Slow-Cooker Chicken and Vegetable Tortellini Stew

Health score
28%
Slow-Cooker Chicken and Vegetable Tortellini Stew
410 min.
6
478kcal

Suggestions


Warm up your kitchen and your heart with this delightful Slow-Cooker Chicken and Vegetable Tortellini Stew! Perfect for busy days, this hearty dish combines tender chicken thighs, vibrant vegetables, and cheesy tortellini, all simmered to perfection in a rich broth. The slow cooker does all the work for you, allowing the flavors to meld beautifully while you go about your day.

Imagine coming home to the comforting aroma of garlic and herbs wafting through your home, inviting you to gather around the table with family and friends. This stew is not only delicious but also packed with nutrients, making it an ideal choice for lunch or dinner. With each spoonful, you'll enjoy the satisfying combination of protein from the chicken and cannellini beans, along with the freshness of spinach and the subtle sweetness of fennel.

Whether you're looking for a cozy meal on a chilly evening or a nourishing dish to share with loved ones, this Slow-Cooker Chicken and Vegetable Tortellini Stew is sure to impress. Plus, it’s easy to customize with your favorite vegetables or herbs, making it a versatile addition to your recipe collection. So grab your slow cooker and get ready to enjoy a comforting bowl of goodness that will warm you from the inside out!

Ingredients

  • cup carrots sliced
  • cloves garlic finely chopped
  • pound chicken thighs boneless skinless cut into 3/4-inch pieces (5 thighs)
  • medium fennel bulb chopped
  • 19 ounces cannellini beans rinsed drained canned
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • 14 ounces chicken broth canned
  • cups water 
  • ounces cheese tortellini refrigerated
  • cup baby spinach fresh packed
  • tablespoons spring onion sliced
  • teaspoon basil dried
  • tablespoons parmesan fresh shredded

Equipment

  • slow cooker

Directions

  1. Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker.
  2. Sprinkle with salt and pepper.
  3. Pour broth and water over ingredients.
  4. Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
  5. About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender.
  6. Sprinkle individual servings with Parmesan cheese.

Nutrition Facts

Calories478kcal
Protein38.58%
Fat24.52%
Carbs36.9%

Properties

Glycemic Index
54.31
Glycemic Load
14.57
Inflammation Score
-10
Nutrition Score
26.449565058169%

Flavonoids

Eriodictyol
0.42mg
Luteolin
0.06mg
Kaempferol
0.4mg
Myricetin
0.04mg
Quercetin
0.56mg

Nutrients percent of daily need

Calories:478.18kcal
23.91%
Fat:12.94g
19.9%
Saturated Fat:3.85g
24.07%
Carbohydrates:43.82g
14.61%
Net Carbohydrates:35.82g
13.03%
Sugar:4.09g
4.54%
Cholesterol:122.19mg
40.73%
Sodium:839.18mg
36.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.8g
91.61%
Vitamin A:4255.03IU
85.1%
Vitamin K:64.95µg
61.86%
Selenium:31.58µg
45.11%
Phosphorus:368.11mg
36.81%
Manganese:0.67mg
33.6%
Iron:5.94mg
32.98%
Vitamin B3:6.44mg
32.19%
Fiber:8g
31.99%
Vitamin B6:0.6mg
30.23%
Potassium:968.22mg
27.66%
Zinc:4.05mg
27%
Magnesium:92.38mg
23.1%
Folate:88.94µg
22.24%
Calcium:202.44mg
20.24%
Vitamin B12:1.17µg
19.42%
Copper:0.35mg
17.4%
Vitamin B2:0.28mg
16.34%
Vitamin B5:1.24mg
12.43%
Vitamin B1:0.18mg
12%
Vitamin E:1.56mg
10.4%
Vitamin C:8.03mg
9.74%