Slow Cooker Chicken and Lentil Stew Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality chicken broth—homemade or store-bought low-sodium both work. If you use regular broth, you may want to reduce the salt added later.

The Italian seasoning can be adjusted to taste; start with 2 teaspoons and add more after cooking if you prefer a stronger herb presence. You can also add a pinch of red pepper flakes for a subtle kick.

This stew is forgiving and can be kept warm on the low setting for an extra hour or so. If you want to thicken it further, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.

For a brighter finish, a squeeze of lemon juice or a splash of vinegar just before serving can lift the flavors without adding extra ingredients.

Variations

• Add Vegetables: Stir in 1 cup of chopped celery, bell pepper, or zucchini along with the carrots. These vegetables add extra texture and color without changing the cooking time.
• Spice It Up: Add 1/2 teaspoon of red pepper flakes or a chopped chipotle pepper in adobo sauce for a smoky, spicy kick. Adjust the amount to your heat preference.
• Use Chicken Breasts: Substitute boneless, skinless chicken breasts for the thighs. Cook on low for 4 to 5 hours instead of 6 to 8, and check for doneness at 165°F (74°C) to avoid drying out the meat.
• Make It Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Increase the lentils to 2 cups and add an extra can of diced tomatoes. Cook on low for 5 to 6 hours, until the lentils are tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if the stew is too thick.

Cool the stew completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors continue to meld as it sits, making leftovers even better. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the stew has thickened too much.

You can assemble the stew in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed. If the insert is cold, you may need to add 30 minutes to the cooking time. This is a great way to get a head start on a busy day.

Serving ideas

Serve the stew hot, straight from the slow cooker, in deep bowls. It’s satisfying on its own, but a side of crusty bread or a simple green salad makes it a complete meal.

You can also spoon it over rice, quinoa, or egg noodles to stretch it further. A sprinkle of fresh parsley or a drizzle of olive oil just before serving adds a touch of brightness.

For a family-style dinner, set the slow cooker on the table and let everyone help themselves. The stew is thick enough to be a main course, and it pairs well with a glass of red wine or a simple sparkling water with lemon.

Leftovers can be packed for lunch the next day—it reheats beautifully and tastes even better after the flavors meld overnight.

Frequently asked questions

Recipe card

Slow Cooker Chicken and Lentil Stew

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 1/2 cups dried brown or green lentils, rinsed
• 2 cups carrot coins (about 3 medium carrots)
• 2 tsp Italian seasoning
• 1 can (14.5 oz) diced tomatoes with their juices
• 2 cups chicken broth

Instructions

1. 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.
2. Sprinkle the rinsed lentils over the chicken, then scatter the carrot coins on top. Do not stir yet; layering helps everything cook evenly.
3. Sprinkle the Italian seasoning evenly over the lentils and carrots. The dry herbs will bloom in the liquid during cooking.
4. Pour the diced tomatoes with their juices and the chicken broth over everything. Do not stir; the liquid will distribute as it heats.
5. 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).

Contains: celery

Estimated nutrition per serving

Calories

340

Protein

32 g

Carbohydrates

28 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.