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Slow-Cooker Chicken and Vegetable Tortellini Stew

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By Betty Crocker Kitchens
Updated Feb 20, 2013
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Try this hearty chicken tortellini stew slow cooked with beans and veggies.

Slow-Cooker Chicken and Vegetable Tortellini Stew

  • Prep Time 35 min
  • Total 6 hr 50 min
  • Servings 6
  • Ingredients 14
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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

  • Step 
    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.
  • Step 
    2
    Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
  • Step 
    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.

Nutrition

325 Calories
11g Total Fat
31g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
100
Total Fat
11g
Saturated Fat
4g
Cholesterol
85mg
Sodium
640mg
Total Carbohydrate
34g
Dietary Fiber
8g
Protein
31g
% Daily Value*:
Iron
32%
32%
Exchanges:
2 Starch;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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