Prep: 15 minutes
Total: 6 hours
4 medium carrots, peeled and slices (2 cups)
1 medium zucchini, chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils (8 oz), sorted, rinsed
4 ½ cups low-sodium chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 lb boneless, skinless chicken thighs, trimmed of excess fat
1 can (28 oz) diced tomatoes, undrained
1 cup sliced fresh mushrooms (3 oz)
¼ cup chopped fresh basil or 1 Tbsp dried
Shredded parmesan cheese, if desired
Spray 3-6 quart slow cooker with cooking spray. In slow cooker, mix carrots, zucchini, onion, lentils, broth, salt and pepper; top with chicken. Cover; cook on low for 5-6 hours.
Remove chicken from slow cooker to cutting board. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in tomatoes and mushrooms. Cover; cook about 15 minutes or until heated through. Sprinkle with basil. Serve with cheese.
Nutrition information (per serving): 280 calories, 4 gm Total fat (saturated 1 gm), 30 mg cholesterol; 840 mg sodium; 35 gm carbs (10 gms fiber); 25 gm protein
Tips: This recipe freezes really well. I like to double the recipe (which almost overflows my large crockpot!) and freeze the leftovers for an easy meal later.