Slow Cooker Cheesy Chicken Pesto (Printable version)

Creamy slow-cooked tortellini and chicken in basil pesto cream, finished with 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 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)

# How To:

01 - Lightly grease the inside of the slow cooker with cooking spray or a small amount 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.
04 - Layer 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 until smooth and well combined.
06 - Pour the pesto cream mixture evenly over all the layered ingredients in the slow cooker.
07 - Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the sauce layer.
08 - Stir gently to combine all ingredients. Cover and cook on LOW for 3 hours.
09 - After 3 hours, gently fold the refrigerated cheese tortellini into the slow cooker mixture.
10 - Re-cover and continue cooking on LOW for 45 minutes to 1 hour, until the tortellini are tender and the chicken is cooked through.
11 - Top with the remaining mozzarella and Parmesan. Cover and let the cheese melt for 5 minutes before serving.
12 - Sprinkle with crushed red pepper flakes and fresh basil leaves for extra color and flavor, if desired.

# Expert Advice:

01 -
  • The pesto cream sauce tastes like you spent hours at the stove when really you just whisked and walked away.
  • It turns cheap everyday ingredients into something that feels restaurant worthy without any fussy technique.
02 -
  • Do not skip greasing the slow cooker, because burnt cheese fused to ceramic is a cleaning nightmare you do not want to deal with.
  • Wait until the three hour mark to add the tortellini, since adding them too early turns them into mushy disappointment.
03 -
  • Reserve a small spoonful of pesto to drizzle over each bowl at serving time for a fresh hit of basil that makes the whole dish sing.
  • Use a five to six quart slow cooker, since anything smaller risks overflowing once the tortellini goes in and the cheese starts bubbling.

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