Description
A comforting and nutritious slow cooker soup featuring chicken, lentils, and vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound dried lentils (green or brown)
- 6 boneless skinless chicken thighs (about 24 ounces)
- 64 ounces chicken broth (low-sodium recommended)
- 1 can (10 ounces) Rotel diced tomatoes
- 1 1/2 cups carrots, diced
- 1/4 cup sofrito (or substitute with finely chopped onion, bell pepper, and garlic)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Adobo seasoning (or substitute with garlic powder and oregano)
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- Optional garnishes: fresh cilantro or parsley, lime, olive oil
Instructions
- Add lentils, chicken thighs, chicken broth, Rotel diced tomatoes (with juices), carrots, and sofrito to a 6-quart slow cooker. Stir in turmeric, cumin, Adobo seasoning, kosher salt, and black pepper.
- Cook on HIGH for 4 hours or LOW for 8 hours, checking for doneness.
- Once cooked, remove chicken thighs, shred them, and return to the soup. Adjust seasonings to taste and serve hot with chosen garnishes.
Notes
For a creamier texture, break up some lentils with a whisk before serving. Use lime or lemon for added brightness. Avoid using too much salt at the start; add it after cooking to taste.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 15g
- Protein: 42g
- Cholesterol: 85mg