Description
A cozy, creamy Slow Cooker Tortellini Casserole with Cheesy Chicken & Pesto that combines tender tortellini, juicy shredded chicken, and rich basil pesto sauce, all slow-cooked to perfection for an easy weeknight meal.
Ingredients
Scale
- 2 cups cooked and shredded boneless skinless chicken breasts
- 20 ounces refrigerated cheese tortellini
- 1 cup basil pesto
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Set your slow cooker to low heat while you prepare the ingredients.
- In a bowl, whisk together pesto, cream cheese, and heavy cream until smooth and well blended.
- Lightly grease the slow cooker with olive oil.
- Layer shredded chicken and spinach in the slow cooker, then pour over the pesto mixture.
- Add tortellini on top, followed by mozzarella and Parmesan cheese.
- Cover and cook on low for 3 hours, adding tortellini during the last 30 minutes to keep them tender.
- Stir everything together gently and season with salt and pepper before serving.
- Garnish with extra Parmesan or fresh basil, then serve warm.
Notes
- Add tortellini later in the cooking process to prevent them from becoming too soft.
- For extra creaminess, stir in a spoonful of cream cheese just before serving.
- Leftovers reheat beautifully with a splash of cream or milk.
- Garnish with fresh basil or a drizzle of pesto for a beautiful presentation.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg