This soup is a complete one-pot meal that’s both filling and nourishing. It’s naturally gluten-free, protein-rich, and loaded with fiber and vitamins from the lentils and vegetables. The slow cooker does all the work, and the result is a deeply savory, comforting soup that reheats beautifully. It’s perfect for cold nights, work lunches, or anytime you need a warm and satisfying dish with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Green or brown lentils, rinsed
Carrots, peeled and chopped
Celery, chopped
Onion, chopped
Garlic, minced
Diced tomatoes (canned or fresh)
Chicken broth
Bay leaves
Dried thyme
Ground cumin (optional)
Salt and pepper to taste
Fresh parsley or lemon juice for garnish (optional)
Directions
Add chicken, lentils, carrots, celery, onion, garlic, tomatoes, and chicken broth to the slow cooker.
Season with bay leaves, thyme, cumin (if using), salt, and pepper. Stir to combine.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is cooked through and the lentils are tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
Discard bay leaves. Taste and adjust seasoning if needed.
Garnish with chopped parsley or a splash of lemon juice before serving, if desired.
Servings and timing
This recipe serves approximately 6 people and takes about 7–8 hours on low or 4–5 hours on high in the slow cooker. Prep time is about 15 minutes.
Variations
Vegetarian Version: Omit the chicken and use vegetable broth; add extra vegetables or canned chickpeas.
Spicy Kick: Add red pepper flakes or chopped jalapeño for heat.
Creamy Twist: Stir in a splash of coconut milk at the end for a richer texture.
Use Red Lentils: For a softer texture and quicker cook time (reduce cooking by about 1–2 hours).
Add Leafy Greens: Stir in spinach or kale in the last 10 minutes of cooking for extra nutrients.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. This soup also freezes well for up to 3 months. Allow to cool before freezing in individual portions, and thaw overnight in the refrigerator before reheating.
FAQs
Can I use red lentils in this recipe?
Yes, but they break down faster than green or brown lentils, creating a creamier texture. Adjust the cook time accordingly.
Can I make this soup without a slow cooker?
Yes, cook everything in a large pot on the stovetop. Simmer for about 45–60 minutes, until the chicken and lentils are tender.
Should I soak the lentils first?
No soaking is needed—just rinse the lentils before adding them to the slow cooker.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs add more flavor and tend to stay juicy and tender in slow-cooked dishes.
How do I make the soup thicker?
Use an immersion blender to partially blend the soup, or mash some of the lentils with a spoon for a thicker texture.
Can I add potatoes?
Yes, chopped potatoes or sweet potatoes can be added for extra heartiness. Add them with the rest of the ingredients at the start.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth, the recipe is completely gluten-free.
Can I prep this soup ahead of time?
Yes, you can add all ingredients (except broth) to a freezer bag and freeze. When ready, just dump into your slow cooker with broth and cook.
What’s the best way to shred the chicken?
Use two forks to pull the chicken apart directly in the slow cooker or transfer it to a cutting board first.
What can I serve with this soup?
Crusty bread, a green salad, or rice on the side pairs well with this comforting soup.
Conclusion
Slow Cooker Chicken and Lentil Soup is a hearty, flavorful, and nourishing meal that requires minimal effort but delivers maximum comfort. Perfect for meal prepping or feeding a hungry family, this recipe is as versatile as it is satisfying. Once you make it, it’s bound to become a go-to in your slow cooker rotation
Slow Cooker Chicken and Lentil Soup is a hearty, nourishing, and protein-rich meal made with tender shredded chicken, lentils, and a medley of vegetables and herbs. It’s perfect for busy weeknights, meal prep, or cozy comfort food any time of year.
Author:Catherine
Prep Time:15 minutes
Cook Time:8 hours (low) or 5 hours (high)
Total Time:8 hours 15 minutes
Yield:6 servings
Category:Soup
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 cup green or brown lentils, rinsed
3 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground cumin (optional)
Salt and pepper to taste
Optional: fresh parsley or lemon juice for garnish
Instructions
Add chicken, lentils, carrots, celery, onion, garlic, tomatoes, and chicken broth to the slow cooker.
Season with bay leaves, thyme, cumin (if using), salt, and pepper. Stir to combine.
Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken is cooked through and lentils are tender.
Remove chicken from the slow cooker, shred with two forks, and return it to the pot. Stir to combine.
Discard bay leaves. Taste and adjust seasoning as needed.
Garnish with fresh parsley or a splash of lemon juice before serving, if desired.
Notes
Use chicken thighs for added richness and juiciness.
Stir in spinach or kale during the last 10 minutes of cooking for extra nutrition.
For a vegetarian version, omit chicken and use vegetable broth and chickpeas.
Soup thickens as it sits—use an immersion blender to blend partially for a creamier consistency.
Freezes well for up to 3 months in individual containers.
