Slow-Cooker Lentils with Chicken and Kale recipe

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Ingredients

1 pound chicken, white meat only
salt and ground black pepper to taste
1 ½ cups dry lentils
1 ½ cups chopped kale
1 cup sliced onion
2 tablespoons olive oil
2 cloves garlic, roughly chopped
1 (15 ounce) can crushed tomatoes
½ cup white wine
½ cup chicken stock, or more as needed
1 tablespoon dried thyme
1 bay leaf

Nutrition Info

511 calories
carbohydrate: 54.6 g
cholesterol: 64.5 mg
fat: 10.6 g
fiber: 24.4 g
protein: 44 g
saturatedFat: 1.9 g
servingSize: -
sodium: 343.8 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken with salt and pepper. Place in the slow cooker with lentils, kale, onion, olive oil, and garlic. Cook on High for 1 to 2 hours.

  2. Place crushed tomatoes, white wine, stock, thyme, and bay leaf into the slow cooker. Reduce setting to Low and cook until chicken is no longer pink in the center and the juices run clear, at least 8 hours.

Recipe Yield

4 servings

Recipe Note

This easy and basic recipe cooks all day in your slow cooker and is ready when you are. It's easy to fit your family's taste by changing the seasonings and/or meat. (Next time, I am going to try adding some bacon. Serve with your favorite starch: rice, noodles, or potatoes.

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