Description
A creamy and hearty dish with chicken, vegetables, and cheese tortellini that’s perfect for busy nights.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 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
- 1½ cups shredded cheddar cheese
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
- Melt butter in a skillet and sauté the onion and garlic until fragrant.
- Transfer the sautéed mixture to the crockpot. Add the chicken, mixed vegetables, soups, milk, bouillon, paprika, salt, and pepper. Stir to combine.
- Cover and cook on Low for 360–420 minutes or High for 180–240 minutes.
- Thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Cook until the pasta is tender and the sauce is thickened.
- Serve warm and garnish with parsley.
Notes
Feel free to add your favorite vegetables and adjust seasoning with herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: crockpot, chicken, pot pie, tortellini, comfort food