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Crockpot Chicken Alfredo Tortellini

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A comforting and creamy slow-cooked meal featuring tender shredded chicken, rich Alfredo sauce, and cheese tortellini.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 2 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups cheese tortellini (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Place the chicken breasts in the crockpot. Sprinkle salt, pepper, and Italian seasoning over them.
  2. Pour in the chicken broth and add the minced garlic.
  3. Cover and cook on low for 6–7 hours, until the chicken is cooked through and very tender.
  4. Remove the chicken to a plate and shred it with two forks.
  5. Return the shredded chicken to the crockpot. Stir in the heavy cream and grated Parmesan until the sauce is smooth.
  6. Add the cheese tortellini to the crockpot. Increase the setting to high.
  7. Cook on high for about 30 minutes, or until the tortellini is tender and heated through. Stir occasionally to prevent sticking.
  8. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.

Notes

For a quicker option, use cooked rotisserie chicken in the final step. For gluten-free, swap in gluten-free tortellini.

Nutrition

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