Introduction
Craving a vibrant, Italian-inspired dish that’s perfect for a cozy weeknight dinner or a romantic Valentine’s Day meal? Slow Cooker Pesto Chicken Tortellini and Veggies is your answer! Adapted from the original stovetop recipe, this slow cooker version features tender, boneless chicken thighs coated in basil pesto, slow-cooked with sun-dried tomatoes, asparagus, and cherry tomatoes, then combined with cheesy tortellini for a hearty, flavorful meal. The slow cooker simplifies the cooking process, ensuring rich, melded flavors with minimal effort, making it ideal for busy evenings or special occasions. Ready to create this delicious masterpiece? Let’s get cooking!
Overview
Slow Cooker Pesto Chicken Tortellini and Veggies is a wholesome, Mediterranean-inspired main dish combining juicy chicken thighs, pesto, sun-dried tomatoes, asparagus, cherry tomatoes, and cheesy tortellini. The slow cooker ensures tender chicken and infused flavors, while a quick stovetop finish keeps the veggies crisp and tortellini perfect. This dish is perfect for weeknight dinners, meal prep, or a romantic Valentine’s Day meal with a fresh, Italian twist.
- Time Requirement: 15 minutes prep, 4–5 hours on low or 2–3 hours on high, plus 15 minutes for finishing.
- Difficulty Level: Easy! Requires minimal prep, with the slow cooker handling most of the cooking.
- Why It’s Special: This recipe is budget-friendly, customizable, and bursts with vibrant, pesto-driven flavors. The slow cooker ensures tender chicken, while the fresh veggies and tortellini add color and texture. It’s perfect for quick dinners, gatherings, or a romantic Valentine’s Day meal with a creamy, herbaceous flair.
Whether you’re craving comfort food or planning a special meal, this Slow Cooker Pesto Chicken Tortellini and Veggies is sure to impress. Let’s dive in!
Essential Ingredients
The magic of Slow Cooker Pesto Chicken Tortellini and Veggies lies in its fresh, high-quality ingredients. Each one adds flavor, texture, or vibrancy to create a balanced dish. Here’s what you’ll need:
- Olive Oil (2 tbsp):
- Why it’s important: Used for searing chicken and sautéing veggies, adding richness.
- Substitutions: Avocado oil, vegetable oil, or butter.
- Chicken Thighs (1 lb, boneless, skinless, sliced into strips):
- Why it’s important: Provides a juicy, tender protein base.
- Substitutions: Chicken breasts (leaner, same cooking time), tofu, or mushrooms for vegetarian (cook 3–4 hours on low).
- Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the chicken and veggies.
- Substitutions: Sea salt or kosher salt.
- Sun-Dried Tomatoes (½ cup, drained of oil, chopped, divided):
- Why it’s important: Adds tangy, concentrated tomato flavor.
- Substitutions: Roasted red peppers, fresh cherry tomatoes, or 2 tbsp tomato paste.
- Asparagus (1 lb, ends trimmed, cut in half, ~2 cups):
- Why it’s important: Provides crisp, green texture and fresh flavor.
- Substitutions: Green beans, zucchini, or broccoli florets.
- Basil Pesto (¼ cup, or more to taste):
- Why it’s important: Brings creamy, herbaceous flavor to the dish.
- Substitutions: Store-bought or homemade spinach pesto, arugula pesto, or vegan pesto.
- Cherry Tomatoes (1 cup, yellow and red, halved):
- Why it’s important: Adds juicy, sweet-tart flavor and vibrant color.
- Substitutions: Grape tomatoes, diced Roma tomatoes, or omit.
- Tortellini (1 cup, uncooked, ~8 oz):
- Why it’s important: Adds cheesy, hearty texture to the dish.
- Substitutions: Cheese ravioli, gnocchi, or gluten-free tortellini.
Additional for Slow Cooker:
- Chicken or Vegetable Broth (½ cup):
- Why it’s important: Keeps the chicken moist and enhances flavor during slow cooking.
- Substitutions: Water, white wine, or extra pesto diluted with water.
Tip: Use high-quality basil pesto (store-bought or homemade) for the best flavor, and drain sun-dried tomatoes well to avoid excess oil. Choose fresh, firm asparagus for optimal texture.
Step-by-Step Instructions
Making Slow Cooker Pesto Chicken Tortellini and Veggies is straightforward, with the slow cooker ensuring tender chicken and a quick stovetop finish for veggies and tortellini. Follow these steps for a delicious result.
