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–+ servings

Crockpot Cheddar Chicken Pot Pie Tortellini

A comforting one-pot dish combining tender chicken, creamy sauces, and delightful pasta, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless, skinless chicken breasts, cut into chunks
  • ½ cup yellow onion, diced
  • 1 tbsp finely chopped garlic
  • 12 oz frozen mixed vegetables (peas, carrots, corn, green beans) Feel free to adjust based on preference.
  • 2 tbsp butter
  • 1 tbsp chicken bouillon granules
  • ½ tsp paprika
  • to taste Salt and pepper
  • 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)

Method
 

Preparation
  1. Melt the butter in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and golden, about 2 minutes.
  2. Transfer the sautéed mixture to the crockpot. Add in the chicken, frozen vegetables, both soups, milk, chicken bouillon granules, paprika, and a generous sprinkle of salt and pepper. Stir until well mixed.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, stir in the shredded cheddar and tortellini, cooking until the pasta is tender and the sauce thickens.
  5. Serve warm, optionally garnished with fresh parsley.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 43gProtein: 35gFat: 28gSaturated Fat: 15gSodium: 1150mgFiber: 4gSugar: 5g

Notes

For options, consider swapping in fresh vegetables or mixing different cheeses. Can store leftovers in the fridge for up to 3 days or freeze for up to three months.

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