|Servings||Prep Time||Cook Time|
|20||0 mins||0 mins|
|1.||Soak the lentils in water and marinate the chicken (cut into large cubes) over night.|
|2.||In a large crockpot, place chopped chicken, chopped onion, celery, lentils, black beans, garlic and dry seasonings.|
|3.||Simmer remaining marinade from chicken, until reduced 50% and then add to crockpot along with the chicken stock.|
|4.||Cook on low-medium for 10 hours, until chicken can be broken up with wooden spoon.|
|5.||Add tomatoes and if using fresh herbs, approximately 1-2 hours before serving.|
|6.||Freeze leftovers for a quick dinner or divide for easy to heat lunches. The cayenne is optional.|
|7.||Note: have fun with the flavors and enjoy a comforting bowl on a cold day!|
|8.||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.|
There are 367 calories in 1 serving of Crockpot Chicken and Lentils.
Calorie split: 32% fat, 33% carbs, 36% protein.
|Serving Size||1 serving|