Slow Cooker Chicken Alfredo Tortellin

• 1.5 lbs frozen, boneless, skinless chicken breasts (or use
  thawed chicken breasts, if preferred)


• 3 1/2 cups alfredo sauce divided


• 1 tsp minced garlic


• 1/2 tsp black pepper


• 4 cups refrigerated three cheese tortellini


• Garnish: black pepper and parsley

1. Place the frozen, boneless, skinless chicken breast in the
   crockpot. Add 2 1/2 cups of warm Alfredo sauce.


2. Cover and cook on high for 6-8 hours, until fully cooked.
   Separate frozen chicken breasts that are stuck together after a couple of hours
   of cooking, if necessary. (If using thawed chicken breasts, cook on low for 4-6
   hours)


3. Tear or cut the chicken into pieces.


4. Add 1 cup Alfredo sauce, minced garlic, black pepper and
   refrigerated three cheese tortellini. Cover and cook on high for 15 minutes
   until tender and heated through.


5. Garnish with black pepper and parsley.

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