Step 1: Prepare the Chicken

1. Season 1 lb boneless, skinless chicken thighs (sliced into strips) with ½ tsp salt. Place in the slow cooker.

2. 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.

3. 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

1. 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).

2. 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

1. 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.

2. 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

1. 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.

2. 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

1. 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.

2. Stir in any reserved slow cooker juices for extra flavor. Taste and season with more salt or black pepper if needed.

3. 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

1. 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).

2. 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.