Slow Cooker Chicken Alfredo Tortellini Soup
This slow cooker chicken alfredo tortellini soup combines shredded chicken, broccoli, cheese tortellini, and a creamy Parmesan cream cheese broth in the crockpot. An easy, cozy dinner the whole family will love.
Servings 6
Ingredients
- 1.5 lbs chicken breast
- ½ yellow onion diced
- 1 shallot diced
- 1 tablespoon minced garlic
- Salt & pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper
- 4 cups chicken broth
- ⅓ cup cornstarch
- 2 cups heavy cream
- 1 18 oz pack refrigerated rana 5 cheese tortellini pasta
- 14 oz broccoli chopped
- 1 block cream cheese softened
- ½ cup Parmesan freshly grated
Instructions
- In a slow cooker, add chicken breast, diced onion and shallot, minced garlic, Italian seasoning, oregano, garlic powder, onion powder, crushed red pepper and 3 cups of chicken broth.
- Next, combine ⅓ cup cornstarch with 1 cup chicken broth. Mix until well combined, and no clumps are present. Add to slow cooker.
- Cover with lid. Cook on high for 2-3 hours or low for 3-4 hours, or until chicken can easy shred.
- Once the chicken is cooked, remove from slow cooker and shred.
- Set temperature to low on slow cooker if it was cooking on high.
- Before adding chicken back into crockpot, add one block softened cream cheese. Whisk until it is incorporated evenly into the broth. No clumps should be present.
- Next, add chicken back into crockpot, add heavy whipping cream, chopped broccoli, parmesan cheese, and 1 pack of Rana tortellini pasta. Mix together.
- Cover and cook for an additional 30 minutes or until broccoli is softened, and pasta is cooked.
- Serve immediately and enjoy.
Notes
- Soften the cream cheese fully before adding it to the broth. Cold cream cheese will clump. Leave it on the counter for at least 30 minutes before you start cooking so it whisks in smoothly.
- Mix the cornstarch and broth together in a separate bowl until completely smooth before adding to the slow cooker. Pouring dry cornstarch directly into the liquid creates clumps that are hard to break up.
- Add the tortellini in the last 30 minutes only. Refrigerated tortellini cooks quickly and will become mushy if it sits in the slow cooker too long.
- Serve immediately after the tortellini is done. The pasta continues to absorb liquid as it sits and will swell and soften significantly if left in the slow cooker on warm.
- Use freshly grated Parmesan rather than pre-shredded. Pre-shredded contains anti-caking agents that prevent it from melting smoothly into the broth.
