Description
Creamy, cheesy, and comforting, this Crockpot Cheddar Chicken Pot Pie Tortellini turns pantry staples into a cozy weeknight meal.
Ingredients
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic (about 2–3 cloves)
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 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 (dairy or unsweetened plant milk)
- 1½ cups shredded cheddar cheese
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
- Heat a medium pan over medium heat and melt the butter. Sauté the diced onion and chopped garlic until fragrant and translucent, about 2–3 minutes.
- Transfer the onion and garlic to the crockpot. Add the chicken chunks and frozen mixed vegetables. Stir in both cans of soup, pour the milk, and add the chicken bouillon granules, paprika, salt, and pepper.
- Cover and cook on Low for 6–7 hours, or High for 3–4 hours, until chicken is cooked through and tender.
- About 30 minutes before serving, turn the crockpot to High. Stir in the shredded cheddar cheese until melted and smooth, then fold in the tortellini. Cook until tortellini are tender, about 20–30 minutes.
- Taste and adjust seasonings. If the sauce is too thin, remove the lid for the last 10–15 minutes to allow it to reduce slightly.
- Serve hot, garnished with chopped parsley or extra cheddar if desired.
Notes
For a lighter version, use reduced-fat cheese and milk. Add Greek yogurt instead of some milk for tang and protein.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American