There’s something truly comforting about a bowl of warm soup that hugs you from the inside out. This Slow Cooker Lentil Chicken Soup Recipe is one of those magic dishes — simple to make, packed with nourishing goodness, and brings out rich, cozy flavors that fill your home with pure comfort.
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Why You'll Love This Recipe
I’ve made this slow cooker soup more times than I can count, especially on chilly weekends when I want dinner waiting for me. It’s hearty without being heavy and has that perfect balance of spices and tender chicken that will quickly become a staple in your dinner rotation.
- Super easy prep: You just toss everything into the slow cooker—no fancy kitchen skills required.
- Nutritious and filling: Lentils add fiber and protein, while chicken brings in lean protein for a balanced meal.
- Flavorful and aromatic: With turmeric, cumin, and sofrito, it’s packed with bold, comforting flavors.
- Perfect for leftovers: The soup tastes even better the next day, making meal prep a breeze.
Ingredients & Why They Work
Each ingredient in this Slow Cooker Lentil Chicken Soup Recipe plays a vital role. Lentils thicken the soup naturally while adding hearty texture. Chicken thighs stay juicy and tender, soaking up all those aromatic spices. Plus, the sofrito ties every flavor together with a punch of savory goodness.
- Dried lentils: Choose green or brown for the best texture—they hold up nicely during slow cooking.
- Boneless skinless chicken thighs: I prefer thighs for their richness and tenderness; breast works too but may dry out.
- Chicken broth: It’s the soup’s base, so use a good-quality broth for deeper flavor.
- Rotel diced tomatoes: Adds a subtle zing and extra moisture.
- Carrots: They provide sweetness and body—diced small so they cook perfectly.
- Sofrito: This is my secret weapon; it infuses the soup with a vibrant, fragrant base.
- Turmeric and cumin: Earthy spices that warm up the whole pot.
- Adobo seasoning, kosher salt & pepper: For that well-rounded seasoning punch.
Make It Your Way
One thing I love about this Slow Cooker Lentil Chicken Soup Recipe is how adaptable it is. Feel free to swap out spices or veggies depending on what you have on hand or what flavors you’re in the mood for.
- Variation: I often add some chopped kale or spinach about 30 minutes before the soup finishes cooking to sneak in extra greens without overcooking them.
- Spicy kick: Try stirring in a pinch of cayenne or crushed red pepper flakes for a little heat.
- Vegetarian swap: Leave out the chicken and add mushrooms or extra veggies along with vegetable broth for a meatless twist.
- Make it chunkier: Hold back some lentils to add at the end if you like a chunkier texture in your soup.
Step-by-Step: How I Make Slow Cooker Lentil Chicken Soup Recipe
Step 1: Toss Everything Into the Slow Cooker
No need to sweat the prep—just rinse your lentils and trim any excess fat off the chicken thighs. Then dump all your ingredients into a roomy 6-quart slow cooker, giving everything a quick stir to combine. This is where the magic starts—once your lid's on, you can totally forget about it.
Step 2: Let It Cook Low and Slow (or on High)
I usually let it cook on low for about 8 hours, so it’s ready for dinner when I walk in the door after work. But if you’re short on time, setting it to high for 4 hours works just as well. The key is the slow simmer that melds the flavors and makes the lentils tender without turning into mush.
Step 3: Shred the Chicken and Season to Taste
When the timer goes off, pull out the chicken thighs with a slotted spoon and shred them using two forks—so satisfying to do after the long cook! Return the chicken to the pot, then give it a taste. Adjust salt, pepper, or spices as needed. Sometimes I throw in a squeeze of fresh lemon juice just before serving for brightness.
Top Tip
Having made this Slow Cooker Lentil Chicken Soup Recipe dozens of times, I’ve learned that a few small tweaks make all the difference in getting the perfect flavor and texture.
- Use fresh spices: Ground turmeric and cumin lose their punch after a year, so fresher spices mean richer flavor.
