Description
This Slow Cooker Marry Me Tortellini is a creamy, flavorful, and comforting dish featuring tender shredded chicken, sun-dried tomatoes, and cheese tortellini all simmered in a luscious Parmesan and basil-infused sauce. With minimal prep and the convenience of slow cooking, this recipe delivers a rich, satisfying meal perfect for a cozy dinner.
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
Liquids and Dairy
- 350 ml chicken stock
- 250 ml heavy cream
- 80 g freshly grated Parmesan cheese, plus extra for garnish
Herbs and Seasonings
- 15 fresh basil leaves, sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1.5 tsp Italian seasoning mix
- 1 tsp Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 1 tbsp cornstarch (optional, for thickening sauce)
Instructions
- Brown Chicken and Sauté Aromatics: Preheat the slow cooker on sauté function. Add butter and olive oil, then brown chicken breasts on both sides for 2 minutes per side. Move chicken to the side and add finely chopped onion and minced garlic, sautéing until fragrant for about 1 minute. If your slow cooker lacks a sauté function, add raw seasoned chicken, onion, and garlic directly to the base of the slow cooker.
- Add Liquids and Seasonings: Pour chicken stock, heavy cream, julienned sun-dried tomatoes, Italian seasoning, Cajun seasoning, salt, and freshly ground black pepper over the chicken and aromatics in the slow cooker.
- Slow Cook the Chicken: Cover and cook on High for 3 hours until the chicken is tender and easily shredded.
- Shred Chicken and Add Cheese & Tortellini: Using two forks, shred the chicken directly in the slow cooker. Stir in the grated Parmesan cheese to meld into the sauce. Add the thawed cheese tortellini into the liquid, ensuring it is fully submerged. Cover again and cook for an additional 15 minutes, or until the tortellini is tender.
- Finish with Basil and Serve: Fold in the sliced fresh basil leaves. Switch the slow cooker to the ‘keep warm’ setting to maintain temperature until ready to serve. Optionally, garnish each serving with extra grated Parmesan cheese.
Notes
- For a thicker sauce, whisk in 1 tablespoon of cornstarch diluted in a little water before adding tortellini.
- If your slow cooker does not have a sauté feature, you can brown the chicken and sauté onions separately in a pan before transferring to the slow cooker.
- Use fresh basil for best flavor, but dried basil can be substituted if needed (use about 1 teaspoon dried).
- Adjust seasoning with salt and pepper to taste at the end of cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
