3/4 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup minced fresh parsley, plus more for serving
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Instructions
House Seasoning (makes 3/4 cup)...
1/4 cup fine sea salt (I prefer Redmond Real
Salt brand)...
1/4 cup garlic powder...
2 tablespoons onion powder...
1 tablespoon black pepper...
Combine the sea salt, garlic powder, onion
powder and pepper in a small bowl and store the
House Seasoning in an airtight container.
1. Place the chicken breasts in the bottom
of a large slow cooker. Sprinkle the chicken
breasts with the House Seasoning. Add the
garlic and pour the chicken broth into the
bottom of the slow cooker. Cover the slow
cooker and cook on low for 3 to 4 hours, until
the chicken is tender and cooked through but
not dry.
2. Transfer the chicken breasts to a plate
and cut or pull them into chunks and set aside.
If desired, use a slotted spoon or sieve to
skim off any “foam” from the broth in the slow
cooker.
3. Add the heavy cream to a medium bowl
and whisk in the flour until smooth. Pour the
cream mixture into the slow cooker and stir.
Add the chicken back to the slow cooker. Add
the butter and tortellini, stirring to combine.
Cover the slow cooker and cook on high for 30
minutes or until the sauce is thickened and the
tortellini is tender, stirring halfway through.
4. Stir in the Parmesan, parsley and nutmeg,
and adjust the seasonings with additional salt and
pepper to taste. Serve the chicken Alfredo
tortellini garnished with additional Parmesan and
parsley.
Originally Submitted
2/24/2019
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