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
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Ingredients
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1
Butternut Squash (small)
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2 cups
Chopped fresh kale
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1
Onion (large) chopped
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1
Garlic and herb sirloin
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1 cup
Dried lentils
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1/2 teaspoon
Each of salt and pepper
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32 ounces
Chicken Both
Directions
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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.)
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Cover and cook on low for 8-10 hours or until meat is tender.
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Remove meat; cool slightly.
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Shred pork with two forks and return to slow cooker to heat through.
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