Crockpot Boursin Pepperoni Sausage Tortellini: A Creamy Slow-Cooker Dinner Step-by-step instructions

Before you start

Before starting, remove the Italian sausage from its casings and break it into small crumbles. Slice the cremini mushrooms if they aren't pre-sliced. Measure out the Alfredo sauce and shred the fontina cheese if needed. Have all the ingredients ready to go, because the layering goes quickly. No need to pre-cook anything—the slow cooker handles it all.

Instructions

Layer Everything

1. 1Layer the Meats
   Place the pepperoni slices and Italian sausage crumbles evenly across the bottom of the slow cooker. Press them gently into an even layer so they cover the base.
   Look for The bottom of the slow cooker is covered with a single layer of pepperoni and sausage.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sausage is in links, remove the casings and break the meat into small crumbles with your fingers.
2. 2Add the Tortellini and Mushrooms
   Scatter the spinach-and-cheese tortellini over the meat, followed by the sliced cremini mushrooms. Spread them evenly so they are distributed throughout the slow cooker.
   Look for The tortellini and mushrooms form a second layer over the meat.
   Tip No need to stir—layering keeps the ingredients distinct and helps them cook evenly.
3. 3Pour the Alfredo Sauce
   Pour the Alfredo sauce over the tortellini and mushrooms, using a spatula to scrape every bit from the jar. Spread it gently to cover the top.
   Look for The sauce mostly covers the tortellini and mushrooms, with some areas still peeking through.
   Tip If the sauce is very thick, thin it with a splash of milk or water.
4. 4Top with Cheeses
   Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina over the entire surface, including over the Boursin.
   Look for The top is covered with fontina, and the Boursin wheel sits in the middle like a crown.
   Tip You can break the Boursin into a few chunks if you prefer it to melt faster.

At this stage, the slow cooker is filled with layers of pepperoni, sausage, tortellini, mushrooms, Alfredo sauce, and cheeses. The top is covered with fontina and the Boursin wheel sits in the center.

The ingredients look colorful and inviting, with the sauce peeking through. Before moving on, make sure all ingredients are evenly distributed and the slow cooker is not overly full.

Slow-Cook to Perfection

5. 5Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the sausage is cooked through and the tortellini are tender. Do not stir during cooking.
   Look for The sauce is bubbling gently around the edges, and the cheese has melted into a creamy layer.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to lift the lid—every peek lets out heat and extends cooking time.
6. 6Check the Sausage Temperature
   After 3 hours, check the internal temperature of the sausage with an instant-read thermometer. It should register at least 160°F (71°C). If not, continue cooking and check again after 15 minutes.
   Look for The thermometer reads 160°F (71°C) or higher when inserted into the sausage crumbles.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Insert the thermometer into the thickest part of a sausage crumble for an accurate reading.

After 3 to 4 hours on low, the slow cooker is bubbling gently. The cheese has melted into a creamy layer, and the aroma of garlic, herbs, and sausage fills the kitchen. The tortellini are tender, and the sausage is cooked through. Check the internal temperature of the sausage—it should read at least 160°F (71°C). If not, continue cooking and check again soon.

Stir and Serve

7. 7Stir and Serve
   Once the sausage is cooked through, gently stir the mixture to combine all the ingredients. The sauce should be creamy and the tortellini tender. Serve hot directly from the slow cooker or transfer to a platter.
   Look for The sauce is smooth and coats the pasta and meat; the cheese is fully melted.
   Tip For a nicer presentation, serve on a white plate to show off the creamy sauce and colorful ingredients.

Once the sausage is safe and the tortellini are tender, give everything a gentle stir to combine the creamy sauce with the pasta and meats. The sauce should be smooth and coat each tortellini and mushroom.

The pepperoni may have curled and slightly crisped. Serve hot, straight from the slow cooker or on a plate, with steam rising and cheese stretching with every scoop.

Common mistakes

One common mistake is lifting the lid too often to peek. Every time the lid is removed, heat escapes and cooking time extends. Another is using dried tortellini, which may not cook through in the same time.

Also, be sure to cook the sausage until it reaches 160°F (71°C) to ensure food safety. Finally, don't over-stir during cooking—let the layers do their thing and stir only at the end.

How to tell it’s done

The dish is done when the sausage is fully cooked and reaches an internal temperature of 160°F (71°C). The tortellini should be tender when pierced with a fork, and the sauce should be bubbling gently around the edges.

The cheeses will be melted and creamy, and the whole mixture will be steaming and fragrant. If the sauce seems thin, give it a stir and let it sit for a few minutes to thicken.

• Ground meat: 160°F (71°C) in the thickest part