Rating: 3.5 stars
338 Ratings
  • 5 star values: 73
  • 4 star values: 83
  • 3 star values: 91
  • 2 star values: 74
  • 1 star values: 17


Credit: José Picayo

Recipe Summary

8 hrs 15 mins
20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.

  • Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).

  • Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

Nutrition Facts

481 calories; fat 12g; saturated fat 4g; cholesterol 94mg; sodium 597mg; protein 42g; carbohydrates 52g; sugars 7g; fiber 13g; iron 6mg; calcium 89mg.