1. 1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker insert with cooking spray or butter to prevent sticking and make cleanup easier. This is a small but important step.

2. 2. Combine the Sauce Base: In a medium bowl, whisk together the condensed cream of chicken soup, softened cream cheese, chicken broth, garlic powder, Italian seasoning, and black pepper until smooth. Ensure the cream cheese is fully incorporated to avoid lumps in the final sauce.

3. 3. Add Chicken and Sauce: Place the boneless, skinless chicken breasts or thighs in a single layer at the bottom of your prepared slow cooker. Pour the whisked sauce mixture evenly over the chicken, making sure the chicken is mostly covered.

4. 4. Slow Cook the Chicken: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork when it’s done.

5. 5. Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker, stirring it into the creamy sauce.

6. 6. Incorporate Alfredo Sauce and Tortellini: Stir in the jarred Alfredo sauce until well combined with the shredded chicken and creamy base. Then, add the frozen cheese tortellini to the slow cooker, gently pushing it down into the sauce so it’s mostly submerged.

7. 7. Finish Cooking: Cover the slow cooker again and cook on high for an additional 20-30 minutes, or until the tortellini is tender and cooked through. Keep an eye on it to prevent overcooking the pasta.

8. 8. Serve and Garnish: Stir in the grated Parmesan cheese until melted and smooth. Ladle the chicken alfredo tortellini into bowls, garnish with fresh chopped parsley if desired, and serve immediately with extra Parmesan cheese on the side.