Slow Cooker Chicken and Lentil Stew

This slow cooker chicken and lentil stew is the kind of dinner that feels like a warm hug on a busy weeknight. With just a few minutes of prep in the morning, you can come home to a pot of tender chicken, earthy lentils, and sweet carrots simmered in a rich tomato-herb broth.

The slow cooker does all the work, making it a perfect set-and-forget meal for anyone who wants a comforting, homey dish without a lot of fuss.

This stew is a true one-pot wonder. Boneless, skinless chicken thighs are cut into bite-size pieces and layered with lentils, carrot coins, and a generous sprinkle of Italian seasoning. A can of diced tomatoes and a splash of chicken broth create a savory, slightly tangy sauce that gently cooks everything to perfection.

The result is a thick, hearty stew that’s satisfying on its own or served over rice or crusty bread. The beauty of this recipe lies in its simplicity—just toss everything into the slow cooker and let time do the rest.

Ingredients

Why this recipe works

The slow cooker’s low, steady heat turns chicken thighs exceptionally tender. Thighs have a bit more fat than breasts, so they stay moist and juicy even after hours of cooking. As they cook, they release their juices into the broth, adding richness and depth to the stew without any extra effort.

Lentils are a perfect match for slow cooking because they hold their shape while absorbing the surrounding flavors. They don’t need pre-soaking, and they cook at the same gentle pace as the chicken, making them a fuss-free addition.

The carrots add a subtle sweetness that balances the acidity of the tomatoes, while the Italian seasoning ties everything together with familiar herb notes.

Notes and substitutions

Choose brown or green lentils for this recipe—they stay firm and hold their shape during the long cooking time. Red lentils break down and become mushy, which can turn the stew into a thick puree. Rinse the lentils in a fine-mesh sieve before adding them to the slow cooker to remove any debris.

The slow cooker size matters: a 5 to 6 quart insert works best. If the insert is too small, the ingredients may not be fully submerged, and if it’s too large, the liquid may evaporate too quickly.

You can substitute chicken broth with vegetable broth or water, and if you prefer a thicker stew, mash some of the lentils against the side of the pot before serving.

• chicken thighs: Boneless skinless chicken breasts can be used, but reduce the cooking time to 4 to 5 hours on low to avoid dryness.
• brown or green lentils: Red lentils cook faster and will break down more; use them only if you prefer a thicker, softer texture and reduce the cooking time to 4 to 5 hours.
• chicken broth: Vegetable broth works well for a lighter flavor, or water with an extra pinch of salt.
• Italian seasoning: Use 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp dried thyme if you don't have a pre-mixed blend.

Equipment

• Slow cooker (5 to 6 quart)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Can opener
• Serving spoon