Slow Cooker Chicken and Lentil Soup is a warm, comforting, and protein-packed meal that practically cooks itself. With tender shredded chicken, hearty lentils, and a medley of vegetables and spices, this soup is perfect for cozy nights or weekly meal prep.
Why You’ll Love This Recipe
- Effortless cooking: Just dump everything into your slow cooker—no pre-cooking required.
- Nutritious and filling: High in protein and fiber thanks to chicken and lentils.
- Great for leftovers: Stores and freezes beautifully for easy future meals.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts
- Dried green or brown lentils
- Carrots, chopped
- Onion, diced
- Garlic, minced
- Diced tomatoes (canned)
- Chicken broth
- Ground cumin
- Turmeric
- Chili powder or smoked paprika
- Salt and pepper
- Optional: leafy greens (spinach or kale), lemon juice for brightness
directions
- Add chicken, lentils, carrots, onion, garlic, diced tomatoes, broth, and spices to a 6-quart slow cooker.
- Stir to combine and ensure chicken is submerged.
- Cook on LOW for 8 hours or HIGH for 4 hours.
- Remove chicken, shred it with two forks, then return it to the soup.
- Stir well and season to taste.
- Optional: add a handful of spinach or kale in the last 15 minutes of cooking.
- Serve warm, optionally with lemon juice or fresh herbs.
Servings and timing
- Servings: 8 servings (about 1⅔ cups each)
- Prep time: 15 minutes
- Cook time: 4 hours on HIGH or 8 hours on LOW
- Total time: 4¼ to 8¼ hours
Variations
- Vegetarian version: Omit chicken and use vegetable broth. Add extra lentils or chickpeas for protein.
- Spicy version: Add diced jalapeños or extra chili powder.
- Creamy twist: Stir in a splash of coconut milk or dollop of Greek yogurt before serving.
- Instant Pot version: Cook on HIGH pressure for 15 minutes; quick release, then shred the chicken.
storage/reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooled soup in portions for up to 3 months.
- Reheating: Reheat on the stove over medium-low or in the microwave, adding broth if it thickens.
FAQs
Do I need to soak the lentils first?
No soaking is necessary—dried lentils cook perfectly in the slow cooker.
Can I use red lentils?
Red lentils cook much faster and may get mushy—stick to green or brown for best texture.
Should I brown the chicken first?
It’s optional—this recipe works perfectly without pre-cooking.
Can I add more vegetables?
Absolutely! Try celery, bell peppers, sweet potatoes, or greens.
What’s the best chicken cut to use?
Boneless, skinless thighs are flavorful and moist, but breasts work well too.
Is this soup gluten-free?
Yes—just ensure all ingredients, especially broth, are gluten-free.
Can I make this in the Instant Pot?
Yes, cook for 15 minutes on HIGH pressure, then quick release and shred the chicken.
How do I thicken the soup?
Cook uncovered for the last 30 minutes or mash some lentils with a spoon.
Can I make it ahead of time?
Yes, this soup stores and reheats well—perfect for meal prep.
What goes well with this soup?
Crusty bread, a green salad, or a squeeze of lemon for brightness.
Conclusion
Slow Cooker Chicken and Lentil Soup is a wholesome, hearty, and deliciously easy recipe ideal for busy days. With rich flavors, satisfying ingredients, and simple prep, it’s a go-to meal that delivers comfort and nourishment in every bowl.
Print
Slow Cooker Chicken and Lentil Soup
- Prep Time: 10 mins
- Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH)
- Total Time: Approximately 6 hr 10 min (LOW) or 3 hr 10 min (HIGH)
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Slow Cooker
- Cuisine: American/Comfort
- Diet: Low Fat
Description
Comforting slow‑cooker chicken and lentil soup with hearty vegetables and warming spices—perfect for easy weeknight meals.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup dried lentils (green or brown), rinsed
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14-15 oz) can diced tomatoes (with juices)
- 6 cups low‑sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried thyme (or rosemary)
- 1/2 tsp paprika (optional)
- Salt & pepper, to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Place chicken, lentils, onion, carrots, celery, garlic, and diced tomatoes into the slow cooker.
- Pour in chicken broth and sprinkle cumin, thyme, paprika, salt, and pepper evenly over the top.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are tender and chicken is cooked through.
- Carefully remove chicken to a cutting board, shred or chop into bite‑sized pieces, then return to the soup and stir.
- Taste and adjust seasoning if needed—add more salt, pepper, or herbs as desired.
- Ladle soup into bowls and garnish with fresh parsley before serving.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Use chicken thighs for extra richness and tenderness.
- Feel free to substitute red lentils—cooking time may be shorter.
- Add spinach or kale in the last 30 minutes for extra greens.
- For a creamier texture, mash a few lentils against the cooker side before serving.
- Ideal for meal prep—flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 50 mg