Crockpot Chicken Alfredo Tortellini (Creamy 4-Hour Comfort)

Slow Cooker Chicken Alfredo Tortellini

The ultimate creamy comfort food: tender shredded chicken, cheesy tortellini, and rich Alfredo sauce, all made hands-off in your slow cooker.

Prep Time: 10 min
Cook Time: 4 hr
Total Time: 4 hr 10 min
Servings: 6

Ingredients

• 2¼ lbs boneless, skinless chicken breasts
• 4½ cups Alfredo sauce, divided
• 1 tsp minced garlic
• ½ tsp black pepper
• 4 cups refrigerated three-cheese tortellini (see note)
• ¼ cup shredded Parmesan
• 1 Tbsp chopped parsley (optional garnish)

Step-by-Step Instructions

1. Base layer. In the slow cooker, mix 2½ cups Alfredo sauce with garlic and black pepper. Nestle in chicken breasts and coat evenly.
2. Cook the chicken. Cover and cook on HIGH for 3–4 hours, until chicken reaches 165°F and is tender.
3. Shred. Use two forks to shred chicken directly in the crockpot, or remove and dice before returning to the sauce.
4. Add pasta. Pour in the remaining 2 cups Alfredo sauce and stir in tortellini. Cover and cook on HIGH for 15 minutes, until pasta is tender and heated through.
5. Finish. Top with Parmesan and parsley. Serve hot with a sprinkle of black pepper or extra cheese if desired.

Pro Tips

• Tortellini type: For dried or frozen tortellini, cook according to package directions before adding to the Alfredo mixture.
• Baked version: Combine chicken and sauce in a greased casserole dish; bake at 350°F for 50–60 minutes, then stir in cooked tortellini.
• Shortcut: Use pre-cooked rotisserie chicken and heat everything together for 20 minutes on LOW.
• Storage: Cool leftovers before refrigerating in an airtight container for up to 4 days.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Slow Cooker Chicken Alfredo Tortellini

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• Author: carlosramirez
• Total Time: 250 minutes
• Yield: 6 servings
• Diet: None

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Description

The ultimate creamy comfort food: tender shredded chicken, cheesy tortellini, and rich Alfredo sauce, all made hands-off in your slow cooker.

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Ingredients

• 2¼ lbs boneless, skinless chicken breasts
• 4½ cups Alfredo sauce, divided
• 1 tsp minced garlic
• ½ tsp black pepper
• 4 cups refrigerated three-cheese tortellini
• ¼ cup shredded Parmesan
• 1 Tbsp chopped parsley (optional garnish)

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Instructions

1. In the slow cooker, mix 2½ cups Alfredo sauce with garlic and black pepper. Nestle in chicken breasts and coat evenly.
2. Cover and cook on HIGH for 3–4 hours, until chicken reaches 165°F and is tender.
3. Use two forks to shred chicken directly in the crockpot, or remove and dice before returning to the sauce.
4. Pour in the remaining 2 cups Alfredo sauce and stir in tortellini. Cover and cook on HIGH for 15 minutes, until pasta is tender and heated through.
5. Top with Parmesan and parsley. Serve hot with a sprinkle of black pepper or extra cheese if desired.

Notes

For dried or frozen tortellini, cook according to package directions before adding to the Alfredo mixture. For a baked version, combine chicken and sauce in a greased casserole dish; bake at 350°F for 50–60 minutes, then stir in cooked tortellini. Use pre-cooked rotisserie chicken for a quick shortcut; heat everything together for 20 minutes on LOW. Cool leftovers before refrigerating in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian