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1
Chicken & Tortellini Stew
Submitted by Kristi Evans Lenz on February 25, 2010 in Slow Cooker, Soups, Stews
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
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
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.
