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Slow Cooker Chicken, Lentil and Rice {Mexican or Italian}

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 mins
  • Category: Meatless Entree

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Ingredients

  • 3/4 c. dry green lentils
  • 1/2 c. brown rice
  • 1 c. water
  • 2 1/2 c. homemade chicken stock
  • 1 c. tomato sauce (8 oz. can) or 1 6-oz. can tomato paste + and extra ½ c. stock
  • 3/4 c. chopped onion
  • 1 c. of chopped green or red pepper
  • 1 grated or finely chopped carrot
  • 2 c. cooked, shredded chicken
  • optional: other vegetables like spinach, broccoli
  • 3 tsp. Italian seasoning or taco seasoning
  • 2 cloves crushed garlic or 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • Dash pepper
  • 1 c. grated cheese (I prefer sharp cheddar, but Mexican blend with the taco seasoning or mozzarella with the Italian is also great)

Instructions

  1. Combine rice, lentils, and water in the slow cooker following this rice soaking method.
  2. Allow to soak overnight with the machine turned off.
  3. Drain the water off (save some for next time; see method), then add all the other ingredients except the cheese to the slow cooker and mix well (use a non-metal spoon for most ceramic slow cookers).
  4. Set slow cooker to high for four hours or low for 8 hours, adding cheese about a half hour from the end of the time.
  5. Serve with salsa and sliced avocados for the Mexican version, and optional warmed spaghetti sauce with the Italian is great.