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Crockpot Cheddar Chicken Pot Pie Tortellini

A creamy, comforting slow cooker meal combining the flavors of chicken pot pie with cheese tortellini and a rich cheddar sauce. Packed with veggies and tender chicken.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Base
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cans cream of chicken soup 10.5 oz each
  • 2 cups chicken broth low sodium
Finishing Ingredients
  • 19 oz cheese tortellini frozen or refrigerated
  • 3 cups sharp cheddar cheese freshly shredded
  • 4 oz cream cheese cubed and softened
  • 12 oz frozen mixed vegetables peas, carrots, corn mix
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker (6qt or larger)
  • Forks for shredding
  • Whisk
  • Cutting board

Method
 

  1. Place chicken breasts in the slow cooker. Season with garlic powder, onion powder, thyme, salt, and pepper.
  2. Pour over the cream of chicken soup and chicken broth. Stir gently to combine liquids.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken shreds easily.
  4. Remove chicken and shred with two forks. Return chicken to the pot.
  5. Stir in the cubed cream cheese and shredded cheddar cheese until melted and smooth.
  6. Add the frozen mixed vegetables and tortellini. Stir to coat.
  7. Cover and cook on HIGH for 15-20 minutes, or until tortellini is tender and hot.
  8. Garnish with fresh parsley and serve immediately.

Notes

If the sauce is too thick after cooking, stir in a splash of milk or warm cream.