Step 1: Prepare and Sear the Chicken
- Season 1 lb boneless, skinless chicken thighs (sliced into strips) with ½ tsp salt.
- In a large skillet over medium heat, heat 1 tbsp olive oil. Add the chicken strips and ¼ cup chopped sun-dried tomatoes, cooking for 5–7 minutes, turning occasionally, until the chicken is golden but not fully cooked through (it will finish in the slow cooker).
- Transfer the chicken and sun-dried tomatoes to the slow cooker, reserving any pan juices for flavor.
- Tip: Sear in batches to avoid overcrowding, and pat chicken dry before seasoning for a better golden crust.
Step 2: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the seared chicken and sun-dried tomatoes in the slow cooker. Add ½ cup chicken or vegetable broth and reserved pan juices for moisture.
- Stir in 2 tbsp basil pesto to coat the chicken, reserving the remaining pesto for later.
- Tip: Spread chicken evenly in the slow cooker to ensure consistent cooking, and stir gently to coat with broth and pesto.
Step 3: Slow Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked (165°F/74°C internally) and tender.
- Tip: Check doneness early to avoid overcooking, and stir halfway through to redistribute flavors.
Step 4: Cook the Tortellini
- About 15 minutes before the slow cooker is done, cook 1 cup uncooked tortellini according to package instructions (typically 3–5 minutes in boiling salted water). Drain and set aside.
- Tip: Rinse tortellini briefly with cold water to stop cooking, but don’t over-rinse to retain some starch for sauce adhesion.
Step 5: Cook the Vegetables
- In the same skillet used for the chicken, heat 1 tbsp olive oil over medium heat. Add 1 lb asparagus (ends trimmed, cut in half), ¼ cup chopped sun-dried tomatoes, and a pinch of salt.
- Cook for 5–7 minutes, stirring occasionally, until the asparagus is tender-crisp. Remove from heat and set aside.
- Tip: Avoid overcooking asparagus to maintain its vibrant color and crunch, and season generously for flavor.
Step 6: Combine and Serve
- Add the cooked tortellini, sautéed asparagus, and 1 cup halved cherry tomatoes to the slow cooker with the chicken. Stir in the remaining 2 tbsp basil pesto (or more to taste), tossing gently to coat.
- Taste and adjust seasoning with additional salt or pesto if needed.
- Transfer the mixture to a serving platter or individual plates, combining with the asparagus for a colorful presentation.
- Serve hot, garnished with extra pesto or a sprinkle of Parmesan cheese if desired.
- Pair with garlic bread, a green salad, or roasted potatoes for a complete Italian-inspired meal.
- Tip: Serve family-style in a large dish for gatherings, or plate individually with a cherry tomato garnish for a romantic Valentine’s Day touch.
Assembly
Assembling Slow Cooker Pesto Chicken Tortellini and Veggies is all about creating a vibrant, Italian-inspired plate. Here’s how to bring it together:
- Combine Ingredients: Gently toss the slow-cooked chicken, tortellini, asparagus, sun-dried tomatoes, and cherry tomatoes in the slow cooker with pesto to ensure even coating.
- Serve: Spoon the mixture onto plates or a serving platter, ensuring each portion has a mix of chicken, tortellini, and colorful veggies.
- Garnish: Drizzle with extra pesto or sprinkle with Parmesan cheese for a polished finish.
- Presentation Tips:
- Use white or colorful ceramic plates to highlight the vibrant asparagus and cherry tomatoes.
- Serve in a large casserole dish for a rustic, family-style presentation, or portion neatly for a refined, restaurant-style look.
- Pair with bruschetta, a Caprese salad, or grilled zucchini for a complete meal, perfect for Valentine’s Day.
Tip: For a romantic touch, shape the tortellini mixture into a heart using a mold or garnish with a heart-shaped cherry tomato for Valentine’s Day.
Storage and Make-Ahead Tips
Keep your Slow Cooker Pesto Chicken Tortellini and Veggies fresh and ready to enjoy with these tips:
- Storing Leftovers:
- Store the chicken, tortellini, and veggie mixture in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of broth or in the microwave (1–2 minutes), stirring gently to avoid breaking tortellini. Add a touch of fresh pesto to revive flavors.
- Make-Ahead Tips:
- Chicken: Sear chicken and sun-dried tomatoes a day ahead, refrigerate, and add to the slow cooker when ready to cook.
