Time 5h30m Yield 6 Number Of Ingredients 12 Steps:
Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken. Cover; cook on Low heat setting 5 to 6 hours. Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.
Time 4h15m Yield 8 Number Of Ingredients 13 Steps:
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. Settle chicken thighs into the broth, ensuring they are submerged in the liquid. Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer). Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones. Stir the meat in and taste test; adjust the seasonings as desired.
Number Of Ingredients 17 Steps:
Grease crockpot with cooking spray. Place all ingredients into crockpot (except green onions, cilantro, and greek yogurt) and stir to combine. Cook on HIGH for FOUR hours or LOW for EIGHT hours. After the soup is done cooking, remove chicken breasts and shred them using two forks. Place chicken back into soup and stir to combine. Serve with sliced green onions, chopped cilantro, and greek yogurt! NOTES *I think it really helps this dish. We like spicy, so we used 1 teaspoon of cayenne. ** Nutrition information does not include toppings (green onion, cilantro, greek yogurt) NUTRITION INFORMATION Serving size: ⅛th of the recipe Calories: 344 Fat: 5.8 Carbohydrates: 40.3 Fiber: 18.9 Protein: 32.8
Time 8h15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.
Time 5h20m Yield 8 servings (2-1/2 quarts) Number Of Ingredients 17 Steps:
In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.
Time 11h20m Yield 6 Number Of Ingredients 14 Steps:
In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.
More about “slow cooker chicken and lentil soup recipes”
Time 1h30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. Stir in the wine and chicken broth. Bring to a boil. Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. Stir in the diced chicken and season to taste with salt and pepper. Cook until just heated through. Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
