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