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A ladle lifts creamy chicken Alfredo tortellini soup with broccoli from a green slow cooker
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Slow Cooker Chicken Alfredo Tortellini Soup

Shredded chicken, broccoli and five-cheese tortellini in a creamy Parmesan broth, cooked in the slow cooker.
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Cook Time 2–3 hours on HIGH or 3–4 hours on LOW, plus 30 minutes on LOW
Ingredients Method

Ingredients
  

Ingredients
  • 1.5 lbs chicken breast
  • 1/2 yellow onion diced
  • 1 diced shallot
  • 1 tbsp minced garlic
  • Salt & pepper to taste
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 4 cups chicken broth
  • 1/3 cup cornstarch
  • 2 cups heavy cream
  • 1 (18 oz)pack refrigerated rana 5 cheese tortellini pasta
  • 14 oz chopped broccoli
  • 1 block softened cream cheese
  • 1/2 cup freshly grated Parmesan

Method
 

Slow cooker method
  1. Put the thawed chicken breasts, diced onion and shallot, garlic, Italian seasoning, oregano, garlic powder, onion powder and crushed red pepper in the slow cooker. Pour in 3 cups of the broth.
  2. In a separate bowl, whisk the cornstarch into the remaining 1 cup of broth until smooth. Stir the mixture into the slow cooker.
  3. Cover and cook for 2 to 3 hours on HIGH or 3 to 4 hours on LOW, until the chicken shreds easily and the thickest part reaches 165°F.
  4. Lift the chicken onto a plate and shred it with two forks. If the slow cooker is on HIGH, switch it to LOW.
  5. Add the softened cream cheese to the broth and whisk until no lumps remain.
  6. Return the shredded chicken to the slow cooker. Add the heavy cream, chopped broccoli, Parmesan and refrigerated tortellini. Stir gently.
  7. Cover and cook on LOW for another 30 minutes, or until the broccoli is tender and the tortellini is cooked through. Season with salt and pepper to taste and serve.