Slow Cooker Boursin Chicken Tortellini: 5-Ingredient Creamy Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into uniform bite-sized cubes so they cook evenly. Slice the cremini mushrooms if not pre-sliced. Measure out the Alfredo sauce and have the Boursin and fontina ready.

No need to pre-cook anything — this recipe is all about layering raw ingredients in the slow cooker. If you have time, you can also prep the ingredients the night before and store them in the refrigerator in separate containers, then assemble in the morning.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer in the bottom of a 6-quart slow cooker. Scatter the refrigerated spinach-and-cheese tortellini over the chicken, followed by the sliced cremini mushrooms. Pour the jarred Alfredo sauce evenly over the top, making sure the sauce covers most of the ingredients.
   Look for All ingredients are layered in the slow cooker with the sauce spread evenly.
   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. Sprinkle the shredded Italian fontina cheese over the top, covering the Boursin and the other ingredients.
   Look for The cheeses sit on top of the sauce and ingredients.
   Tip No need to stir — the cheeses will melt and blend during cooking.

At the end of this phase, the slow cooker contains raw chicken, tortellini, mushrooms, and Alfredo sauce, topped with the Boursin wheel and shredded fontina. The ingredients are not mixed, and the cheeses sit on top. The slow cooker is covered and ready to start cooking.

Slow Cook and Transform

3. 3Slow Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the chicken is cooked through and tender. Avoid opening the lid during cooking to keep the heat and moisture inside.
   Look for The sauce is bubbling gently around the edges after about 3 hours.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at 3 1/2 hours to prevent overcooking.
4. 4Stir Gently
   Once the chicken is fully cooked and registers 165°F (74°C) on an instant-read thermometer, stir the mixture gently to combine the melted cheeses into the sauce. The tortellini should be tender and the sauce smooth and creamy.
   Look for The sauce turns a uniform pale yellow with melted cheese ribbons.
   Tip Stir slowly to keep the tortellini intact.

After 4 hours on low, the slow cooker is bubbling around the edges, and the cheese has melted into a creamy sauce. The chicken is cooked through and tender, the tortellini are plump, and the mushrooms have softened. The aroma of garlic and herbs fills the kitchen.

Finish and Serve

5. 5Serve Hot
   Spoon the creamy Boursin chicken tortellini onto plates or into bowls. Serve immediately while hot and bubbly, with extra shredded fontina or fresh herbs if desired.
   Look for The dish is steaming and the sauce coats the back of a spoon.
   Tip For a restaurant-style presentation, plate a scoop and let the sauce pool around it.

After stirring, the sauce is smooth and coats the ingredients evenly. The dish is steaming and ready to serve. The tortellini are tender, the chicken is juicy, and the sauce is rich and velvety.

Common mistakes

One common mistake is opening the slow cooker lid too often to check on the food — this releases heat and extends cooking time. Resist the urge to stir during the first few hours, as the layers help cook evenly.

Another pitfall is using low-fat or fat-free dairy products, which can curdle or separate in the slow cooker.

Stick with full-fat Alfredo sauce, Boursin, and fontina for the best texture. Finally, avoid overcooking the tortellini — if they become too soft, they'll lose their pleasant bite.

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) on an instant-read thermometer inserted into the thickest piece.

The tortellini should be tender but still hold their shape, and the sauce should be bubbling and creamy. If the sauce seems too thin, let it cook uncovered for an additional 15 minutes to thicken; if too thick, stir in a splash of chicken broth or milk.

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