Crockpot Cheddar Chicken Pot Pie Tortellini
A warm and cheesy slow-cooker meal that combines tender chicken, vegetables, and tortellini in a creamy sauce for a comforting dish.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts, cut into chunks (about 1.5–2 lb total)
- ½ pieces yellow onion, diced
- 1 tbsp finely chopped garlic (about 2–3 cloves)
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans) or fresh diced carrots and frozen peas
- 2 tbsp butter for sautéing onion and garlic
- 1 tbsp chicken bouillon granules (or 1 chicken bouillon cube dissolved) adjust salt accordingly
- ½ tsp paprika
- Salt and pepper, to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk use whole or 2% for creaminess
- 1½ cups shredded cheddar cheese sharp cheddar gives better flavor
- 20 oz refrigerated cheese tortellini (or frozen, thawed) refrigerated cooks quickest
Instructions
Preparation
- Melt the butter in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30–45 seconds until fragrant.
- Transfer the sautéed onion and garlic to the crockpot. Add the chicken chunks and frozen mixed vegetables on top.
- Spoon in both cans of soup, pour in the ½ cup milk, then sprinkle the chicken bouillon granules and paprika over everything. Season with a little salt and pepper. Stir gently to combine.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and tender (internal temp should reach 165°F).
- Thirty minutes before serving, stir in the shredded cheddar cheese and the refrigerated or thawed tortellini. Cover and continue cooking until the tortellini are tender and the sauce has thickened, about 25–30 minutes.
- Serve warm, garnished with chopped parsley or chives if desired.
Notes
For a lighter version, swap one can of cream soup for 1 cup low-sodium chicken broth + 2 tbsp cornstarch slurry to thicken. Use low-sodium bouillon if watching salt.