Slow Cooker Chicken and Lentil Stew Step-by-step instructions

Before you start

Before you start, cut the chicken thighs into uniform bite-size pieces and rinse the lentils in a fine-mesh sieve. Peel and slice the carrots into thin coins, about 1/4 inch thick, so they cook evenly.

Have the Italian seasoning, diced tomatoes, and chicken broth measured and ready. There is no need to brown the chicken or sauté anything—everything goes directly into the slow cooker insert. This recipe is truly dump-and-go, so the only real prep is the chopping.

Instructions

Layer the Ingredients

1. 1Add Chicken to Slow Cooker
   Place the chicken pieces in the slow cooker insert in an even layer. There is no need to brown the chicken first; the slow cooker will cook it gently and keep it tender.
   Look for The chicken should cover the bottom of the insert in a single layer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pieces are very large, cut them into uniform bite-size chunks so they cook evenly.
2. 2Add Lentils and Carrots
   Sprinkle the rinsed lentils over the chicken, then scatter the carrot coins on top. Do not stir yet; layering helps everything cook evenly.
   Look for The lentils and carrots form a colorful layer over the chicken.
   Tip Rinse the lentils in a fine-mesh sieve to remove any debris or dust.

At this stage, the slow cooker insert holds a neat layer of chicken pieces, topped with lentils and carrot coins. The seasoning is sprinkled over, and the tomatoes and broth are poured on top.

The ingredients look colorful and fresh, with the liquid just covering the solids. The chicken is still raw, but everything is seasoned and ready to cook.

Season and Add Liquid

3. 3Season with Italian Herbs
   Sprinkle the Italian seasoning evenly over the lentils and carrots. The dry herbs will bloom in the liquid during cooking.
   Look for The seasoning creates a speckled, fragrant layer on top.
   Tip For a more intense flavor, rub the seasoning between your fingers as you sprinkle.
4. 4Pour Over Tomatoes and Broth
   Pour the diced tomatoes with their juices and the chicken broth over everything. Do not stir; the liquid will distribute as it heats.
   Look for The liquid should mostly cover the solids; if not, add a little water.
   Tip Use a spatula to scrape every bit of tomato from the can.

The Italian seasoning is visible as a green-flecked layer over the lentils and carrots. The tomatoes and broth have been poured over, creating a ruby-red liquid that surrounds the solids. The aroma is already promising—tomatoes, herbs, and a hint of chicken. The stew is ready to go into the slow cooker.

Slow Cook Until Tender

5. 5Cook on Low Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the lentils are tender. The stew is done when the chicken reaches 165°F (74°C).
   Look for The stew is bubbling gently and the kitchen smells of herbs and tomatoes.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Stir gently just before serving to combine the layers.

The stew is bubbling gently around the edges, and the kitchen smells of herbs and tomatoes. The chicken is cooked through, the lentils are tender but intact, and the carrots are soft. The broth has thickened into a rich, savory sauce. A spoonful shows tender chicken chunks, lentils, and carrot coins in a glossy, herb-flecked stew.

Common mistakes

One common mistake is using red lentils, which break down and turn the stew into a mush. Stick with brown or green lentils. Another pitfall is not cutting the chicken into small enough pieces—large chunks may not cook through evenly.

Also, avoid opening the lid too often during cooking, as each peek releases heat and extends the cooking time. Finally, don’t skip the rinsing step for the lentils; it removes the natural dust and any small stones. If you do all this, you’ll get a perfectly textured stew every time.

How to tell it’s done

The stew is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the lentils are tender but still hold their shape. The carrots should be easily pierced with a fork.

The broth will have thickened slightly from the lentils and tomatoes, creating a rich, spoonable sauce. If you prefer a thicker stew, let it cook an extra 30 minutes on low, or mash some of the lentils against the side of the slow cooker before serving. The flavors will deepen the longer it sits.

• Poultry: 165°F (74°C) in the thickest part