Slow Cooker Marry Me Chicken Tortellini
This slow cooker marry me chicken tortellini is an easy one-pot dinner. With juicy chicken, pillows of tortellini, and herby basil slowly simmered in rich sun-dried tomato cream sauce.
Servings: 6 servings
Ingredients
- 1.5 lbs chicken breasts
- 18 oz tortellini, fresh or refrigerated, if frozen thaw first Select a complimentary filling like 4-cheese, italian sausage, etc.
- 2 teaspoons Italian seasoning plus more for seasoning chicken
- 1 teaspoon cajun seasoning plus more for seasoning chicken
- 4 garlic cloves, minced
- 1/2 medium onion, diced
- 1-8.5 oz jar sun-dried tomatoes julienne
- 2 cups chicken stock
- 2 tablespoons cornstarch whisked into the chicken stock
- 1 cup heavy cream
- 2/3 cup freshly grated parmesan
- 1 oz fresh basil leaves
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Pound chicken to an even thickness and season liberally with a combination of Cajun seasoning and Italian seasoning.
If your slow cooker has a sauté function (if not, skip to step #2)
- Add in butter and oil over “high” on sauté. Brown your chicken for 2 minutes per side. Scoot the chicken to the side and add the onion and garlic, and sauté until fragrant, about 1 minute.
- If you don’t have a sauté function, just add in the seasoned raw chicken, onion, and garlic (omit the butter and olive oil).
- Pour in the chicken stock + cornstarch mixture, heavy cream, seasonings, and sun-dried tomatoes over the chicken.
- Cover and use the slow cook function on High for 3 hours.
- At this point, the chicken should shred with no resistance. Use two forks to shred it in the pot.
- Stir in the parmesan. Add in the tortellini, submerging it in the liquid. Cover and continue to cook for another 15 minutes or until the tortellini is tender.
- Toss in the fresh basil leaves and stir to incorporate. Turn to the “keep warm” function while serving. Garnish each bowl with additional Parmesan if desired.
Notes
Looking to make this in a skillet instead? Just follow these steps:
- In a large skillet, add butter and olive oil over medium heat. Add in seasoned chicken and cook through, about 3-4 minutes per side. Set aside the chicken.
- Add in the onion and garlic; sauté until fragrant. Add in the sun-dried tomatoes and seasonings.
- Pour in the chicken stock + 1 tbsp cornstarch, and cream, and bring to a low simmering boil, allowing it to thicken. Stir in the parmesan.
- Add in the tortellini and cook uncovered for about 5-7 minutes, or until the tortellini is tender.