I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.

Ingredients

8-10                        Chicken Thighs (skinned but on the bone is best)
1/2 cup                    Boullion Stock
1/2 cup                    White Wine
1 jar                         Classico Tomato sauce
1/2                           Tomato Passat Sauce
2 tablespoons          Sharwoods Masalla sauce
1/2 cup                    red split lentils
1 tablespoon            Paprika

2                               carrots (cubed)
1                               leek (halved and sliced)
1 dozen                     unpeeled salad potatoes (washed, thickly sliced)
1 sprig                      sage
chilli                         to taste

 

  1. Switch on the Slow cooker
  2. Mix  the lentils, paprika, sauces and chilli in the slow cooker pot
  3. Cube the carrots, slice the pototatoes, half and slice the leeks
  4. Add the vegetables to the sauce mixture and stir well
  5. Add the White wine and Boullion to the mixture and stir
  6. Optional – Heat in the microwave until hot
  7. Place the chicken pieces around the top, pushing them down gently until just showing at the surface
  8. Slow cook for 6+ hours once it reaches cooking temperature
  9. Serve with French Bread to soak up the juices
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Filed under: Complete Dinners • Easy Recipes • Made Recipes - Anita Make Again • My Favorites • Poultry • Slow Cooker Meals