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