Place chicken breasts in the bottom of your slow cooker.
In a bowl, mix together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
Stir in the refrigerated tortellini, heavy cream, and Parmesan cheese.
Cover and cook on high for another 20-30 minutes, or until the tortellini is tender and the sauce is creamy.
Stir in the fresh parsley just before serving.
Notes
For a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
Feel free to add your favorite vegetables, such as peas, spinach, or mushrooms, during the last hour of cooking.
This recipe is a great option for meal planning. Portion it into containers for easy lunches or dinners throughout the week.
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