- Veggies: Prep asparagus and cherry tomatoes a day ahead, refrigerate, and sauté just before serving.
- Tortellini: Cook tortellini a day ahead, toss with a little olive oil, and refrigerate. Reheat by tossing in the hot mixture.
- Freezing: Freeze the cooked chicken and sun-dried tomato mixture (without tortellini or veggies) in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight, reheat, and combine with fresh tortellini and veggies. Avoid freezing asparagus or tortellini, as they may become mushy.
Tip: Use leftovers in salads, wraps, or as a pizza topping, and repurpose extra pesto as a spread for sandwiches or a dip for veggies.
Recipe Variations
Slow Cooker Pesto Chicken Tortellini and Veggies is versatile and easy to customize. Try these creative twists:
- Spicy Kick: Add ½ tsp red pepper flakes or a diced chili pepper to the chicken for extra heat.
- Veggie Boost: Include sautéed mushrooms, spinach, or artichoke hearts with the asparagus.
- Cheese Swap: Use mozzarella pearls or crumbled feta instead of tortellini filling for a different cheesy profile.
- Vegetarian Version: Swap chicken for tofu, mushrooms, or zucchini, using vegetable broth, and cook for 3–4 hours on low.
- Creamy Twist: Stir in ¼ cup heavy cream or cream cheese with the pesto for a richer sauce.
Tip: Keep the pesto and tortellini for the Italian vibe, but adjust proteins or veggies to suit your taste.
Homemade Basil Pesto (Optional)
If you’d like to make basil pesto from scratch, here’s a quick recipe:
- Ingredients: 2 cups fresh basil leaves, ½ cup grated Parmesan cheese, ½ cup extra virgin olive oil, ⅓ cup pine nuts, 2 garlic cloves, ¼ tsp salt, ⅛ tsp black pepper.
- Instructions: Blend all ingredients in a food processor until smooth, scraping down the sides as needed. Adjust with more oil for a thinner consistency. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Tip: Toast pine nuts lightly for deeper flavor, and use high-quality olive oil for a smooth pesto.
Conclusion
You’re now ready to make Slow Cooker Pesto Chicken Tortellini and Veggies—a dish that’s as vibrant as it is delicious! With its tender chicken, cheesy tortellini, crisp asparagus, and bold pesto flavor, this recipe brings Italian-inspired comfort to your table with minimal effort. It’s perfect for Valentine’s Day dinners, quick weeknight meals, or meal prep with a fresh, herbaceous twist. Customize with spices, veggies, or proteins to make it your own, and enjoy the process as much as the meal. Grab your slow cooker, whip up this flavorful masterpiece, and savor every creamy, colorful bite. Happy cooking!
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Pesto Chicken Tortellini and Veggies
Description
Ingredients
- Olive Oil (2 tbsp):
- Why it’s important: Used for searing chicken and sautéing veggies, adding richness.
- Substitutions: Avocado oil, vegetable oil, or butter.
- Chicken Thighs (1 lb, boneless, skinless, sliced into strips):
- Why it’s important: Provides a juicy, tender protein base.
- Substitutions: Chicken breasts (leaner, same cooking time), tofu, or mushrooms for vegetarian (cook 3–4 hours on low).
- Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the chicken and veggies.
- Substitutions: Sea salt or kosher salt.
- Sun-Dried Tomatoes (½ cup, drained of oil, chopped, divided):
- Why it’s important: Adds tangy, concentrated tomato flavor.
- Substitutions: Roasted red peppers, fresh cherry tomatoes, or 2 tbsp tomato paste.
- Asparagus (1 lb, ends trimmed, cut in half, ~2 cups):
- Why it’s important: Provides crisp, green texture and fresh flavor.
- Substitutions: Green beans, zucchini, or broccoli florets.
- Basil Pesto (¼ cup, or more to taste):
- Why it’s important: Brings creamy, herbaceous flavor to the dish.
- Substitutions: Store-bought or homemade spinach pesto, arugula pesto, or vegan pesto.
- Cherry Tomatoes (1 cup, yellow and red, halved):
- Why it’s important: Adds juicy, sweet-tart flavor and vibrant color.
- Substitutions: Grape tomatoes, diced Roma tomatoes, or omit.
- Tortellini (1 cup, uncooked, ~8 oz):
- Why it’s important: Adds cheesy, hearty texture to the dish.
