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Slow Cooker Chicken and Lentil Soup


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This healthy Slow Cooker Chicken and Lentil Soup is an easy slow cooker dump recipe. There’s no need to sauté anything, and it tastes delicious!

Slow Cooker Chicken and Lentil Soup

Slow Cooker Lentil Soup

Making chicken and lentil soup in a slow cooker is a comforting and healthy meal that’s high in fiber and protein. This lentil soup recipe is perfect for meal prep since it makes a lot, and it’s versatile. You can adjust the spices according to your preferences or add extra vegetables. If you want an Instant Pot recipe, you will love my Instant Pot Chicken and Lentil Soup, which is slightly different, or try this Chicken Lentil Soup that cooks on the stove.

chicken, lentils, broth and veggies

Lentil Soup Ingredients

  • Lentils: Buy green or brown lentils for this recipe.
  • Chicken: Trim the fat off six boneless, skinless thighs or use chicken breasts.
  • Chicken Broth makes up the base of this lentil soup.
  • Tomatoes: Use one can of Rotel diced tomatoes.
  • Carrots: Chop a few carrots until you have 1 1/2 cups.
  • Sofrito is a popular Latin sauce made of onions, peppers, garlic, and cilantro that’s used to flavor everything from soups and stews to rice and beans. You can make your own with my sofrito recipe and freeze any leftovers in an ice cube tray for future dishes.
  • Seasoning: This chicken and lentil soup is anything but bland with turmeric, cumin, adobo seasoning, salt, and pepper.

How to Make Chicken and Lentil Soup

It doesn’t get much simpler than this easy slow cooker chicken and lentil soup recipe—Just 3 steps!

  1. Throw Everything In: Put all the ingredients in the slow cooker.
  2. How Long to Cook Lentil Soup in Slow Cooker: Cook on high for 4 hours or low for 8 hours.
  3. Final Touches: Shred the chicken with 2 forks, taste the soup, and add more seasoning if needed.
crock pot Chicken and Lentil Soup

Variations

  • Tomatoes: If you don’t have Rotel, use 8 ounces of canned diced tomatoes and a 4-ounce can of green chiles.
  • Adobo Seasoning is a Latin spice blend with cumin, coriander, oregano, and more. It’s available at most supermarkets, but you can also use my adobo seasoning recipe to make your own.
  • Vegetables: Add other vegetables, like potatoes, celery, or bell peppers, or leafy greens, like spinach or kale.
  • Vegetarian Lentil Soup: Omit the chicken. It’ll still be filling with plenty of protein from the lentils.

What to Serve with Chicken and Lentil Soup

  • Serve this lentil soup with a simple salad of tomatoes, avocado, and cucumber.
  • Eat it with a crusty piece of bread or crackers to soak up the broth.

Storage

This chicken lentil soup recipe is fantastic for meal prep. Refrigerate it for up to 4 days or freeze it in small containers for 3 months. It’s easy to pull out a container for a quick lunch. Thaw it in the fridge, and before reheating, add a splash of water if it’s too thick. Microwave it or warm it on the stove until heated through.

Slow Cooker Lentil Soup

Lentil FAQs

Should lentils be soaked before making soup?

The best part about lentils compared to dry beans is you don’t need to soak them before cooking them. Just add them to the slow cooker with the broth.

Is lentil soup a healthy meal?

Yes, chicken lentil soup is very healthy. This one is packed with so much good stuff:

Protein and B vitamins from the chicken, protein, fiber, folate, and iron from the lentils and
fiber, beta-carotene, and potassium from the carrots

slow cooker chicken and lentil soup

More Lentil Recipes You’ll Love

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Prep: 15 minutes

Cook: 4 hours

Total: 4 hours 15 minutes

Yield: 8 servings

Serving Size: 1 2/3 cup

  • Dump all the ingredients in a 6-quart slow cooker and cook on high 4 hours or low 8 hours.

  • Shred the chicken with 2 forks.

  • Adjust salt and seasoning to taste, as needed.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 2/3 cup, Calories: 350 kcal, Carbohydrates: 41 g, Protein: 29.5 g, Fat: 8.5 g, Saturated Fat: 2.5 g, Cholesterol: 67.5 mg, Sodium: 539.5 mg, Fiber: 7 g, Sugar: 4.5 g

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