- Trim chicken fat: Removing excess fat helps keep the soup from being greasy since the thighs release fat as they cook.
- Don’t over-stir: Lentils break down with agitation, so stir gently to keep some nice texture.
- Timing your add-ins: Add delicate ingredients like leafy greens or fresh herbs in the last 30 minutes for freshness and color.
How to Serve Slow Cooker Lentil Chicken Soup Recipe
Garnishes
I keep it simple—fresh chopped cilantro or parsley on top adds a fresh herbal note. Sometimes I sprinkle a little shredded Parmesan when I’m feeling indulgent or add a dollop of Greek yogurt if I want creaminess without heaviness.
Side Dishes
A warm chunk of crusty bread or buttery garlic toast is my go-to for soaking up the broth. If you want something lighter, a crisp green salad with a zesty vinaigrette complements the hearty soup beautifully.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—super fun and rustic! You can also garnish with toasted pumpkin seeds or swirl in a bit of harissa paste for color and heat.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge. It keeps really well for 3-4 days. Before eating, give it a gentle stir as some lentils settle at the bottom.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and it lasts for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove or microwave.
Reheating
When reheating, add a splash of broth or water if it thickened too much in the fridge. Warm gently over medium heat to keep the chicken tender and prevent the lentils from breaking down further.
Frequently Asked Questions:
Yes, you can! Just remember that chicken breasts tend to dry out more than thighs when cooked long. To keep them moist, consider adding them later in the cooking process or using low heat and checking tenderness often.
No soaking necessary! Lentils cook relatively quickly and will soften nicely during the long cook in the slow cooker without any pre-soak. Just rinse them to remove any debris before adding.
Absolutely! Simply omit the chicken and substitute vegetable broth for chicken broth. You could add extra vegetables or mushrooms for heartiness and keep the delicious spices and sofrito for flavor.
It’s a medium-thick soup that’s hearty but still brothy—think satisfying spoonfuls with some liquid to slurp. If it thickens too much, just add a little more broth when reheating.
Final Thoughts
This Slow Cooker Lentil Chicken Soup Recipe is one of those meals that feels like a warm hug on a plate. It’s straightforward, nourishing, and endlessly comforting—just what I want after a busy day. I hope you find it as satisfying and easy as I do, and that it becomes one of those go-to dishes you lean on whenever you need a cozy, wholesome meal.
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Slow Cooker Lentil 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
- Diet: Low Fat
Description
A hearty and wholesome Slow Cooker Lentil and Chicken Soup packed with tender chicken thighs, green or brown lentils, vegetables, and warming spices, perfect for an easy, comforting meal.
Ingredients
Soup Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs, about 24 ounces, all fat trimmed
- 64 ounces chicken broth (2 cartons of 32 ounces each)
- 10 ounces Rotel diced tomatoes (1 can)
- 1 ½ cups diced carrots
- ¼ cup sofrito
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon Adobo seasoning
- ½ teaspoon kosher salt
- Black pepper, to taste
Instructions
- Combine Ingredients. Dump all the ingredients into a 6-quart slow cooker, layering evenly to ensure even cooking.
- Cook the Soup. Set the slow cooker to high and cook for 4 hours, or alternatively cook on low for 8 hours until lentils and chicken are tender and fully cooked.
- Shred the Chicken. Remove the chicken thighs from the soup and use two forks to shred the meat finely, then return the shredded chicken to the slow cooker and stir well.
- Season to Taste. Adjust salt, black pepper, and other seasonings as needed before serving to enhance flavors.
Notes
- Use chicken breast instead of thighs if preferred, though thighs add more flavor and moisture.
- Sofrito can be homemade or store-bought; it adds depth of flavor to the soup.
- Ensure to trim excess fat from chicken to keep the soup lighter.
- For a thicker soup, reduce the amount of broth slightly or cook longer to evaporate excess liquid.
- This soup reheats well and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 ⅔ cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 85 mg
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