Description
This Slow Cooker Marry Me Tortellini is a comforting and creamy one-pot meal featuring tender shredded chicken, cheese tortellini, and a luscious sun-dried tomato cream sauce infused with Italian and Cajun seasonings. Perfect for a hands-off dinner, it combines rich flavors and creamy textures with the convenience of slow cooking.
Ingredients
Scale
Protein and Pasta
- 600 g chicken breasts or cutlets, trimmed
- 600 g fresh or refrigerated cheese tortellini, thawed if frozen
Vegetables and Aromatics
- 1 jar (approx. 200 g) sun-dried tomatoes in oil, drained and julienned
- 1 onion, finely chopped (about 100 g)
- 4 cloves fresh garlic, minced
- 15 fresh basil leaves, sliced
Liquids and Dairy
- 350 ml chicken stock
- 250 ml heavy cream
- 80 g freshly grated Parmesan cheese, plus extra for garnish
Fats and Oils
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Seasonings
- 1.5 tsp Italian seasoning mix
- 1 tsp Cajun seasoning
- Salt and freshly ground black pepper, to taste
Optional
- 1 tbsp cornstarch (for thickening sauce, optional)
Instructions
- Brown the Chicken and Sauté Aromatics: Preheat your slow cooker using the sauté function. Add butter and olive oil, then brown the chicken breasts on each side for 2 minutes until lightly golden. Move the chicken to the side and sauté the finely chopped onion and minced garlic for about 1 minute until fragrant. If your slow cooker doesn’t have a sauté function, add the raw seasoned chicken, onion, and garlic directly to the base of the slow cooker.
- Add Liquids and Seasonings: Pour in the chicken stock and heavy cream, then add the julienned sun-dried tomatoes, Italian seasoning, Cajun seasoning, salt, and black pepper over the chicken and aromatics, ensuring everything is well combined.
- Slow Cook the Chicken: Cover the slow cooker and set it to cook on High for 3 hours. During this time, the chicken will become tender and infused with all the flavorful ingredients.
- Shred the Chicken and Add Cheese: Once the chicken is cooked and tender, shred it directly in the slow cooker with two forks. Stir in the freshly grated Parmesan cheese to enrich the sauce and chicken mixture.
- Cook the Tortellini: Add the thawed cheese tortellini to the slow cooker, making sure it is fully submerged in the sauce. Cover and cook for an additional 15 minutes, or until the tortellini is just tender.
- Finish with Basil and Serve: Fold in the sliced fresh basil leaves to brighten the flavors. Switch the slow cooker to the ‘keep warm’ setting to maintain temperature until ready to serve. Garnish with extra Parmesan cheese if desired before serving.
Notes
- If your slow cooker lacks a sauté function, you can brown the chicken and sauté the aromatics separately in a pan before adding everything to the slow cooker.
- The optional cornstarch can be mixed with a small amount of cold water and stirred in after shredding the chicken to thicken the sauce if you prefer a richer consistency.
- For a lighter version, substitute heavy cream with half-and-half and reduce butter to 1 tablespoon.
- If you like extra spice, add red pepper flakes along with the Cajun seasoning.
- This dish pairs well with a fresh green salad or steamed vegetables for a full meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
