Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but breasts cook faster and can dry out. Use 2 lb boneless skinless breasts, place them on top of the vegetables (not underneath), and check for doneness at 6 hours on LOW. Shred as soon as they reach 165 °F internal to prevent stringiness.

Do I have to soak lentils?

Nope. French green lentils don’t contain the hard-to-digest compounds found in beans, so soaking is optional. A quick rinse is plenty. If you’re using larger brown lentils, you can soak 30 minutes to shave 30 minutes off cook time.

My stew tastes bland—help!

Salt is the usual culprit. Stir in ¼ tsp kosher salt at a time until flavors pop. Next, add acid: a squeeze of lemon or splash of apple-cider vinegar brightens everything. Finally, a pinch of cayenne or black pepper wakes up the palate.

Can I cook on HIGH for less time?

Absolutely. HIGH for 4–5 hours works, but the flavors won’t meld quite as deeply. If you’re pressed for time, use the HIGH setting and add an extra bay leaf plus ½ tsp dried thyme to compensate.

Is this recipe gluten-free and dairy-free?

Yes, all ingredients are naturally gluten-free and dairy-free. If you add optional toppings like yogurt, choose plant-based or dairy according to your needs.

How can I double the recipe?

Use an 8-quart slow cooker. Keep ingredient ratios the same but do not double salt or strong spices initially; add to taste at the end. Cook time remains the same—just make sure the insert is no more than ⅔ full to prevent overflow.

Reset Slow Cooker Chicken and Lentil Stew

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Reset Slow Cooker Chicken and Lentil Stew

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Prep—

Cook—

Serves—

Ingredients

1½ cups French green lentils, rinsed
2 lb boneless skinless chicken thighs
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 parsnip, diced (optional)
1 small fennel bulb, diced (optional)
3 cups low-sodium chicken broth
2 Tbsp tomato paste
1 Tbsp grated fresh turmeric (or ½ tsp dried)
1 Tbsp grated fresh ginger
2 tsp fish sauce (or soy sauce for vegetarian)
1 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
½ tsp smoked paprika
2 bay leaves
6 sprigs fresh thyme
2 Tbsp fresh lemon juice
½ cup chopped flat-leaf parsley

Instructions

Layer vegetables: Add onion, carrot, celery, parsnip, and fennel to slow cooker.
Season chicken: Combine salt, pepper, cumin, and paprika; sprinkle over thighs.
Mix broth: Whisk broth, tomato paste, turmeric, ginger, and fish sauce; pour over veggies.
Add chicken & lentils: Place thighs on top, scatter lentils around, tuck in bay leaves and thyme.
Cook: Cover and cook LOW 7–8 hr or HIGH 4–5 hr until chicken shreds easily and lentils are tender.
Finish: Discard bay/thyme, shred chicken, return to pot, stir in lemon juice and parsley. Taste and adjust salt.