Slow Cooker Italian Chicken Lentil Soup

 1 pound boneless skinless chicken thighs
1 onion, chopped
1 zucchini, chopped
4 carrots, sliced
1 cup dried lentils (8 oz)
5 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
8 oz fresh sliced mushrooms
1 can (28 oz) diced tomatoes, undrained
1 Tbsp dried basil
Shredded parmesan cheese

In slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper.  Add chicken.  Cover; cook on low heat for 6 hours.  Shred chicken.  Stir in mushrooms and tomatoes.  Cover; cook on low heat 15-30 minutes or until heated through.  Sprinkle with basil.  Serve with parmesan cheese.

Serves 6