Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 (20 oz) package Frozen Cheese Tortellini
- 1 (10.75 oz) can Condensed Cream of Chicken Soup
- 1 (10 oz) can Diced Tomatoes and Green Chilies (Rotel)
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 cup Heavy Cream (optional)
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot.
- Step 2: Pour the cream of chicken soup, Rotel, chicken broth, garlic powder, and onion powder over the chicken.
- Step 3: Cover and cook on low for 6-8 hours or high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Step 4: Shred the chicken with two forks directly in the crockpot.
- Step 5: Stir in the frozen tortellini. Cover and cook on high for an additional 30-45 minutes, or until the tortellini is tender and heated through.
- Step 6: Stir in heavy cream (if using) before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days for best flavor.
- For a creamy reheat, add a splash of chicken broth or milk when warming up individual portions in the microwave or on the stovetop.
- Garnish with fresh parsley and a sprinkle of Parmesan cheese for a pop of color and added flavor.
- To prevent the tortellini from becoming mushy, add them during the last 30-45 minutes of cooking time as instructed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American