Slow Cooker Recipes
Italian Ravioli Stew
Yield: 8 servings
Ingredients
- 2 cups sliced fresh carrots
- 1 cup onions, chopped
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
- 1 (19 ounce) can white kidney or cannelloni beans, drained
- 2 teaspoons diced basil leaves
- 1 (9 ounce) package refrigerated Italian sausage or cheese filled ravioli
Instructions
- Combine all ingredients, except ravioli, in a 3 1/2 to 4 quart slow cooker. Mix well.
- Cover; cook on LOW for 6 hours or until vegetables are tender.
- Before serving, increase heat to HIGH. Add ravioli.
- Cover and cook an additional 8 minutes or until ravioli are tender.