Diva Tasting: Slow Cooker Lentil Chicken Soup…

Slow Cooker Lentil Chicken Soup


1 Pound Green Lentils, Sorted And Rinsed

1 (15 Ounce) Can Petite Diced Tomatoes

1 Large Onion, Diced

1 Tablespoon Jarred Minced Garlic

2 ½ Teaspoons Ground Cumin

1 ½ Teaspoons Dried Oregano

1 ½ Teaspoons Chili Powder

1 ½ Teaspoons Paprika

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

½ Teaspoon Salt, Or More To Taste

7 Cups Chicken Broth

2 Pounds Boneless, Skin-On Chicken Thighs, Or More To Taste


Step 1 Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.

Step 2 Settle chicken thighs into the broth, ensuring they are submerged in the liquid.

Step 3 Set slow cooker for High heat and cook for 5 hours.

Step 4 Use tongs and remove chicken from the soup and set on a cutting board. Rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.

Step 5 Stir the meat in and taste test; adjust the seasonings as desired. Serve with cornbread and salad. Serves 8


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