Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, onion, and celery. Cook, stirring often, for 4-5 minutes or until onion is translucent. Remove mixture to slow cooker. Wipe skillet with a paper towel.
2 tablespoons olive oil, 1 cup green bell pepper, 1 cup onion, ½ cup celery
Add second tablespoon of olive oil and continue heating over medium-high heat. Season chicken tenders with salt and pepper and add to skillet. Sear on each side for 1 minute. Remove chicken to cutting board. (To prevent cross contamination, be sure to use a board that you only use for raw chicken or cover the board with a mat that you can wash thoroughly). Cut tenders into bite-sized pieces, then add to slow cooker.
1½ pound chicken tenders
Add beans, tomatoes, zucchini, and green beans to slow cooker. Sprinkle minced garlic, garlic powder, Italian herbs, salt and pepper over the top. Pour in the chicken broth. Cover and cook on low for 7 hours or on high for 3½ hours.
1 can white beans, 1 can diced tomatoes, 1 medium zucchini, 1 cup green beans, 1 teaspoon minced garlic, ½ teaspoon garlic powder, 1 tablespoon Italian herbs, Salt and pepper, 64 ounces chicken broth
Add mini tortellini and continue cooking for 15 minutes or until pasta is tender. Garnish with basil and Parmesan.
9 ounces mini tortellini, 3 tablespoons basil, Parmesan cheese