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
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Chicken Thighs (1 lb, boneless, skinless, sliced into strips): Provides a tender, juicy base.
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Substitution: Chicken breasts (for leaner option), turkey breast, or tofu for vegetarian.
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Salt (½ tsp): Enhances chicken flavor.
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Substitution: Sea salt or low-sodium options.
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Sun-Dried Tomatoes (½ cup, drained of oil, chopped): Adds tangy, umami depth.
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Substitution: Roasted red peppers or fresh tomatoes (add at the end).
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Basil Pesto (¼ cup): Brings herbaceous, garlicky richness.
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Substitution: Store-bought or homemade pesto (spinach, kale, or arugula-based), or olive tapenade for a twist.
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Olive Oil (2 tbsp): Helps coat chicken and adds richness.
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Substitution: Avocado oil or sunflower oil.
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For the Veggies and Tortellini
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Asparagus (1 lb, ends trimmed, cut in half): Adds crisp, green freshness.
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Substitution: Green beans, broccoli, or zucchini.
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Cherry Tomatoes (1 cup, yellow and red, halved): Brings juicy, colorful sweetness.
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Substitution: Grape tomatoes or diced Roma tomatoes.
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Tortellini (1 cup, uncooked, cheese-filled): Provides hearty, cheesy texture.
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Substitution: Ravioli, gnocchi, or gluten-free tortellini.
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Salt (to taste): Balances vegetable flavors.
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Substitution: Sea salt or omit if pesto is salty.
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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
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Season 1 lb boneless, skinless chicken thighs (sliced into strips) with ½ tsp salt. Place in the slow cooker.
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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.
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Add ½ cup chicken broth or water to keep the chicken moist during cooking.
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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.
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Step 2: Slow Cook the Chicken
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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).
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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.
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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).
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Step 3: Cook the Tortellini
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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.
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Drain the tortellini and toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.
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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.
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Step 4: Prepare the Vegetables
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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.
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Add 1 cup halved cherry tomatoes (yellow and red) and cook for 1-2 minutes until slightly softened. Remove from heat and set aside.
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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.
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Step 5: Combine and Finish the Dish
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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.
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Stir in any reserved slow cooker juices for extra flavor. Taste and season with more salt or black pepper if needed.
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Cook on low for an additional 5-10 minutes to warm through, ensuring all components are heated and well combined.
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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.
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Step 6: Serve
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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).
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Serve hot with a side of garlic bread, a green salad, or roasted zucchini for a complete meal.
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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.
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