Slow Cooker Chicken and Vegetable Tortellini Stew

Try this hearty chicken tortellini stew slow cooked with beans and veggies.

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Prep Time 35 min
Total Time 6 hr 50 min
Servings 6

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

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Directions

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.

EXPERT TIPS

Expert Tips

Save time cleaning and slicing carrots by using 1 cup baby-cut carrots. Keeping a bag of ready-to-eat baby-cut carrots on hand is helpful when it comes to making soups and stews.

Serve with crusty garlic French bread and a salad of crisp Romaine lettuce, cherry tomatoes and thin slices of red onion tossed with your favorite Caesar or ranch dressing.

Got questions? Our experts have the answers. Ask Betty now.