As I just began typing up this recipe, I didn’t realize how simple it actually was. I know slow cooker recipes tend to seem simple because you usually just throw everything into the pot, but sometimes they have more preparation work than you may imagine. However, in this case, I assumed this recipe was more complicated because of the flavor it was bursting with by the time we ate it, over and over for several dinners/lunches. But while typing up the recipe and running it by Will, I realized this fantastic meal was really as simple as 1-2-3. Chop a few things, toss it all in, slow cook it for several hours, then enjoy it for several days. Quite honestly, the homemade naan bread was the hardest part, (which Will has long-since perfected) and if you really wanted, you could just buy it. What could be better?
Cooking Notes: Will added garam masala and turmeric because he felt the spice blend might not be as enticing with only what the original recipe called for. We also only had ground ginger on hand, so Will substituted that for the fresh ginger. He also used a combination of red lentils and French puy lentils, even though the original recipe only called for red. Lastly, we only ended up using 4 chicken thighs instead of the 6 the original recipe called for, which still ended up being plenty.
Slow Cooker Curry Lentils and Chicken (adapted from Real Simple; serves 6-8)
1 1/2 cups lentils (red, puy, combination)
1 1/2 lbs. russet potatoes, peeled and cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, chopped
2 tsp curry powder
2 tsp garam masala
1 tsp turmeric
1 tsp ground ginger
1 1/4 tsp fresh ground salt
1/4 tsp fresh ground pepper
4 cups chicken broth
4 boneless, skinless, chicken thighs
2 tbsp lime juice
3/4 cup plain Greek yogurt
1/4 cup fresh cilantro leaves, torn
Naan Bread, for serving
In your slow cooker, combine the lentils, potatoes, onion, garlic, and spices (curry, garam masala, turmeric, ginger, salt, pepper). Add the broth and chicken, turning to coat. Cover and cook until the lentils and vegetables are tender and chicken is cooked through, on low for 7 to 8 hours or on high 4 to 6 hours.
Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat. Return it to the slow cooker, add the lime juice, and stir to combine; add more water if needed, to reach desired consistency. Serve topped with yogurt and cilantro and naan on the side. Enjoy!