So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Welcome to the magical world of Crockpot Cheddar Chicken Pot Pie Tortellini. This dish is for those days when you want to impress your taste buds without breaking a sweat. Trust me, it’s all about comfort food and cozy vibes, and your crockpot is going to be your best friend here. All you need to do is toss the ingredients in, forget about them for a few hours (while you binge-watch your favorite show), and voila! Dinner is served.
Why This Recipe is Awesome
Listen up, because this is no ordinary recipe. First off, it’s idiot-proof—even I didn’t mess it up, and if you know me, that’s saying something! You don’t need to be a culinary genius to whip this up. Plus, it’s packed with all the good stuff you love and still plenty of cheese to give you that warm fuzzy feeling.
Picture this: You throw everything into the crockpot, it simmers away while you consider your life choices, and then you pull out something so delicious it’ll make you question why you ever made anything else. Seriously, it’s like giving your taste buds a hug. And let’s not forget that it’s a hit with the whole family! Kids, picky eaters, and that one friend who thinks they’re too sophisticated for comfort food will all thank you.
Ingredients You’ll Need
Grab your shopping list and take note. Here’s what you need to create this creamy masterpiece:
- 3 boneless, skinless chicken breasts, cut into chunks (no one likes wrestling with whole chickens)
- ½ yellow onion, diced (or more if you’re feeling wild)
- 1 tbsp finely chopped garlic (because garlic makes everything better)
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans—whatever your heart desires)
- 2 tbsp butter (the golden elixir of flavor)
- 1 tbsp chicken bouillon granules (for that extra kick)
- ½ tsp paprika (for a hint of color and sass)
- Salt and pepper, to taste (because bland food is a crime)
- 1 can (10.5 oz) cream of mushroom soup (don’t worry, it won’t bite)
- 1 can (10.5 oz) cream of chicken soup (two cans, double the fun)
- ½ cup milk (the creamier, the better)
- 1½ cups shredded cheddar cheese (cheese is life, my friends)
- 20 oz refrigerated cheese tortellini (or frozen, thawed—your choice)
Now that we’ve got our grocery list, let’s talk about how to put this all together.
Step-by-Step Instructions
Melt the butter in a skillet over medium heat. Add the diced onion and garlic. Sauté until everything smells amazing, about 3 to 4 minutes. Your kitchen will start to feel like a fancy restaurant.
Transfer the sautéed goodness to your crockpot. Toss in the chicken chunks, frozen veggies, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon, paprika, salt, and pepper. Stir like your life depends on it.
Cover it up and set your crockpot to low for 6–7 hours or high for 3–4 hours. Now go live your best life while it cooks. You deserve this.
Thirty minutes before serving, sprinkle in that glorious cheddar cheese and toss in the tortellini. Give it a stir, and let it cook for that last half hour.
Once the tortellini is tender and those cheesy flavors have melded together, it’s time to serve. Prepare to be the culinary rock star you were born to be.
Garnish with parsley if you’re feeling fancy and serve warm.
Common Mistakes to Avoid
Alright, let’s get real for a second. Here’s what NOT to do if you want this meal to shine:
- Skipping the sauté step: Seriously, don’t. It’s like wearing socks with sandals. Just don’t do it. Sautéing those onions and garlic gives you depth of flavor.
- Overloading your crockpot: Your crockpot is a magical box, not a bottomless pit. If you stuff it too full, things might get funky.
- Ignoring seasoning: Salt and pepper are your friends. Don’t let blandness ruin your day.
- Waiting too long to add the tortellini: This isn’t rocket science. If you add it too soon, you may end up with mushy pasta.
Alternatives & Substitutions
Feeling creative? Here are some alternatives that won’t ruin your day:
- Swap the chicken: Not a fan of poultry? Go for turkey or even diced beef. Just remember that cooking times may vary.
- Vegan version: Use tofu or chickpeas in place of chicken, swap the creams for coconut milk, and make sure your cheese is vegan. You do you.
- Mix up the veggies: Got some leftover veggies in the fridge? Toss them in! Broccoli, bell peppers, or even zucchini can work.
- Different cheese: If cheddar is not your jam, try mozzarella or pepper jack for a little extra heat.
FAQ (Frequently Asked Questions)
Can I make this ahead of time? Heck yes! You can assemble everything in your crockpot the night before. Just refrigerate it and turn it on in the morning. Dinner becomes a no-brainer.
Can I use margarine instead of butter? Technically, yes, but why hurt your soul like that? Butter is life, my friends.
What if I don’t have a crockpot? No worries! You can still make this dish on the stove. Just simmer everything in a pot on low heat until the chicken is cooked through.
Can I add spices? Absolutely! Toss in some Italian seasoning, thyme, or even a little cayenne if you like things spicy.
How do I store leftovers? Just pop them in an airtight container in the fridge. It’ll be great for lunch the next day. Or the day after that. Or just be honest with yourself and eat it all in one sitting. No judgment here.
Can I freeze this dish? Yes! It freezes well, just make sure to let it cool before storing. It’s perfect to have on hand for those days when cooking is the last thing on your mind.
How long will it last in the fridge? Up to 3–4 days, if you can resist the urge to dive in before then.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Not only is this recipe super simple and to die for, but it also gives you the freedom to kick up your feet and relax while it does its thing.
Share this delightful goodness with family and friends, or keep it all to yourself—I won’t judge. So grab that crockpot, unleash your inner chef, and prepare for a flavor bomb that’s as cozy as your favorite pair of sweatpants. Happy cooking!
Print
Crockpot Cheddar Chicken Pot Pie Tortellini
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: None
Description
A comforting and easy-to-make dish combining chicken, cheese, and tortellini in a delicious creamy sauce, perfect for lazy days.
Ingredients
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen mixed vegetables
- 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
Instructions
- Melt the butter in a skillet over medium heat. Add the diced onion and garlic. Sauté until fragrant, about 3 to 4 minutes.
- Transfer the sautéed mixture to your crockpot. Add the chicken chunks, frozen veggies, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon, paprika, salt, and pepper. Stir well.
- Cover the crockpot and set to low for 6–7 hours or high for 3–4 hours.
- Thirty minutes before serving, stir in the cheddar cheese and tortellini.
- Once the tortellini is tender and the cheese has melted, serve warm, garnished with parsley if desired.
Notes
For a vegan version, use tofu or chickpeas in place of chicken, and substitute the creams with coconut milk.