I really enjoy how hands-off this recipe is. The slow cooker makes the chicken super tender, and the Alfredo sauce becomes perfectly creamy as it simmers. It’s ideal when I want something satisfying but don’t have the time to cook over the stove. Plus, it uses simple ingredients, and the result is always a cozy, crowd-pleasing dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts 3 cups chicken broth 2 cups heavy cream 1 cup grated Parmesan cheese 1 package (about 19 oz) refrigerated cheese tortellini Salt and pepper to taste Chopped parsley (optional, for garnish)
Directions
Prep the Chicken I place the chicken breasts in the bottom of my crockpot and season them lightly with salt and pepper.
Add the Liquids I pour the chicken broth and heavy cream over the chicken, then sprinkle in the Parmesan cheese. I give it a light stir to combine.
Cook Low and Slow I cover and cook on low for 4–5 hours, or until the chicken is cooked through and tender enough to shred.
Shred the Chicken Once done, I remove the chicken breasts, shred them using two forks, then return the shredded chicken to the crockpot.
Add the Tortellini I stir in the cheese tortellini, making sure it’s coated in the sauce. Then I cover and cook on high for 15–20 more minutes, just until the tortellini is tender.
Finish and Serve I give it a final stir, taste for seasoning, and add more salt or pepper if needed. I like to top it with chopped parsley before serving.
Servings and timing
This recipe makes about 6 servings. It takes 4.5 to 5.5 hours total, depending on the exact cook time of the chicken and tortellini. Prep time is minimal—just around 10 minutes before I set the crockpot.
Variations
Use a Jarred Sauce: When I’m in a rush, I swap out the homemade sauce ingredients and use a good-quality jar of Alfredo sauce instead.
Add Veggies: I sometimes toss in fresh spinach or steamed broccoli right before serving for added nutrition.
Different Cheese: I’ve used shredded mozzarella or a blend of Italian cheeses to add more meltiness.
Spicy Kick: A pinch of red pepper flakes gives the sauce a little heat, which I love.
Storage and Reheating
Storage I store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating I reheat it on the stove or in the microwave. I like to add a splash of milk or cream when reheating to bring back the creamy consistency.
FAQs
Can I use frozen chicken?
Yes, I can use frozen chicken, but I always make sure to extend the cooking time and check that it reaches a safe internal temperature (165°F).
Can I use frozen tortellini?
Definitely. I just add it straight from frozen during the last 20–25 minutes of cooking. It might need a few extra minutes.
What if I don’t have heavy cream?
I’ve used half-and-half in a pinch. The sauce won’t be as thick, but it still tastes great.
Can I make this ahead?
Yes, I can prep everything in the crockpot the night before and keep it in the fridge. I just start the slow cooker the next day when I’m ready.
Will the sauce thicken as it cools?
It does. If it gets too thick when reheating, I stir in a little milk or broth to loosen it up.
Conclusion
Crockpot Chicken Alfredo Tortellini is the kind of meal I rely on when I need something comforting, cheesy, and satisfying without a lot of effort. It’s creamy, filling, and tastes like something from a cozy Italian restaurant—except I make it in my kitchen with almost no hands-on time. It’s definitely a recipe I turn to when I want a warm, hearty dinner that everyone will love.
