Crockpot Chicken and Lentils

Ingredients

• 3 tsps crumbled bay leaves, whole
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• 1/4 tsp ground ginger
• 1 1/2 tsps pepper
• 1/4 tsp cayenne pepper
• 1 1/2 tsps italian seasoning
• 1 tsp sage
• 1/2 tsp ground turmeric
• 1 tsp seasoning salt
• 2 cups sesame and ginger teriyaki marinade
• 8 breasts, bone and skin removed chicken breasts
• 4 cups chicken stock
• 3 stalks large celery, chopped
• 1/4 cup garlic, crushed
• 1 large onion
• 3 medium whole roma tomatoes
• 15 oz black beans
• 2 cups lentils

Directions

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.