Crockpot Pumpkin Alfredo Tortellini with Chicken
Crockpot Pumpkin Alfredo Tortellini with Chicken
Servings
6
servings
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Ingredients
1 1/4 pounds boneless, skinless chicken breasts
1 (15-ounce) jar Alfredo sauce
1 cup canned pumpkin puree
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated cheese tortellini
2 cups baby spinach
1/2 cup grated Parmesan
Chopped fresh parsley or crispy sage, for topping
Directions
- Whisk the Alfredo sauce, pumpkin, broth, garlic powder, Italian seasoning, nutmeg, salt and pepper in a 6-quart slow cooker until smooth.
- Add the chicken and turn it to coat. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken reaches 165°F.
- Move the chicken to a cutting board and shred it with two forks.
- Stir the tortellini into the sauce, then add the chicken back in. Cover and cook on HIGH for 20 to 30 minutes, until the tortellini are tender.
- Stir in the spinach and Parmesan until the spinach wilts. Top with parsley or crispy sage and serve.
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