Slow Cooker Tortellini Casserole (Print Version)

Slow-cooked tortellini and chicken in a creamy basil pesto sauce with spinach and melted mozzarella.

# What You 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 (about 1.3 lb) 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 (about 6.3 oz) 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)

# Preparation Steps:

01 - Lightly grease the inside of a 5-6 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. Layer the halved cherry tomatoes and roughly chopped baby spinach on top.
04 - In a mixing bowl, whisk together the heavy cream, low-sodium chicken broth, and basil pesto sauce until smooth and well combined.
05 - Pour the pesto cream mixture evenly over the layered ingredients in the slow cooker. 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.
06 - Cook on the LOW setting for 3 hours until the chicken is nearly cooked through and the flavors have melded.
07 - After 3 hours, gently fold the refrigerated cheese tortellini into the mixture. 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.
08 - Scatter the remaining mozzarella and Parmesan over the top. Cover and let stand for 5 minutes until the cheese melts. Garnish with crushed red pepper flakes and fresh basil if desired, then serve.

# Expert Advice:

01 -
  • The pesto cream sauce tastes like something from a restaurant but comes together with a quick whisk in a bowl.
  • Everything cooks in one slow cooker, which means almost no cleanup and a kitchen that smells incredible all afternoon.
  • It reheats beautifully the next day, making it just as good for leftovers as it is fresh.
02 -
  • Do not add the tortellini at the beginning or they will turn to mush by the time the chicken is done since they only need about 45 minutes in the slow cooker.
  • The sauce will look thin at first but thickens considerably as it cooks and again when the tortellini absorbs some of the liquid.
03 -
  • Resist the urge to stir frequently during the first 3 hours since every lift of the lid lets heat escape and extends the cooking time.
  • Taste the sauce before adding the tortellini and adjust salt at that point because the cheese and broth concentrations will have changed during cooking.

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