Crock Pot Chicken Lentil Stew
When you want a wholesome, comforting dinner that practically cooks itself, this Crock Pot Chicken Lentil Stew comes through every time. Made with simple ingredients like shredded chicken, lentils, potatoes, onions, wine, and even ketchup, this recipe proves that good food doesn’t require a fully stocked pantry — just a bit of homemaker resourcefulness.
Slow cooking allows the lentils to soften beautifully, the potatoes to become tender, and the broth to develop that deep, rustic flavor that feels like home. This is the kind of supper that welcomes everyone to the table.
Why You’ll Love This Recipe
This stew is:
- Made entirely with common pantry staples
- Budget-friendly
- Thick, hearty, and naturally creamy from the lentils
- Perfect for cold evenings or busy days
- A one-pot, low-fuss, comforting meal
It has that “old-fashioned, cooked-all-day” taste without the extra effort.
Make Ahead & Storage
Make Ahead:
Assemble ingredients the night before, store covered in the fridge, then start the crock pot in the morning.
Fridge:
Keeps 3–4 days in an airtight container.
Freezer:
Freeze up to 3 months. The lentils freeze beautifully.
Variations
Make It Creamy
Stir in 1–2 tablespoons butter, ½ cup milk, or ½ cup heavy cream before serving.
Brighten the Flavor
Add a squeeze of lemon or 1 teaspoon apple cider vinegar at the end.
Add Greens
Stir in spinach or kale during the last 30 minutes of cooking.
Smoky Version
Add ½ teaspoon smoked paprika or a little cooked bacon.
Substitutions
- Chicken: Use leftover rotisserie chicken, turkey, or even cooked ground beef.
- Beef bouillon: Use chicken or vegetable if you have it.
- Wine: Replace with extra water or broth if needed.
- Ketchup: Works perfectly when you don’t have tomato paste.
Serving Suggestions
Serve with:
This stew is thick and hearty enough to be the whole meal.
FAQs
Can I cook this on high?
Yes, cook on HIGH for 4–5 hours, but low and slow gives better texture.
Do I need to soak the lentils?
No — they soften beautifully in the crock pot.
Can I use uncooked chicken?
Yes, add 1 lb raw chicken thighs or breasts and shred at the end.
Can I skip the wine?
Absolutely — just replace it with extra water.
Crock Pot Chicken Lentil Stew
Ingredients
Method
- Place the lentils, diced potatoes, onion, garlic, and shredded chicken into the crock pot.
- Sprinkle salt, pepper, paprika, thyme, parsley, rosemary, turmeric (if using), bay leaves, and red pepper flakes over the top.
- Add the ketchup and optional canned diced tomatoes.
- Add the 6 cups of water, wine, and beef bouillon to the crock pot.
- Gently mix everything so the seasonings and liquids are evenly distributed.
- Cover and cook on LOW for 8 hours, or until lentils and potatoes are tender.
- Remove bay leaves, taste, and adjust seasoning—especially salt.
- Stir in butter, milk, or cream for extra richness, or add a squeeze of lemon/apple cider vinegar to brighten the flavor.
Notes
- Lentils: No soaking needed. They soften perfectly during the 8-hour low cook time.
- Bouillon: Beef bouillon gives a deeper flavor, but you can use chicken or vegetable if that’s what you have.
- Ketchup Substitute: Works wonderfully in place of tomato paste and adds a subtle sweetness and tomato depth.
- Wine: Red or white both work. The long cook time removes the alcohol and leaves only the richness behind.
- Salt Levels: Lentils absorb a lot of liquid and seasoning. Always taste at the end and adjust salt if needed.
- Thickness: If the stew is too thick at the end, add a splash of water. If too thin, cook uncovered for the last 20 minutes.
- Brighten the Flavor: A small squeeze of lemon or 1 teaspoon apple cider vinegar at the end wakes up the whole pot.
- Creaminess: Stir in butter, milk, or heavy cream before serving for a silky finish.