Slow Cooker Thai Chicken Lentil Curry

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 3 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 cup Green lentils, dried
  • 1 Onion, medium
  • 8 oz Portobella mushrooms
  • 1 14.5 oz can Tomatoes

• Canned Goods

  • 2 cups Chicken stock, low sodium
  • 1/2 cup Coconut milk
  • 2 tbsp Red curry paste

Found on mjandhungryman.com

Description

Ingredients

• 1 medium onion, chopped
• 8 oz. portobella mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 14.5 oz can diced tomatoes
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons red curry paste
• 2 cups low sodium chicken stock
• 2 chicken breasts
• - ½ cup coconut milk

Directions

• Add all the ingredients up to the chicken breasts to the slow cooker. Combine thoroughly. Season chicken with salt and pepper and place on top. Cover and cook on low for 6-7 hours. Shred the chicken with a fork and mix into the curry. Stir in coconut milk. Serve.