Chicken and Vegetable Tortellini Stew

Modified from Slow Cooker

***needs a crockpot***

2 medium carrots, sliced

2 garlic cloves, minced

1 lb boneless chicken, cut into chunks

½ tsp salt

¼ tsp pepper

1 (14 oz) can chicken broth

2 cups water

1 (9 oz) pkg. Refrigerated cheese filled tortellini

2 green onions, sliced (or actual onions)

1 tsp dried basil

In slow cooker, layer carrots, garlic and chicken. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine. Cover, cook on Low for 6-8 hours. About 20 minutes before serving, stir tortellini and basil into chicken mixture, increase heat to high, cover and cook 15-20 minutes or until tortellini are tender.

You can sprinkle with Parmesan cheese. You can also put in a can of beans, a medium fennel bulb and baby spinach (add last).

Makes 6 servings.

You can check out my other crockpot recipes.