Slow Cooker Pesto Chicken Tortellini

This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! It’s freezer-friendly, kid-friendly and the perfect gift for new moms or busy families.

Hi friends!

This Slow Cooker Pesto Chicken Tortellini was originally going to just be a recipe in my upcoming ebook, but I love it so much I decided to share it here on the blog! I’ve made it at least 4 times since I first tested it for the ebook. My husband and kids all love it and I consider that a major win around here.

And it really couldn’t be easier. It’s just chicken breasts cooked in the crockpot with some broth, pesto, onions and red peppers. For the last 15 minutes, you throw in the tortellini and then just stir in some cheese and serve. Added bonus, you can prep this ahead of time for the freezer. Just throw everything in a ziploc bag and put it in the freezer (be sure to freeze the tortellini in a separate bag) and then thaw in the fridge and cook when ready. Perfect gift for new mamas too!

You could easily throw in some extra veggies if you wanted to and use your favorite brand of tortellini.  It’s also easy to halve this recipe using a 9oz package of tortellini and 1 large chicken breast. I haven’t tried it, but you could also cook this in your Instant pot. Just cook on manual for 12 minutes or so, then switch to saute and add the tortellini to cook for a few minutes.

Here are your directions:

Slow Cooker Pesto Chicken Tortellini

This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! Serve it with a side of veggies for a kid-friendly meal the whole family will love.

• Author: Lindsay

Scale 1x2x3x

Ingredients

½ cup onion, diced
1 red pepper, diced
2-3 cloves garlic
1 pound boneless, skinless chicken breasts
1.5 cups chicken broth
¾ – 1 cup pesto
15-18 oz tortellini (fresh or frozen)
1 cup shredded mozzarella cheese (optional)

Instructions

1. Add onion, peppers, garlic, chicken, pesto and broth to slow cooker and cook on low 4-6 hours.
2. Remove chicken and shred, return to slow cooker.
3. Add tortellini, cover and cook additional 15 minutes.
4. Stir in shredded mozzarella cheese if desired and serve.

Notes

Liquid will absorb as it sits but feel free to ladle out some of the excess liquid before adding the cheese if desired.

To prep for the freezer, put the onions, peppers, garlic, chicken, pesto and broth in a ziploc bag and freeze. Freeze tortellini separately.
When ready to eat, thaw in the fridge and cook according to directions. Tortellini can be added frozen, no need to thaw.

To cook in the Instant Pot, cook on manual for 12 minutes, shred chicken then switch to saute mode and add tortellini.

So simple right? You could also use chicken thighs if you wanted.

Enjoy!
–Lindsay–