Slow-Cooker Chicken and Vegetable Tortellini Stew

Name: Slow-Cooker Chicken and Vegetable Tortellini Stew
Yield: 6
Ingredients: 2 medium carrots, sliced (1 cup); 2 cloves garlic, finely chopped; 1 pound boneless, skinless chicken thighs (5 thighs), cut into 3/4-inch pieces; 1 medium fennel bulb, chopped; 1 can (19 ounces) cannellini beans, rinsed and drained; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (14 ounces) chicken broth; 2 cups water; 1 package (9 ounces) 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

Slow-Cooker Chicken and Vegetable Tortellini Stew was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-chicken-and-vegetable-tortellini-stew/349ef051-6694-4f4b-876b-69612a4c7bdd" target="_blank">www.bettycrocker.com.</a>

"Try this hearty chicken tortellini stew slow cooked with beans and veggies...."

INGREDIENTS

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2 medium carrots, sliced (1 cup)

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2 cloves garlic, finely chopped

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1 pound boneless, skinless chicken thighs (5 thighs), cut into 3/4-inch pieces

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1 medium fennel bulb, chopped

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1 can (19 ounces) cannellini beans, rinsed and drained

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1/2 teaspoon salt

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1/4 teaspoon pepper

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1 can (14 ounces) chicken broth

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2 cups water

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1 package (9 ounces) refrigerated cheese-filled tortellini

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1 cup firmly packed fresh baby spinach leaves

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2 medium green onions, sliced (2 tablespoons)

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1 teaspoon dried basil leaves

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2 tablespoons shredded fresh Parmesan cheese

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