I haven't used my slow cooker for a while but it's been hectic lately, catching up from my trip back to Atlanta to meet Miss E. (my first grandchild) and planning for our upcoming vacation (Ireland, Scotland, and England). So, a perfect time to pull it out. I love plopping all the ingredients in the crock, turning it on and not thinking about it until it is time to serve. Continuing on my Indian flavors kick, this comfort food recipe hit the spot.
|This stuff is great when you don't have fresh herbs|
Yield: 6 servings
Time: 7 1/4 hours (15 minutes to prepare, 7 hours in slow cooker)
- 2 cups green lentils, rinsed (I had a mix of small French green and regular organic green lentils)
- 3 cups chicken broth
- 1 1/2 cups water
- 1 small yellow onion, diced
- 1 cup diced celery
- 2 tsp ground roasted cumin
- 1 tsp ground coriander
- 2 tsp kosher salt
- ½ tsp dried mustard powder
- 1 tsp turmeric
- 1 tsp ground cardamom
- 4 garlic cloves, smashed
- 1 (4 oz) can diced fire roasted chiles, undrained
- 1 TBSP parsley herb blend
- 2 pounds boneless, skinless chicken breasts cut in half
- 2 sticks of cinnamon
- Chopped cilantro for serving (optional)
- Add all ingredients to slow cooker except cilantro.
- Cook 7 hours on low.
- Shred chicken and stir back into lentils.
- Serve sprinkled with chopped cilantro.
Easy! And tasty. As we head into fall, try this flavorful combination. As someone says "set it and forget it". (Who does say that BTW?)
Adapted from A Year of Slow Cooking