Description
A creamy, cheesy slow-cooker dish filled with chicken, mixed vegetables, and cheese tortellini, perfect for weeknight dinners.
Ingredients
- 3 boneless, skinless chicken breasts, cut into chunks (about 1–1.5 lb total)
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic (or 2 tsp garlic paste)
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp butter (for sautéing)
- 1 tbsp chicken bouillon granules (or 1 cup low-sodium chicken broth)
- 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 (whole or 2% for creamier texture)
- 1½ cups shredded cheddar cheese (reserve a little for topping if desired)
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
- Heat a medium skillet over medium heat and melt 2 tbsp butter.
- Add diced onion and sauté 3–4 minutes until softened.
- Stir in minced garlic and cook 30–45 seconds until fragrant.
- Transfer the onion-garlic mixture to the crockpot.
- Add the chicken chunks, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon granules, paprika, and a few grinds of black pepper.
- Stir gently to combine everything.
- Cover and cook on Low for 6–7 hours, or on High for 3–4 hours until the chicken reaches 165°F (74°C).
- Stir in 1½ cups shredded cheddar cheese and the tortellini about 30 minutes before serving.
- Cook uncovered for the final 20–30 minutes until the pasta is tender and the sauce has thickened to your liking.
- Taste and adjust salt and pepper.
- Serve warm, garnished with chopped parsley or extra shredded cheddar.
Notes
Use low-sodium soups and adjust salt after cooking to avoid over-salting. For a lighter meal, serve smaller portions over a bed of wilted greens.