Ingredients
Scale
- 2 lbs Boneless, skinless chicken breasts
- 1 jar (24 oz) Alfredo sauce
- 1 package (9 oz) Refrigerated cheese tortellini
- 1/2 cup Chicken broth
- 1/4 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, and Italian seasoning.
- Step 2: Pour chicken broth over the chicken. Then, pour the Alfredo sauce over the chicken.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
- Step 4: Remove chicken from the crockpot and shred 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 15-20 minutes, or until the tortellini is tender and heated through.
- Step 6: Serve immediately and enjoy!
Notes
- For a richer flavor, lightly brown the chicken breasts in a skillet before adding them to the crockpot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or broth to restore the creamy consistency.
- Serve with a side of steamed broccoli or a simple green salad to balance the richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American