Ingredients
Scale
- 2 lbs Boneless, skinless chicken breasts
- 1 (20 oz) package frozen cheese tortellini
- 1 (15 oz) jar Alfredo sauce
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1/2 cup milk or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp Garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, and garlic powder.
- Step 2: In a separate bowl, whisk together the Alfredo sauce, cream of mushroom soup, and milk or chicken broth.
- Step 3: Pour the sauce mixture over the chicken breasts, ensuring they are mostly covered.
- Step 4: Cover 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.
- Step 5: Shred the chicken directly in the crockpot using two forks.
- Step 6: Stir in the frozen tortellini and Parmesan cheese. Cover and cook on high for an additional 30-45 minutes, or until the tortellini is tender and heated through. Serve immediately.
Notes
- For best flavor, refrigerate leftovers in an airtight container for up to 3 days.
- When reheating, add a splash of milk or broth to loosen the sauce and prevent sticking.
- Serve with a side of steamed broccoli or a crisp garden salad to balance the richness.
- To prevent the chicken from drying out, ensure it is well-covered by the sauce during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American