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Crockpot Cheddar Chicken Pot Pie Tortellini

Crockpot Cheddar Chicken Pot Pie Tortellini for Cozy Nights

Crockpot Cheddar Chicken Pot Pie Tortellini combines comforting flavors of chicken pot pie with cheesy tortellini for a perfect family meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 2 pieces Boneless, skinless chicken breasts Shredded rotisserie chicken can be added towards the end for quick preparation.
  • 1 medium Yellow onion, diced Use shallots for a milder taste.
  • 2 cloves Garlic, finely chopped Fresh garlic is preferred for a better aroma.
  • 4 cups Frozen mixed vegetables Fresh vegetables can be used; adjust cooking time accordingly.
  • 2 tablespoons Butter For sautéing.
  • 1 tablespoon Chicken bouillon granules Use low-sodium chicken broth for a lighter version.
  • 1 teaspoon Paprika Feel free to season to your taste.
  • 1 can Cream of mushroom soup Use cream of celery or homemade soup for a lighter option.
  • 1 can Cream of chicken soup Replace with vegetable soup for a vegetarian option.
  • 1 cup Milk Use whole milk for creaminess or low-fat milk for a healthier twist.
  • 1 cup Shredded cheddar cheese Mozzarella or Pepper Jack can be used for a different flavor profile.
  • 2 cups Cheese tortellini Use refrigerated or frozen tortellini; thaw if frozen before adding.
For Garnish
  • 1 tablespoon Fresh parsley, chopped For garnish.
  • Extra cheese Optional, for those extra cheesy moments!

Equipment

  • Slow Cooker
  • skillet

Method
 

Step-by-Step Instructions
  1. In a skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced yellow onion and 2 cloves of finely chopped garlic, sautéing until fragrant and golden, about 2-3 minutes.
  2. Transfer the sautéed onion and garlic mixture into your slow cooker. Add 2 boneless, skinless chicken breasts, 4 cups of frozen mixed vegetables, 1 can of cream of mushroom soup, and 1 can of cream of chicken soup. Pour in 1 cup of milk, and sprinkle 1 tablespoon of chicken bouillon granules and paprika along with salt and pepper to taste.
  3. Cover the slow cooker and set it to cook on Low for 6-7 hours or High for 3-4 hours.
  4. About 30 minutes before serving, gently stir in 1 cup of shredded cheddar cheese and 2 cups of cheese tortellini.
  5. Once the tortellini is cooked to your liking, ladle portions into bowls and garnish with freshly chopped parsley or additional cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Cheese quality matters: Use freshly shredded cheddar cheese for a smoother melt. Feel free to experiment with seasonal vegetables for more nutrition.

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