Description
This Slow Cooker Lentil and Chicken Soup is a hearty, flavorful meal perfect for easy weeknight dinners. It combines tender chicken thighs, nutritious lentils, and a blend of spices slow-cooked to perfection for a comforting and protein-packed dish.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs, all fat trimmed (about 24 ounces)
- 64 ounces chicken broth (2 cartons, 32 ounces each)
- 1 10-ounce can Rotel diced tomatoes
- 1 1/2 cups carrots, diced
- 1/4 cup sofrito
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Instructions
- Add Ingredients: Dump all the ingredients into a 6-quart slow cooker, making sure the lentils, chicken, vegetables, broth, and seasonings are evenly distributed.
- Cook: Set the slow cooker to high and cook for 4 hours or set to low and cook for 8 hours until the lentils are tender and the chicken is fully cooked.
- Shred Chicken: Remove the chicken thighs from the slow cooker and shred them using two forks, then return the shredded chicken back into the soup.
- Adjust Seasoning: Taste the soup and adjust salt and black pepper as needed to enhance flavor before serving.
Notes
- To save time, you can soak the lentils for a few hours before cooking to reduce cooking time slightly.
- If you prefer a spicier soup, add some crushed red pepper flakes or extra Rotel diced tomatoes with chilies.
- Sofrito can be substituted with minced garlic and onions mixed with herbs if unavailable.
- Use chicken breast as a leaner alternative to chicken thighs if preferred.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 70 mg
