Description

This Slow Cooker Marry Me Tortellini is a creamy, flavorful one-pot meal featuring tender shredded chicken, cheesy tortellini, sun-dried tomatoes, and a rich Parmesan-infused sauce. Perfect for an easy, comforting dinner with minimal prep and hands-off cooking, this recipe uses your slow cooker to develop deep flavors and tender textures in under four hours.

Ingredients

Scale

Meat & Cheese

600 g chicken breasts or cutlets, trimmed
600 g fresh or refrigerated cheese tortellini, thawed if frozen
80 g freshly grated Parmesan cheese, plus extra for garnish

Produce

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 & Oils

350 ml chicken stock
250 ml heavy cream
1 tbsp olive oil
2 tbsp unsalted butter

Seasonings & Others

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)

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Instructions

Brown the Chicken and Sauté Aromatics: Preheat the slow cooker using the sauté function. Add butter and olive oil, then brown the chicken breasts on both sides for about 2 minutes per side until golden. Push the chicken to the side and add the finely chopped onion and minced garlic, sautéing until fragrant, roughly 1 minute. If your slow cooker does not have a sauté function, skip this step and add the raw chicken, onion, and garlic directly to the slow cooker base.
Add Liquids and Seasonings: Pour in the chicken stock and heavy cream followed by the drained, julienned sun-dried tomatoes. Sprinkle the Italian seasoning mix, Cajun seasoning, salt, and freshly ground black pepper over the ingredients.
Cook the Chicken: Cover the slow cooker and cook on the High setting for 3 hours, allowing the chicken to become tender and infuse the sauce with flavor.
Shred Chicken and Add Cheese and Tortellini: Once the chicken is thoroughly cooked and tender, shred it directly in the slow cooker using two forks. Stir in the freshly grated Parmesan cheese until melted and combined. Add the tortellini, ensuring it is fully submerged in the sauce. Cover and cook for an additional 15 minutes or until the tortellini reach a tender, al dente texture.
Finish and Serve: Fold in the sliced fresh basil leaves to add a fragrant, fresh note. Switch the slow cooker to the ‘keep warm’ setting to hold the dish until serving. Optionally, garnish with extra Parmesan cheese in each serving bowl for added richness.

Notes

If you prefer a thicker sauce, stir in 1 tablespoon of cornstarch dissolved in a little cold water during the last 15 minutes of cooking.
Use fresh basil for the best flavor, but dried basil can be substituted in smaller quantity if needed.
You can substitute chicken thighs for breasts if you want juicier, more flavorful meat.
For a lighter dish, replace heavy cream with half-and-half or a lighter cream option.
Make sure to thaw refrigerated tortellini before adding to ensure even cooking.

Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: Italian-American