Description
A creamy, cheesy, and hearty dish filled with chicken, vegetables, and tortellini, perfect for busy weeknights.
Ingredients
- 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
- In a medium pan, melt the butter over medium heat. Add the diced onion and garlic, cooking until fragrant, about 2-3 minutes.
- Transfer the sautéed onion and garlic to the crockpot. Add the chunks of chicken, frozen vegetables, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon granules, paprika, salt, and pepper. Stir well to combine all the ingredients.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
- About 30 minutes before serving, stir in the shredded cheddar cheese and the tortellini. Cook until the pasta is tender and the sauce has thickened.
- Ladle the rich, creamy mixture into bowls, and garnish with fresh parsley if desired.
Notes
Feel free to customize with your favorite veggies or lighter options. Store leftovers in an airtight container for up to 3 days.