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Submitted by: Chandra Carver from Danielsville, GA
Originally shared on the web 11/19/2012

1-1/2 c. dried lentils
14-1/2 oz. can fire-roasted Tex-Mex style diced tomatoes
14-1/2 oz. can sliced carrots
15-oz. can corn
2 cubes chicken bouillon
1 to 2 T. ground cumin
1 t. red pepper flakes
2 T. dried, minced onion
2 cloves garlic, finely minced
3 to 4-lb. deli roast chicken, boned and shredded

Add all ingredients to a slow cooker. Add water to slow cooker until ingredients are just covered.Cover and cook on low setting for 5 to 6 hours, until lentils are tender. Serves 6.