Introduction
Craving a vibrant, Italian-inspired meal that’s bursting with fresh flavors? Look no further than Slow Cooker Pesto Chicken Tortellini and Veggies! This delightful recipe combines tender, slow-cooked chicken thighs coated in fragrant basil pesto with colorful sun-dried tomatoes, crisp asparagus, juicy cherry tomatoes, and cheesy tortellini for a restaurant-quality dish. The slow cooker makes the chicken savory and effortless, while the tortellini and vegetables add texture and brightness. Perfect for quick weeknight dinners, meal prep, or cozy gatherings, this dish is as nutritious as it is delicious. Ready to fill your kitchen with the irresistible aroma of pesto and garlic? Let’s dive into this flavorful, Mediterranean-inspired recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Pesto Chicken Tortellini and Veggies is a Must-Try
Slow Cooker Pesto Chicken Tortellini and Veggies is an Italian-inspired dish that blends the bold, herbaceous flavors of basil pesto with tender chicken, hearty tortellini, and vibrant vegetables. The slow cooker ensures a hands-off, flavorful chicken base, while the tortellini and fresh veggies provide a satisfying, colorful meal. It’s a high-protein, customizable dish that’s perfect for pasta lovers, busy professionals, or anyone craving a healthy, restaurant-quality meal with minimal effort.
- Time Requirement: 20 minutes prep, 6-8 hours on low or 3-4 hours on high for the chicken, plus 20-30 minutes for tortellini, vegetables, and assembly.
- Difficulty Level: Easy! It involves slow cooking, boiling tortellini, sautéing vegetables, and simple assembly, suitable for all skill levels.
- Why It’s Special: This dish is meal-prep-friendly, vibrant, and ideal for both casual and festive occasions. The slow cooker makes it hands-off, and the pesto-infused flavors deliver a fresh, Italian experience.
This recipe serves 4 and is perfect for weeknight dinners, lunch prep, or gatherings with an Italian flair!
Essential Ingredients
The magic of Slow Cooker Pesto Chicken Tortellini and Veggies comes from its fresh, flavorful ingredients. Each one adds savoriness, color, or texture to create a cohesive, Italian-style dish. Here’s what you’ll need:
For the Pesto Chicken
- Chicken Thighs (1 lb, boneless, skinless, sliced into strips): Provides a tender, juicy base.
- Substitution: Chicken breasts (for leaner option), turkey breast, or tofu for vegetarian.
- Salt (½ tsp): Enhances chicken flavor.
- Substitution: Sea salt or low-sodium options.
- Sun-Dried Tomatoes (½ cup, drained of oil, chopped): Adds tangy, umami depth.
- Substitution: Roasted red peppers or fresh tomatoes (add at the end).
- Basil Pesto (¼ cup): Brings herbaceous, garlicky richness.
- Substitution: Store-bought or homemade pesto (spinach, kale, or arugula-based), or olive tapenade for a twist.
- Olive Oil (2 tbsp): Helps coat chicken and adds richness.
- Substitution: Avocado oil or sunflower oil.
For the Veggies and Tortellini
- Asparagus (1 lb, ends trimmed, cut in half): Adds crisp, green freshness.
- Substitution: Green beans, broccoli, or zucchini.
- Cherry Tomatoes (1 cup, yellow and red, halved): Brings juicy, colorful sweetness.
- Substitution: Grape tomatoes or diced Roma tomatoes.
- Tortellini (1 cup, uncooked, cheese-filled): Provides hearty, cheesy texture.
- Substitution: Ravioli, gnocchi, or gluten-free tortellini.
- Salt (to taste): Balances vegetable flavors.
- Substitution: Sea salt or omit if pesto is salty.
Why They’re Important: The chicken delivers a savory, protein-packed core, while basil pesto and sun-dried tomatoes add bold, Italian depth. Asparagus and cherry tomatoes provide vibrant color and crunch, and tortellini brings cheesy, comforting heartiness, making each bite a Mediterranean delight.
