Love the flavors of salsa verde? Me too! I wanted to mix things up a bit and try lentils in a Mexican-style meal instead of Indian food or other traditional ways of cooking lentils. And it was a super awesome choice! I loved the way the lentils came out almost creamy-like. The chicken was so tender and moist.
I added in some black beans, cumin and chili powder to give it that Mexican flare. You could serve this in so many different ways. You could eat it plain, serve in tortillas, use it as a dip with tortilla chips, or put it over rice or even quinoa. Give it a try for dinner this week!
Slow Cooker Cheesy Chicken and Lentils
- Total Time: 6 hours 15 minutes
- Yield: 4-6 servings 1x
Description
Lentils and chicken are slow cooked with green salsa and black beans to make a creamy one pot dinner. Top it with cheddar, sour cream, cilantro and crunched up tortilla chips for the ultimate Mexican meal.
Ingredients
- 1 cup dry green lentils
- 1 3/4 cup chicken broth
- 1 1/2 lbs boneless, skinless chicken thighs, frozen
- 1 tsp cumin
- 1/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 (16 oz) jar salsa verde
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 cup grated cheddar cheese
- 1 Tbsp cornstarch
- Tortilla chips, cilantro and sour cream, for serving
Instructions
- Place lentils in the bottom of the slow cooker. Pour the broth over the top.
- Add in the frozen chicken. Top the chicken with the cumin, salt, garlic powder, chili powder, salsa verde and black beans.
- Cover and cook on LOW for about 6 hours or until lentils are tender.
- Remove the chicken and place on a cutting board. Shred the chicken or cut into bite size pieces. Add the chicken back into the slow cooker.
- If it needs to be thickened, stir 1 Tbsp of cornstarch together with 1 Tbsp of water until smooth in a little bowl. Stir into the slow cooker and cook on high without the lid for a few minutes until it thickens.
- Add cheese into the slow cooker.
- Serve lentils and chicken plain, in tortillas, as a dip with tortilla chips, or put it over rice or even quinoa. Top with tortilla chips, cilantro and sour cream.
Notes
Ideal slow cooker size: 5-6 quart
- Prep Time: 15
- Cook Time: 6 hours
- Method: Slow Cooker
P.S. Try these other great slow cooker Mexican meals too!
Karen, I made this tonight and it was incredibly delicious! The appearance was upgraded with a bit of extra shredded cheese and the dollop of sour cream on top. I served it over a brown rice and quinoa blend. It had the perfect spicy heat! I’m already looking forward to leftovers! Thank you!
I love this recipe too!
Great recipe, Karen. One question: When I use frozen chicken I get nasty stuff in the meal. How do I avoid it? Thanks.
define nasty stuff???
White crud that floats to the surface and breaks up into bits when you try to remove it. It never incorporates into the dish.
Don’t put frozen chicken into a slow cooker — ever.
★★★★★
I have unfrozen chicken breast handy to use… will it work OK in this recipe?
yep! It will probably be okay. I would try and see if low for 4 hours works.
Can I use red lentils? That is what I have on hand. Can't wait to make this!
I bet you could totally use red lentils! Let me know how it turns out 🙂
Great recipe Karen, I really love salsa verde. This must smell WONDERFUL!!! Can't wait to try, I know my kids will love this.
I could drink salsa verde! My kids loved it so I bet yours will too 🙂
Dear Karen, This is right up my alley..so quick and easy to throw together too. xo, Catherine
Me too…I love stuff like this 🙂