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Steps
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
Cover; cook on Low heat setting 6 to 8 hours.
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.
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Use one cup of sliced celery in place of the fennel.
To trim prep time, use washed baby spinach leaves. Select the small quantity needed for this stew from the grocery store salad bar.
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