Chicken and lentils

MOROCCAN Chicken and Lentils

1 8 oz package baby carrots
1 1/2 cups lentils, uncooked
1 1/2 pounds FROZEN chicken breast tenders
2 tablespoons minced garlic
3/4 teaspoon salt
2 teaspoons salt-free Moroccan rub (or 3/4 teaspoon ground turmeric, l/2 teaspoon ground red pepper, and l/2 teaspoon ground cinnamon)
2 (14 l/4 ounce) cans fat-free, reduced-sodium chicken broth

Place all ingredients, in order listed, in a 4 or 5 quart electric slow cooker. Cover and cook on high setting 5 hours. Or, cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours. Yield: 6 (1 cup) servings.

Per serving: Calories 320 Fat 2.0 Sat Fat 0.5 g Protein 40.5g Carbohydrate 33.3 g Fiber 6.7 g, Cholesterol 66mg Sodium 388mg

Note: I followed the 1 hour on high and then found it was done after 3 hours on low. I have a new crockpot so maybe it heats hotter. I hope you like it!


So trying this
used five chicken legs instead
4 tsp curry powder
1/2 tsp sugar
2Tlbsp paparika
1 Tbsp Cinnamin
1tsp ginger and nutmeg
Set to 4hrs. in crock pot
Smells good, but uncertain any useful advise?
Just could not find a premade rub so I bought curry powder because could not remember individual spices suggested
Edited by wow29 on Mon 11/05/12 02:25 PM