CROCK POT CHICKEN STEW WITH BUTTERNUT SQUASH & LENTILS

 

Ingredients:
 

  • ½ Chicken breast
  • ¼ celery stalk
  • ¼ Onion
  • 45g butternut
  • 55g lentils (dry)
  • 65ml vegetable stock
  • ¼ piece rosemary
  • ¼ tsp garlic
  • Black pepper to taste
  • Salt to taste
  • Cayenne pepper
  • 1 tsp Parmesan cheese, grated
  • Parsley

 

Directions:
 

  1. Chop celery and onion. Peel, seed and cut butternut squash into 4 cm chunks. 
  2. Combine all ingredients, except parmesan shavings and parsley, and 125ml water. Cover slow cooker with lid and cook on low for 8 hours according to manufacturers’ directions
  3. To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley

 

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* Results may vary from person to person