Crockpot Cheddar Chicken Pot Pie Tortellini
A warm, cheesy one-pot dinner that combines chicken pot pie and tortellini into a comforting slow-cooker dish.
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.
Notes
Use low-sodium soups for better sodium control. You can replace raw chicken with pre-cooked rotisserie chicken to reduce cooking time.