My dad and I planned on going out to eat tonight, but decided we had eaten out too much lately. To avoid another processed meal (and extra calories) I decided to crockpot cook. Thanks to A Year of Slow Cooking for the recipe!
The dish turned out great but didn't take nearly as long to cook as expected. Next time I'd start cooking them at noon, not 9 a.m.
Ingredients:
2 cups lentils (any color-mine were a mixture of brown & red)
4 cups chicken broth (you could use veggie)
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (no need to drain)
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves (we only had a can of chicken, so I used that)
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (no need to drain)
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves (we only had a can of chicken, so I used that)
Get Cookin'
Use a 4 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth,diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.
Lay the chicken on top.
Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. I didn't have to do this, thanks to canned chicken. :)
Serve over rice. Jesse kept asking for pita bread, so next time add pita bread, too!
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