Slow Cooker Chicken And Vegetable Tortellini Stew Recipe

Ingredients

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

Preparation

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.

Cover; cook on Low heat setting 6 to 8 hours.

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.