Slow Cooker Tuscan Chicken Tortellini

This Slow Cooker Chicken Tortellini is currently our menu crush! The tender, shredded chicken wrapping around soft tortellini and plump sun-dried tomatoes are hard to resist taking a bite before serving. It’s so easy to make and full of flavor, making it a perfect meal to make on those busy days.

The first time I tried this slow cooker chicken tortellini, I was surprised how juicy the tomatoes were. They absorbed the juices from the stock and chicken while cooking and became melt in your mouth tender! I can’t get over how great tasting they are!

I also usually cook with chicken breasts but I also like to use chicken cutlets as well. I have made this recipe with both and they are both great for this slow cooker chicken tortellini. The only difference is that the chicken cutlet shred a lot easier in the pot.

The first time I made this recipe, there were leftovers. When my sisters came over the next day, I came home to discover that one of my sister’s had eaten all of it! She said it was so good she didn’t want to share with my other sister.

I originally made this as a tortellini soup but I wanted this to be more dense and creamy. I like having that bit of the chicken with a piece of tortellini and sundried tomato. It makes it a more satisfying bite.

I also like to prep this the night before, that way I just pour the tomatoes on top the next morning and plop it into the slow cooker for the day.

Slow Cooker Tuscan Chicken Tortellini

thedishnextdoor

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Course slow cooker

Servings 6 Servings

Ingredients

  

• 2 lbs. Boneless Chicken Cutlets
• 1 Tbl. Cornstarch
• ½ tsp. salt
• ½ tsp. pepper
• 1 Tbl. Garlic powder
• 1 Tbl. Italian seasoning
• 1 bay leaf
• 2 tsp. parsley
• 2 cups chicken stock or water
• 1 8 oz. Jar chopped sundried tomatoes in oil
• 1 lb. package cheese tortellini
• 1 cup heavy cream
• 1 cup parmesan cheese plus more for garnish

Instructions

 

• In a slow cooker pot, place in the chicken.
• In a small bowl, combine together the cornstarch, salt, pepper, garlic, Italian seasoning, parsley, and chicken stock. Pour on top of the chicken. This can also be prepared the night before.
• Spread the sundried tomatoes on top and cover the pot with the lid. Set the crockpot on low for 6-8 hours or high for 4 hours.
• The last 45 minutes-1 hour of cooking, stir in the tortellini, heavy cream, and parmesan cheese.
• Serve with more parmesan cheese if desired.

Keyword cheese, chicken, pasta, slow cooker

Try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!