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Crockpot Chicken Alfredo Tortellini

Crockpot Chicken Alfredo Tortellini

This Crockpot Chicken Alfredo Tortellini recipe is the ultimate comfort food solution, offering a creamy, dreamy, and incredibly easy way to enjoy a classic Italian-inspired dish with minimal effort. Perfect for busy weeknights, this slow cooker wonder delivers a restaurant-quality meal that will become a family favorite.
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Prep Time 15 minutes
Cook Time 4 minutes
Final Cook Time 20 minutes
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 16 ounce package refrigerated cheese tortellini
  • 1 10 ounce package frozen chopped spinach, thawed and drained
  • 1 15 ounce can diced tomatoes, undrained
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 8 ounce package cream cheese, cubed
  • 0.5 cup chicken broth
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • pinch salt (optional, to taste)
  • 0.5 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
    1.5 pounds boneless, skinless chicken breasts
  2. In a medium bowl, whisk together the thawed and drained spinach, undrained diced tomatoes, condensed cream of chicken soup, cubed cream cheese, and chicken broth until well combined and smooth. Pour this mixture evenly over the chicken in the slow cooker.
    1 10 ounce package frozen chopped spinach, thawed and drained, 1 15 ounce can diced tomatoes, undrained, 1 10.5 ounce can condensed cream of chicken soup, 1 8 ounce package cream cheese, cubed, 0.5 cup chicken broth
  3. Sprinkle the garlic powder, black pepper, and a pinch of salt (if using) over the chicken and sauce mixture.
    0.5 teaspoon garlic powder, 0.25 teaspoon black pepper, pinch salt
  4. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreddable.
  5. Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
    1.5 pounds boneless, skinless chicken breasts
  6. Return the shredded chicken to the slow cooker. Add the refrigerated cheese tortellini and grated Parmesan cheese to the slow cooker. Stir gently to combine everything.
    1.5 pounds boneless, skinless chicken breasts, 1 16 ounce package refrigerated cheese tortellini, 0.5 cup grated Parmesan cheese
  7. Cover and cook on HIGH for an additional 20-30 minutes, or until the tortellini is tender and heated through. Stir occasionally to prevent sticking.
  8. Ladle the Crockpot Chicken Alfredo Tortellini into bowls and garnish with fresh chopped parsley before serving.
    Fresh parsley, chopped

Notes

To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Refrigerated, this meal will stay fresh and flavorful for up to 3-4 days. Reheating can be done in a saucepan over low heat, stirring frequently, adding milk or broth if thick. Alternatively, reheat in the microwave in 1-2 minute intervals. This recipe freezes well for up to 2-3 months; thaw overnight in the refrigerator before reheating.