You may have seen this recipe from our featured “Lauren’s Recipes” but we thought it was perfect for a cool fall day and just had to share it again. Enjoy!
1 lb. boneless skinless chicken breasts
1 medium onion, chopped (about 1/2 cup)
1 medium zucchini, chopped (about 2 cups)
2 medium sweet potatoes, chopped
1 cup dried Shiloh Farms Lentils
1-14 oz. can diced tomatoes, un-drained
4 cups chicken broth
1 tsp. salt
1 tsp. black pepper
¼ cup chopped basil leaves
- In 3 ½ – to 4-quart slow cooker, mix onion, zucchini, sweet potatoes, lentils, broth, salt and pepper. Add chicken.
- Cook on low for 5-6 hours.
- Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in tomatoes.
- Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with fresh basil.