Creamy Boursin Chicken Spinach Tortellini Slow Cooker

This slow cooker chicken and tortellini recipe is the ultimate set-it-and-forget-it dinner. Tender chicken breast, cheese-filled tortellini, and earthy mushrooms are simmered in a rich Alfredo sauce with garlic-herb Boursin and fontina.

Just layer everything in the crockpot, walk away, and come back to a bubbling, creamy pasta dish that tastes like it took hours of stirring. Perfect for busy weeknights or a cozy Sunday supper.

This dish brings together all the comforting flavors of a creamy pasta bake with the ease of a slow cooker. Chicken breast tenderloins cook low and slow until juicy, while spinach-and-cheese tortellini absorb the savory Alfredo sauce.

The Boursin cheese melts into a luscious, herb-flecked cream, and the fontina adds a nutty, gooey finish. The result is a one-pot meal that feels indulgent but requires minimal hands-on time. Serve it straight from the crockpot for a family-friendly dinner that everyone will love.

Ingredients

Why this recipe works

The slow cooker does all the work: chicken breast tenderloins stay moist and tender when cooked gently on low, and the tortellini cook right in the sauce, absorbing flavor as they soften.

The Boursin cheese melts into a velvety sauce that coats every bite, while the fontina adds a rich, savory depth. Because the ingredients are layered without stirring, each component retains its own texture and character.

This recipe is built for convenience: no browning, no pre-cooking, no complicated steps. Just layer the ingredients in the crockpot and let the heat work its magic. The long, slow cooking time allows the flavors to meld and the chicken to become fork-tender. The result is a creamy, satisfying pasta dish that tastes like it simmered on the stove for hours, but with a fraction of the effort.

Notes and substitutions

Chicken breast tenderloins are ideal because they cook quickly and stay juicy. If using chicken breasts, cut them into uniform cubes for even cooking. Fresh spinach-and-cheese tortellini are recommended, as they hold up better in the slow cooker than frozen ones. If using frozen tortellini, add 30 minutes to the cook time. Cremini mushrooms add an earthy flavor, but white button mushrooms work too.

Alfredo sauce can be store-bought or homemade; a high-quality jarred version works well. Boursin cheese is the star here — its garlic and herb flavor infuses the sauce. If you can't find Boursin, substitute cream cheese with added garlic and herbs.

Fontina melts beautifully and has a mild, nutty taste; Gruyère or mozzarella can be swapped in. For a lighter version, use half-and-half instead of Alfredo sauce, but the sauce will be thinner.

• chicken breast tenderloins: boneless, skinless chicken thighs, cut into cubes (cook time may need to be reduced slightly)
• fresh spinach-and-cheese tortellini: dried tortellini (add 1/2 cup extra chicken broth and increase cook time by 30 minutes)
• Alfredo sauce: homemade Alfredo sauce (butter, cream, Parmesan) or a jarred Alfredo of choice
• Boursin cheese: cream cheese mixed with 1 teaspoon garlic powder and 1 teaspoon dried herbs

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon