Moroccan Chicken and Lentils

Warning! This recipie is for a slow cooker (crockpot)!

1 (8 oz) package baby carrots
1.5 cup dried lentils
1.5 lbs. chicken breast
2 tbs minced garlic
3/4 tsp salt
2 tsp Moroccan rub (or 3/4 tsp ground tumeric, 1/2 tsp ground red pepper, and 1/2 tsp groun cinnamon, and more salt, because it needs more)
2 (14.5 oz) cans chicken broth

Place all ingredients, in order listed, in a 4 or 5 quart electric slow cooker. Cover and cook on high-heat settings 5 hours. Or, cover and cook on high heat setting 1 hour; reduce to low-heat setting and cook 7 hours.

Carla: I like this recipie. It took a little planning; I didn’t realize it was for a slow cooker initially. I cooked it with couscous and it made a great topping. It has a bit of heat, but not too much and it wasn’t distracting. YUM! A
David: It was really good. Everything tasted great. I would have it again. Big A.

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