Slow-Cooker Chicken Parmesan Tortellini Recipe

Name: Slow-Cooker Chicken Parmesan Tortellini
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Yield: 6 servings
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

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.