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Slow-Cooker Chicken and Vegetable Tortellini Stew
Slow-Cooker Chicken and Vegetable Tortellini Stew
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Prep Time:
35 minutes
Total Time:
6 hours 50 minutes
Indulge in a rich slow-cooked chicken tortellini stew with beans and vegetables.
Ingredients:
  • 2 medium carrots, sliced (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 pound boneless, skinless chicken thighs (5 thighs), cut into 3/4-inch pieces
  • 1 medium fennel bulb, chopped
  • 1 can (19 ounces) cannellini beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) chicken broth
  • 2 cups water
  • 1 package (9 ounces) refrigerated cheese-filled tortellini
  • 1 cup firmly packed fresh baby spinach leaves
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 teaspoon dried basil leaves
  • 2 tablespoons shredded fresh Parmesan cheese
Instructions:
  • In a 3 1/2- to 4-quart slow cooker, create enticing layers of carrots, garlic, chicken, fennel, and beans. Season generously with salt and pepper, then ensure everything is beautifully covered with a flavorful broth and water.
  • Cook the chicken on low heat, covered, for 6 to 8 hours or until the center is no longer pink.
  • Add the tortellini, spinach, onions, and basil into the chicken mixture approximately 20 minutes prior to serving. Cook covered on high heat for 15 to 20 minutes until the tortellini are tender. Serve each portion sprinkled with Parmesan cheese.

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