Slow Cooker Tortellini Casserole (Print View)

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

# Ingredient List:

→ Meats

01 - 2 large boneless, skinless chicken breasts, cubed

→ 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)

# How to Make:

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. Season with salt, black pepper, and Italian seasoning, tossing gently to coat.
03 - Scatter the minced garlic over the chicken and distribute the cubed cream cheese in even dollops across the top.
04 - Pour in the heavy cream and basil pesto sauce. Stir gently to combine all ingredients without disturbing the chicken layer too much.
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.
06 - After 3 hours, add the refrigerated cheese tortellini, halved cherry tomatoes, and chopped baby spinach. Stir gently to incorporate everything into the sauce.
07 - Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the entire surface.
08 - Cover and continue cooking on low for an additional 30 to 45 minutes, until the tortellini is tender and cooked through and the cheese is fully melted and bubbly.
09 - Stir everything together well before serving. Taste and adjust seasoning with additional salt or pepper if needed.

# Expert Advice:

01 -
  • The cream cheese melts into the sauce and creates a velvety texture that clings to every tortellini like a warm blanket.
  • It practically builds itself in the slow cooker while you handle homework help, dog walks, or absolutely nothing at all.
  • Leftovers reheat beautifully the next day, which almost never happens with pasta dishes.
02 -
  • Do not skip greasing the slow cooker, because cream cheese and cream will bond to the insert like cement if you do.
  • Adding the tortellini too early will turn it to mush, so wait until the final 45 minutes no matter how tempted you are to dump everything in at once.
03 -
  • Homemade pesto with toasted pine nuts elevates this from weeknight dinner to dinner party worthy with almost no extra work.
  • Let the casserole rest uncovered for five minutes before serving so the sauce thickens slightly and does not run all over the plate.

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