Crock Pot Chicken Vegetable Tortellini Stew

• 1 lb chicken tenderloins
• 2 medium carrots
• 2 garlic cloves, minced
• 1 cup celery
• 1 (19 ounce) can white beans
• salt and pepper
• 8 cups water
• 3 chicken bouillon cubes
• 1 (9 ounce) package cheese-filled tortellini
• 2 green onions, chopped
• 1 teaspoon dried basil
• 1 cup fresh spinach leaves (optional)
• parmesan cheese

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

chicken, carrots, garlic, celery, white beans, salt, water, chicken, tortellini, green onions, basil, fresh spinach leaves, parmesan cheese

Taken from www.food.com/recipe/crock-pot-chicken-vegetable-tortellini-stew-301381 (may not work)