Crockpot Chicken and Lentils

Ingredientes

• 3 cucharaditas bay leaves, whole
• 1/2 cucharadita ground cumin
• 1/2 cucharadita curry powder
• 1/4 tsp ground ginger
• 1 1/2 cucharaditas pepper
• 1/4 cucharadita cayenne pepper
• 1 1/2 tsps italian seasoning
• 1 tsp sage
• 1/2 cucharadita ground turmeric
• 1 cucharadita seasoning salt
• 2 cups sesame and ginger teriyaki marinade
• 8 pechugas, sin hueso ni piel chicken breasts
• 4 tazas chicken stock
• 3 tallos grandes celery, chopped
• 1/4 taza garlic, crushed
• 1 grande onion
• 3 la mitad de roma tomatoes
• 2 tazas lentils
• 15 onza black beans

Instrucciones

1. Soak the lentils in water and marinate the chicken (cut into large cubes) over night.
2. In a large crockpot, place chopped chicken, chopped onion, celery, lentils, black beans, garlic and dry seasonings.
3. Simmer remaining marinade from chicken, until reduced 50% and then add to crockpot along with the chicken stock.
4. Cook on low-medium for 10 hours, until chicken can be broken up with wooden spoon.
5. Add tomatoes and if using fresh herbs, approximately 1-2 hours before serving.
6. Freeze leftovers for a quick dinner or divide for easy to heat lunches. The cayenne is optional.
7. Note: have fun with the flavors and enjoy a comforting bowl on a cold day!
8. Tip: soak the lentils with 1-2 teaspoons of baking soda overnight and be sure to rinse thoroughly to help minimize the effects of the gas with beans.