| 1 | lb boneless skinless chicken thighs |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | medium zucchini, chopped (2 cups) |
| 4 | medium carrots, sliced (2 cups) |
| 1 | cup dried lentils (8 oz), sorted, rinsed |
| 4 1/2 | cups Progresso® chicken broth (from two 32-oz cartons) |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup sliced fresh mushrooms (3 oz) |
| 1 | can (28 oz) Progresso® diced tomatoes, undrained |
| 1/4 | cup chopped fresh or 1 tablespoon dried basil leaves |
| Shredded Parmesan cheese, if desired |
Serve with...
Garlic and Asiago Loaves
Total Time:
2 hours 45 min
| 1. | Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken. |
| 2. | Cover; cook on Low heat setting 5 to 6 hours. |
| 3. | Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on low heat setting about 15 minutes or until thoroughly heated. Sprinkle with basil. Serve with cheese. |
|
| Lentils can be stored in a cool, dry place for up to 2 years. Lentils do not require soaking, and compared to other legumes, they cook in a relatively short time. |
Nutrition Information:
310 ( 70); 8g ( 2 1/2g, 0g); 45mg; 1220mg; 31g ( 8g, 7g); 30g 140%; 20%; 10%; 35% 1 1/2 ; 1/2 ; 0 ; 3 1/2 ; 1 2