Step-by-Step Instructions
To adapt the stovetop Pesto Chicken Tortellini and Veggies for the slow cooker, we’ll slow-cook the chicken with sun-dried tomatoes and pesto to ensure tenderness and flavor infusion, prepare the tortellini and vegetables separately to maintain their texture, and combine everything for a vibrant, cohesive dish. Here’s how to do it:
Step 1: Prepare the Chicken
- Season 1 lb boneless, skinless chicken thighs (sliced into strips) with ½ tsp salt. Place in the slow cooker.
- Add ½ cup chopped sun-dried tomatoes (drained of oil), 2 tbsp olive oil, and ¼ cup basil pesto. Stir to coat the chicken evenly.
- Add ½ cup chicken broth or water to keep the chicken moist during cooking.
- Tip: Slice chicken into uniform strips for even cooking. Drain sun-dried tomatoes well to avoid excess oil. Use a slow cooker liner for easy cleanup.
Step 2: Slow Cook the Chicken
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove the chicken and sun-dried tomatoes to a bowl, shredding or keeping in strips as preferred. Reserve the slow cooker juices for drizzling or discard if too thin. Set chicken aside and keep warm.
- Tip: Check doneness early with a meat thermometer to avoid overcooking. Stir halfway through if possible for even flavor. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 10 minutes (optional).
Step 3: Cook the Tortellini
- About 20 minutes before the chicken is done, bring a pot of salted water to a boil. Add 1 cup uncooked tortellini and cook according to package instructions (typically 3-5 minutes for fresh or 7-9 minutes for frozen) until al dente.
- Drain the tortellini and toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.
- Tip: Undercook tortellini by 1 minute to avoid mushiness when mixed with sauce. Use cheese-filled tortellini for classic flavor or spinach-filled for a twist.
Step 4: Prepare the Vegetables
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb asparagus (ends trimmed, cut in half) and season generously with salt. Cook for 5-7 minutes, stirring occasionally, until crisp-tender.
- Add 1 cup halved cherry tomatoes (yellow and red) and cook for 1-2 minutes until slightly softened. Remove from heat and set aside.
- Tip: Cut asparagus into uniform pieces for even cooking. Use a mix of yellow and red cherry tomatoes for color. Cook vegetables just before serving to maintain vibrancy.
Step 5: Combine and Finish the Dish
- Return the cooked chicken and sun-dried tomatoes to the slow cooker (or a large mixing bowl for easier combining). Add the cooked tortellini, sautéed asparagus, cherry tomatoes, and an additional 1-2 tbsp basil pesto if desired. Toss gently to coat everything in the pesto sauce.
- Stir in any reserved slow cooker juices for extra flavor. Taste and season with more salt or black pepper if needed.
- Cook on low for an additional 5-10 minutes to warm through, ensuring all components are heated and well combined.
- Tip: Use tongs to mix gently, preserving tortellini and vegetable texture. Add extra pesto gradually to avoid overpowering the dish. Keep the mixture warm until serving.
Step 6: Serve
- Spoon the pesto chicken tortellini and veggies onto a large serving platter or divide among 4 serving plates, ensuring each portion has a balance of chicken, tortellini, asparagus, and cherry tomatoes (about 1 ½ cups per serving).
- Serve hot with a side of garlic bread, a green salad, or roasted zucchini for a complete meal.
- Tip: Arrange the dish for a colorful presentation—tortellini and chicken in the center, with vibrant asparagus and tomatoes scattered around. Warm plates or a platter for an elegant touch. Offer extra pesto or grated Parmesan on the side for customization.
Assembly: Serving Your Slow Cooker Pesto Chicken Tortellini and Veggies
Now it’s time to present this vibrant, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Pesto Chicken Tortellini and Veggies:
- Serve the Dish: Arrange the pesto-coated chicken, tortellini, asparagus, and cherry tomatoes on a large platter or individual plates, showcasing the colorful vegetables and glossy pesto sauce. Ensure each serving has visible tortellini and bright tomatoes for a Mediterranean vibe.
