I absolutely love making this Slow Cooker Lentil and Chicken Soup Recipe on those busy days when I want a hearty, comforting meal waiting for me at the end of the day. It’s one of those dishes that warms your soul and fills the kitchen with the most inviting aroma. Lentils and chicken are a delicious combo, but slow cooking them together adds a depth of flavor that’s hard to beat.
What makes this recipe truly special is how effortlessly it comes together—just dump everything in the slow cooker and walk away. Whether you’re new to slow cooking or a seasoned pro, you’ll find that this Slow Cooker Lentil and Chicken Soup Recipe is a reliable, crowd-pleasing meal that never disappoints. Plus, it’s perfect for meal prep or feeding a hungry family, with plenty of leftovers to enjoy throughout the week.
Why You’ll Love This Recipe
- Simple Prep: Just toss all ingredients in the slow cooker—no tedious steps.
- Hearty and Nutritious: Lentils boost fiber and protein, complemented by tender chicken.
- Perfect for Busy Days: Set it, forget it, and come home to a delicious homemade meal.
- Flavorful and Cozy: Spices and slow cooking develop rich, comforting flavors every time.
Ingredients You’ll Need
The beauty of this Slow Cooker Lentil and Chicken Soup Recipe is in the wholesome, simple ingredients that balance nutrition and flavor perfectly. It’s easy to find everything at your local grocery store, and you can tweak the spices to suit your taste buds.
- Dried Lentils: Choose green or brown lentils—they hold their shape well and add a lovely texture.
- Boneless Skinless Chicken Thighs: I prefer thighs because they stay juicy, but you can swap for breasts if you like leaner meat.
- Chicken Broth: Using quality broth gives the soup a rich base—homemade or store-bought works.
- Rotel Diced Tomatoes: They add a hint of tang and mild heat; you can substitute with plain diced tomatoes if you prefer.
- Carrots: Adds natural sweetness and color to the soup.
- Sofrito: My go-to secret ingredient for depth and aroma; you can use store-bought or make your own.
- Turmeric: Gives a subtle earthiness and beautiful golden color.
- Cumin: Adds warmth and a smoky touch.
- Adobo Seasoning: A flavor-packed blend that brightens the whole dish.
- Kosher Salt and Black Pepper: Essential for balancing all the flavors.
Variations
I love playing around with this Slow Cooker Lentil and Chicken Soup Recipe to keep it fresh and exciting. Feel free to swap veggies, adjust spices, or even use different protein sources to match your mood or dietary needs.
- Vegetarian Version: Replace chicken with extra lentils and add veggies like zucchini and spinach—I tried this and was surprised how satisfying it felt.
- Spice It Up: Add a pinch of cayenne or some chipotle powder for a smoky kick that my family absolutely adores.
- Add Fresh Herbs: Stir in chopped cilantro or parsley right before serving for a burst of freshness.
- Swap Sofrito: If you can’t find or don’t want to use sofrito, sauté garlic, onion, and bell peppers as a quick replacement—I found this easy and just as tasty.
How to Make Slow Cooker Lentil and Chicken Soup Recipe
Step 1: Assemble All Ingredients into the Slow Cooker
This is the easiest part—you simply dump the dried lentils, chicken thighs, chicken broth, diced tomatoes, carrots, and sofrito right into your 6-quart slow cooker. Add the turmeric, cumin, Adobo seasoning, salt, and pepper on top. I like to give everything a gentle stir to evenly distribute the spices before covering it up, but it’s not absolutely necessary. One tip: If you trim the chicken fat beforehand, your soup comes out cleaner and less greasy, which I appreciate.
Step 2: Cook Low and Slow (or Quick and Hot)
Set your slow cooker to low for 8 hours or high for 4 hours, depending on how much time you have. I’ve done both and can honestly say the flavors develop best when you cook it low and slow all day, but the high setting works beautifully in a pinch. Just make sure to check around the 3-hour mark if you’re using the high setting so the lentils don’t overcook and turn mushy.
Step 3: Shred the Chicken and Adjust Seasonings
Once the cooking is done, use two forks to shred the tender chicken right in the pot. This way, the rich broth and spices soak into every bite. Then, give your soup a taste and adjust the salt, pepper, or seasonings as needed. I usually add a pinch more Adobo or black pepper to punch up the flavor right before serving.
Pro Tips for Making Slow Cooker Lentil and Chicken Soup Recipe
- Trim Chicken Fat: Removing excess fat before cooking keeps the soup light and clean-tasting, which I learned after a few greasy batches.
- Rinse Lentils:** Give your lentils a quick rinse to remove any debris—it helps keep the soup clear, which is nicer to serve.
- Don’t Overcook Lentils: Set a timer to avoid mushy lentils; they should be tender but still hold their shape for that perfect bite.
- Use Fresh Sofrito: Homemade or good-quality store-bought sofrito amps up flavor incredibly, a trick that made this soup a staple in my kitchen.
