Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 jar (15 oz) Alfredo sauce
- 1 package (9 oz) refrigerated tortellini (cheese or chicken)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Equipment Needed
- Slow cooker (Crockpot)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large mixing bowl
- Whisk (optional)
- Ladle
Step-by-Step Instructions
To start, place the boneless, skinless chicken breasts at the bottom of your slow cooker. This ensures they cook evenly and stay tender. Next, pour in the chicken broth and Alfredo sauce, mixing it together gently before adding garlic powder, Italian seasoning, and a sprinkle of salt and pepper. I always find it helpful to give it a little stir just to combine the flavors well. This will create a rich base for our sauce. Let this cook on low for about 4 hours until the chicken is tender and easy to shred. (See the next page below to continue steps…)