The Gunny Sack

Slow Cooker Chicken Alfredo Tortellini

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Slow Cooker Chicken Alfredo Tortellini is warm, comfort food at it’s finest. This easy, crockpot recipe will quickly become a favorite family dinner!

Slow Cooker Chicken Alfredo Tortellini Recipe

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.

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

How To Make Slow Cooker Chicken Alfredo Tortellini

Slow Cooker Chicken Recipe

Step One

Start by placing four frozen, boneless, skinless chicken breasts (about 1 1/2 lbs) in a 6-quart crockpot.

Slow Cooker Alfredo Chicken

Step Two:

Add 2 1/2 cups of warm Alfredo sauce.

Cook on high for 6-8 hours, until fully cooked.

Slow Cooker Chicken Alfredo

Step Three

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.

Slow Cooker Three Cheese Tortellini

Step Four

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.

Crock Pot Chicken Alfredo Tortellini Recipe

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.

He told me that he changed his mind and was actually going to have the chicken alfredo tortellini instead. The ladies of the family love it immediately, of course!

Slow Cooker Chicken Alfredo Tortellini Recipe

Slow Cooker Chicken Alfredo Tortellini Recipe FAQs

1) My frozen chicken breasts are stuck together. Does that matter? If your chicken breasts are stuck together like mine were, separate them after a couple of hours of cooking.

2) Questions regarding cooking time: 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) Questions regarding cooking frozen meat in a crockpot: 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) Can I use frozen or dried cheese tortellini instead? 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.

6) What kind of alfredo sauce should I use? Use the best alfredo sauce you can. I either buy the refrigerated alfredo sauce or make homemade alfredo sauce (see the alfredo sauce portion of this recipe). Alfredo sauce in a jar works too in a pinch.

Need more slow cooker recipes to try? Check these out:

Slow Cooker French Dip Sandwiches from The Gunny Sack: This Slow Cooker French Dip Sandwiches recipe features chewy French rolls filled with tender juicy, shredded roast and are dipped into the pot roast au jus.

Slow Cooker Mongolian Beef from The Recipe Critic: Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!

Slow Cooker Honey Sesame Chicken from The Gunny Sack: Slow Cooker Honey Sesame Chicken is a Crock Pot recipe that’s easy to make, cheaper than takeout and tastes better too! It’s a family-friendly recipe that will become a favorite.

Slow Cooker Brown Sugar Garlic Chicken from Dinner, Then Dessert: Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in the morning in just minutes and have the perfect weeknight meal!

Slow Cooker Barbecue Ribs from The Gunny Sack: This Slow Cooker Barbecue Ribs recipe is so easy to make and only requires three ingredients. The result is fork-tender, delicious BBQ ribs!

5 from 6 votes
Slow Cooker Chicken Alfredo Tortellini Recipe
Print
Slow Cooker Chicken Alfredo Tortellini
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

Slow Cooker Chicken Alfredo Tortellini is warm, comfort food at it’s finest. This easy, crockpot recipe will quickly become a favorite family dinner!

Course: Dinner
Cuisine: American
Keyword: crockpot, slow cooker chicken alfredo tortellini
Servings: 6
Calories: 610 kcal
Author: The Gunny Sack
Ingredients
  • 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
Instructions
  1. Place the frozen, boneless, skinless chicken breast in the crockpot. Add 2 1/2 cups of warm Alfredo sauce.
  2. 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)
  3. Tear or cut the chicken into pieces.
  4. 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.
  5. Garnish with black pepper and parsley.

Recipe Video

Recipe Notes

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.)

Nutrition Facts
Slow Cooker Chicken Alfredo Tortellini
Amount Per Serving
Calories 610 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 14g 70%
Cholesterol 194mg 65%
Sodium 1410mg 59%
Potassium 419mg 12%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 39g 78%
Vitamin A 0.7%
Vitamin C 1.8%
Calcium 10.6%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Chicken Alfredo Tortellini is warm and comforting on a cold winter night. This easy, crockpot recipe will quickly become a favorite family dinner!

