This is nothing special, but we all absolutely loved it. I've made it twice now, and each time, it just seems to get better. I love how simple it is, and you can use so many different add-ins to mix it up. We like it as-written, though. We're pretty plain-Jane when it comes to this one. You could definitely use thawed chicken and just go for a shorter cook time. My crockpot tends to run hot, so using frozen breasts gives me a little extra time to play with before supper. I typically come home on my lunch break and throw everything in the crockpot, so I really need about a 6-hour cook time, if it's going to be ready to eat (and not overcooked or just warm) when we walk in the door after a full day at work and school and activities. This one just works perfectly for us!
CROCKPOT CHICKEN AND SPINACH ALFREDO TORTELLINI
(luckymommyto2boys ~ Amy)
4 frozen chicken breasts
2 jars Alfredo sauce
1 bag fresh spinach
3-4 cups refrigerated cheese tortellini
Place chicken, sauce, and spinach in crockpot. Cook on LOW for 6-7 hours or HIGH for 4 hours (until chicken is fully cooked).
Once chicken is fully cooked, prepare tortellini on stovetop as directed. Shred chicken in sauce. Combine cooked tortellini and sauce and serve warm.
Note: You can also add the uncooked tortellini to the crockpot and cook on HIGH for 15 minutes.