Indian Spiced Lentils with Chicken - Slow Cooker

Lentils, 2 cup
Chicken Broth, 3 cup (8 fl oz)
Water, tap, 1.5 cup (8 fl oz)
Onions, raw, 1 small, diced
Celery, cooked, 1 cup, diced
*1/2 tsp. Cumin Powder, 2 serving
*ground corriander, .25 tbsp
*Kosher Salt, 1 tsp
*dry mustard powder, .5 tsp
*ground tumeric, .5 tsp
Garlic, 4 cloves, chopped
*Diced chilies mild, 4 tbsp
*Dried Parsley, 1 tbsp
Chicken Breast, no skin, 2 large breast, bone and skin removed

Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Lay the largeish chicken breast halves on top of the assembled food. My breast halves were frozen solid.

Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over basmati rice with corn tortillas or naan wedges (not gluten free) as scoopers.

Number of Servings: 4

Recipe submitted by SparkPeople user VLECKB.