If you read “The Buzz” with any regularity, you know we love a good crock-pot recipe, and we really love recipes that leave us with left-overs for the next day. Just like everyone else, some weeks we’re just too lazy busy to get our weekend meal prep done. On weeks like that, leftovers save the day.
This recipe was originally published in Real Simple Magazine several years ago. It’s absolutely delicious – tender, juicy chicken, healthy lentils, hearty potatoes, all in a super flavorful, gingery curry sauce. It makes quite a bit, but those lunch leftovers are even better the next day.
We served this over rice with some toasted naan on the side. Healthy, hearty, and simple to make… you just can’t beat that!
Slow-Cooker Curried Chicken with Lentils and Potatoes
4 boneless, skinless chicken breasts (about 2 pounds total), trimmed and cut into 1″ pieces
4 cloves garlic, chopped
2 tablespoons curry powder
1 teaspoon paprika
2 teaspoons finely minced (or grated) fresh ginger
1 medium onion, chopped
1 1/2 cups dried lentils
2 russet potatoes, peeled and cut into 1-inch pieces
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
4 tablespoons fresh lime juice
extra lime wedges
fresh cilantro leaves, torn
naan bread + jasmine rice
Toss the chicken pieces with the garlic, curry, paprika, and ginger in a large bowl. set aside while you proceed to the next step.
Heat the oil in a large skillet over medium heat, and add the onions. Cook until the onions are starting to turn translucent, about 5 minutes. Transfer the onions to the slow-cooker. In the same skillet, add the seasoned chicken. Cook until the chicken pieces are seared on all sides, about 5-7 minutes total. Transfer the chicken to the slow-cooker.
Add the lentils, potatoes, chicken broth, salt and pepper to the slow-cooker, and stir everything to combine. Cover and cook on LOW until the lentils and vegetables are tender, and the chicken is cooked through, 4-6 hours. (Time will vary depending on your slow-cooker.)
Fifteen minutes before serving, add the lime juice and stir to combine, add more salt and pepper if needed, then allow to cook for 15 minutes more.
Serve over rice. Top with plain, greek yogurt and fresh cilantro. Add a little extra squeeze of fresh lime juice if desired.
Nutrition Information: (does not include accompaniments or toppings.)
Dietary Fiber: 13.3g
Total Sugars: 2g
Saturated Fat: 0.3g
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