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Comments

  1. So, I decided to have some fun with this recipe. When I added the Alfredo I also threw in a package of sliced portobello mushrooms. And when I added the tortellini I added a cup of shredded Parmesan cheese. The result was absolute heaven! The leftovers were a little bit thick, so I added just a tad more Alfredo sauce when reheating and it was amazing! I’m making this dish again tonight and adding some garlic bread as a side.

    Side note: I used thawed chicken and cooked everything on low until I added the tortellini.

    Reply

  2. I realize that most all the comments I read are at least 2 years old,but I just want to say, I made this last week and my husband is still talking about how much he liked it. I will definitely make it again soon.
    I cooked it on high for 6 hours,my chicken was perfect and my sauce was barely brown on the edges. And my slow cooker cooks fast and hot.
    I used frozen tortellini, I just put it in the fridge the same time I put the chicken in the pot. When it was time it was perfect and “refrigerated”lol. The whole meal was great!

    Reply

  3. This is amazing. I think it’s literally the easiest dinner I’ve ever made, it makes enough for leftovers, and everyone in my family loves it. I’m making this every week until someone begs me to give it a rest.

    Reply

  4. In the first part you say cook low for 4-6 for thawed and in the next 6-8 hours on low. Which is better?

    Reply

  5. All of the meat I put in my slow cooker always go in frozen. The best pot roasts I make start with frozen meat…..and no one has ever got sick!! And I made this last nite after finding it here. Turned out great but I did cook it on low fro the 7 hours. And put the tortellini in frozen with an extra 1/2 cup of water during the last hour or so of cooking time and it came out cooked, hot and firm…..not mushy!! My husband loved it and I will make again.

    Reply

  6. R U kidding me??? I NEVER thaw any meat before putting it in the crockpot & have never had a problem. Why would it possibly hurt anything if you cook it through? Also, duh, you can run hot water over frozen breasts for just a few minutes & it falls apart & practically cooks!

    Reply

    • If you’ve never had problems using frozen meat in a slow cooker, count yourself lucky. The reason it is dangerous is because of the amount of time it takes to get the meat fully cooked, that’s why. Do a little research & you’ll discover the pitfalls. I’ll leave the problems of using hot water to thaw meat for another time.

      Reply

      • 6 to 8 hours is plenty of time to cook it all the way through. You clearly haven’t done your research. Please though, keep spreading fear and have more people laugh at you.

        Reply

        • What? She is not spreading fear. The reason it is not suggested is because of the amount of time it takes for the meat to rise to the correct temperature to consider it cooked all the way through. It gives plenty of time for bacteria to grow and contaminate your meat before it reaches a safe temperature. Also, just because it is cooked all the way through doesn’t mean it has reached the temp. recommended to kill any bacteria.

          That’s fine if you do not agree and want to take that risk but there is not reason to discredit someone on something many others would agree with.

          Reply

          • I don’t understand why people have the need to be so rude when trying to get their point across. Smh

      • I have been starting with frozen raw meat, all kinds, for my entire life, including my Dad and I cooking when crockpots first came out. I’ve always cooked things from about 7:00 a.m. Until 6:00 p.m. On low-medium. We’ve never had a problem.

        Reply

        • I agree Mary…some people on here and their nasty replies should NOT be on this site! We enjoy sharing with each other…..If someone wants to be nasty…please leave our site!

          Reply

    • Wow, I don’t know you, but that was such a condescending remark about this recipe preparation to the person who posted it. Maybe in the future you can put it in a different way and not use the word “duh”.

