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Slow Cooker Marry Me Tortellini is the kind of weeknight magic you want in your back pocket. Tender chicken and pillowy tortellini soak up a creamy sun-dried tomato sauce while you do anything but stand over the stove. When I first threw this together for dinner, it was so good my husband asked if I could make it every Sunday, and now it is our cozy go-to after a long day.
The first time I made it I was hosting friends and wanted an easy dinner that felt special. We ended up talking for hours over bowls of this pasta and everyone went home with the recipe.
Ingredients
- Chicken breast or cutlets: choose quality free-range for the best texture and flavor
- Refrigerated tortellini: a cheese or sausage filling works best for soaking up the sauce
- Fresh garlic: always mince your own for big garlicky flavor
- Half an onion: yellow or sweet variety adds gentle aromatics
- Sun-dried tomatoes: a whole jar julienned and drained brings sweet tanginess
- Chicken stock: use low sodium and taste before salting
- Heavy cream: creates the signature luscious sauce
- Parmesan: real Parmigiano Reggiano freshly grated is a game changer
- Seasonings: Italian blend and a dash of cajun for warmth plus salt and pepper to balance
- Butter and a bit of olive oil: if sautéing for a silky mouthfeel
- Fresh basil: ribboned and stirred in at the end for an herbal finish
Step-by-Step Instructions
- Prepare the Chicken:
- If your slow cooker has a sauté setting add butter and olive oil cook seasoned chicken for two minutes per side until lightly browned. Move chicken to one side and add onion plus garlic sauté until fragrant about one minute. If no sauté function simply add raw seasoned chicken with onion and garlic to the slow cooker.
- Layer and Flavor:
- Scatter in sun-dried tomatoes over the chicken and aromatics. Pour in the chicken stock and heavy cream. Sprinkle over the Italian seasoning cajun blend salt and pepper.
- Slow Cook to Tenderness:
- Seal the lid and set your slow cooker on high for three hours. The chicken is ready when it shreds easily with two forks in the pot.
- Make It Creamy and Add Pasta:
- Pour in all the freshly grated parmesan and stir until melted into the sauce. Gently fold in tortellini making sure each piece is under the sauce. Replace the lid and cook for fifteen minutes until the tortellini is puffy and tender.
- Finish With Freshness:
- Tear or slice basil and stir through the pasta just before serving. Switch to the keep warm setting while you serve up. Top with extra parmesan and cracked pepper if desired.
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My favorite ingredient is absolutely the sun-dried tomatoes. Their intense sweetness and bright tang completely transform the sauce. My little one always wants to sneak extra from the jar which reminds me of how my mom used to cook with whatever was on hand and turn it into something special.
Storage Tips
Marry Me Tortellini stores well in the fridge for up to three days. Cool it fully before transferring to a covered container. To reheat add a splash of milk or stock in a saucepan over low heat stirring gently until warmed through. For freezing let cool then portion into containers and freeze for up to one month. Thaw overnight in the fridge and reheat gently for best texture.
Ingredient Substitutions
Swap chicken for turkey or rotisserie chicken if in a pinch. Sub in ravioli or even gnocchi if tortellini is unavailable. For a meatless version use sautéed mushrooms and skip chicken stock for veggie broth. You can use light cream or half and half for a lighter sauce but full fat gives the richest texture.
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Serving Suggestions
This dish is comforting enough to stand alone but I like to offer a crisp green salad tossed with lemony vinaigrette and a warm slice of garlic bread. For a brighter finish sprinkle an extra handful of fresh basil and a squeeze of lemon right before serving. Add a glass of chilled pinot grigio on the side for a complete meal.
Cultural Note
The Marry Me series of recipes came from the idea that a bite of these creamy comforting meals was so irresistible someone might just propose right at the table. Originating from viral internet buzz cooks everywhere have made this their own with creative pasta and protein swaps but the heart of the dish is always a richly flavored sauce meant for sharing.
Common Recipe Questions
- → Can I use frozen tortellini?
Yes, thaw frozen tortellini before adding. This helps ensure even cooking and prevents a watery sauce.
- → What type of chicken works best?
Chicken breasts or cutlets both work well. Make sure to shred them once fully cooked for tender bites throughout.
- → Is there a substitute for sun-dried tomatoes?
Roasted red peppers can be used for a similar sweet and tangy note if you prefer not to use sun-dried tomatoes.
- → Can I use another pasta instead of tortellini?
Absolutely! Ravioli or your favorite short pasta shape will also work well. Adjust cooking times as needed.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the pasta.
- → Can I make this on the stovetop?
Yes—sauté the ingredients in a skillet, add liquids, simmer, and finish with pasta as you would in the slow cooker version.