- Garnish: Optionally, sprinkle with grated Parmesan, a pinch of red pepper flakes, or a few fresh basil leaves for a vibrant, herbaceous finish. A drizzle of extra virgin olive oil adds a polished touch.
- Presentation Tip: Use a white or colorful platter to highlight the green asparagus, red and yellow tomatoes, and creamy tortellini. A basil leaf or Parmesan sprinkle makes it Instagram-worthy.
- Optional Sides: Pair with Italian-inspired sides like crusty ciabatta bread, a Caprese salad, or sautéed mushrooms to complement the flavors. Serve with iced tea, sparkling water with lemon, or a glass of white wine (like Pinot Grigio) for a complete meal.
- Optional Add-Ins: Offer extra pesto, Parmesan cheese, or pine nuts on the side for customization.
Pro Tip: Serve family-style by placing the warm pesto chicken tortellini and veggies in a large, warmed serving bowl, with extra pesto and Parmesan nearby, letting guests serve themselves with a side of garlic bread for a cozy, communal meal perfect for gatherings or dinner parties!
Storage and Make-Ahead Tips
Slow Cooker Pesto Chicken Tortellini and Veggies is best enjoyed fresh for optimal tortellini texture and vegetable vibrancy, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken, tortellini, and vegetables together in an airtight container in the fridge for up to 3 days. Store garnishes like Parmesan or basil separately to maintain freshness.
- Reheat gently in a 300°F (150°C) oven for 10-12 minutes, covered with foil, or in a skillet over low heat with a splash of broth to revive the sauce. Alternatively, microwave (1-2 minutes, stirring halfway) with a damp paper towel, but avoid overcooking tortellini.
- Make-Ahead Tips:
- Chicken: Prepare the chicken with sun-dried tomatoes and pesto up to 24 hours ahead and refrigerate in the slow cooker insert. Slow-cook when ready.
- Vegetables: Trim and chop asparagus and halve cherry tomatoes up to 24 hours ahead and refrigerate. Sauté just before serving to maintain crispness.
- Tortellini: Cook tortellini up to 24 hours ahead, toss with olive oil, and refrigerate. Reheat briefly in boiling water for 1 minute before mixing.
- Freezing: Freeze cooked chicken and sun-dried tomatoes (without tortellini or vegetables) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with fresh tortellini and vegetables. Avoid freezing tortellini or vegetables to preserve texture.
- Garnishes: Prep basil or Parmesan just before serving to keep them vibrant. Store extra pesto in the fridge for up to a week.
Tip: Use leftover pesto chicken tortellini in a cold pasta salad with extra cherry tomatoes and feta, as a filling for stuffed peppers, or in a wrap with spinach for a quick, Italian-inspired meal.
Recipe Variations
Slow Cooker Pesto Chicken Tortellini and Veggies is highly versatile—here are some fun ways to mix it up:
- Spicy Pesto Chicken: Add ½ tsp red pepper flakes or a drizzle of chili oil to the chicken for a spicy kick.
- Creamy Pesto Twist: Stir in ¼ cup heavy cream or cream cheese with the pesto for a richer, creamier sauce.
- Veggie-Packed Bowl: Add ½ cup sliced mushrooms or zucchini to the vegetable sauté for extra color and nutrition.
- Gluten-Free: Use gluten-free tortellini and ensure pesto is gluten-free (most are, but check labels).
- Low-Carb: Replace tortellini with zucchini noodles or cauliflower rice for a keto-friendly version.
- Shrimp or Tofu Swap: Substitute chicken with 1 lb shrimp (slow-cooked for 1-2 hours on low) or firm tofu (slow-cooked for 4-6 hours on low) for a seafood or vegetarian option.
Get creative and make it your own—this recipe loves a little experimentation!
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, ½ cup pine nuts (or walnuts), 2 garlic cloves, ½ cup extra virgin olive oil, ½ tsp salt, ¼ tsp black pepper.
