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A close-up of a homemade chicken and lentil stew simmering in a black slow cooker, with a ladle lifting tender shredded chicken, potatoes, and lentils in a rich broth.
Jana Rae

Crock Pot Chicken Lentil Stew

This cozy Crock Pot Chicken Lentil Stew uses simple pantry ingredients like shredded chicken, lentils, potatoes, wine, and ketchup for a rich, hearty slow cooker dinner. Perfect for busy days and budget-friendly homemaking.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: dinner, Soup, stew
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 –3 cups cooked shredded chicken 280–420 g
  • 1 cup dry lentils 200 g
  • 1 large onion diced (150–170 g)
  • 2 –3 cups diced potatoes 280–420 g
  • 3 cloves garlic minced (optional)
  • 6 cups water 1,420 g
  • 2 –3 teaspoons beef bouillon
  • ½ cup wine white or red (120 g)
  • 2 –3 tablespoons ketchup 34–51 g
  • Optional: 1 can diced tomatoes 411 g can
Seasonings
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 2½ teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary crushed
  • ½ teaspoon turmeric optional
  • 1 –2 bay leaves
  • Pinch red pepper flakes optional

Method
 

  1. Place the lentils, diced potatoes, onion, garlic, and shredded chicken into the crock pot.
  2. Sprinkle salt, pepper, paprika, thyme, parsley, rosemary, turmeric (if using), bay leaves, and red pepper flakes over the top.
  3. Add the ketchup and optional canned diced tomatoes.
  4. Add the 6 cups of water, wine, and beef bouillon to the crock pot.
  5. Gently mix everything so the seasonings and liquids are evenly distributed.
  6. Cover and cook on LOW for 8 hours, or until lentils and potatoes are tender.
  7. Remove bay leaves, taste, and adjust seasoning—especially salt.
  8. 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.