Boursin Chicken Marinara Tortellini: Effortless Crockpot Dinner Step-by-step instructions

Before you start

Before you start, cut the chicken breasts into bite-sized cubes, about 1-inch pieces. Measure the marinara sauce and have the tortellini ready. If using a slow cooker liner, place it in the insert for easy cleanup.

No other preparation is needed—this recipe truly is a dump-and-go meal. Ensure your slow cooker is clean and ready to use. You'll also want an instant-read thermometer on hand to check the chicken's doneness.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed chicken breasts evenly in the bottom of a 7-quart slow cooker. Scatter the refrigerated three-cheese tortellini over the chicken. Pour the crushed San Marzano marinara sauce over the tortellini and chicken, making sure the sauce covers most of the ingredients.
   Look for The chicken and tortellini are coated in marinara sauce.
   Tip No need to stir; layering helps even cooking.
2. 2Add the Cheeses
   Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina cheese evenly over the top.
   Look for The Boursin wheel sits in the middle, surrounded by marinara and topped with fontina.
   Tip Keep the Boursin whole; it will melt and create a creamy sauce as it cooks.

At the end of this phase, the slow cooker contains distinct layers: chicken on the bottom, tortellini on top, then marinara sauce, and finally the Boursin wheel and fontina shreds. The ingredients are not stirred, and the cheese sits proudly on top. The scene looks colorful and promising, with the red sauce contrasting with the white cheeses.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and tender and the tortellini are plump and heated through. Do not stir during cooking, as this can break up the tortellini.
   Look for The sauce is bubbling gently and the cheeses have melted into a creamy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid; each peek adds 20 minutes of cook time.
4. 4Check Chicken Temperature
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into a few cubes. The chicken should be fork-tender and no longer pink in the center.
   Look for The chicken is tender and reaches 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking in 15-minute increments.

After 4 hours on low, the slow cooker is filled with a gently bubbling, fragrant sauce. The Boursin has melted and blended with the marinara, creating a creamy, pinkish-orange sauce.

The fontina is fully melted and strings of cheese can be seen when lifting the lid. The chicken is tender and cooked through, and the tortellini are plump and heated through.

Finish and Serve

5. 5Stir Gently
   Once the chicken is cooked through, gently stir the mixture to combine the melted Boursin and fontina into the marinara sauce, creating a creamy tomato-cream sauce. Be careful not to break the tortellini.
   Look for The sauce is creamy and pinkish-orange, with melted cheese throughout.
   Tip Use a silicone spatula or wooden spoon for gentle stirring.
6. 6Serve Hot
   Using a large spoon, scoop the Boursin Chicken Marinara Tortellini onto warm plates or into bowls. Serve immediately, while the cheese is still stretchy and the sauce is bubbling.
   Look for Steam rises from the creamy pasta, and the cheese stretches as you scoop.
   Tip Pair with a simple green salad or crusty bread for a complete meal.

Once stirred, the sauce is smooth and creamy, coating the chicken and tortellini evenly. The dish is steaming hot, with a rich aroma of garlic, herbs, and tomatoes. When scooped onto plates, the cheese stretches and the sauce clings to the pasta. The presentation is rustic and inviting, with a creamy, golden-orange hue.

Common mistakes

One common mistake is overcooking the tortellini, which can turn them mushy. Stick to the recommended cook time and check for doneness early. Another pitfall is lifting the lid too often, which lets out heat and delays cooking.

Resist the urge to peek. Finally, don't skip checking the chicken temperature—undercooked poultry is a food safety risk. If the sauce seems too thin at the end, you can let it sit uncovered for 10 minutes to thicken slightly.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The tortellini should be tender and plump, and the sauce should be bubbling gently around the edges.

The Boursin and fontina will have melted into the sauce, creating a creamy, slightly thickened texture. Use an instant-read thermometer to check a few chicken cubes; they should be opaque and easily pierced with a fork.

• Poultry: 165°F (74°C) in the thickest part