Description

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.

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.

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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.