Ingredients

• 1 pound green lentils , sorted and rinsed
• 1 , 15 ounce
• 1 large onion , diced
• 1 tablespoon jarred minced garlic
• 2.5 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 1.5 teaspoons chili powder
• 1.5 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoons salt , or more to taste
• 7 cups chicken broth
• 1.5 pounds bone-in , skin-on chicken thighs, or more to taste

Instructions

1. 1 Combine green lentils, tomatoes, onion, minced garlic, cumin, oregano, chili powder, paprika, garlic powder, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings. Settle chicken thighs into broth, ensuring they are submerged in liquid.
2. 2 Cook on High for 4 hours. Chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
3. 3 Use tongs to remove chicken from soup to a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite-sized pieces; discard the bones. Stir meat into soup and adjust seasonings as desired.

Nutrition per serving