In a 3 ½ quart slow cooker add all lentil mixture ingredients (red pepper through broth), and mix well. Cover, and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
To serve: arrange chipettes on dinner plates, and top with shredded lettuce and tomatoes. Spoon lentil mixture over lettuce, and top with sour cream, herbs, and avocados. Serve with tortillas on the side.
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