Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (200 g) dried lentils, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (14.5 oz/410 g) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the rinsed lentils, chopped onion, diced carrots, diced celery, minced garlic, cumin, smoked paprika, and dried thyme.
- Pour the chicken broth and diced tomatoes over the ingredients in the slow cooker.
- Season with salt and pepper, then stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and lentils are tender.
- Before serving, shred the chicken into bite-sized pieces and stir to combine with the soup. Garnish with fresh parsley.
Notes
- For added nutrition, include spinach or kale in the last 30 minutes of cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker chicken and lentil soup, chicken soup, lentil soup