CROCKtober - break out your crock pot recipes for October!

Morrocan Chicken & Lentils

8 oz baby carrots
1 1/2 cups dry lentils
24oz boneless skinless chicken breasts
2 tbsp minced garlic
3/4 tsp salt
4 cups chicken broth
2 tsp Morrocan Rub

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken and enjoy!


Chicken Tortilla Soup

1 lb boneless skinless chicken
2 10 oz can enchilada sauce
1 can diced tomatoes
1 can diced tomatoes w/ green chilis
1 can drained black beans
1 bag frozen mixed stir fry veggies
1 bag frozen peppers & onions
3 minced cloves garlic
2 boxes chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken. Top with crushed baked tostitos and reduced fat mexican blend cheese. Enjoy!

I made this in my crock pot last night - not only does it taste pretty good, but my apartment smelled AMAZING when I woke up today!


2 1/2 cups peeled and cubed macintosh apple
3 cups peeled and cubed sweet potato
1 1/2 cups cleaned and cubed butternut squash
1 tablespoon pumpkin pie spice

2 cups low sodium vegetable broth
1 teaspoon pumpkin pie spice
1 tablespoon honey

Preheat the oven to 400 degrees. Spread apple, sweet potato, and squash on a greased cookie sheet, then sprinkle with the pumpkin pie spice. Roast for 10-15 minutes.

Transfer the roasted veggies to a crock pot and top with 2 cups of vegetable broth, a teaspoon of pumpkin pie spice, and a tablespoon of honey. Cook on low for 6 hours. Mash vegetables for last half hour of cooking, or use a blender after the soup has cooled to give it a smooth, creamy texture.

4 servings, 165 calories each.

What do Lentils taste like, is it like a very earthy taste to them?