Prep time: 35 minutes (Ready in about 7 hours 35 minutes)
2 medium carrots, sliced
2 garlic cloves, minced (about 1 teaspoon)
1 lb boneless skinless chicken thighs cut into bit sized pieces
1 medium fennel bulb, chopped (or one cup of sliced celery)
1 19oz can cnnellini beans, drained and rinsed
½ teaspoon salt
¼ teaspoon pepper
14 oz chicken broth
2 cups water
1 (9oz) pkg regrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 green onions, sliced
1 teaspoon dried basil leaves
- In a 3.5 to 4 quart slow cooker, layer carrots, garlic, chicken, fennel (or celery) and beans. Sprinkle with salt and pepper. Pour broth and water over top, stir to combine. (When I made this, I followed the original recipe and put the beans in at the beginning. But 7 hours later, they had essentially disintegrated, so I would suggest not putting them in until the last hour or 30 minutes if you want to have any beans with texture.)
- Cover and cook on low for 6 to 8 hours.
- About 20 minutes before serving, stir in tortellini, spinach, onions and basil (I added some red pepper flakes in, too, for a little spice). Increase heat setting to high; cover and cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with parmesan cheese.
Notes: I checked mine after about 6 hours and 45 minutes and the chicken was already done, and the carrots had just the right amount of crunch that I wanted, so I went ahead and added the other ingredients and cooked for 20 more minutes and was done. So, depending on how strong your crock pot is, you may not want to let it go the full 8 hours; you may risk everything getting too mushy.