This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.
Ingredients
- green lentils, sorted and rinsed: 1 pound
- petite diced tomatoes: 1 can (15 ounce can)
- onion: 1 piece (diced)
- jarred minced garlic: 1 Tbsp
- ½ teaspoons ground cumin: 2 piece
- ½ teaspoons dried oregano: 1 piece
- ½ teaspoons chili powder: 1 piece
- ½ teaspoons paprika: 1 piece
- garlic powder: 1 tsp
- onion powder: 1 tsp
- salt: 0.5 tsp (to taste)
- chicken broth: 7 cups
- ½ pounds bone-in, skin-on chicken thighs: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
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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).
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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.
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Stir the meat in and taste test; adjust the seasonings as desired.
