Slow Cooker Chicken with Lentils, Black Beans, Tomatoes, Carrots

1 cup lentils, not cooked, rinsed

1 ½-15 oz cans black beans, drained & rinsed (I had leftover black beans from a previous meal so that’s where the ½ can came from)

1 ½-14.5 oz cans diced roasted tomatoes with garlic with juice (I had leftover tomatoes from a previous meal so that’s where the ½ came from)

1 diced fresh tomato (cleaning out the fridge, may as well use it)

1-12 oz bag of carrot chips (was also in the fridge and needed to be used)

5 boneless, skinless chicken thighs

1-32 FL oz chicken broth

Enough water to cover

 

Layered first 5 ingredients, added chicken on top, poured in broth, added enough water so the liquid covered everything.  Cooked on low for 6 hours.

Roasted Veggies, Cauliflower Rice, & Shrimp

 

1 package mushrooms, sliced

2 zucchinis, sliced

2 yellow squashes, sliced

Salt to taste

2 TBSP oil

½ package frozen Cauliflower Rice

Cooked shrimp, I buy it already cooked

Salsa to taste

Mashed avocado to taste (I buy the avocado mini cups and use 1 of the cups)

 

Mix mushrooms, zucchinis, yellow squashes with oil and salt.  Spread on baking sheet.  Bake at 425 degrees for 30 minutes. 

Layer microwaved cauliflower rice, some of the roasted veggies, mashed avocado, salsa and shrimp.