Crockpot Boursin Chicken Marinara Tortellini

This Crockpot Boursin Chicken Marinara Tortellini is the ultimate dump-and-forget dinner. Toss chicken, tortellini, marinara, and two kinds of cheese into the slow cooker, then walk away.

Hours later, you'll come back to a bubbling, creamy, cheesy pasta dish that tastes like you spent all day in the kitchen. Perfect for busy weeknights when you want a comforting meal without the fuss.

Slow cooker pasta dinners are a game-changer, and this one is a standout. Juicy chicken breast tenderloins, plump three-cheese tortellini, and a rich marinara sauce are transformed by a wheel of garlic-herb Boursin cheese and shredded fontina.

The result is a luscious, creamy tomato sauce that clings to every bite. It's a one-pot meal that requires minimal prep and delivers maximum flavor. Just dump everything in, set the timer, and let the slow cooker work its magic.

Ingredients

Why this recipe works

The slow cooker does all the work: layering the ingredients in the order specified allows the chicken to cook in the sauce while the tortellini and cheeses meld together.

The Boursin cheese melts into the sauce, creating a creamy, herbaceous base that coats the pasta and chicken beautifully. Cooking on low for a few hours lets the flavors develop and the chicken become fork-tender.

Using refrigerated tortellini means they cook perfectly in the slow cooker without turning mushy. The marinara sauce provides a bright, acidic counterpoint to the rich cheeses, while the garlic and herbs in the Boursin add depth. This recipe is forgiving and adaptable, making it a reliable go-to for any night of the week.

Notes and substitutions

For the best results, use a good-quality marinara sauce—San Marzano tomatoes make a difference. The Boursin cheese is the star: its creamy texture and herb flavor infuse the entire dish.

If you can't find Boursin, you can substitute a combination of cream cheese and garlic powder, but the texture won't be quite the same.

You can use chicken thighs instead of breast tenderloins for a richer flavor. If you prefer a spicier kick, add a pinch of red pepper flakes with the marinara. This recipe is also great with cheese ravioli or other filled pasta. Just adjust the cooking time if you use fresh pasta—it may cook faster.

• chicken breast tenderloins: boneless, skinless chicken thighs, cut into 1-inch pieces
• three-cheese tortellini: cheese ravioli or other filled pasta
• crushed San Marzano marinara sauce: your favorite jarred marinara or tomato basil sauce
• fontina cheese: mozzarella or provolone, shredded

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon or spatula
• Serving spoon
• Serving plates