Rachael Ray's 30-Minute Healthy Recipes

Tangy Chicken and Chickpea Soup - Crock Pot

* 2 tbsp canola oil
* 3 garlic cloves, minced
* 1 tsp ginger, minced
* 3 C of chicken broth
* 2 C of plain yogurt
* 6 chicken thighs, skinless
* 1 1/2 tsp kosher salt
* 1/2 tsp lemon pepper
* 1 (1 lb.) bag red lentils
* 1 head of cauliflower, broken into florets
* 2 (16 oz) can chickpeas, drained

1. In a large skillet over medium heat place the oil, garlic and ginger.
2. Stirring the mixture constantly cook for 2 minutes.
3. Slowly add in the broth and continue cooking 1 minute.
4. Carefully pour the mixture into the slow cooker.
5. Carefully whisk the yogurt into the mixture.
6. Season both sides of the chicken evenly with the kosher salt and lemon pepper.
7. Place the seasoned chicken into the broth.
8. Stir in the lentils.
9. Cook covered 3 hours on high temperature.
10. After 3 hours add in the cauliflower and chickpeas.
11. Cover and cook on high 4 hours until the chicken is cooked through.

There's a lot of flavor going on in this simple crock pot meal. The creamy sauce with that touch of ginger is a real bonus. The lentils make this meal stretch to feed a big, hungry family.

Chicken thighs are a very inexpensive alternative to chicken breasts. If your family is not on a cholesterol restricted diet, this could be one way to cut your grocery dollar by quite a bit.

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