Slow Cooker Recipe. Makes 6 servings. Serve with a green salad and toasted pita chips.

Ingredients

8	oz baby carrots
1 1/2	cups uncooked lentils
1 1/2	lbs chicken breast
2	tablespoons minced garlic
3/4	teaspoon salt
3/4	teaspoon ground turmeric
1/2	teaspoon ground red pepper
1/2	teaspoon ground cinnamon
28	oz chicken broth

Directions

1. Place the carrots on the bottom of a 4 or 5-quart slow cooker. Top them with the lentils and place the frozen chicken tenders on top of the lentils.
   
   
2. Stir the salt, turmeric, ground red pepper and cinnamon together. Sprinkle over the chicken in the slow cooker.
   
   
3. Pour in the 2 cans of chicken broth.
   
   
4. Cover and cook on high for 5 hours or alternatively, cook on high 1 hour then reduce heat to low and cook for 7 hours.
   
   

Categories

Chicken, Main Dish, Moroccan, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in dietary fiber Very high in niacin High in phosphorus High in selenium Very high in vitamin A High in vitamin B6