I have mixed feelings about this dish. It’s super easy and filling. I just wasn’t wowed by it. It seemed a little one note like. We added some addition Cajun seasoning which helped, but I feel like it needs another flavor added in or texture.
Slow Cooker Chicken Alfredo Tortellini
(Adapted from The Gunny Sack)
1.5 lbs frozen boneless, skinless chicken breasts
3½ cups Alfredo sauce, divided (I used 2 14.5oz jars of Sacla Italia Alfredo Pasta Sauce with Black Summer Truffle)
1 tsp minced garlic
½ tsp black pepper
4 cups refrigerated three cheese tortellini
I also added in 1 cup whipping cream
Garnish: black pepper and parsley
Place the frozen, boneless, skinless chicken breast in the crockpot.
Add 2½ cups of warm Alfredo sauce and cook on high for about two hours before separating the chicken breasts.
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.
After the chicken is fully cooked and shredded, add 1 cup Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini. Cook on high for 15 minutes until tender and heated through.
Garnish with black pepper and parsley.
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.
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