Description

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

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

In the slow cooker, mix 2½ cups Alfredo sauce with garlic and black pepper. Nestle in chicken breasts and coat evenly.
Cover and cook on HIGH for 3–4 hours, until chicken reaches 165°F and is tender.
Use two forks to shred chicken directly in the crockpot, or remove and dice before returning to the sauce.
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.
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