Crockpot Chicken Alfredo Tortellini

Equipment

• 6-quart (or larger) Slow Cooker / Crockpot
• Cutting board & chef’s knife
• Two forks (or handheld mixer) for shredding meat
• Measuring cups & spoons
• Silicone spatula or wooden spoon

Ingredients

For the Chicken & Sauce Base

• 2 lbs (approx. 900g) boneless, skinless chicken breasts (trimmed of excess fat)
• 8 oz (225g) cream cheese, cubed and softened to room temperature
• 1 cup (240ml) low-sodium chicken broth
• 1 cup (240ml) heavy whipping cream
• 1 cup (100g) freshly grated Parmesan cheese (avoid pre-shredded cellulose-coated cheese)
• 4 cloves fresh garlic, minced
• 1 tbsp Italian seasoning (blend of oregano, basil, thyme, and rosemary)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt (adjust to taste)
• ½ tsp freshly cracked black pepper
• ¼ tsp crushed red pepper flakes (optional, for subtle warmth)

For the Tortellini & Fresh Finishes

• 19 to 20 oz (approx. 560g) refrigerated or frozen cheese tortellini
• 3 cups fresh baby spinach, roughly chopped
• 1½ cups (150g) shredded whole-milk mozzarella cheese
• 2 tbsp fresh flat-leaf parsley, finely chopped (for garnish)

Instructions

Step 1: Prep and Season the Chicken

1. Lightly grease the ceramic insert of your slow cooker with non-stick cooking spray or a thin coat of olive oil. Lay the chicken breasts flat across the bottom in a single layer.
2. In a small mixing bowl, combine the Italian seasoning, garlic powder, onion powder, kosher salt, black pepper, and optional red pepper flakes. Sprinkle this seasoning blend evenly across both sides of the chicken breasts.

Step 2: Build the Sauce Foundation

1. Scatter the minced garlic evenly over the seasoned chicken. Pour the chicken broth and heavy whipping cream around the edges of the chicken (avoid washing off the dry rub). Distribute the cubed cream cheese and freshly grated Parmesan cheese directly across the top of the chicken breasts.

Step 3: Set Intensity and Cook

1. Secure the lid tightly onto your slow cooker. Choose your preferred temperature setting based on your schedule:
2. Low Heat Setting (Recommended): Cook for 4 to 5 hours . Low heat delivers the juiciest, most tender chicken and prevents dairy from scorching.
3. High Heat Setting: Cook for 2.5 to 3 hours . Best when pressed for time.
4. Check for doneness by ensuring the thickest portion of the chicken registers at least 165°F (74°C) on a digital meat thermometer.

Step 4: Shred the Chicken & Blend the Sauce

1. Remove the cooked chicken breasts from the crockpot and transfer them to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces.
2. Whisk or stir the hot cooking liquid in the slow cooker with a silicone spatula. The softened cream cheese and Parmesan will melt into a silky, cohesive Alfredo gravy. Return the shredded chicken into the sauce and stir thoroughly to coat.

Step 5: Incorporate Tortellini and Greens

1. Add the refrigerated or frozen cheese tortellini and chopped baby spinach into the slow cooker. Gently fold the pasta and greens into the hot sauce until the tortellini is submerged and the spinach starts to wilt down.

Step 6: Final Simmer and Cheese Melt

1. Cover the slow cooker with the lid. Cook on Low for 20 to 30 minutes (if using frozen tortellini, it may take 25 to 35 minutes). Check the pasta at the 20-minute mark; it should be plump and tender with a slight al dente chew. Avoid overcooking, as tortellini can turn mushy quickly.
2. Once the pasta is cooked, turn the slow cooker setting to Warm . Scatter the shredded mozzarella cheese evenly over the top. Replace the lid for 5 minutes until the mozzarella is completely melted and bubbly.

Step 7: Garnish and Serve

1. Garnish with finely chopped fresh parsley and extra cracked black pepper or shaved Parmesan cheese. Ladle warm into shallow pasta bowls and serve immediately.

Nutrition

Calories: 560 kcal – · Protein: 39 g 78% · Fat: 28 g 36% · Carbohydrates: 38 g 14% Dietary · Saturated Fat: 15 g 75% · Fiber: 2.5 g 9% · Sugar: 3 g – · Sodium: 820 mg 36%