Q: Can I use a different cut of meat?

A: Absolutely. Boneless, skinless thighs work well and stay juicy. They will need similar cook times. If you use bone-in cuts, add 30 to 60 minutes and remove bones before adding pasta.

Q: What if I only have frozen tortellini?

A: Frozen tortellini is fine if thawed first. If you must add it directly from frozen, allow 10 to 15 extra minutes and check for doneness; the texture may be slightly softer.

Q: Can I make this gluten-free?

A: Yes. Use gluten-free cream soups or make a quick roux with gluten-free flour. Choose gluten-free tortellini or use a different pasta substitute like rice-based pillows.

Q: How do I keep the sauce from curdling when I add cheese?

A: Stir in cheese slowly and keep the heat gentle. Full-fat milk helps keep the sauce creamy. If you taste saltiness, lower additional salt and rely more on herbs or fresh parsley for brightness.

Q: Can I leave the crockpot on warm after cooking?

A: Yes, the warm setting will keep the food safe and cozy for a short window. It will thicken the sauce further, so add a splash of milk if the sauce tightens up. These answers come from real kitchens and small mistakes I made so you do not have to. Trust the slow cooker, but check near the end for pasta tenderness.

Easy Crockpot Cheddar Chicken Pot Pie Tortellini 2026

Description

A creamy and comforting slow cooker meal featuring chicken, tortellini, and rich cheddar sauce, perfect for weeknight dinners.

Ingredients

Scale

3 boneless, skinless chicken breasts, cut into chunks
1/2 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
1/2 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
1/2 cup milk
1 1/2 cups shredded cheddar cheese
20 oz refrigerated cheese tortellini (or frozen, thawed)

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Instructions

Melt butter and sauté onion and garlic until fragrant.
Transfer onion and garlic to the crockpot and add chicken, frozen veggies, soups, milk, bouillon, paprika, salt, and pepper.
Stir to combine, cover, and cook on Low for 6–7 hours or High for 3–4 hours.
Thirty minutes before serving, stir in cheddar cheese and tortellini.
Cook until pasta is tender and sauce is thickened.
Serve warm and garnish with parsley.

Notes

For best results, add pasta and cheese 30 minutes before serving to keep tortellini from overcooking. Leftover flavors deepen overnight, making it even more delicious the next day.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg