While some people only use their slow-cooker in cold weather, I’m a fan of using it all year long. In fact, sometimes I like it even better on warm, humid days – you still get the benefits of a delicious, home-cooked meal without having to heat up your kitchen by using the oven – WIN!
I stumbled across this particular meal in my Real Simple magazine a couple months ago, but only got around to making it recently. Let me tell you, I am SO glad I finally made it. It was absolutely delicious – tender, juicy chicken, healthy lentils, + hearty potatoes, all in a flavorful, full-of-depth gingery curry sauce. It makes quite a bit of food, but I was happy about that, as the leftovers only got tastier + more complex after a day or two. Served with hot, buttered rice + some toasted naan, it was wonderful. Healthy, hearty, + simple-to-make all at once? You just can’t beat that!
Slow-Cooker Curried Chicken with Lentils + Potatoes
serves 8, adapted from Real Simple magazine
4 boneless, skinless chicken breasts (about 2 pounds total), trimmed + 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 red lentils or yellow split peas
1 1/2 pounds russet potatoes (about 2), 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 + buttered jasmine rice
Toss the chicken pieces with the garlic, curry, paprika, + ginger in a large bowl. set aside while you proceed to the next step.
Heat the oil in a large skillet over medium heat, + add the onions. Cook until 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 (+ scrape up all those yummy browned bits!) to the slow-cooker.
Add the lentils (or split peas), potatoes, chicken broth, salt + pepper to the slow-cooker, + stir everything to combine. Cover + cook on LOW until the lentils + vegetables are tender + the chicken is cooked through + tender, for 4-6 hours. (Time will vary depending on your slow-cooker.)
Fifteen minutes before serving, transfer the chicken to a medium bowl +, using 2 forks, shred the meat; return it to the slow cooker. (Note: that step is optional – I typically leave the chicken as is, as it’s fall-apart tender by this point. But, if you want it fully shredded, feel free to do this step!) Add the lime juice + stir to combine, add more salt + pepper if needed, then allow to cook for 15 minutes more.
Serve topped with greek yogurt + cilantro, with naan, buttered rice, + lime wedges on the side.