      Reply

  7. I just made this today and it was amazing! Here is my cooking times. I love to cook in the crockpot and used my newest which is barely a year old.
    Cooked high: 2 hrs pulled frozen chicken apart. After 4 hrs total on high my chicken was ready to shred. I always do this on a plate so I can see the chicken and make sure it is fully cooked. Another hour on high made 5 hrs total of cooking on high. Switched to low until I was ready to add the tortellini. Once the tortellini was added (refridgerated) I turned back to high for 15 minutes. I did have to stir about every hour because it started getting brown around the edges. So, not a recipe I would throw in and leave while I run errands or go to work. Also, I doubled the recipe.

    Reply

  8. If I have frozen tortellini can I just let it thaw in the refrigerator then add it when it says to in the instructions?

    Reply

    • I was wondering the same thing. I’m making it now and just took the frozen packages out threw them in the fridge. They should be dethawed by the time it’s ready to put them in the crockpot, but now I’m not sure whether or not I should boil them first.

      Reply

    • 2 years later, I know. But yes that’s exactly what I did and the whole thing turned out great! My husband loves it,so I’ll make it again for sure 🙂

      Reply

  9. I was a hurry this morning with all of the back to school tasks. I used fresh chicken breasts and set it on low. It will be cooking for a total of 7.5 hours on low. My concern is that I was in such a hurry that I accidentally put the refrigerated tortellini in with everything this morning. How bad do you think this recipe will turn out?

    Reply

    • Hi Brittney! It will depend on your slow cooker but unfortunately, I’m guessing the tortellini will be falling apart because it is fresh. I’m so sorry! 🙁

      Reply

      • Do you think the entire meal will be ruined? I would hate to throw it all out. But if the tortellini is mushy and no good then I guess I’ll have to.

        Reply

        • I would think you could still use your chicken and just start over with the tortellini. Try and get out as much as you can. Heck I’d rinse the chicken off and boil the tortellini and go from there! Children’s too expensive to throw out! I hope everything turned out ok!

          Reply

  10. I followed this exact recipe and came home to a crockpot full of burnt chicken. 8 hours on high is clearly NOT the way to go.

    Reply

  11. I usually like to make my own alfredo sauce. I have noticed that some have said their sauce started to burn. If I mixed all the ingredients for my sauce and pour it over my chicken to cook with the chicken. Do you think it would come out ok or should I stick with premade sauce?

    Reply

    • The sauce starts to brown along the top edges where the sauce meets the ceramic of the crockpot. It can happen with both premade and homemade sauces. Best of luck! ~Tonia

      Reply

  12. If I use refrigerated chicken instead of frozen chicken, how will this change the times on the recipe?

    Reply

  13. This is so easy, you don’t even have to thaw the chicken first! I love this recipe. It is really a no fuss no muss recipe and it comes out so creamy, delicious and filling. I served it with some garlic bread for an easy dinner.

    For those of you having issues with whether or not you should cook this on high and then low, or low all the way or high all the way, please keep in mind that not all slow cookers are created equal. Some run a lot hotter than others. Use your good ol’ sense to decide. The key point, make sure your chicken is cooked through. I had absolutely no issues with this recipe at all cooking it as per the instructions. Therefore, great recipe. My family LOVED it.

    Thank you for sharing this Tonia!

    Reply

  14. The most obvious thing here should be that you should never cook chicken while frozen for safety reasons ….all chicken should be properly defrosted prior to cooking

    Reply

    • Yes, you can thaw the chicken before starting, if you prefer, but according to the Crock Pot manual you can cook frozen meat in the following manner:
      “When cooking frozen meats, at least 1 cup of warm liquid must
      first be added. The liquid will act as a “cushion” to prevent sudden
      temperature changes. An additional 4 hours on Low or 2 hours on
      High is typically required. For larger cuts of frozen meat, it may
      take much longer to defrost and tenderize.”

      Reply

  15. This turned out TERRIBLE. The sauce and chicken was super burnt. I think you meant to say cook on LOW heat for 8 hours…

    I was almost done shredding the chicken when I realized I should take a picture to show how gross it was: https://imgur.com/a/gvlpp

    Reply

  17. I’m confused where it says refrigerated tortellini. I only found frozen at all my local stores. So how would I make that work?

