Slow-Cooker Chicken and Vegetable Tortellini Stew Recipe - BettyCrocker.com

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