Crockpot Chicken and Lentil Stew

Crockpot Chicken and Lentil Stew

6 boneless skinless chicken thighs
2 medium onions chopped
2 medium zucchinis sliced
4 medium carrots, sliced
2 cups dried lentils
4.5 cups chicken or vegetable broth
1 can diced tomatoes
salt n pepper to taste

1. Place the chicken thighs in the bottom of the crockpot.
2. Place the chopped/sliced veggies on top of the chicken.
3. Add the lentils.
4. Pour over all the broth.
5. Cover and cook on low for 8 hours.
6. Mix in the can of diced tomatoes 15 mins before serving. Everything will blend really well and the chicken will break apart.

I serve this with mashed potatoes, rotini or brown rice, or it can be served as a soup with garlic bread or crackers.

My family are not too big on "mixed" flavors - they like basic and simple fare which is a good thing considering restaurants are off limits for the time being.

This dish works well for us on the nights we know we're going to be coming home later than usual and it's easy to fix first thing in the morning.