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 savory 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 basil 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, featuring fresh baby spinach and protein-rich cannellini beans. Each bowl is a warm hug, making it an ideal choice for lunch or dinner, especially on chilly evenings.

With just a handful of simple ingredients and minimal prep time, you can create a meal that feels indulgent yet wholesome. The addition of freshly grated Parmesan cheese adds a touch of elegance, elevating this dish to a new level of comfort food. Whether you're feeding a crowd or enjoying a cozy night in, this Slow-Cooker Chicken and Vegetable Tortellini Stew is sure to become a family favorite. Dive into a bowl of this deliciousness and let the flavors transport you to a place of warmth and satisfaction!

Ingredients

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

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%