Apparently this meal is what you get when it’s Sunday afternoon and I want to cook but don’t have much in the fridge/pantry and don’t know what to make. Oh Crockpot, you are the source of so much deliciousness in my house…how can I ever repay you?
- 1 large can, whole peeled tomatoes
- 2 frozen chicken breasts
- 1 carrot, diced
- 3/4 c lentils
- 2 green onions
- 1/4 of a white onion, diced
- 2 stalks celery, diced
- 1/2 red or green bell pepper, diced
- Worchestershire sauce
Combine tomatoes, chicken, white onion, celery, bell pepper, and carrots in the crockpot. Cook on high for 3-4 hours, until chicken has cooked through and the tomatoes are broken up. Add 4-6 drops of worchestershire sauce, plus plenty of salt, pepper, cumin, and cayenne pepper.
Take the chicken out and break up into large bite-size pieces. Stir back into the sauce. Boil enough chicken stock or water to cover the lentils at least 1 inch and simmer for 20-30 minutes, until they are cooked through. Reserve the cooking liquid and stir the lentils into the crockpot.