Slow Cooker Chicken and Lentil Soup
This Slow Cooker Chicken and Lentil Soup is a comforting, nourishing, and hearty meal that requires almost no effort. Everything goes directly into the slow cooker, making it an ideal recipe for busy days, weekly meal prep, or cool weather cooking when you want something warm and satisfying. The lentils become tender without becoming mushy, the chicken cooks until it effortlessly shreds, and the spices create a rich, layered flavor without the need for sautéing.
This soup is naturally gluten-free, dairy-free, high in fiber, and high in protein, making it a wholesome option for both family dinners and long-term freezer storage.
Why You’ll Love This Recipe
- No browning or pre-cooking required – simply add ingredients and let the slow cooker do the work.
- Packed with protein and fiber, making it filling and nutritious.
- Freezer-friendly and great for meal prep.
- Customizable with vegetables, seasonings, and optional variations.
Ingredients
- 1 pound dried green or brown lentils, rinsed
- 6 boneless skinless chicken thighs (about 24 oz), fat trimmed
(Chicken breast may also be used) - 2 cartons (32 ounces each) chicken broth
- 1 can (10 oz) diced tomatoes with green chiles (Rotel or similar)
- 1 ½ cups diced carrots
- ¼ cup sofrito
(store-bought or homemade) - 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon adobo seasoning
- Salt and black pepper to taste
Instructions
- Combine the Ingredients
Place the lentils, chicken, broth, tomatoes, carrots, sofrito, and seasonings into the slow cooker. - Cook the Soup
Cover and cook on high for 4 hours or low for 8 hours, until the chicken is tender and the lentils are soft. - Shred the Chicken and Adjust Seasoning
Remove the chicken, shred it with two forks, and return it to the slow cooker. Taste and adjust salt, pepper, or spices as needed before serving.
Variations and Add-In Ideas
- Vegetable Additions: Celery, diced potatoes, bell peppers, spinach, or kale can be added for additional texture and nutrition.
- No Rotel Option: Use regular diced tomatoes and a small can of mild or medium green chiles.
- Seasoning Swap: If adobo seasoning is unavailable, combine a small amount of cumin, coriander, oregano, garlic powder, and salt.
- Vegetarian Option: Omit the chicken and replace the chicken broth with vegetable broth.
Serving Suggestions
This soup stands well on its own but pairs nicely with:
- A fresh salad made with cucumbers, tomatoes, and avocado.
- Warm flatbread, pita, or rustic bread for dipping.
- Cooked rice or quinoa added directly into the bowl for extra heartiness.
Storage and Meal Prep
This recipe stores exceptionally well:
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months in freezer-safe containers.
When reheating, the soup may thicken because the lentils continue to absorb liquid. Add a splash of broth or water when warming on the stovetop or in the microwave.
Common Questions
Do lentils need to be soaked before cooking?
No. Lentils cook quickly and soften beautifully without soaking.
Is lentil soup healthy?
Yes. This soup is nutrient-dense, offering protein from chicken, iron and fiber from lentils, and vitamins from the vegetables and spices.