    Reply

  18. Doesn’t chicken fully cook in 4 hours when on high and 8 on low? I know every recipe is different but the chicken won’t be overcooked when on high for 8 hours?

    Reply

    • I think it’s because it’s frozen. To make sure it’s cooked all the way. I’m sure u could use thawed on high for 4 hours.

      Reply

    • The dried tortellini would require water to expand and cook. If I were to use it, I would cook the dried tortellini briefly before adding it. Best of luck! ~Tonia

      Reply

  21. I cheated and skipped the whole crock pot cooking part.
    I always try to keep some shredded cooked chicken in the freezer for a *go to meal solution*…..added 2 16 oz jars of alfredo sauce (added about 1/2 cup of milk to thin out the sauce) along with the garlic and the pre-cooked chicken, added some fresh broccoli then let simmer for 10-15 minutes.
    Cooked a 19 oz. bag of frozen tortellini separately, after a few minutes drained and added to the sauce.
    Easy and very good. Thanks for the recipe idea!

    Reply

  22. Is it okay if the Alfredo sauce is boiling already with 4 hours and 45 minutes left to go? The sauce is starting to brown around the edges and not sure if I should switch heat setting to low?

    Reply

    • Every slow cooker is different so it might not take as long in yours. The main thing is that the chicken in fully cooked. Happy Crocking! ~Tonia

      Reply

  23. Took this to work for a pot luck. Doubled up the recipe, and it came out amazing! Everyone loved it and couldn’t get enough! Thanks so much for sharing this!

    Reply

      • Sorry! Were my instructions conflicting in some way? I do make way too many typos. 😉 Yes, it’s high for the full time.

        Cook on high for about two hours before separating the chicken breasts.
        Cook on high for about six hours.
        Cook on high for 15 minutes

        Reply

  27. A little confusing. It says take the chicken out and shred in direction #1. Then in #2 it says: Cook on high for about six hours. Tear or cut the chicken into pieces. You can continue cooking the chicken for another hour if you aren’t ready for dinner yet. Or since the chicken is cooked, you can move onto the next step at this point. What do you cook for 6 hours? The chiken? The tortillini?

    Reply

    • My four chicken breasts were frozen onto one large chunk of chicken (you can see it in the second photo of the blog post) when I put them in the Crockpot. I didn’t think they would cook as well or as fast when they were all stuck together so I separated them after two hours of cooking.

      Step #1 doesn’t say to take the chicken out and shred it. It says “cook on high for about two hours before separating the chicken breasts”

      Step #2: The chicken will definitely not be fully cooked from frozen after only two hours in the crockpot, so you will need to continue cooking it for another 6 hours. Once it is fully cooked, you can easily tear it into pieces. The tortellini should only be added about 15 (at the most 30) minutes before serving or it will turn to mush.

      Reply

      • I apologize because I am a bit of a blonde kid, but the total cook time is 8 hours then, correct? Two hours to separate the frozen breasts plus six additional hours?

        Reply

          • Come on people it’s a crock pot recipe. Frozen chicken , thawed chicken,frozen tort,thawed tort. I’m making it now started on high gonna turn it down. I cook chicken in crock pot Ll the. Time I’m sure this 1 also will be great thanks Tonia

      • I have frozen chicken from the bag that are not stuck together, would I only need to cook 6 hours total before shredding the chicken since it isn’t a block of frozen chicken?

        Reply

    • Im thinking you have to cook the tortellini before adding to crockpot

      makes no sence to just cook them for 15 min in crokpot

      Reply

      • Her recipe uses the refrigerated tortellini not the dried so her recipe is correct as written. If you choose to use the dried pasta then yes you will have to cook it according to package directions before adding it in.

        Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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