Slow Cooker Chicken Tortellini
Servings Prep Time
6-8people 15minutes
Cook Time
6-7Hours (Low) or 3-4 Hours (High)
Servings Prep Time
6-8people 15minutes
Cook Time
6-7Hours (Low) or 3-4 Hours (High)
Ingredients
Instructions
  1. I cleaned my chicken and coated my slow cooker very well before starting (including getting all my ingredients ready (opening cans etc)
  2. I turned the temp up to high on my slow cooker and added in all the ingredients for the paste: EVOO, tomato paste, garlic, oregano, basil, and onion. I stirred this all together. Had I done this in the pressure cooker and used a fresh onion I would’ve started with some of the EVOO and added the onions then the rest as those cooked. Here I just stirred everything together until mixed well over the high heat to make a nice paste. Again, you can do this over the stove top or heat it in the microwave and stirring it all together to make your paste; then transfer to the slow cooker. I’m all about keeping it simple. I turned my temp down to WARM (just to keep it that way and not to cook it … yet)
  3. Next I put in the chicken broth and stirred it with the paste. Then I added the petite diced tomatoes and once again, stirred it very well. Next I did the salt and pepper and stirred it altogether. Then I added in my chicken and made sure that they were all stirred in and covered with the broth/tomato paste liquid.
  4. Time to put on the cover on and turn the temp to the Low setting since I want it to cook all day long while I’m out and about. I would be getting home with the kids about 6.5 hours later that day and counted on a 6 to 7 hour low temp cooking for the chicken to be fully cooked and basically so tender it would come apart extremely easy.
  5. When we got home, I checked the chicken quickly with a fork and yes, it was cooked thoroughly and super tender. I took a small cookie type pan and covered it with wax paper and removed the chicken from the slow cooker All of it.
  6. Then I dumped in my fresh cheese tortellini and had some left that I had planned on using for something else. However, my daughter [who looked] – asked for more and had already started adding it in. No problem – no soup now – it’s going to be a bake … and I knew I had enough Parmesan. (If you’re going to add spinach then I would do so here after/with the tortellini you use)
  7. I cut up the chicken easily – it was extremely tender and since the tenderloins I used where thin I had no issue whatsoever. I basically used a fork and then went back over quickly with a knife to get in small pieces. Cut it up the way you want it – if you want larger pieces then have larger pieces. Your soup or bake – do it the way you want.
  8. Next, I took my heavy whipping cream and put it in a small pot (like a butter melting pot) and heated it up. This doesn’t take long in such a small pot and you want to watch it carefully and closely so it won’t bubble up etc. Just make sure you warm it up (even if in the microwave y’all) trust me when I say: do NOT pour in cold milk – seriously.
  9. While the heavy cream was heating up I transferred the now cut-up chicken back into the slow cooker with the tortellini already added and stirred it together.
  10. Then I added my heavy whipping cream. Slowly so I could stir it into the chicken tortellini until it was all gone.
  11. Time for the Parmesan cheese! I added in a little of the cheese and stirred it around and then I added some more and placed the lid back on. Since it’s fresh tortellini I just needed them to heat up/cook for about 15 minutes but I left them for 20 as I did a few other things (like heating up my son’s dinner so we could all eat together).
  12. It’s done. Time to put in a bowl (or plate) I still used bowls for my daughter and me. I had stirred it very well before transferring to our bowls and you can add a little more cheese or use some grated Parmesan if you want. Or not. It was delicious!
  13. I shared this the next day with friends and family and still had a three big leftover containers for us. I use the Reynolds cardboard bottom with plastic lid clear tops to keep most of my leftovers. One thing I do for certain dishes is put in some little wax paper type inserts so all the liquid isn’t pulled into the cardboard. I use these or other types of containers that I don’t have to worry about getting back from friends/family as I’ve lost way too many dishes and have learned my lesson (more than once). Hope you enjoy! It’s turned chilly (finally) this weekend and my daughter has asked when we’re going to make this again and she wants to do it in a soup bowl … whaaat? That child will change her mind tomorrow if not in an hour! LOL I know I’ll be making more soups soon and I still have a ton of recipes to upload and share with y’all. From: pork loin to Spicy Chicken with White BBQ Sauce – ohmygoodness that sauce is kickin’ good; oh and lasagna and rigatoni in the slow cooker too (pasta added at the beginning)! Until then, may your days be happy and full of laughter with your stomachs full!