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Slow Cooker Lentil and Chicken Soup Recipe

4.9 from 84 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This hearty Slow Cooker Lentil and Chicken Soup combines tender chicken thighs, nutritious lentils, and flavorful spices for a comforting and easy-to-make meal. Perfect for busy days, this recipe requires minimal hands-on time and delivers a warm, wholesome soup packed with protein and fiber.

Ingredients

Scale

Main Ingredients

  • 1 pound dried lentils (green or brown)
  • 6 boneless skinless chicken thighs (about 24 ounces, all fat trimmed, or substitute with chicken breast)
  • 2 cartons chicken broth (32 ounces each)
  • 1 10-oz can Rotel diced tomatoes
  • 1 1/2 cups carrots, diced
  • 1/4 cup sofrito (homemade or store-bought)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon Adobo seasoning
  • 1/2 teaspoon kosher salt
  • Black pepper to taste

Instructions

  1. Combine Ingredients: Add the dried lentils, boneless chicken thighs, chicken broth, Rotel diced tomatoes, diced carrots, sofrito, turmeric, cumin, Adobo seasoning, kosher salt, and black pepper into a 6-quart slow cooker.
  2. Slow Cook: Cover and cook on high for 4 hours or on low for 8 hours, allowing the lentils to soften and the chicken to become tender.
  3. Shred Chicken: Once cooking is complete, use two forks to shred the chicken directly in the slow cooker, mixing it well with the soup.
  4. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference before serving.

Notes

  • For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes.
  • Substitute chicken breast if preferred, but thighs provide more tenderness and flavor.
  • Sofrito adds a rich base flavor; if you don’t have it, sauté garlic, onions, and bell peppers as a substitute before adding to the slow cooker.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Rinse lentils thoroughly before adding to remove any debris.

Nutrition

  • Serving Size: 1 cup (approximate)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 10g
  • Protein: 28g
  • Cholesterol: 70mg

Find it online: https://comfortplates.com/slow-cooker-lentil-and-chicken-soup-recipe/