3 hours, gently fold in the refrigerated cheese tortellini. Re-cover and continue cooking on LOW for another 45 minutes to 1 hour, until the tortellini are tender and the chicken is fully cooked through.
10 - Top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan. Cover and let stand for 5 minutes until the cheese melts. Sprinkle with crushed red pepper flakes and fresh basil if desired before serving.

# Expert Suggestions:

01 -
  • The pesto cream sauce practically makes itself while you go about your day and the result tastes like you stood over a stove for hours.
  • It converts even the pickiest eaters at your table because who can resist cheese filled pasta swimming in a velvety sauce.
02 -
  • Add the tortellini at the three hour mark and not a minute sooner because they will turn to mush if they sit in the sauce too long.
  • Resist the urge to lift the lid during cooking because every peek lets precious heat escape and extends the cooking time significantly.
03 -
  • Grease your slow cooker generously because baked on cheese is the one cleanup enemy you do not want to fight.
  • Use a five to six quart slow cooker for this recipe because anything smaller risks overflowing and anything larger will spread the sauce too thin.

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