Thursday, April 4, 2019

Louise's Crockpot Recipe: Moroccan Chicken and Lentils


I got this recipe and a selection of other ones too, from an online quilting friend, Louise, a few years ago.  I'm just now finally pulling out the slow cooker to give them a try!  Before this I had only used the slow cooker to keep previously cooked food warm for gatherings.

This was totally a success, and will be something we make again.

Moroccan Chicken and Lentils

4 carrots, washed and sliced into coins
1.5 cup dry lentils
1 pounds uncooked boneless, skinless chicken breast or thighs (frozen)
2T minced garlic
.75 tsp salt
.75 tsp ground turmeric
.5 tsp ground cinnamon
.5 tsp ground red pepper
29 oz fat-free chicken broth or mix of broth and plain water

Add carrots, uncooked lentils, frozen chicken, garlic, salt, the spices, and then the chicken broth, in a slow cooker and cook for 5 hours on high (or 1 on high and 7 on low).  Serve over rice.

Louise’s Crockpot Recipe

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It turned out my frozen chicken was a package of 2 pounds, so I increased several things to even things out...

7 carrots, washed and sliced into coins

2 cup dry lentils
2 pounds uncooked boneless, skinless chicken breast or thighs (frozen)
2T minced garlic (thought I had more but had to make due with 2 cloves)
1.5 tsp salt
1.5 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground red pepper
36 oz fat-free chicken broth or mix of broth and plain water

I think it will end up being 10 servings.


calories per serving
243
Matched Ingredients
100%
 9 Ingredients
Below are the myfitnesspal specifications:



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