Description
A creamy, cheesy slow cooker dish that combines tender chicken, veggies, and tortellini for a comforting meal.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, trimmed (Use thighs for juicier chicken.)
- 1 medium yellow onion, diced small
- 2 cups carrots, sliced, or a frozen peas and carrots blend (Fresh carrots for a nice bite.)
- 2 cups low sodium chicken broth (Have extra on hand to loosen sauce if needed.)
- 1 can cream of chicken soup, 10.5 ounces
- 4 ounces cream cheese, softened and cubed (Fresh is best for melting.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (Or use Italian seasoning for a twist.)
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 to 2 cups freshly shredded sharp cheddar cheese (Grated from block for best melt.)
- 18 to 20 ounces cheese tortellini, fresh or frozen (Add near end to prevent overcooking.)
- 1 cup frozen peas (Optional for color, add at the end.)
Instructions
Preparation
- Spray slow cooker with nonstick spray. Layer diced onions and carrots on the bottom.
- Place chicken on top and sprinkle with salt, pepper, garlic powder, onion powder, thyme, and parsley.
- Whisk broth and cream of chicken soup together and pour it over the chicken.
- Dot the cream cheese around the top.
Cooking
- Cook on low for 5 to 6 hours, or on high for 3 to 3 1/2 hours until chicken is tender.
- Shred chicken in the crock with two forks.
- Stir in shredded cheddar until smooth and creamy.
- Add tortellini and peas, then cook on high for 20 to 30 minutes until pasta is just tender.
- Adjust thickness with extra broth or milk if necessary.
Notes
Great for meal prep; can be made ahead and frozen without the tortellini. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food