Slow Cooker Chicken Alfredo Tortellini is warm, comfort food at it’s finest. This easy, crockpot recipe will quickly become a favorite family dinner!
I try to make a slow cooker meal for my family at least once a week but I seem to get stuck making the same meals over and over again.
But this time, when I put frozen chicken breasts in my crockpot I looked in the fridge, spotted Alfredo sauce and decided to add that instead of cream soup.
I wasn’t sure what I was going to do with the chicken Alfredo but figured I could serve it over noodles, rice or potatoes.
Later in the day, I remembered that I had a package of refrigerated three cheese tortellini, so we ended up with the slow cooker chicken Alfredo tortellini and loved it.
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Start by placing four frozen, boneless, skinless chicken breasts (about 1 1/2 lbs) in a 6-quart crockpot.
Add 2 1/2 cups of warm Alfredo sauce. You can use the kind from a jar, from the refrigerated department of your grocery store or make homemade alfredo sauce. Cook on high for 6-8 hours, until fully cooked.
Slow Cooker Chicken Alfredo Tortellini Recipe Tips:
1) If your chicken breasts are stuck together like mine were, separate them after a couple of hours of cooking.
2) Each crockpot and slow cooker is different. The chicken in this recipe will take as long to cook as it does in other slow cooker chicken recipes you’ve made. If you are new to crock pot cooking, I would suggest checking your chicken periodically so that it doesn’t overcook.
3) If you prefer, you can use thawed chicken breasts for this recipe. Cook it on low for 4-6 hours, depending on your slow cooker, until fully cooked.
4) Please note, according to the Crockpot manual, on page 12, you can cook frozen meat in your slow cooker, as long as you add a warm liquid when you start cooking the meat. Here is a link to the manual.
5) If you can’t find refrigerated three cheese tortellini in your area, you can partially cook frozen or dried tortellini and let it finish cooking in the slow cooker. Or you can fully cook your tortellini and stir it in before serving.
Tear or cut the chicken into pieces.
I usually leave the chicken in the crockpot and use two forks to tear the chicken. You can remove the chicken, place it on a cutting board and use forks or a knife to cut it into smaller pieces.
Add an additional cup of Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini similar to this.
Replace the cover and cook on high for 15 minutes.
Sprinkle with black pepper and fresh parsley before serving. After taking his first bite, my husband remarked that he’s not usually a big fan of chicken with pasta but that this stuff is really, really good!
My son was planning to have something else for dinner (yes, they are both picky eaters) but decided to try a bite after noticing how delicious it smelled.
↑↑↑ Slow Cooker Chicken Alfredo Tortellini Video ↑↑↑
- 1.5 lbs frozen boneless skinless chicken breasts (or use thawed chicken breasts, if preferred)
- 3 1/2 cups Alfredo sauce divided
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 4 cups refrigerated three cheese tortellini
- Garnish: black pepper and parsley
Place the frozen, boneless, skinless chicken breast in the crockpot. Add 2 1/2 cups of warm Alfredo sauce.
Cover and cook on high for 6-8 hours, until fully cooked. Separate frozen chicken breasts that are stuck together after a couple of hours of cooking, if necessary. (If using thawed chicken breasts, cook on low for 4-6 hours)
Tear or cut the chicken into pieces.
Add 1 cup Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini. Cover and cook on high for 15 minutes until tender and heated through.
Garnish with black pepper and parsley.
If using dried or frozen tortellini, partially cook it in boiling water, following the instructions on your package, before adding it to the slow cooker. It will finish cooking in the slow cooker. (Please refer to the Crockpot manual, page 12 for information regarding cooking frozen meat.)
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