Slow Cooker Tortellini Casserole (Printable view)

Creamy slow-cooker tortellini with tender chicken, basil pesto, and melted cheeses for easy family dinners.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, cubed (about 1.5 lbs)

→ Pasta

02 - 18 oz refrigerated cheese tortellini

→ Dairy

03 - 1 cup heavy cream
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 4 oz cream cheese, cubed

→ Pesto & Seasonings

07 - ½ cup basil pesto sauce
08 - 2 cloves garlic, minced
09 - 1 teaspoon Italian seasoning
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Vegetables

12 - 1 cup baby spinach, roughly chopped (optional)
13 - 1 cup cherry tomatoes, halved (optional)

# Steps:

01 - Lightly grease the slow cooker insert with nonstick spray or butter to prevent sticking.
02 - Arrange the cubed chicken breasts evenly across the bottom of the slow cooker. Sprinkle with salt, black pepper, and Italian seasoning, tossing gently to coat all pieces.
03 - Scatter the minced garlic over the seasoned chicken. Distribute the cubed cream cheese in small dollops across the top so it melts evenly during cooking.
04 - Pour the heavy cream and basil pesto sauce over the chicken mixture. Stir gently to combine all ingredients without breaking up the chicken pieces.
05 - Cover the slow cooker and cook on the LOW setting for 3 hours, allowing the chicken to become tender and the flavors to meld together.
06 - After 3 hours, carefully add the refrigerated cheese tortellini, halved cherry tomatoes, and chopped baby spinach. Fold gently into the sauce to distribute evenly without tearing the pasta.
07 - Sprinkle the shredded mozzarella and grated Parmesan cheese in an even layer across the top of the casserole.
08 - Cover and continue cooking on LOW for an additional 30 to 45 minutes, or until the tortellini is tender and cooked through and the cheese is fully melted and bubbly.
09 - Stir the casserole thoroughly to combine all ingredients before serving. Taste and adjust salt and pepper as needed.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day, and the result tastes like you spent hours at the stove.
  • Cheese tortellini soaking up pesto cream sauce is the kind of combination that makes people close their eyes when they take the first bite.
  • It reheats beautifully the next day, which means lunch is already handled.
02 -
  • Do not add the tortellini at the beginning or it will dissolve into starchy paste by the time the chicken is done, patience here really pays off.
  • If your pesto contains nuts, double check the label before serving anyone with tree nut allergies, many store bought brands use pine nuts or walnuts.
03 -
  • Use a five to six quart slow cooker, anything smaller and the ingredients will not have room to cook evenly, anything larger and the sauce will spread too thin.
  • Homemade pesto with toasted pine nuts adds a depth and nuttiness that transforms this from a weeknight dinner into something worth talking about.

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