My husband and I have gotten in the habit of hitting up the gym in the evenings on my "late class nights". Yes, this is how one fits in fitness and date night into a fully loaded schedule. But that means that we get home a little late at night. We had left out chicken breasts to defrost and at 10 pm I was digging around the pantry and fridge to figure out what to make of this chicken in the slow cooker overnight. Decided we'd take a trip to Morocco for this dish... since lately there's been so many Italian inspired dishes. Coincidentally, the day after I made this stew, Morocco came up in my International Women's Rights course. This is a great stew for lunch or dinner with the combination of lentils and chicken, it's also filling and good for you.
Ingredients:
- 1 lb chicken (breasts, thighs, etc) - rough cut in cubes
- 1/2 yellow bell pepper, diced
- 1 can diced tomatoes
- 1/2 onion, diced
- 1 Tbsp garlic, minced
- 1 cup carrots, diced
- 1/2 cup lentils
- 1/4 cup italian parsley, chopped
- 2 Tbsp chicken bouillon
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 cups water
Directions:
1. So.. this is a slow cooker recipe... get all of the ingredients and throw into slow cooker. All of the happy foods will be swimming together in the water and spices as seen below.
2. Set the slow cooker on low and cook for 7-8 hours or so. After the chicken and veggies have simmered in this warm jacuzzi for a better part of the day (or night), the broth will have picked up the color from the spices and tomato. The chicken will be juicy and just shred into pieces. And the lentils will be tender little morsels.
3. Enjoy either immediately in serving bowls OR a ladle worth (or 2 ladles) in a container and enjoy at lunch time, as seen below.
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