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Author Notes: Wh wouldn't love coming home to a pot full of butternut squash, kale, lentils, and a garlic herb sirloin? The smell is the in the house is almost as good as a bite of this delicious dinner. —Paige
Butternut Squash (small)
cups Chopped fresh kale
Onion (large) chopped
Garlic and herb sirloin
cup Dried lentils
teaspoon Each of salt and pepper
ounces Chicken Both
- Place the butternut squash, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the lentils and seasonings. Pour broth over top. ( you can add additional water a ½ cup at a time if it looks necessary. You can do this later after its absorbed some of the chicken broth as well.)
- Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat; cool slightly.
- Shred pork with two forks and return to slow cooker to heat through.