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Creamy Crockpot Chicken Alfredo Tortellini

A rich and satisfying slow cooker dish featuring tender chicken, cheesy tortellini, and a velvety Alfredo sauce, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450

Ingredients
  

Main Ingredients
  • 1 pound cheese tortellini
  • 2 cups cooked chicken, shredded Using rotisserie chicken can save time.
  • 3 cups heavy cream Can substitute half-and-half for a lighter version.
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese Additional Parmesan cheese can be used for garnish.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg Optional
  • ½ cup sun-dried tomatoes, chopped Adds depth of flavor.
  • 2 cups fresh spinach
  • 2 tablespoons butter
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Start by placing the shredded chicken into the slow cooker.
  2. Add the heavy cream, chicken broth, garlic powder, onion powder, black pepper, salt, nutmeg, and butter. Stir everything together until well combined.
  3. Mix in the chopped sun-dried tomatoes to add depth of flavor.
Cooking
  1. Cover and cook on low for 2 to 3 hours, allowing the flavors to blend and the mixture to heat through.
  2. About 30 minutes before serving, add the cheese tortellini and fresh spinach.
  3. Stir gently, then sprinkle in the grated Parmesan cheese.
  4. Cover again and cook for another 20 to 25 minutes, or until the tortellini is tender and the sauce has thickened.
  5. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if needed to restore the sauce’s consistency. Consider adding mushrooms, broccoli, or other vegetables for extra nutrition.