Slow Cooker Chicken And Vegetable Tortellini Stew Food

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine.
• Cover; cook on Low heat setting 6 to 8 hours.
• About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
• Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
• 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. Sprinkle individual servings with Parmesan cheese.

SLOW-COOKER ITALIAN TORTELLINI STEW

Steps:

• In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

SLOW COOKER CHEESY TORTELLINI

Steps:

• In a slow cooker, mix together pasta sauce, crushed tomatoes, chicken broth, and Italian seasoning.
• Add in chicken breasts, then cook on low for 3-4 hours or until chicken is completely cooked all the way through.
• Remove chicken from slow cooker and dice. Add chicken back to the slow cooker and add in tortellini and top with shredded cheese. Cook on low for another 15 minutes (until the tortellini is tender and cheese is melted).
• Serve topped with grated Parmesan cheese and fresh parsley.

HEARTY CHICKEN AND TORTELLINI STEW WITH CHEESY GARLIC BREAD

Steps:

• Heat olive oil in a heavy pot over medium to medium-high heat. Stir in chicken pieces and cook until browned on all sides, 6 to 8 minutes. Cook in batches if pan is too crowded. Remove browned chicken from pan. Cook onions in the same pan until slightly translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook just until fragrant, about 30 seconds. Add chopped tomatoes and red pepper flakes; cook and stir for another minute.
• Pour Swanson® Chicken Broth and canned tomatoes into the pot. Season with salt and pepper. Add chopped kale, fresh thyme and bay leaf. Bring to a simmer and add the tortellini. Cover and reduce heat to low; simmer until tortellini are cooked through and flavors are blended, about 15 minutes.
• Preheat oven broiler. Adjust rack to middle position.
• Place baguette slices in single layer on a rimmed baking sheet. Broil the baguette slices until lightly browned, about 45 seconds (watch them carefully so they don't burn). Remove sheet from oven and turn the slices over; Return sheet to broiler and brown the second side for about 30 seconds.
• Remove the sheet from the oven and, when slices are cool enough to handle, lightly rub the cut side of a clove of garlic on the toasted top sides. Brush a bit of olive oil on each slice and sprinkle with about a teaspoon of grated Parmesan cheese. Return baguette rounds to broiler until cheese begins to melt, about 30 seconds.

PRESSURE COOKER WHOLE CHICKEN

Steps:

• Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
• Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
• Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
• Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
• Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
• Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
• Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

CROCK POT CHICKEN VEGETABLE TORTELLINI STEW

Steps:

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