1 Serrano pepper, minced (the Serrano pepper gives the dish a medium spicy kick. If you want a more mild curry, remove the pepper seeds)
5 garlic cloves, minced
2 cups lentils
1 can no-salt-added diced tomatoes
1 cup low-sodium beef broth
1 cup light coconut milk
Cilantro, for garnish
Instructions
Mix all the spices -- curry powder through the cloves -- in a small bowl.
Season the chicken thighs on both sides with salt, pepper and one teaspoon of the spice mixture.
Add one tablespoon of olive oil to the crock pot. Next, add the onion, ginger, pepper, garlic, chicken, lentils, diced tomatoes, beef broth, and spice mix.
Mix everything together. Set the crock pot on high for four hours, cover it, and go watch a movie or wrap presents.
After two hours, add one cup coconut milk to the crock pot and stir. Let it cook another two hours. Watch another movie. :)
When the crock pot finishes cooking, give the curry a final mix, adjust any seasonings as necessary, garnish with cilantro and sit down in front of the fire with a big bowl of curry! You can also add a few more Serrano peppers as a garnish if you want a little more heat.
NOTE: the chicken thighs should be tender enough to shred with a fork. I usually serve 1-2 chicken thighs on top of the bed of curry, and we shred them as we eat. But you can shred the chicken thighs right in the crock pot before serving if you like.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/crock-pot-chicken-and-lentil-curry/