Crockpot Chicken Alfredo Tortellini
A comforting, nearly hands-off dinner of tender shredded chicken in a creamy Parmesan sauce with cheese tortellini.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Dairy-Free Option, Gluten-Free
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts
- 3 cups Chicken Broth (low-sodium preferred)
- 4 cloves Minced Garlic (or 1–1½ tsp garlic powder)
- 1 cup Heavy Cream (or half-and-half for lighter sauce)
- 1 cup Grated Parmesan Cheese (freshly grated)
- 20 ounces Cheese Tortellini (fresh or frozen)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Pepper
- 2 teaspoons Italian Seasoning
- ¼ cup Fresh Parsley, chopped
Instructions
- Place chicken breasts in the crockpot and pour in the chicken broth. Sprinkle the minced garlic, salt, pepper, and Italian seasoning over the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is tender.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
- Stir in the heavy cream and grated Parmesan until the sauce is smooth. Taste and adjust seasoning.
- If the sauce is too thin, leave the lid off for 10–15 minutes on HIGH to reduce. If it’s too thick, stir in reserved chicken broth or milk.
- Add the cheese tortellini to the crockpot. Cook on HIGH for 10–12 minutes for fresh tortellini, or 12–15 minutes for frozen.
- Stir in the chopped parsley, adjust salt and pepper, and serve hot.
Notes
For a quicker prep, swap cooked rotisserie chicken for the slow-cooked breasts. Can be made dairy-free with substitutions.