Description
A hearty and flavorful Slow Cooker Lentil and Chicken Soup featuring tender chicken thighs, green or brown lentils, vegetables, and warm spices, perfect for a comforting 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
- Add Ingredients: Dump all the ingredients into a 6-quart slow cooker, making sure everything is evenly distributed.
- Cook the Soup: Cook on high heat for 4 hours or on low heat for 8 hours until the lentils and chicken are tender and fully cooked.
- Shred Chicken: Remove the chicken thighs from the slow cooker and shred them using two forks.
- Combine and Season: Return the shredded chicken to the slow cooker, stir well, and adjust salt and black pepper to taste as needed before serving.
Notes
- If you prefer a thicker soup, cook uncovered for the last 30 minutes to reduce liquid.
- Sofrito adds a flavorful base; if unavailable, substitute with sautéed onions, garlic, and bell peppers.
- Use chicken breast if you prefer leaner meat, but thighs yield a more flavorful result.
- Add chopped fresh cilantro or parsley as a garnish for freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 70 mg
