Creamy Alfredo sauce, tender chicken, and cheesy tortellini slow-cooked to perfection—this cozy crockpot meal is a family favorite.

2 lbs boneless, skinless chicken breasts or thighs

1 jar (15 oz) Alfredo sauce (store-bought or homemade)

1 cup chicken broth

1 package (9–12 oz) refrigerated cheese tortellini

3 cloves garlic, minced

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

1 cup shredded Parmesan cheese

2 cups fresh spinach (optional)

Fresh parsley, for garnish

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Place chicken breasts or thighs in the bottom of the crockpot. Sprinkle with Italian seasoning, salt, pepper, and minced garlic.

Pour Alfredo sauce and chicken broth over the chicken.

Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked and tender.

About 30 minutes before serving, shred the chicken with two forks inside the crockpot.

Add cheese tortellini and spinach (if using), and stir to combine.

Cover and cook on low for 25–30 minutes, just until the tortellini is tender.

Stir in Parmesan cheese until melted and incorporated.

Garnish with fresh parsley and serve warm.

Use a mix of chicken breasts and thighs for richer flavor.

Add steamed broccoli, mushrooms, or sun-dried tomatoes for extra veggies.

Do not overcook the tortellini — check it early to keep it perfectly al dente.

Reheat leftovers gently with a splash of milk or cream to maintain creaminess.

Great for meal prep or make-ahead freezer meals (just wait to add the tortellini until cooking).