Creamy Crockpot Chicken Broccoli Alfredo Tortellini Step-by-step instructions

Before you start

Before starting, make sure the cream cheese is softened to room temperature so it blends more easily. Mince the garlic and measure all ingredients. No need to pre-cook the chicken or pasta—everything goes into the slow cooker raw.

If using a slow cooker liner, now is the time to place it in the pot for even easier cleanup. Have a cutting board and two forks ready for shredding the chicken after the initial cook.

Instructions

Phase 1: Build the Base and Cook the Chicken

1. 1Layer the Base
   Place the chicken tenderloins in the bottom of a 6-quart slow cooker. Sprinkle the minced garlic over the chicken. Pour in the heavy cream and chicken broth. Add the cream cheese in chunks and sprinkle with the pinch of nutmeg. Stir gently to combine.
   Look for The cream cheese will be lumpy; that's fine—it will melt during cooking.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For easier stirring, soften the cream cheese to room temperature before adding.
2. 2Slow-Cook the Chicken
   Cover the slow cooker and cook on LOW for 3 hours, until the chicken is tender and cooked through. The sauce will look curdled at first, but it will smooth out as it cooks.
   Look for After 3 hours, the chicken should be fork-tender and the sauce should be bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid during cooking—each peek lets heat escape and adds time.

After 3 hours on LOW, the chicken should be fork-tender and the sauce will have transformed from a curdled-looking mixture into a smooth, bubbling cream sauce. The aroma of garlic and nutmeg will fill the kitchen.

The chicken should be easily pierced with a fork and show no signs of pink. The sauce will look slightly separated but will come together once the parmesan is added.

Phase 2: Add the Pasta and Broccoli

3. 3Shred or Dice the Chicken
   Remove the chicken from the slow cooker and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces, or dice it with a knife. Return the chicken to the slow cooker.
   Look for The chicken should be easy to shred and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Shredding while the chicken is still warm makes it easier and keeps it moist.
4. 4Add Tortellini, Broccoli, and Parmesan
   Add the cheese tortellini, fresh broccoli florets, and grated parmesan cheese to the slow cooker. Stir everything together gently to coat the pasta and broccoli in the sauce.
   Look for The tortellini should be submerged in the sauce as much as possible.
   Tip If the sauce seems too thick, stir in a splash of warm chicken broth or water.
5. 5Cook Until Pasta Is Tender
   Cover and cook on LOW for 20 minutes, until the tortellini are tender and the broccoli is bright green and crisp-tender. Stir once halfway through.
   Look for The tortellini should be plump and tender, and the broccoli should be easily pierced with a fork.
   Tip Cooking the pasta in the sauce infuses it with flavor; be careful not to overcook or it will become mushy.

During this phase, the tortellini will absorb the sauce and plump up, and the broccoli will turn bright green. The sauce will thicken as the starches from the pasta release. After 20 minutes, the tortellini should be tender but still have a slight bite. The broccoli should be crisp-tender, and the parmesan should be fully melted, creating a glossy, cohesive sauce.

Phase 3: Finish and Serve

6. 6Serve and Finish
   Ladle the creamy chicken broccoli Alfredo tortellini into bowls. Finish each serving with a generous crack of black pepper and a few parmesan curls.
   Look for The sauce should be velvety and coat the back of a spoon.
   Tip For extra richness, drizzle with a little olive oil before serving.

The final dish should be a creamy, cohesive one-pot meal with tender chicken, perfectly cooked tortellini, and vibrant broccoli. The sauce should coat everything generously, and the parmesan curls and cracked pepper on top add a final touch of flavor and texture. Serve immediately while hot, and enjoy the rich, comforting aroma.

Common mistakes

One common mistake is lifting the lid too often during the first 3 hours, which releases heat and extends the cooking time. Another is adding the tortellini too early, causing it to become mushy and break apart. Overcooking the broccoli can turn it olive-green and limp.

Also, be careful not to use pre-shredded parmesan, as it may not melt smoothly and can make the sauce grainy. Finally, resist the urge to stir too vigorously after adding the pasta, as it can cause the tortellini to split.

How to tell it’s done

The dish is done when the chicken has reached an internal temperature of 165°F (74°C) and shreds easily. The tortellini should be tender but still hold their shape, and the broccoli should be bright green and crisp-tender.

The sauce should be thick and creamy, coating the back of a spoon. If the sauce seems too thin, cook uncovered for an additional 10 minutes to let it reduce. If it's too thick, stir in a splash of warm broth.

• Poultry: 165°F (74°C) in the thickest part