As much as I love me a whirl in the kitchen with fancy-schmancy culinary terms like "deglaze," "au gratin," and "carmelize," there's really nothing quite as satisfying as a good slow-cooker dinner made in the first 5 minutes of your day. You might be discouraged to read further if I told you I came up with this recipe after making a big batch, sans spices, for Mancub Number 5. Yup, reinvented baby food. :) He loved it, The Preacher loved it...we all loved it enough to eat it for dinner a few weeks ago. So, I played with the flavors a bit, and came up with what our family considers a winner. Let me know what you think if you try it! (My recipe is for a super large batch that feeds my family and dinner guests. You could easily cut this recipe in half to make it more manageable!)
Combine all ingredients (excluding garnishes) in the order listed in a large slow cooker. Cook on low for 8 hours. With two forks, gently shred the chicken when fully cooked. The lentils should be mushy and easily pureed with a fork. Stir before serving.
Serve with a dollop of plain yogurt, and a drizzle of olive oil, and a sprinkling of paprika and parsley. Lightly pan-toasted flat bread is great for scooping up the thick soup! Enjoy.
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