Slow Cooker Chicken And Vegetable Tortellini Stew Recipes

Steps:

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

Steps:

• Chop carrots, celery, and garlic. Drain and rinse white beans (can use great northern beans, cannellini, or white navy beans--whatever your store has).
• Layer in crock pot: carrots, garlic, chicken, celery, and beans. Sprinkle with salt and pepper.
• Pour water over top and immerse bouillon cubes.
• Cook on low setting for 6 to 8 hours.
• About 30 minutes before serving, turn setting to High and stir in tortellini, green onions, basil and (optional) spinach.
• Cook until tortellini are tender. Break up any large pieces of chicken into bite-sized chunks.
• Sprinkle about 2 T. grated parmesan on top of individual servings.

Steps:

• In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.