Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a little butter to help keep the sauce from sticking.
Place the chicken breasts in a single layer on the bottom of the slow cooker.
Spoon the condensed cream of chicken soup over the chicken, spreading it out so it mostly covers the meat. Do not add water; you want a thick, rich sauce.
Chicken and soup layered in a slow cooker
Scatter the cream cheese cubes evenly over the top of the soup. They don’t need to be perfect—just spread them out so they’ll melt down into the sauce.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for about 2.5 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is cooked, use two forks to shred it directly in the slow cooker, stirring it into the creamy sauce until everything is well combined and mostly smooth. It’s okay if a few small cream cheese bits remain; they’ll melt as it continues to cook.
Shredded chicken being stirred into creamy sauce
Add the cheese tortellini to the slow cooker and gently stir to coat the pasta in the sauce, making sure most of the tortellini is pushed down into the creamy mixture.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, just until the tortellini are plump, tender, and cooked through but not falling apart. Avoid overcooking so the pasta stays nicely shaped.
Give everything a final gentle stir. The sauce should be thick, rich, and lightly bubbling, clinging to the shredded chicken and tortellini. If it seems too thick, you can thin it slightly with a splash of milk or chicken broth, but keep it on the thicker side for the best, coziest texture.
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