Recipe for Slow Cooker Indian Spiced Lentils and Chicken

I haven't used my slow cooker for a while but it's been hectic lately, catching up from my trip back to Atlanta to meet Miss E. (my first grandchild) and planning for our upcoming vacation (Ireland, Scotland, and England).  So, a perfect time to pull it out.  I love plopping all the ingredients in the crock, turning it on and not thinking about it until it is time to serve.  Continuing on my Indian flavors kick, this comfort food recipe hit the spot.

This stuff is great when you don't have fresh herbs

Yield: 6 servings
Time: 7 1/4 hours (15 minutes to prepare, 7 hours in slow cooker)

Ingredients:

• 2 cups green lentils, rinsed (I had a mix of small French green and regular organic green lentils)


• 3 cups chicken broth


• 1 1/2 cups water


• 1 small yellow onion, diced


• 1 cup diced celery


• 2 tsp ground roasted cumin


• 1 tsp ground coriander


• 2 tsp kosher salt


• ½ tsp dried mustard powder


• 1 tsp turmeric


• 1 tsp ground cardamom


• 4 garlic cloves, smashed


• 1 (4 oz) can diced fire roasted chiles, undrained


• 1 TBSP parsley herb blend


• 2 pounds boneless, skinless chicken breasts cut in half


• 2 sticks of cinnamon


• Chopped cilantro for serving (optional)

 Method:

• Add all ingredients to slow cooker except cilantro.


• Cook 7 hours on low.


• Shred chicken and stir back into lentils.


• Serve sprinkled with chopped cilantro.

Easy!  And tasty.  As we head into fall, try this flavorful combination.  As someone says "set it and forget it".  (Who does say that BTW?)

Printable Recipe


Adapted from A Year of Slow Cooking

Recipe for Ground Turkey, Black Beans and Rice Mexican Casserole

Staring at a package of ground turkey breast, I was pretty uninspired...until I remembered reading about a chicken and black bean casserole Jenny recently posted on her blog, Picky Palate.  I love food bloggers!  I changed things up a pretty good bit and loved the results. 

Time:  45 minutes

Yield:  8 servings

Ingredients:

• 1 TBSP canola oil
• 1 ½ cup chopped red onion
• 1 ¼ lb. ground turkey breast
• 2 TBSP taco seasoning
• 3 cups green enchilada sauce, medium heat
• 15 oz. can black beans, rinsed and drained
• 3 cups cooked brown rice
• 1 cup light sour cream
• Salt and pepper to taste
• 1 cup low fat grated 4 cheese Mexican cheese (more if you want it really cheesy)
• Cooking spray
• Hot sauce (optional)

Method:

• Preheat oven to 375 degrees.
• Heat the canola oil over medium high heat in a large skillet.
• Add onions and brown.
• Push onions to side of pan, add turkey and taco seasoning and stir occasionally until turkey is cooked.
• Remove from heat and stir in the enchilada sauce, black beans, rice, and sour cream.
• Taste and adjust seasoning with salt, pepper, and hot sauce if using (I didn't).
• Spray a casserole dish with cooking spray.
• Pour mixture into casserole dish and top with grated cheese.
• Bake for 25 minutes or until bubbly and cheese is melted.

Wow, the enchilada sauce with its little hint of heat and the taco seasoning really made this dish full of flavor.  It reheats nicely (about 1 1/2 minutes on 80% power in the microwave).  We loved it and left overs got rave reviews from my son and friends who were here visiting.   Thanks Jenny for the inspiration!

Printable recipe