Crock Pot Chicken Vegetable Tortellini Stew
- Ready In:
- 8hrs 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb chicken tenderloins
- 2 medium carrots
- 2 garlic cloves, minced
- 1 cup celery
- 1 (19 ounce) can white beans
- salt and pepper
- 8 cups water
- 3 chicken bouillon cubes
- 1 (9 ounce) package cheese-filled tortellini
- 2 green onions, chopped
- 1 teaspoon dried basil
- 1 cup fresh spinach leaves (optional)
- parmesan cheese
directions
- 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.
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Reviews
-
This was good. I did add 1 cup more water. Next time I think I will double the water and chicken buillon. I like brooth. Although I loved all the meat the stew was a bit dry for my taste. My husband also said he would like to try it without the beans and parmesan. I will come back and let you know how I like it with the changes someday soon. Oh, one more thing, it's better the second day and it freezes well.