Crockpot Cheddar Chicken Pot Pie Tortellini
A comforting and cheesy dish perfect for busy families, made with chicken, tortellini, and a creamy sauce.
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.
Notes
Best enjoyed warm; pair with a side salad or crusty bread. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for 2-3 months.