Ingredients
1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes2 garlic cloves, minced1-1/2 teaspoons Italian seasoning1/4 teaspoon pepper6 cups chicken broth1 package (20 ounces) refrigerated cheese tortellini1 can (15 ounces) cannellini beans, rinsed and drained1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped4 cups coarsely chopped fresh kale (about 2 ounces)Shaved Parmesan cheese, optional
Preparation
Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.
Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.
