Description
A hearty and flavorful Slow Cooker Lentil and Chicken Soup featuring tender chicken thighs, nutritious lentils, and a blend of spices slow-cooked to perfection for a comforting meal.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs (about 24 ounces), fat trimmed
- 64 ounces chicken broth (2 cartons of 32 ounces each)
- 1 10-ounce can Rotel diced tomatoes
- 1 1/2 cups diced carrots
- 1/4 cup sofrito
Spices and Seasonings
- 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 including lentils, chicken thighs, chicken broth, diced tomatoes, carrots, sofrito, turmeric, cumin, Adobo seasoning, salt, and pepper into a 6-quart slow cooker.
- Cook Soup Set the slow cooker to high and cook for 4 hours or set to low and cook for 8 hours until the lentils are tender and chicken is cooked through.
- Shred Chicken Using two forks, shred the chicken directly in the slow cooker until it is evenly distributed throughout the soup.
- Adjust Seasoning Taste the soup and adjust salt and pepper as needed to suit your preference before serving.
Notes
- You can substitute chicken breasts for thighs but thighs provide more flavor and tenderness.
- Sofrito adds a unique flavor; if unavailable, use finely chopped onions, garlic, and bell peppers as a substitute.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes to evaporate excess liquid.
- Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 75 mg