- Instructions: Blend basil, Parmesan, pine nuts, and garlic in a food processor until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.
- Tip: Toast pine nuts for extra flavor. Use half spinach for a milder pesto. Adjust oil for desired consistency.
Conclusion
You’re now ready to make Slow Cooker Pesto Chicken Tortellini and Veggies that’ll bring the vibrant, Italian flavors of pesto and tortellini to your table! This dish is all about tender, slow-cooked chicken, cheesy tortellini, and colorful vegetables, united by fragrant basil pesto for a fresh, satisfying meal. Whether you’re serving it for a quick weeknight dinner, a meal-prep session, or an Italian-themed gathering, it’s sure to impress with its restaurant-quality appeal. So grab your slow cooker, cook that tortellini, and let the kitchen fill with the irresistible aroma of pesto and garlic. Play with variations, customize with your favorite garnishes, and enjoy every savory, vibrant bite. Buon appetito!
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Pesto Chicken Tortellini and Veggies
Description
Craving a vibrant, Italian-inspired meal that’s bursting with fresh flavors? Look no further than Slow Cooker Pesto Chicken Tortellini and Veggies! This delightful recipe combines tender, slow-cooked chicken thighs coated in fragrant basil pesto with colorful sun-dried tomatoes, crisp asparagus, juicy cherry tomatoes, and cheesy tortellini for a restaurant-quality dish. The slow cooker makes the chicken savory and effortless, while the tortellini and vegetables add texture and brightness.
Ingredients
For the Pesto Chicken
-
Chicken Thighs (1 lb, boneless, skinless, sliced into strips): Provides a tender, juicy base.
-
Substitution: Chicken breasts (for leaner option), turkey breast, or tofu for vegetarian.
-
-
Salt (½ tsp): Enhances chicken flavor.
-
Substitution: Sea salt or low-sodium options.
-
-
Sun-Dried Tomatoes (½ cup, drained of oil, chopped): Adds tangy, umami depth.
-
Substitution: Roasted red peppers or fresh tomatoes (add at the end).
-
-
Basil Pesto (¼ cup): Brings herbaceous, garlicky richness.
-
Substitution: Store-bought or homemade pesto (spinach, kale, or arugula-based), or olive tapenade for a twist.
-
-
Olive Oil (2 tbsp): Helps coat chicken and adds richness.
-
Substitution: Avocado oil or sunflower oil.
-
For the Veggies and Tortellini
-
Asparagus (1 lb, ends trimmed, cut in half): Adds crisp, green freshness.
-
Substitution: Green beans, broccoli, or zucchini.
-
-
Cherry Tomatoes (1 cup, yellow and red, halved): Brings juicy, colorful sweetness.
-
Substitution: Grape tomatoes or diced Roma tomatoes.
-
-
Tortellini (1 cup, uncooked, cheese-filled): Provides hearty, cheesy texture.
-
Substitution: Ravioli, gnocchi, or gluten-free tortellini.
-
-
Salt (to taste): Balances vegetable flavors.
-
Substitution: Sea salt or omit if pesto is salty.
-
Why They’re Important: The chicken delivers a savory, protein-packed core, while basil pesto and sun-dried tomatoes add bold, Italian depth. Asparagus and cherry tomatoes provide vibrant color and crunch, and tortellini brings cheesy, comforting heartiness, making each bite a Mediterranean delight.
Instructions
Step 1: Prepare the Chicken
-
Season 1 lb boneless, skinless chicken thighs (sliced into strips) with ½ tsp salt. Place in the slow cooker.
-
Add ½ cup chopped sun-dried tomatoes (drained of oil), 2 tbsp olive oil, and ¼ cup basil pesto. Stir to coat the chicken evenly.
-
Add ½ cup chicken broth or water to keep the chicken moist during cooking.
-
Tip: Slice chicken into uniform strips for even cooking. Drain sun-dried tomatoes well to avoid excess oil. Use a slow cooker liner for easy cleanup.
