Slow Cooker Tortellini Casserole (Printer-friendly)
Slow-cooked tortellini and chicken in a creamy basil pesto 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 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
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)
# How to Make It:
01 - Lightly grease the inside of a 5-6 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. Season with salt and freshly ground black pepper.
03 - Scatter the finely chopped onion and minced garlic over the seasoned chicken.
04 - Arrange the halved cherry tomatoes and roughly chopped 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 blended.
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 and cook on LOW for 3 hours.
08 - After 3 hours, gently fold in the refrigerated cheese tortellini. Re-cover and continue cooking on LOW for 45 minutes to 1 hour, until the tortellini are tender and the chicken is cooked through.
09 - Top with the remaining mozzarella and Parmesan. Cover and let stand for 5 minutes until the cheese melts. Garnish with crushed red pepper flakes and fresh basil if desired before serving.
# Expert Tips:
01 -
- The pesto cream sauce practically makes itself while you go about your day, and it tastes richer than anything you would get from stovetop effort.
- Cheese tortellini absorbs all those savory juices during the final hour, turning every bite into something pillowy and indulgent.
02 -
- Do not leave the tortellini in longer than an hour or they will swell and turn mushy beyond rescue.
- Resist the urge to stir frequently because each time you lift the lid you let out heat and add cooking time.
03 -
- Sun-dried tomato pesto instead of basil creates a deeper, slightly tangy version that is worth trying at least once.
- Let the casserole rest uncovered for a few minutes before serving so the sauce thickens and clings to every piece.