Description
This Slow Cooker Lentil and Chicken Soup is a hearty and comforting dish combining tender chicken thighs, nutritious lentils, and vibrant spices, slow-cooked to perfection for a flavorful and protein-packed meal.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 (about 24 ounces) boneless skinless chicken thighs, all fat trimmed (or use chicken breast)
- 2 (32 ounces each) cartons chicken broth
- 1 10-oz 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
- Combine Ingredients: Dump all the ingredients into a 6-quart slow cooker, ensuring the lentils, chicken, vegetables, and seasonings are evenly distributed.
- Cook: Cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Remove the chicken and shred it with two forks, then return it to the soup for even distribution.
- Season: Adjust salt and pepper to taste, adding additional seasoning as needed for optimal flavor.
Notes
- Use chicken breast instead of thighs for a leaner option.
- For added spice, include a diced jalapeño or cayenne pepper.
- Sofrito can be homemade or store-bought; it adds depth and richness.
- If lentils absorb too much broth, add more chicken broth or water during cooking.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