-
Step 2: Slow Cook the Chicken
-
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
-
Remove the chicken and sun-dried tomatoes to a bowl, shredding or keeping in strips as preferred. Reserve the slow cooker juices for drizzling or discard if too thin. Set chicken aside and keep warm.
-
Tip: Check doneness early with a meat thermometer to avoid overcooking. Stir halfway through if possible for even flavor. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 10 minutes (optional).
-
Step 3: Cook the Tortellini
-
About 20 minutes before the chicken is done, bring a pot of salted water to a boil. Add 1 cup uncooked tortellini and cook according to package instructions (typically 3-5 minutes for fresh or 7-9 minutes for frozen) until al dente.
-
Drain the tortellini and toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.
-
Tip: Undercook tortellini by 1 minute to avoid mushiness when mixed with sauce. Use cheese-filled tortellini for classic flavor or spinach-filled for a twist.
-
Step 4: Prepare the Vegetables
-
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb asparagus (ends trimmed, cut in half) and season generously with salt. Cook for 5-7 minutes, stirring occasionally, until crisp-tender.
-
Add 1 cup halved cherry tomatoes (yellow and red) and cook for 1-2 minutes until slightly softened. Remove from heat and set aside.
-
Tip: Cut asparagus into uniform pieces for even cooking. Use a mix of yellow and red cherry tomatoes for color. Cook vegetables just before serving to maintain vibrancy.
-
Step 5: Combine and Finish the Dish
-
Return the cooked chicken and sun-dried tomatoes to the slow cooker (or a large mixing bowl for easier combining). Add the cooked tortellini, sautéed asparagus, cherry tomatoes, and an additional 1-2 tbsp basil pesto if desired. Toss gently to coat everything in the pesto sauce.
-
Stir in any reserved slow cooker juices for extra flavor. Taste and season with more salt or black pepper if needed.
-
Cook on low for an additional 5-10 minutes to warm through, ensuring all components are heated and well combined.
-
Tip: Use tongs to mix gently, preserving tortellini and vegetable texture. Add extra pesto gradually to avoid overpowering the dish. Keep the mixture warm until serving.
-
Step 6: Serve
-
Spoon the pesto chicken tortellini and veggies onto a large serving platter or divide among 4 serving plates, ensuring each portion has a balance of chicken, tortellini, asparagus, and cherry tomatoes (about 1 ½ cups per serving).
-
Serve hot with a side of garlic bread, a green salad, or roasted zucchini for a complete meal.
-
Tip: Arrange the dish for a colorful presentation—tortellini and chicken in the center, with vibrant asparagus and tomatoes scattered around. Warm plates or a platter for an elegant touch. Offer extra pesto or grated Parmesan on the side for customization.
-
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes! Use 1 lb boneless, skinless chicken breasts for a leaner option. Cook for the same time, ensuring they reach 165°F (74°C) internally, but check early to avoid dryness.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with firm tofu, tempeh, or mushrooms, slow-cooked with pesto and sun-dried tomatoes for 4-6 hours on low. Use vegetable broth and vegetarian tortellini.
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free tortellini and ensure pesto is gluten-free (most are, but check labels). All other ingredients are naturally gluten-free.
Q: Can I make this with the original stovetop method?
A: Yes! Follow the original instructions: cook chicken and sun-dried tomatoes in a skillet, remove, sauté asparagus, cook tortellini, then combine with pesto and cherry tomatoes.
Q: Can I freeze leftovers?
A: Freeze cooked chicken and sun-dried tomatoes (without tortellini or vegetables) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with fresh tortellini and vegetables. Avoid freezing tortellini or vegetables to preserve texture.
Q: What’s the best way to serve this for a crowd?
A: Keep the chicken warm in the slow cooker on the “keep warm” setting, with bowls of cooked tortellini, sautéed vegetables, and extra pesto nearby. Let guests build their own plates for a fun, interactive meal perfect for gatherings or potlucks.