A warm, cheesy one-pot dinner that feels like comfort food and cooks itself: Crockpot Cheddar Chicken Pot Pie Tortellini blends tender chicken, mixed vegetables, creamy soups, and gooey cheddar into a slow-cooker stew that finishes with pillowy cheese tortellini. It’s the kind of busy-weeknight meal that doubles as potluck fare and a cozy Sunday supper — rich, satisfying, and forgiving for home cooks of any skill level. If you want tips on handling the chicken pieces before they go into the slow cooker, check this helpful chicken breast recipe guide for timing and doneness pointers.
Why you’ll love this dish
This recipe brings together two comfort classics — chicken pot pie and cheesy tortellini — into an easy slow-cooker bowl. It’s budget-friendly, feeds a crowd, and requires almost no hands-on time after the initial sauté and assembly. Kid-approved, freezer-friendly, and built to handle pantry staples, it’s perfect for families, weeknight meal prep, or a lazy weekend when you still want something special.
“Weeknight hero: set it in the morning, come home to a creamy, cheesy dinner that tastes like you spent hours.” — home cook review
Reasons this recipe stands out:
- One-pot convenience with the slow cooker doing the heavy lifting.
- Uses canned soups and frozen veg for fast prep and consistent results.
- Tortellini added late keeps pasta tender and prevents mush.
- Easily adaptable: swap cheeses, change vegetables, or make it spicier.
How this recipe comes together
Start by gently sautéing the onion and garlic in butter to deepen flavor — that little step makes a big difference. Everything else piles into the crockpot: chicken, frozen vegetables, two condensed soups, milk, seasonings, and bouillon. The slow, low heat breaks down the chicken into tender bites and allows flavors to meld. About 30 minutes before serving, stir in shredded cheddar and fresh or refrigerated tortellini so the pasta finishes cooking in the sauce and the cheese melts into a silky finish. Expect a hands-on time of roughly 10–15 minutes and cook time of 3–7 hours depending on your setting.
What you’ll need
- 3 boneless, skinless chicken breasts, cut into chunks (about 1.5–2 lbs)
- 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 (or 1 chicken bouillon cube)
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk (use whole or 2% for a creamier result)
- 1½ cups shredded cheddar cheese (sharp cheddar for more flavor)
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Ingredient notes and substitutions:
- Use low-sodium soups and adjust salt later if you want better sodium control.
- Swap half the cheddar for Monterey Jack for a milder melt.
- For a shortcut, replace raw chicken with pre-cooked rotisserie chicken (reduce crockpot time) — see FAQs for handling cooked chicken.
Step-by-step instructions
- Heat a medium skillet over medium heat and melt 2 tablespoons butter. Add the diced onion and 1 tablespoon garlic; sauté for 2–3 minutes until fragrant and slightly translucent. This step builds flavor and prevents raw onion bits in the final dish.
- Transfer the sautéed onion and garlic to the crockpot. Add the chicken chunks and frozen mixed vegetables.
- Spoon in both cans of cream of mushroom soup and cream of chicken soup. Pour in ½ cup milk. Sprinkle 1 tablespoon chicken bouillon granules, ½ teaspoon paprika, and salt and pepper to taste. Stir well to combine into an even sauce.
- Cover and cook: Low for 6–7 hours or High for 3–4 hours. The internal temperature of the chicken should reach 165°F (74°C) for food safety.
- About 30 minutes before serving, stir in 1½ cups shredded cheddar cheese until melted. Add the 20 oz tortellini and gently fold to submerge. Replace the lid and cook until the tortellini is tender and the sauce has thickened (about 25–30 minutes). If the sauce becomes too thick, add a splash of milk to loosen it.
- Taste and adjust salt and pepper. Serve hot, garnished with chopped fresh parsley if desired.
Best ways to enjoy it
Serve this hearty dish in wide soup bowls so you can scoop both sauce and tortellini easily. Pairings that work well:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Crusty bread or garlic bread for dipping into the creamy sauce.
- A simple roasted vegetable tray (broccoli or brussels sprouts) for extra greens.
- For wine: a medium-bodied Chardonnay or a fruity Zinfandel complements the cheddar and creamy base.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze up to 2 months. Note: texture of tortellini may soften after freezing; consider freezing without pasta and adding fresh tortellini when reheating.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low, stirring occasionally, until bubbly and the chicken reaches 165°F. In the microwave, reheat in 1-minute bursts, stirring between intervals. For oven reheating, cover and bake at 350°F until heated through (about 20–30 minutes). Add a splash of milk if the sauce seems too thick.
