Curried Chicken and Lentils

When I found this recipe, I knew that I found something special.  It has great flavors, tons of possibilities for add-ins, and best of all it’s SO HEALTHY!

Curried Chicken and Lentils*

• 4 chicken breast pieces, trimmed of fat
• 1 c. Minute Rice (I used brown Minute Rice which adds an extra element of health)
• 2 Tbs. curry powder
• 3 c. water
• 1 medium onion, quartered and thinly sliced
• 1/4 c. lentils (rinsed and picked over to remove foreign objects)
• 3 bouillon cubes (I used chicken, but you could use vegetable if desired)
• 1 medium red potato, cut to very small cubes
• 3-4 cloves garlic, minced
• 1/4 tsp. pepper
• 1 c. frozen peas and carrots, thawed and drained of excess moisture

Combine all ingredients, except peas and carrots in your slow cooker.  Cook on low for 4 hours, shred chicken if desired, then add the thawed and drained peas and carrots. Cook for an additional half hour.  Serve alone, or possibly over mashed potatoes.

*To serve as a side dish, leave out the chicken and up the amount of veggies.