Crockpot Cheddar Chicken Pot Pie Tortellini
A cozy and easy one-pot meal combining chicken, vegetables, creamy soups, and cheesy tortellini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts, cut into chunks
- ½ piece yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- ½ tsp paprika
- to taste Salt and pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 1½ cups shredded cheddar cheese
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
Preparation
- Melt the butter in a skillet over medium heat.
- Add the diced yellow onion and chopped garlic, sautéing until fragrant and translucent (about 3-4 minutes).
- Transfer the sautéed onion and garlic to the crockpot.
- Add the chunks of chicken and frozen mixed vegetables to the crockpot.
- Pour in the cream of mushroom and cream of chicken soups, followed by the milk.
- Sprinkle in the chicken bouillon granules, paprika, salt, and pepper. Mix everything together well.
Cooking
- Cover the crockpot and cook on Low for 6-7 hours or High for 3-4 hours.
- About 30 minutes before serving, add the tortellini and shredded cheddar cheese to the crockpot, gently stirring to incorporate.
- Continue to cook until the tortellini is tender and the sauce thickens.
Serving
- Serve the dish straight from the crockpot or ladle into bowls.
- Garnish with freshly chopped parsley if desired.
Notes
For a thicker sauce, dissolve a tablespoon of cornstarch in water and stir it in during the last 30 minutes of cooking. You can customize the vegetables based on preferences. Store leftovers in an airtight container and refrigerate for up to 3-4 days.