Crockpot Cheddar Chicken Pot Pie Tortellini
Why Make This Recipe
Crockpot Cheddar Chicken Pot Pie Tortellini is a fantastic choice for a family dinner. It’s creamy, cozy, and packed with flavor. This dish is super easy to make, and the slow cooker does most of the work for you. It combines tender chunks of chicken, mixed vegetables, and cheesy tortellini, all enveloped in a rich creamy sauce. It’s perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Your family will love it!
How to Make Crockpot Cheddar Chicken Pot Pie Tortellini
Ingredients:
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ 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
- 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
- 1½ cups shredded cheddar cheese
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Directions:
- Melt butter in a pan and sauté the diced onion and garlic until fragrant.
- Transfer the sautéed onion and garlic to the crockpot. Add in the chicken, frozen mixed vegetables, both soups, milk, bouillon granules, paprika, salt, and pepper.
- Stir everything together until well combined. Cover the crockpot and cook on Low for 6–7 hours or on High for 3–4 hours.
- About thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Continue to cook until the tortellini is tender and the sauce is thickened.
- Serve warm and garnish with fresh parsley if desired.
How to Serve Crockpot Cheddar Chicken Pot Pie Tortellini
This dish is best served hot, right from the crockpot. You can scoop it into bowls and add a sprinkle of fresh parsley on top for a lovely touch. It pairs well with a simple side salad or some crusty bread to soak up the creamy sauce.
How to Store Crockpot Cheddar Chicken Pot Pie Tortellini
Leftovers can be stored in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. To reheat, simply place it in the microwave or on the stove over low heat until warmed through. If the sauce becomes too thick, you might want to add a little water or milk to reach your desired consistency.
Tips to Make Crockpot Cheddar Chicken Pot Pie Tortellini
- Make sure the chicken is cut into even chunks for uniform cooking.
- You can use any mixed vegetables you like, fresh or frozen.
- To make it even cheesier, feel free to add more cheddar cheese or use a blend of your favorite cheeses.
- For a creamier sauce, you can add a bit more milk.
Variation
If you want a twist on this recipe, you can use different kinds of pasta instead of tortellini, such as gnocchi or even regular pasta. You can also add herbs like thyme or rosemary for an extra layer of flavor.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time by about an hour or so.
2. What if I don’t have a crockpot?
You can make this recipe on the stovetop. Just cook the ingredients in a large pot over medium heat until everything is cooked through.
3. Can I freeze this dish?
Yes, you can freeze the cooked dish. Allow it to cool completely before placing it in an airtight container. It can be frozen for up to 3 months. Reheat thoroughly before serving.
Crockpot Cheddar Chicken Pot Pie Tortellini
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts, cut into chunks Cut into even chunks for uniform cooking.
- 0.5 pieces yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans) Any mixed vegetables can be used, fresh or frozen.
- 2 tbsp butter For sautéing onion and garlic.
- 1 tbsp chicken bouillon granules
- 0.5 tsp paprika
- 1 to taste Salt
- 1 to taste pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk Add more for a creamier sauce.
- 1.5 cups shredded cheddar cheese Feel free to add more for a cheesier dish.
- 20 oz refrigerated cheese tortellini (or frozen, thawed) You can use gnocchi or regular pasta as variations.
Instructions
Preparation
- Melt butter in a pan and sauté the diced onion and garlic until fragrant.
- Transfer the sautéed onion and garlic to the crockpot.
- Add in the chicken, frozen mixed vegetables, both soups, milk, bouillon granules, paprika, salt, and pepper.
- Stir everything together until well combined.
Cooking
- Cover the crockpot and cook on Low for 6–7 hours or on High for 3–4 hours.
- About thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Continue to cook until the tortellini is tender and the sauce is thickened.
Serving
- Serve warm and garnish with fresh parsley if desired.
