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 pan and sauté the onion and garlic until fragrant.
- Transfer the mixture to a crockpot and add the chicken, mixed vegetables, both soups, milk, chicken bouillon granules, paprika, salt, and pepper. Stir to combine.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
- Thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Cook until the tortellini is tender and the sauce has thickened.
- Serve warm and garnish with parsley as desired.
Notes
Serve with a simple green salad or crusty bread for dipping. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot, chicken pot pie, tortellini, family meal, easy dinner