Crockpot Chicken Alfredo Tortellini (Printable Version)
Tender chicken and cheesy tortellini in a rich, creamy Alfredo sauce cooked slowly for deep flavor.
# Ingredients:
→ Protein
01 -
450 grams boneless, skinless chicken breasts
→ Liquids
02 -
240 milliliters chicken broth
03 -
240 milliliters heavy cream
→ Dairy
04 -
100 grams grated Parmesan cheese
→ Pasta
05 -
250 grams cheese tortellini
→ Seasonings
06 -
2 cloves garlic, minced
07 -
1 tablespoon Italian seasoning
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped
# Steps:
01 -
Season the chicken breasts evenly with salt, pepper, and Italian seasoning, then place them in the bottom of the slow cooker.
02 -
Pour the chicken broth over the chicken and sprinkle minced garlic evenly on top.
03 -
Cover the slow cooker and cook on low for 6 to 7 hours until the chicken reaches an internal temperature of 74°C or is no longer pink inside.
04 -
Remove the cooked chicken and shred into bite-sized pieces using two forks or a hand mixer on low, then return the shredded chicken to the slow cooker, combining with the cooking liquid.
05 -
Stir in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and creamy.
06 -
Add the cheese tortellini, stir gently, then set the slow cooker to high and cook for an additional 30 minutes until tortellini is tender but firm.
07 -
Sprinkle chopped fresh parsley over the dish and serve immediately with optional extra Parmesan cheese.
# Notes:
01 -
A slow cooker liner can simplify cleanup. For a thicker sauce, cook uncovered for the final 30 minutes. Adjust cooking time based on your slow cooker model.