Instructions: Remove fat from chicken. Mix remaining ingredients except mushrooms, tomatoes, basil and cheese in 3 1/2 to 6 qt. slow cooker. Add chicken.

Cover and cook on low heat setting 5 to 6 hours or until lentils are tender and chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover and cook on low heat setting about 15 minutes or until heated through. Sprinkle with basil. Serve with cheese.

Description: "Crock pot"

Bettys Tips:
Did you know? Lentils can be stores in a cool, dry place for up to 2 years. Lentils do not require soaking and compared to other legumes, they cook in a relatively short time.

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