Slow-Cooker Chicken and Vegetable Tortellini Stew

(14)
  3 reviews

2
medium carrots, sliced (about 3/4 cup)
2
cloves garlic, finely chopped
1
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1
medium bulb fennel, chopped
1
can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/2
teaspoon salt
1/4
teaspoon pepper
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
2
cups water
1
package (9 oz) 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

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine.
  2. 2 Cover; cook on Low heat setting 6 to 8 hours.
  3. 3 About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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