There was a snow storm in Boston this weekend so I wanted something cozy and nutritious to eat. I'd never used my crock pot before, but threw together the below concoction. Surprisingly easy and delicious!
Prep time: 15 min
Cook time: 3.5-4 hours on high; 5-6 hours on low
Servings: 4-5 bowls
- 1 small/medium zucchini
- 1/2 yellow onion
- 2-3 small/medium carrots
- 1/2 cup dried green lentils (rinsed)
- 2.5 cups low sodium chicken broth
- Couple tomatoes (whatever you have on hand - I used 1 tomato on the vine and a handful of cherry tomatoes)
- 4 chicken breasts
- Seasoning for chicken: salt, pepper, cayenne pepper, garlic powder, onion powder
- Optional add-ins:
- More veggies! I added swiss chard to my last batch and it worked out great. Shredded kale would probably be a nice addition as well. Easy way to get more veggies into your system.
- Minced garlic: I was out of garlic so I left this out, but it could add some additional flavor.
*All organic if possible.
- Chop all the veggies up and throw into crock pot. No need to be scientific here. 1 inch-ish pieces will do. Eyeball it and do what feels right.
- Throw the lentils in.
- Pour the chicken broth in.
- Season both sides of the chicken breasts. Be generous with the salt and spices. Place the chicken on top of all the veggies and push down a little so it's partially covered by the broth. Note: broth doesn't have to cover all the goods completely.
- Cook on high setting for 3.5 hours. Then uncover and use forks to shred the chicken (should be super soft and easy to shred). Cover and cook for another ~15 min.
- Enjoy! Would be delicious with some grated parmesan (I didn't have any but I can imagine how good it'd taste).