Chicken and Vegetable Tortellini Stew

This is soooo good. My kids loved it!

INGREDIENTS
2 medium carrots, sliced
2 cloves garlic, finely chopped
1 lb. boneless, skinless chicken thighs, cut into 3/4 inch pieces
1 medium bulb fennel, chopped
1 can cannellini beans, drained, rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-3/4 cups chicken broth
2 cups water
1 pkg. refrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 medium green onions, sliced
1 tsp. dried basil leaves
2 tbsp. shredded fresh Parmesan cheese

DIRECTIONS
Spray 3-1/2 to 4-quart slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, fennel, and beans. Sprinkle with salt and pepper. Pour brother and water ove top; stir to mix. Cover and cook on low heat setting 6-8 hours. About 20 minutes before serving, stir in tortellini, spinach, onions, and basil. Increase heat setting to high. Cover and cook 15 to 20 minutes longer or until tortellini are tender. Sprinkle each serving with cheese.

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