Ingredients
Scale
- 2 ¼ lbs boneless, skinless chicken breasts
- 4 ½ cups alfredo sauce divided
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- 4 cups refrigerated three cheese tortellini
- 1/4 cup shredded parmesan
- 1 tablespoon chopped parsley optional garnish
Instructions
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Put 2 1/2 cups of Alfredo sauce, minced garlic, and black pepper into the crockpot and stir to combine. Add the chicken breasts.
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Cover and cook on high for 3-4 hours or until the chicken is fully cooked.
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Use two forks to shred the chicken. Or remove it from the crock pot and cut it into pieces before returning it to the sauce.
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Add 2 cups of Alfredo sauce and the refrigerated three-cheese tortellini. Cover and cook on high for 15 minutes until the pasta is tender and heated through.
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Garnish with shredded parmesan, chopped parsley, and a sprinkle of black pepper, if desired.