Description
A comforting slow-cooker dish combining tender chicken, cheesy tortellini, and classic pot-pie flavors, perfect for an easy weeknight dinner.
Ingredients
- 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 bouillon cube)
- ½ tsp paprika
- Salt and pepper, to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk (or more for desired consistency)
- 1½ cups shredded cheddar cheese
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the butter in a small skillet over medium heat. Add the diced onion and garlic. Sauté 2–3 minutes until the onion is translucent and fragrant.
- Transfer the sautéed onion and garlic to the crockpot. Add the chicken, frozen mixed vegetables, both cans of cream soup, milk, chicken bouillon, paprika, and a pinch of salt and pepper. Stir to combine.
- Cover and cook on Low for 6–7 hours, or on High for 3–4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, stir in the shredded cheddar and tortellini. Cover and continue cooking until the tortellini is tender, about 25–30 minutes.
- If the sauce is too thin, simmer with the lid slightly ajar for 10–15 minutes or mix cornstarch with water to thicken. Adjust salt and pepper to taste.
- Serve warm, garnished with chopped parsley.
Notes
Use low-sodium soups and adjust salt at the end. Refrigerated tortellini retains texture better than frozen.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American