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Crockpot Chicken Alfredo Tortellini

A bowl filled with creamy crockpot chicken alfredo tortellini, topped with shredded cheese and parsley.
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A creamy and cheesy slow cooker pasta dish with chicken and tortellini, perfect for busy weeknights.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 (24 ounce) jar Alfredo sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) package frozen cheese tortellini
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup milk
  • Salt and black pepper to taste
  • Optional: 1 cup fresh spinach or broccoli florets

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Pour Alfredo sauce and diced tomatoes over the chicken.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  4. Remove chicken from the slow cooker and shred it with two forks.
  5. Return shredded chicken to the slow cooker.
  6. Stir in frozen tortellini, Parmesan cheese, and milk.
  7. If using, stir in spinach or broccoli.
  8. Cover and cook on high for another 20-30 minutes, or until tortellini is tender and sauce is heated through.
  9. Season with salt and pepper to taste.
  10. Serve hot.

Notes

  • For a thicker sauce, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
  • Add cooked chicken or rotisserie chicken to save time.
  • This recipe is a great base for meal planning.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-chicken-alfredo-tortellini/