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Crockpot Chicken Lentil Stew with Spinach
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 cup dried brown lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups fresh spinach

Instructions
 

  • Place the chicken thighs, lentils, onion, carrots, and garlic in the crockpot.
  • Pour in the chicken broth, then add the thyme, salt, and black pepper.
  • Stir once to combine the seasonings with the other ingredients.
  • Cover and cook on low for 7 hours until the lentils are tender and the chicken pulls apart easily.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the pot.
  • Stir in the spinach and let it cook for 5 more minutes until wilted.

Notes

Use chicken thighs rather than breasts for richer flavor in the broth. Add the spinach only at the end so it stays bright green instead of turning dull. Leftovers thicken more in the fridge, so stir in a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board