Slow Cooker Chicken And Vegetable Tortellini Stew Recipes

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
• Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
• About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• 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.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Steps:

• Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
• Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
• Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
• Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
• Cook on Low for 7 hours, gently stirring every few hours if desired.
• Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

CROCK POT CHICKEN VEGETABLE TORTELLINI STEW

Steps:

• 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.

SLOW-COOKER ITALIAN TORTELLINI STEW

Steps:

• In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.