Ingredients
Scale
- 2 lbs Boneless, skinless chicken breasts
- 1 (20 oz) package frozen cheese tortellini
- 1 (15 oz) jar Alfredo sauce
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Place chicken breasts in the bottom of a slow cooker. Season with garlic powder, salt, and pepper.
- Step 2: Pour chicken broth over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shredded.
- Step 3: Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
- Step 4: Stir in the Alfredo sauce, heavy cream, and Parmesan cheese until well combined.
- Step 5: Add the frozen tortellini to the slow cooker. Gently stir to coat with the sauce.
- Step 6: Cover and cook on low for an additional 30-45 minutes, or until tortellini is tender and heated through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or chicken broth to the Crockpot Chicken Alfredo Tortellini before microwaving to restore its creamy texture.
- Garnish with fresh parsley or basil for a pop of color and fresh flavor.
- To prevent the tortellini from becoming mushy, add them during the last 30-45 minutes of cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American