1Layer 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.
2Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
3About 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.