Crockpot Chicken and Lentils
A very satisfying and rewarding dish that is worth starting the night before with delicious flavors, low fat, good protein and fiber.
3 tsps crumbled bay leaves, whole
1/2 tsp ground cumin
1/2 tsp curry powder
1/4 tsp ground ginger
1 1/2 tsps pepper
1/4 tsp cayenne pepper
1 1/2 tsps italian seasoning
1 tsp sage
1/2 tsp ground turmeric
1 tsp seasoning salt
2 cups sesame and ginger teriyaki marinade
8 breasts, bone and skin removed chicken breasts
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
3 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery, chopped
1/4 cup garlic, crushed
1 large onion
3 <span class="measurestring" title="medium whole (2-3/5" dia)">medium whole</span> roma tomatoes
15 oz black beans
2 cups lentils
Soak the lentils in water and marinate the chicken (cut into large cubes) over night.
In a large crockpot, place chopped chicken, chopped onion, celery, lentils, black beans, garlic and dry seasonings.
Simmer remaining marinade from chicken, until reduced 50% and then add to crockpot along with the chicken stock.
Cook on low-medium for 10 hours, until chicken can be broken up with wooden spoon.
Add tomatoes and if using fresh herbs, approximately 1-2 hours before serving.
Freeze leftovers for a quick dinner or divide for easy to heat lunches. The cayenne is optional.
Note: have fun with the flavors and enjoy a comforting bowl on a cold day!
Tip: soak the lentils with 1-2 teaspoons of baking soda overnight and be sure to rinse thoroughly to help minimize the effects of the gas with beans.
in 1 serving of Crockpot Chicken and Lentils.
, 33% carbs, 36% protein.
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