Description
A hearty and flavorful slow cooker lentil and chicken soup made with tender chicken thighs, nutritious lentils, vegetables, and aromatic spices. Perfect for an easy, comforting meal with minimal prep.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs, about 24 ounces, all fat trimmed (or use chicken breast)
- 2 cartons chicken broth, 32 ounces each
- 1 10-ounce 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
- Prepare Ingredients: Measure and prepare all the ingredients including rinsing lentils, dicing carrots, and trimming chicken fat.
- Add Ingredients to Slow Cooker: Dump all the ingredients into a 6-quart slow cooker, ensuring even distribution of spices and vegetables.
- Cook the Soup: Cook on high for 4 hours or on low for 8 hours, allowing lentils and chicken to become tender and flavors to meld.
- Shred the Chicken: Use two forks to shred the cooked chicken thighs directly in the slow cooker for easy serving.
- Adjust Seasonings: Taste the soup and adjust salt and black pepper as needed to enhance flavor before serving.
Notes
- For a thinner soup, add extra chicken broth or water during cooking.
- Sofrito can be substituted with sautéed onions, peppers, and garlic if unavailable.
- Leftovers keep well refrigerated for up to 4 days and freeze well for longer storage.
- Using chicken breasts is a leaner option, but thighs provide more tenderness and flavor.
- To speed up cooking, soak lentils for 30 minutes beforehand to reduce cooking time slightly.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 80 mg