Pro chef tips
- Sear the chicken briefly in the skillet before adding to the crockpot for extra flavor and color; not required but helpful.
- Don’t add tortellini until the last 30 minutes to avoid a gummy pasta texture.
- Use freshly shredded cheese (not pre-shredded) for better melting and less grainy texture.
- If sauce is too thin at the end, stir in 1–2 tablespoons of cornstarch mixed with cold water and simmer for a few minutes to thicken.
- If using frozen tortellini straight from the freezer, add an extra 5–10 minutes of cooking time and check frequently.
Creative twists
- Spicy buffalo twist: Stir in ¼–½ cup buffalo sauce and top with blue cheese crumbles for a buffalo chicken tortellini. For inspiration, try a recipe that showcases buffalo flavors like these buffalo chicken bombs.
- Vegetarian: Replace chicken with seasoned cubed tofu or extra mushrooms and use vegetable bouillon and vegetarian "cream" soups.
- Gluten-free: Use gluten-free tortellini and check canned soups for gluten-containing thickeners.
- One-pan stovetop: If you don’t have a crockpot, simmer everything (except tortellini and cheese) in a Dutch oven for 25–30 minutes, then finish with tortellini and cheese.
Common questions
Q: How long does this take start to finish?
A: Hands-on time is about 10–15 minutes. Cook time is 6–7 hours on Low or 3–4 hours on High. Add 30 minutes at the end for cheese and tortellini.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. If using pre-cooked chicken, add it in the last 30–60 minutes to heat through and avoid drying it out. Reduce the crockpot time accordingly.
Q: Will the tortellini get mushy if left in the slow cooker?
A: If added too early, yes. Add tortellini about 30 minutes before serving for refrigerated tortellini, and 35–40 minutes for frozen, checking for doneness to keep them tender.
Q: Can I make this dairy-free or lower fat?
A: Use dairy-free cheese and milk alternatives plus dairy-free condensed soups or homemade substitutes. Choose low-fat milk for a lighter version but expect slightly less creaminess.
Q: How can I thicken a watery sauce?
A: Make a slurry of 1–2 tablespoons cornstarch with cold water and stir into the hot crockpot; cook on High or use the stovetop to bring to a simmer until thickened. Alternatively, mash a few cooked vegetables into the sauce for body.
Q: Is it safe to freeze with tortellini already mixed in?
A: Freezing with tortellini can make the pasta softer after thawing. For best texture, freeze the base (without tortellini) and add fresh tortellini when reheating.
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Crockpot Cheddar Chicken Pot Pie Tortellini
Ingredients
For the base
- 3 pieces boneless, skinless chicken breasts, cut into chunks (about 1.5–2 lbs)
- ½ piece 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 (or 1 chicken bouillon cube)
- ½ tsp paprika
For the soup and cheese
- 1 can cream of mushroom soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- ½ cup milk (use whole or 2% for a creamier result)
- 1½ cups shredded cheddar cheese (sharp cheddar for more flavor)
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
Preparation
- Heat a medium skillet over medium heat and melt 2 tablespoons of butter. Add the diced onion and 1 tablespoon of garlic; sauté for 2–3 minutes until fragrant and slightly translucent.
- Transfer the sautéed onion and garlic to the crockpot. Add the chicken chunks and frozen mixed vegetables.
- Spoon in both cans of cream of mushroom soup and cream of chicken soup. Pour in ½ cup milk. Sprinkle 1 tablespoon chicken bouillon granules, ½ teaspoon paprika, and salt and pepper to taste. Stir well to combine.
Cooking
- Cover and cook on Low for 6–7 hours or High for 3–4 hours. The internal temperature of the chicken should reach 165°F (74°C).
- About 30 minutes before serving, stir in 1½ cups shredded cheddar cheese until melted. Add 20 oz tortellini and gently fold to submerge. Replace the lid and cook until the tortellini is tender and the sauce has thickened (about 25–30 minutes). If the sauce becomes too thick, add a splash of milk to loosen it.
- Taste and adjust salt and pepper before serving hot, garnished with chopped fresh parsley if desired.