Creamy Boursin Chicken Spinach Tortellini Slow Cooker Step-by-step instructions

Before you start

Before starting, cube the chicken breast tenderloins into bite-sized pieces. Slice the cremini mushrooms if they aren't pre-sliced. Measure out the Alfredo sauce and shred the fontina cheese if needed.

Have the Boursin wheel ready. No other prep is necessary — everything goes straight into the slow cooker. If you prefer to brown the chicken first for extra flavor, you can, but it's not required for this recipe.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread the fresh spinach-and-cheese tortellini and sliced cremini mushrooms over the chicken. Pour the Alfredo sauce evenly over the top, making sure to cover the ingredients as much as possible.
   Look for The slow cooker should be about half full with the chicken, tortellini, and mushrooms coated in sauce.
   Tip For even cooking, try to spread the chicken in a single layer at the bottom.
2. 2Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded Italian fontina cheese over the top, covering the surface evenly.
   Look for The Boursin wheel sits in the middle, surrounded by the fontina shreds.
   Tip No need to stir — the cheeses will melt and blend as the slow cooker heats.

In this phase, you'll layer the chicken, tortellini, mushrooms, and Alfredo sauce in the slow cooker, then top with the cheeses. The slow cooker will be about half full, and the sauce will be unevenly distributed. That's fine — it will all come together during cooking. Make sure the chicken is spread out as much as possible to ensure even cooking.

Slow Cook and Stir

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or on high for 2 1/2 hours, until the chicken is cooked through and the tortellini are tender. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell of garlic and herbs.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture inside.
4. 4Stir to Combine
   Once the chicken is cooked through, gently stir the mixture to combine the melted Boursin and fontina into the sauce. The sauce should be creamy and well blended.
   Look for The cheese sauces are fully incorporated, creating a smooth, creamy texture.
   Tip Stir gently to avoid breaking the tortellini.

After 4 hours on low, the chicken should be cooked through and the tortellini tender. The sauce will be bubbling gently, and the cheeses will have melted into a creamy sauce.

The aroma will be rich with garlic and herbs. Stir gently to combine everything, and check the chicken temperature. If it hasn't reached 165°F (74°C), continue cooking for another 30 minutes.

Serve and Enjoy

5. 5Serve Hot
   Spoon the creamy chicken and tortellini mixture onto plates or into bowls. Serve immediately while hot, with extra shredded fontina on top if desired.
   Look for The pasta is steaming and the cheese stretches as you scoop it.
   Tip For a prettier presentation, use a wide, shallow bowl.

Once stirred, the dish is ready to serve. Spoon it onto plates or into bowls while hot. The sauce should be creamy and coat the tortellini and chicken. If desired, sprinkle with extra fontina or fresh herbs. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is lifting the lid to stir or check on the food, which lets heat escape and extends cooking time. Another is overcooking the tortellini, which can make them mushy. Stick to the suggested cook times and check for doneness at the minimum time.

Also, avoid adding extra liquid — the Alfredo sauce and the moisture from the chicken and mushrooms are enough. If the sauce seems too thick at the end, stir in a splash of chicken broth or milk.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the tortellini are tender but not mushy. The sauce will be bubbly and slightly thickened, and the cheeses will be fully melted and smooth.

To check, insert an instant-read thermometer into a piece of chicken in the center of the slow cooker. If it reads 165°F (74°C), the chicken is safe to eat. The tortellini should be al dente, with a slight bite.

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