Crock Pot Salsa Verde Chicken and Lentils
It’s crock pot season! However, in all honesty, I make this dish year round. It’s easy, super flavorful, and a great way to enjoy something many of us don’t get enough of…. legumes! It may not be the most visually appealing meal, but my husband asks for it on a regular basis… it’s that good.
Everyone in our family has something they like when this meal comes together. We’ve got the chicken and lentils that Wes, my adventurous one, adores. I serve it with rice, tortilla chips and shredded cheese which are favorites across the board. If I’m feeling motivated I’ll also make my Cilantro Lime Slaw as a a veggie which Wes will most likely eat as he now actually asks for salads on a regular basis and Reed will eat plain raw cabbage… weird, I know. I say this as a reminder to “keep on keep’n on” in the veggie exposure department. They’ll come around in ways that might surprise you… like Reed grabbing a huge leaf of cabbage and munching on it like a rabbit. I now pack cabbage leaves in his lunch box. Why is it that carrots and tomatoes go untouched but the cabbage is devoured? Y’all… it baffles me.
And baby Kate, almost 6 months, can enjoy some of this when she starts eating. I’ll mash up the lentils and serve those with a spoon (pre-loading a spoon then handing it to her to so she can practice), finely shred and chop the tender chicken thighs so she can eat them with her hands and take part in this meal with us!
I hope you’re family enjoys this as much as we do!
Cheers!
Crock Pot Salsa Verde Chicken and Lentils
Ingredients
- 2 cups dried lentils
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chopped cilantro
- 1 jalapeno (ribs and seeds removed), chopped
- 3 cups chicken broth
- 1.5-2 pounds chicken thighs (about 4-6 thighs)
- 1, 12 ounce jar salsa verde (I use Trader Joes brand)
- salt to taste (I don't think it needs it, but use your judgement)
Instructions
- Put the first five ingredients into the crock pot.
- Pour in the chicken broth.
- Add the chicken thighs on top of the broth and other ingredients.
- Pour the salsa verde over the thighs.
- Cook on high for 4 hours until the lentils are soft and the chicken is tender.