Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (25 oz) jar Alfredo sauce
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (15 oz) package refrigerated cheese tortellini
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
- 1 teaspoon garlic powder
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: In a bowl, whisk together the Alfredo sauce, cream of chicken soup, chicken broth, and garlic powder. Pour the mixture over the chicken breasts.
- Step 3: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 4: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Step 5: Stir in the cheese tortellini and Parmesan cheese. Cover and cook on high for an additional 30-45 minutes, or until the tortellini is tender and heated through.
- Step 6: Garnish with fresh parsley, if desired, and serve hot.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk or broth if needed to restore creaminess.
- Serve over a bed of steamed broccoli or alongside a crisp garden salad for a complete and balanced meal.
- To prevent the Alfredo sauce from separating, stir in a tablespoon of cream cheese along with the Parmesan for extra richness and stability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American