A creamy and flavorful slow cooker dish featuring cheese tortellini and shredded chicken, perfect for a romantic dinner.
Author:Emma Rossi
Prep Time:15 minutes
Cook Time:3 hours 15 minutes
Total Time:3 hours 30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
600 g chicken breasts or cutlets, trimmed
600 g fresh or refrigerated cheese tortellini, thawed if frozen
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
350 ml chicken stock
250 ml heavy cream
80 g freshly grated Parmesan cheese, plus extra for garnish
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
Preheat the slow cooker on sauté function. Add butter and olive oil, then brown chicken on both sides for 2 minutes per side. Move chicken to the side and add onion and garlic, sautéing until fragrant for about 1 minute. If no sauté function, add raw seasoned chicken, onion, and garlic to the base of the slow cooker.
Pour in chicken stock, heavy cream, sun-dried tomatoes, Italian seasoning, Cajun seasoning, salt, and black pepper over the chicken and aromatics.
Cover and cook on High for 3 hours. Once the chicken is tender, shred it directly in the slow cooker using two forks.
Stir Parmesan cheese into the sauce and shredded chicken. Add tortellini, ensuring it is submerged in the liquid. Cover and cook for an additional 15 minutes, or until tortellini is just tender.
Fold in basil leaves. Switch slow cooker to the ‘keep warm’ setting for serving. Optionally garnish with extra Parmesan in each bowl.
Notes
This dish is best served immediately after cooking.
For a thicker sauce, add cornstarch mixed with water before adding the tortellini.
Feel free to customize by adding vegetables like spinach or bell peppers.