why make this recipe
Crockpot Cheddar Chicken Pot Pie Tortellini is a delightful meal that brings comfort and warmth to the dinner table. It’s perfect for busy families because it’s easy to prepare, and you can let it cook while you go about your day. The creamy texture and cheesy flavor make this dish a favorite for both kids and adults. Plus, it uses simple ingredients that you may already have in your pantry.
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 onion and garlic until fragrant.
- Transfer the sautéed mixture to a crockpot and add the chicken, mixed vegetables, soups, milk, bouillon, paprika, salt, and pepper.
- Stir to combine everything well, then cover and cook on Low for 6–7 hours or on High for 3–4 hours.
- Thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Cook until the tortellini is tender and the sauce has thickened.
- Serve warm and garnish with parsley.
how to serve Crockpot Cheddar Chicken Pot Pie Tortellini
This dish is best enjoyed warm straight from the crockpot. Serve it in bowls and, for an extra touch, sprinkle a bit of freshly chopped parsley on top. You can pair it with a side salad or some crusty bread to soak up the creamy goodness.
how to store Crockpot Cheddar Chicken Pot Pie Tortellini
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3–4 days. If you want to store it for a longer period, it’s best to freeze it. Place it in a freezer-safe container and it will last for about 2-3 months. Thaw in the refrigerator before reheating.
tips to make Crockpot Cheddar Chicken Pot Pie Tortellini
- For added flavor, you can use fresh herbs like thyme or rosemary instead of dried.
- If you want more vegetables, feel free to add extra or substitute others that you prefer.
- Make sure to stir well after adding the cheese and tortellini to ensure even cooking and melting.
variation (if any)
You can easily modify this recipe by using different types of meat such as turkey or even a plant-based protein. If you can’t find tortellini, any small pasta will work. You can also swap out the cheese for a different variety like mozzarella or Monterey Jack.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just make sure to chop them into small pieces to ensure they cook thoroughly.
2. Is it possible to make this dish ahead of time?
You can prepare the ingredients the night before and store them in the fridge. In the morning, just add everything to the crockpot and cook.
3. Can I skip the tortellini?
Yes, you can omit the tortellini. To keep the dish hearty, you might want to add more chicken or extra vegetables instead.
Crockpot Cheddar Chicken Pot Pie Tortellini
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts, cut into chunks Cut into bite-sized pieces for easier cooking.
- ½ medium yellow onion, diced
- 1 tbsp finely chopped garlic Fresh is preferred for better flavor.
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans) Can substitute with fresh vegetables if desired.
- 2 tbsp butter To sauté the onion and garlic.
- 1 tbsp chicken bouillon granules For added flavor, may replace with homemade broth.
- ½ tsp paprika For additional flavor.
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- ½ cup milk
- 1½ cups shredded cheddar cheese Can substitute with other cheeses if desired.
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
Preparation
- Melt butter in a pan and sauté onion and garlic until fragrant.
- Transfer the sautéed mixture to a crockpot and add the chicken, mixed vegetables, soups, milk, bouillon, paprika, salt, and pepper.
- Stir to combine everything well, then cover and cook on Low for 6–7 hours or on High for 3–4 hours.
- Thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Cook until the tortellini is tender and the sauce has thickened.
- Serve warm and garnish with parsley.