Slow Cooker Chicken and Lentil Soup

Name: Slow Cooker Chicken and Lentil Soup
Total time: 255
Yield: 8
Ingredients: 1 pound green lentils, sorted and rinsed; 1 (15 ounce) can petite diced tomatoes; 1 large onion, diced; 1 tablespoon jarred minced garlic; 2 ½ teaspoons ground cumin; 1 ½ teaspoons dried oregano; 1 ½ teaspoons chili powder; 1 ½ teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon salt, or more to taste; 7 cups chicken broth; 1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

Recipe by Rebekah Rose Hills from allrecipes.com

Dinner 4 Hr. 15 Mins.

Ingredients

8 servings

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1 pound green lentils, sorted and rinsed
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1 (15 ounce) can petite diced tomatoes
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1 large onion, diced
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1 tablespoon jarred minced garlic
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2 ½ teaspoons ground cumin
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1 ½ teaspoons dried oregano
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1 ½ teaspoons chili powder

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1 ½ teaspoons paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt, or more to taste
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7 cups chicken broth
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1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

Instructions

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.
Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
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).
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.
Stir the meat in and taste test; adjust the seasonings as desired.