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.