STREAMING NOW: Tia Mowry At Home

Crock Pot Chicken Vegetable Tortellini Stew

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!**”
READY IN:
8hrs 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop carrots, celery, and garlic. Drain and rinse white beans (can use great northern beans, cannellini, or white navy beans--whatever your store has).
  2. Layer in crock pot: carrots, garlic, chicken, celery, and beans. Sprinkle with salt and pepper.
  3. Pour water over top and immerse bouillon cubes.
  4. Cook on low setting for 6 to 8 hours.
  5. About 30 minutes before serving, turn setting to High and stir in tortellini, green onions, basil and (optional) spinach.
  6. Cook until tortellini are tender. Break up any large pieces of chicken into bite-sized chunks.
  7. Sprinkle about 2 T. grated parmesan on top of individual servings.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: