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Crockpot Chicken Alfredo Tortellini
Caroline

Crockpot Chicken Alfredo Tortellini

This creamy Crockpot Chicken Alfredo Tortellini combines tender shredded chicken, cheesy tortellini, and a rich Alfredo sauce for an easy, comforting slow-cooker dinner perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 jar (15 oz) Alfredo sauce (store-bought or homemade)
  • 1 cup chicken broth
  • 1 package (9–12 oz) refrigerated cheese tortellini
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Parmesan cheese
  • 2 cups fresh spinach (optional)
  • fresh parsley, for garnish

Equipment

  • crockpot or slow cooker
  • mixing spoon
  • Tongs or forks for shredding chicken
  • measuring cups and spoons
  • Serving ladle

Method
 

  1. Place chicken breasts or thighs at the bottom of the crockpot. Season with Italian seasoning, salt, and pepper. Sprinkle minced garlic on top.
  2. Pour Alfredo sauce and chicken broth evenly over the chicken. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and cooked through.
  3. About 30 minutes before serving, use two forks to shred the chicken directly in the crockpot.
  4. Stir in the cheese tortellini and spinach (if using). Mix gently to coat everything in the sauce.
  5. Cover and cook for another 25–30 minutes on low, until the tortellini is tender but not overcooked.
  6. Stir in shredded Parmesan until melted and creamy. Adjust seasoning to taste.
  7. Spoon into bowls, garnish with chopped parsley, and serve warm.

Notes

  • Always add tortellini near the end of cooking to avoid mushiness.
  • For a richer flavor, add a splash of cream before serving.
  • Store leftovers in the refrigerator for up to 3 days.