How to Serve Slow Cooker Lentil and Chicken Soup Recipe
Garnishes
I like to top this soup with a sprinkle of freshly chopped cilantro and a squeeze of lime juice. It brightens up the flavors and adds a little zing that keeps the soup from feeling heavy. If you enjoy a bit of texture, a handful of crispy tortilla strips or a dollop of plain yogurt makes a delicious finish, too.
Side Dishes
This Slow Cooker Lentil and Chicken Soup Recipe pairs beautifully with crusty bread or warm naan for dipping. Sometimes, I serve it alongside a fresh green salad for balance, especially when I want to keep dinner light but satisfying.
Creative Ways to Present
For cozy gatherings, try serving this soup in rustic mugs or hollowed-out bread bowls—it’s a fun twist that guests always comment on. Adding colorful garnishes like radish slices or avocado cubes really makes the presentation pop. I once prepped individual portions ahead with personalized toppings that made a family dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in the fridge for up to 4 days. I store mine in airtight containers and find that the flavors actually improve as it sits overnight. Just be sure to cool it completely before refrigerating to keep it fresh and tasty.
Freezing
This soup freezes beautifully—in fact, it’s one of my favorite make-ahead meals for busy weeks. I portion it into freezer-safe containers or bags, leaving some space for expansion. When thawed, the lentils might thicken the broth a bit, but adding a splash of broth or water during reheating brings it back to perfect consistency.
Reheating
I like to reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup seems too thick after resting, just add a bit of broth or water and stir—it comes out just like fresh. Microwaving works too; just cover and heat in short intervals to avoid drying it out.
FAQs
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Can I use canned lentils instead of dried in the Slow Cooker Lentil and Chicken Soup Recipe?
You can, but canned lentils are already cooked and will break down quickly in the slow cooker. To avoid mushy lentils, add canned lentils towards the end of the cooking time (last 30-60 minutes) rather than at the start.
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Is it okay to substitute chicken breasts for thighs?
Absolutely! Chicken breasts will work just fine, though I find thighs stay juicier and more flavorful during long cooking. If using breasts, watch the cooking time closely to prevent drying out.
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Can I make this soup in an Instant Pot instead of a slow cooker?
Yes! You can use the pressure cooker setting on your Instant Pot. Cook on high pressure for about 15-20 minutes, then allow natural pressure release for best results.
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How spicy is this soup?
The Rotel diced tomatoes add a mild heat, but it’s generally mild and comforting. If you want more spice, you can easily add cayenne or hot sauce to taste.
Final Thoughts
This Slow Cooker Lentil and Chicken Soup Recipe is a true go-to in my kitchen for those days when life gets hectic but I still want something nourishing and delicious. It’s effortless, adaptable, and delivers cozy flavors every time I make it. I think you’ll enjoy how it feels like a warm hug in a bowl, and I can’t wait for you to try it out and make it your own favorite soup remedy.
Print
Slow Cooker Lentil and Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American with Latin influences
- Diet: Low Fat
Description
This Slow Cooker Lentil and Chicken Soup is a hearty, nutritious meal perfect for cozy days. Combining tender chicken thighs, green or brown lentils, vegetables, and warm spices, it simmers slowly to develop deep flavors with minimal hands-on time. It’s an effortless and comforting dish that’s ideal for meal prep or family dinners.
Ingredients
Soup Ingredients
- 1 pound dried lentils (green or brown)
- 6 boneless skinless chicken thighs (about 24 ounces), all fat trimmed (or use chicken breast)
- 2 cartons (32 ounces each) chicken broth
- 1 can (10 ounces) Rotel diced tomatoes
- 1 1/2 cups carrots, diced
- 1/4 cup sofrito (see recipe link or homemade)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon kosher salt
- Black pepper to taste
Instructions
- Add Ingredients to Slow Cooker: Place all the ingredients—lentils, chicken thighs, chicken broth, diced tomatoes, carrots, sofrito, turmeric, cumin, Adobo seasoning, salt, and black pepper—directly into a 6-quart slow cooker. Give it a gentle stir to combine everything evenly.
- Cook the Soup: Cover the slow cooker with its lid and cook on the high setting for 4 hours or on the low setting for 8 hours. This slow simmer allows the lentils and chicken to become tender and infuse the broth with rich flavor.
- Shred the Chicken: Once cooking is complete, carefully remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to distribute the meat throughout the soup.
- Adjust Seasoning: Taste the soup and add more salt, pepper, or Adobo seasoning if desired to suit your preferences. Stir to incorporate the seasoning.
- Serve: Ladle the soup into bowls and serve hot. This soup pairs well with warm crusty bread or a side salad for a complete meal.
Notes
- For a spicier kick, add chopped jalapeños or a pinch of cayenne pepper with the spices.
- Use chicken breasts for a leaner option, but chicken thighs provide more tenderness and flavor.
- Rinse lentils thoroughly before adding to remove any debris.
- Sofrito can be homemade or store-bought; it adds depth and aromatic flavor.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust liquid amounts if you prefer a thicker or thinner soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 65mg
