Crockpot Chicken and Lentils

Ingredients

• 3 tsps crumbled bay leaves, wholeNutrition
• 1/2 tsp ground cuminNutrition
• 1/2 tsp curry powderNutrition
• 1/4 tsp ground gingerNutrition
• 1 1/2 tsps pepperNutrition
• 1/4 tsp cayenne pepperNutrition
• 1 1/2 tsps italian seasoningNutrition
• 1 tsp sageNutrition
• 1/2 tsp ground turmericNutrition
• 1 tsp seasoning saltNutrition
• 2 cups sesame and ginger teriyaki marinadeNutrition
• 8 breasts, bone and skin removed chicken breastsNutrition
• 4 cups chicken stockNutrition
• 3 stalks large celery, choppedNutrition
• 1 large onionNutrition
• 3 medium whole roma tomatoesNutrition
• 2 cups lentilsNutrition
• 15 oz black beansNutrition
• 1/4 cup garlic, crushedNutrition

Directions

1. 1Soak the lentils in water and marinate the chicken (cut into large cubes) over night.
2. 2In a large crockpot, place chopped chicken, chopped onion, celery, lentils, black beans, garlic and dry seasonings.
3. 3Simmer remaining marinade from chicken, until reduced 50% and then add to crockpot along with the chicken stock.
4. 4Cook on low-medium for 10 hours, until chicken can be broken up with wooden spoon.
5. 5Add tomatoes and if using fresh herbs, approximately 1-2 hours before serving.
6. 6Freeze leftovers for a quick dinner or divide for easy to heat lunches. The cayenne is optional.
7. 7Note: have fun with the flavors and enjoy a comforting bowl on a cold day!
8. 8Tip: 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.

Nutrition per serving

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