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Crockpot Cheddar Chicken Pot Pie Tortellini

Crockpot Cheddar Chicken Pot Pie Tortellini for Cozy Nights

This Crockpot Cheddar Chicken Pot Pie Tortellini combines creamy textures and hearty flavors for a cozy family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Additional Cooking Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb chicken breasts cubed or shredded rotisserie chicken
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 cups frozen mixed vegetables fresh diced can also be used
  • 2 tbsp butter or olive oil for a lighter option
  • 2 tsp chicken bouillon granules low-sodium preferred
  • 1 tsp paprika or cayenne for extra kick
  • to taste salt
  • to taste pepper
For the Creamy Base
  • 1 can cream of mushroom soup or cream of celery as a twist
  • 1 can cream of chicken soup best not to substitute
  • 1/2 cup milk low-fat or non-dairy alternatives work
For the Cheesy Finish
  • 1 cup shredded cheddar cheese freshly shredded preferred
  • 1 package refrigerated cheese tortellini about 9 ounces, thawed

Equipment

  • slow cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a skillet over medium heat. Sauté 1 diced yellow onion and 2 minced garlic cloves for about 2–3 minutes until fragrant.
  2. Transfer the sautéed mixture to a slow cooker. Add 1 pound of cubed chicken, 2 cups of mixed vegetables, 1 can each of cream of mushroom and cream of chicken soup, and ½ cup of milk. Add 2 teaspoons of chicken bouillon granules, 1 teaspoon of paprika, and season with salt and pepper.
  3. Cover the slow cooker and cook on Low for 6-7 hours or on High for 3-4 hours until the chicken is tender.
  4. About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese and 1 package of cheese tortellini.
  5. Cover and cook for an additional 30 minutes until the tortellini is tender and the sauce has thickened.
  6. Ladle into bowls and serve warm, garnished with fresh parsley or additional cheese if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 7mgCalcium: 300mgIron: 2mg

Notes

Add tortellini late to avoid overcooking. Use fresh cheese for best results. Store leftovers up to 4 days in the fridge or freeze without tortellini for up to 3 months.

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