Smoky Chicken, Potato and Lentil Stew - Slow Cooker

 

Yield: 6 servings

INGREDIENTS

• 4 Cups of chicken Broth

• Chicken Breast  1.75 lbs - Chopped into pieces

• 1½ cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil

• 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves

• Kosher salt and black pepper

• 4 or 5 medium potatoes, peeled and sliced ¾-inch thick

• 1 cup chopped canned tomato with juice

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 3 medium carrots

• 2 medium celery

• 1 teaspoon chopped garlic

• 1 large thyme 

• 2 tablespoons pimentón dulce or smoked sweet paprika

• ⅛ teaspoon ground cayenne, or to taste

• 2 tablespoons red wine vinegar

• Chopped parsley (optional)

PREPARATION

• Rinse Lentils
• In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
• Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish