Description
A comforting and creamy slow-cooked meal that combines tender chicken, rich garlic-parmesan sauce, and pillowy tortellini.
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts
- 3 cups Chicken Broth
- 4 cloves Minced Garlic
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 20 ounces Cheese Tortellini
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Italian Seasoning
- 1/4 cup Fresh Parsley
Instructions
- Place chicken breasts in the crockpot and pour in the chicken broth. Sprinkle minced garlic, salt, pepper, and Italian seasoning over the chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is very tender.
- Remove the chicken to a cutting board and shred with two forks.
- Return shredded chicken to the crockpot and stir in heavy cream and grated Parmesan until smooth.
- If the sauce is too thin, leave the lid off for 10–15 minutes on HIGH to reduce slightly.
- Add the cheese tortellini to the crockpot and cook on HIGH for 10–12 minutes if fresh, or 12–15 minutes if frozen, until tender.
- Stir in chopped parsley, adjust seasonings, and serve hot.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Add veggies like spinach or mushrooms for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian