Chicken and Vegetable Tortellini Stew

 

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

• 1 Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
• 2 Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
• 3 About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.