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Slow-Cooker Chicken Parmesan Tortellini Recipe

Slow-Cooker Chicken Parmesan Tortellini
Source: Pillsbury

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Ingredients

  • 1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon salt
  • 1 lb boneless skinless chicken breasts
  • 1 package (20 oz) refrigerated cheese-filled tortellini
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon butter
  • 1/2 cup Progresso™ Italian style panko crispy bread crumbs
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • Shredded fresh basil leaves, if desired
PREP TIME
20m
COOK TIME
3h20m
TOTAL TIME
3h40m
YIELD
6 servings

Instructions

  • Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix pasta sauce, broth and salt in cooker. Add chicken breasts.
  • Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Remove chicken with slotted spoon to cutting board, and shred.
  • Meanwhile, stir tortellini into cooker. Cover; cook on Low heat setting 15 minutes.
  • Stir tortellini mixture; top with shredded chicken. Top chicken with mozzarella cheese; cover and cook 10 to 15 minutes or until tortellini are tender and cheese is melted.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted.
  • Sprinkle over mixture in slow cooker. Top with Parmesan cheese and basil.

Dinner

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A recipe from Pillsbury

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