Prep 10 mins
Cook 8 hrs
A fresh and savory mix of flavors. This is a nice weeknight dinner--I prep the ingredients the night before, then turn into crock pot before leaving for work. Frozen chicken doesn't need to be defrosted ahead of time. Don't forget to sprinkle parmesan on top--it's a crucial last step! **After reading 1st review and making this again I was reminded that I normally do add more water than the original recipe called for, so I have updated amounts below!**
- 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
- 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.
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.