Crock Pot Chicken and Lentil Stew

(makes 6-8 servings)

• 1.5 lbs boneless, skinless chicken thighs, diced 
• 1 cup dried lentils (green or brown), rinsed 
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• salt and pepper to taste

1. In the crock pot, combine the diced chicken, lentils, diced tomatoes (with juices), carrots, celery, onion, and garlic.
2. Pour in the chicken broth and add the dried thyme, oregano, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the chicken is fully cooked.
4. Stir in the fresh spinach during the last 10-15 minutes of cooking to wilt it.
5. Enjoy!