Crockpot Cheddar Chicken Pot Pie Tortellini
A creamy, easy-to-make dish that combines chicken, mixed vegetables, and tortellini in a rich sauce, perfect for busy weeknights.
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.
Notes
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. To reheat, use the microwave or stove over low heat. If the sauce thickens, add a little water or milk to reach the desired consistency.