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Chicken & Tortellini Stew

by on February 25, 2010 in Slow Cooker, Soups, Stews

See this recipe post on Kristi Evans Lenz’s site!

February 25, 2010 Slow CookerSoupsStews
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Difficulty Easy

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Recipe Description

A rich, slow simmered chicken stew great for a cold winter day. Delicious served with fresh, hot bread.

Preparation Instructions

1. Cut chicken into small pieces.

2. Place flour, salt and 1/2 teaspoon black pepper in a Ziploc bag, then place the chicken in the bag and shake to coat.

3. Heat vegetable oil in a large pot. 

4. Once hot, add the chicken and flour mix and stir occasionally until the chicken has browned.

5. Once the chicken has browned, add the chicken broth.

6. Cut the potato into medium large chunks.

7. Add the potatoes to the pot.

8. Add the tortellini to the pot along with water, thyme, rosemary, remaining 1/2 teaspoon black pepper, garlic  and salt to taste. Simmer for at least an hour, the longer the better. It would also be good in a crock pot.

Ingredients

  • 1 pound Chicken Breast, Cut Into Small Peices
  • 5 ounces, weight Dried Cheese Tortellini
  • 1 whole Large Russet Potato, Diced Large
  • 1 clove Garlic, Crushed
  • ¼ cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 Tablespoons Vegetable Oil
  • 1 cup Chicken Broth
  • 2 cups Water
  • ½ teaspoons Dried Thyme
  • 1 teaspoon Dried Rosemary

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