Crockpot Boursin Chicken Marinara Tortellini Step-by-step instructions

Before you start

Before you start, cube the chicken breast tenderloins into bite-size pieces. Measure out the tortellini, marinara, and cheeses. Make sure your slow cooker is clean and ready. This recipe is truly dump-and-go: no pre-cooking or browning required.

Just layer the ingredients as directed, set the timer, and let the slow cooker do the rest. Have an instant-read thermometer on hand to check the chicken's internal temperature before serving.

Instructions

Layer and Set

1. 1Layer the ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6- to 7-quart slow cooker. Spread the refrigerated three-cheese tortellini over the chicken. Pour the crushed San Marzano marinara sauce over the top, making sure the tortellini and chicken are mostly covered.
   Look for The chicken and tortellini are nestled in the sauce.
   Tip Use a spatula to gently press the tortellini into the sauce so they cook evenly.
2. 2Add the cheeses
   Place the wheel of garlic and fine herbs Boursin cheese in the center of the slow cooker. Scatter the shredded Italian fontina cheese over the top, covering the Boursin and the sauce.
   Look for The cheeses sit on top, ready to melt.
   Tip No need to stir—the slow cooker will blend everything as it cooks.

At the end of this phase, the slow cooker contains a neat stack of ingredients: chicken on the bottom, tortellini on top, covered with marinara, and crowned with the Boursin wheel and shredded fontina.

The colors are vibrant—red sauce, white cheeses—and the aroma is fresh and herby. No cooking has started yet, so everything looks exactly as you placed it.

Slow Cook

3. 3Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the tortellini are tender. Do not stir during cooking, as this can break up the tortellini.
   Look for The sauce is bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid; the heat escapes and slows cooking.
4. 4Check the chicken
   After 4 hours, check that the chicken is cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer. The tortellini should be tender and the sauce creamy and bubbling.
   Look for The sauce is thick and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, cook for another 30 minutes and check again.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The aroma of garlic, herbs, and tomato fills the kitchen. The chicken is cooked through and tender, the tortellini are plump and cooked, and the cheeses have melted into a creamy, golden sauce. The mixture looks glossy and inviting, with steam rising when you lift the lid.

Finish and Serve

5. 5Stir gently
   Turn off the slow cooker. Gently stir the mixture to combine the melted Boursin and fontina into the sauce, creating a creamy tomato-cream sauce. Be careful not to mash the tortellini.
   Look for The sauce turns a creamy orange-pink color.
   Tip Use a rubber spatula to fold the sauce without breaking the pasta.
6. 6Serve hot
   Spoon the chicken and tortellini into bowls or onto plates. Serve hot, with extra shredded fontina on top if desired.
   Look for Steam rises from the creamy pasta.
   Tip Pair with a simple green salad and crusty bread for a complete meal.

Once stirred, the sauce is smooth and creamy, with a pinkish-orange hue from the marinara and melted cheeses. The chicken and tortellini are evenly coated, and the dish looks rich and indulgent. Serve it hot, and the cheese stretches as you spoon it onto plates. The final dish is a comforting, hearty meal that's ready to enjoy.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets heat escape and increases cooking time. Another is stirring the mixture during cooking, which can break apart the tortellini and make them mushy.

Also, be sure to use refrigerated tortellini, not dried, as dried pasta will not cook properly in the slow cooker. Finally, don't skip checking the chicken's temperature—it's essential for food safety.

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 but not mushy, and the sauce should be bubbling and thickened.

The cheeses will be fully melted and incorporated, creating a creamy, cohesive sauce. Give everything a gentle stir before serving to ensure the sauce is evenly distributed.

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