Chicken/Red lentils. slow cooker

Yield:8 servings 6tablespoons extra-virgin olive oil 4large onions, thinly sliced 12garlic cloves, thinly sliced 2pound boneless, skinless chicken tenders] 2 cups red lentils, rinsed 2 teaspoon ground turmeric Salt and freshly ground black pepper 2 cup finely chopped mix of parsley and mint 2cup plain full-fat regular or Greek yogurt 4tablespoons fresh lemon juice (from 1 large lemon) Preparation Step 1 Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes. Step 2 Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients. Step 3 Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust heat to medium-low and cook, stirring occasionally, until the lentils have split and collapsed into the broth in a golden mush and the chicken is cooked through, 20 to 25 minutes. keep warm in crock pot before serving add herbs spoon on lemony yogurt

Crock Pot Chicken Marbella

Prep Time 30 min Cook Time 4 hours Yield 6 servings Ingredients 1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided 2 tablespoons dried oregano 2 tablespoons brown sugar 2 tablespoons capers, drained 2 tablespoons olive oil 4 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 lbs chicken breast filets 1/4 cup reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1 tablespoon white wine 1 tablespoon vinegar Hot cooked couscous Directions Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender. Advertisement Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and sour dough croutons