- Substitutions: Cheese ravioli, gnocchi, or gluten-free tortellini.
Additional for Slow Cooker:
- Chicken or Vegetable Broth (½ cup):
- Why it’s important: Keeps the chicken moist and enhances flavor during slow cooking.
- Substitutions: Water, white wine, or extra pesto diluted with water.
Tip: Use high-quality basil pesto (store-bought or homemade) for the best flavor, and drain sun-dried tomatoes well to avoid excess oil. Choose fresh, firm asparagus for optimal texture.
Instructions
Step 1: Prepare and Sear the Chicken
- Season 1 lb boneless, skinless chicken thighs (sliced into strips) with ½ tsp salt.
- In a large skillet over medium heat, heat 1 tbsp olive oil. Add the chicken strips and ¼ cup chopped sun-dried tomatoes, cooking for 5–7 minutes, turning occasionally, until the chicken is golden but not fully cooked through (it will finish in the slow cooker).
- Transfer the chicken and sun-dried tomatoes to the slow cooker, reserving any pan juices for flavor.
- Tip: Sear in batches to avoid overcrowding, and pat chicken dry before seasoning for a better golden crust.
Step 2: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the seared chicken and sun-dried tomatoes in the slow cooker. Add ½ cup chicken or vegetable broth and reserved pan juices for moisture.
- Stir in 2 tbsp basil pesto to coat the chicken, reserving the remaining pesto for later.
- Tip: Spread chicken evenly in the slow cooker to ensure consistent cooking, and stir gently to coat with broth and pesto.
Step 3: Slow Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked (165°F/74°C internally) and tender.
- Tip: Check doneness early to avoid overcooking, and stir halfway through to redistribute flavors.
Step 4: Cook the Tortellini
- About 15 minutes before the slow cooker is done, cook 1 cup uncooked tortellini according to package instructions (typically 3–5 minutes in boiling salted water). Drain and set aside.
- Tip: Rinse tortellini briefly with cold water to stop cooking, but don’t over-rinse to retain some starch for sauce adhesion.
Step 5: Cook the Vegetables
- In the same skillet used for the chicken, heat 1 tbsp olive oil over medium heat. Add 1 lb asparagus (ends trimmed, cut in half), ¼ cup chopped sun-dried tomatoes, and a pinch of salt.
- Cook for 5–7 minutes, stirring occasionally, until the asparagus is tender-crisp. Remove from heat and set aside.
- Tip: Avoid overcooking asparagus to maintain its vibrant color and crunch, and season generously for flavor.
Step 6: Combine and Serve
- Add the cooked tortellini, sautéed asparagus, and 1 cup halved cherry tomatoes to the slow cooker with the chicken. Stir in the remaining 2 tbsp basil pesto (or more to taste), tossing gently to coat.
- Taste and adjust seasoning with additional salt or pesto if needed.
- Transfer the mixture to a serving platter or individual plates, combining with the asparagus for a colorful presentation.
- Serve hot, garnished with extra pesto or a sprinkle of Parmesan cheese if desired.
- Pair with garlic bread, a green salad, or roasted potatoes for a complete Italian-inspired meal.
- Tip: Serve family-style in a large dish for gatherings, or plate individually with a cherry tomato garnish for a romantic Valentine’s Day touch.
FAQs
Q: Can I use frozen tortellini?
A: Yes! Cook frozen tortellini according to package instructions (usually 4–6 minutes) and add to the dish as directed.
Q: Is this recipe healthy?
A: It’s protein-rich and veggie-packed but moderate in fat due to pesto and tortellini. Use less pesto or whole wheat tortellini for a lighter option.
Q: Can I make this in an Instant Pot?
A: The slow cooker is better for tender chicken, but use the “Slow Cooker” function with the same times. Pressure cooking may overcook the tortellini.
Q: Why is my asparagus mushy?
A: Overcooking can soften asparagus. Sauté just until tender-crisp, and add to the slow cooker at the end to maintain texture.
Q: Can I make this vegetarian or vegan?
A: Yes! Swap chicken for tofu or mushrooms, use vegetable broth, vegan pesto, and vegan tortellini or gnocchi. Cook for 3–4 hours on low.
Q: What sides go well with this dish?
A: Pair with garlic bread, a Caesar salad, or roasted eggplant. A glass of white wine or sparkling water with lemon complements the herbaceous flavors, perfect for a Valentine’s Day meal
