Ingredients
Equipment
Method
Slow cook the chicken
- Place the boneless chicken breast in the slow cooker and pour the Alfredo sauce and chicken broth over it until the chicken is mostly submerged. Cover and ensure the lid is fully seated.
- Cook on low for 5-6 hours or on high for 3 hours, until the chicken is tender and shreds easily. Visual cue: the liquid will look creamy and lightly bubbling around the edges.
- Shred the chicken directly in the crockpot using two forks and stir it into the sauce so it’s evenly distributed. Visual cue: you should see strands of chicken throughout the creamy base.
Cook tortellini and finish
- Stir in the cheese tortellini and cook on high for an additional 20-30 minutes, until the pasta is tender. Visual cue: tortellini will float and the sauce will thicken slightly.
- Stir in the grated Parmesan cheese gradually, then add the baby spinach and mix until the spinach wilts. Visual cue: the sauce becomes velvety and glossy with streaks of green from wilted spinach.
- Turn off the slow cooker and let the mixture sit for 5 minutes before serving to help the sauce cling to the tortellini. Visual cue: it thickens slightly and looks smooth rather than watery.
Notes
Pro tip: add the tortellini toward the end of cooking so it stays tender instead of mushy, and stir the Parmesan in gradually to prevent clumping. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered pot or microwave, adding a splash of broth or water if needed. Freezing is not recommended because tortellini and spinach can change texture after thawing. For a dietary swap, use a gluten-free cheese tortellini package.