This dish is pure cozy comfort. I adore delegating all of the work to the slow cooker! The chicken is wonderfully tasty and tender, and this soup is packed with toasty spices. If desired, top with a dollop of plain Greek yogurt or sour cream before serving.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound green lentils, sorted and rinsed
- 1 (15 ounce) can petite diced tomatoes
- 1 large onion, diced
- 1 tablespoon jarred minced garlic
- 2 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, or more to taste
- 7 cups chicken broth
- 1 ½ pounds bone-in, skin-on chicken thighs, or more to taste
Instructions
- Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
- Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
- Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
- Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
- Stir the meat in and taste test; adjust the seasonings as desired.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 10 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 1309 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used 8 oz. of brown lentils but kept all the other measurements the same. After the first spoonful, my husband said, “This is REALLY good!.”
Followed the recipe but Used four chicken thighs. Took fat off the chicken after 4 hours. Put thighs back in with lentils and cooked one additional hour so that chicken was falling off the bone. Hearty and filling dish.
This is pretty good. A few too many ingredients for my taste, but still good. Why does the garlic have to be “jarred”? Freshly chopped or crushed garlic works just fine.