Slow Cooker Chicken Stew with Lentils and Spinach
This Middle Eastern-inspired Slow Cooker Chicken Stew with Lentil and Spinach is so comforting and delicious. Add this easy crockpot recipe to your weekly meal plan for a healthy dinner idea. The leftovers are great too.
This slow cooker chicken lentil stew is perfect for a cold night. And, since it’s made in a crockpot, it will be waiting for you at the end of a long day. It’s hard to beat this type of easy recipe on busy weeknights.
This hearty and filling Slow Cooker Chicken Stew is also packed with protein, fiber, flavor, and energy-boosting nutrients.
Why You Need This Recipe
- Something about stew is so comforting! And fortunately this stew is equally satisfying since both chicken and lentils are high in protein.
- It’s super simple. Just dump everything into the crockpot and turn it on.
- It makes delicious leftovers. Just reheat and enjoy.
Key Ingredients
- Boneless skinless chicken breasts – Cut them into 1-inch chunks before adding them to the slow cooker. This way you won’t need to do any shredding when it’s finished. You will have tender bites of chicken ready to eat.
- Spinach – Spinach is a nutrient powerhouse and is great for your skin too! Spinach has a mild flavor once cooked and makes a great addition to soups and stews.
- Carrots & onion – Veggies add even more flavor and healthy vitamins.
- Lentils – Lentils are a budget-friendly and healthy way to bulk up a meal or soup. They’re an excellent source of iron, fiber, and B-vitamins plus they’re rather filling. See my related recipe for Chickpea and Lentil Curry.
- Chicken broth – Use chicken broth for an instant boost of flavor. You can also use vegetable broth if you prefer or have it on hand.
Please see the full recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Spray the bottom of your slow cooker with a light spray of nonstick cooking spray.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add all the ingredients except the lemon juice to the slow cooker. Stir gently to combine.
Step Three
Put the lid on the slow cooker and set the temperature to low for eight hours.
Step Four
Remove the lid, stir in the lemon juice, and serve hot.
Recipe Tips
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- You can also freeze the leftovers in an airtight container for up to 2 months.
- Feel free to serve this dish with cooked rice, if you wish.
- You can substitute the carrots for peeled and chopped sweet potatoes, if you prefer.
Recipe FAQs
Nope! Just give them a good rinse to remove any debris and they’re ready to use.
Yes! The spinach will have plenty of time to wilt. The benefit of frozen spinach is that it’s already chopped into small pieces and it’s usually more budget-friendly.
Brown and green lentils hold there shape better while cooking. Red lentils get mushy and tend to fall apart with long cooking times.
More Healthy Stew Recipes You Might Like
- Slow Cooker Chicken and Quinoa
- Instant Pot Vegan Stew with Chickpeas
- Instant Pot Vegetable Stew with Potatoes
- Crockpot Coconut Chicken Stew
- Slow Cooker Sausage Curry
- Slow Cooker Ham and Potato Soup
Or, check out my entire index of healthy slow cooker recipes.
What to Serve with Crockpot Chicken Stew
Slow Cooker Chicken Stew with Lentils and Spinach
This Middle Eastern-inspired Slow Cooker Chicken Stew with Lentil and Spinach is so comforting and delicious. Add this easy crockpot recipe to your weekly meal plan for a healthy dinner idea. The leftovers are great too.
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Ingredients
- Nonstick cooking spray
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 10–ounce package frozen chopped spinach, defrosted with the water squeezed out
- 3 carrots, chopped
- 1 onion, chopped
- 3/4 cup brown or green lentils, rinsed
- 3 cups reduced sodium chicken broth
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1 lemon, juiced
Instructions
- Spray the bottom of your slow cooker with a light spray of nonstick cooking spray.
- Then, add the chicken, spinach, carrots, onion, lentils, broth, tomato paste, and garlic powder. Stir gently to combine.
- Put the lid on the slow cooker and set the temperature to low for eight hours (or high for six hours).
- The stew will be nice and thick when it is done cooking.
- Remove the lid, stir in the lemon juice, and serve hot.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- You can also freeze the leftovers in an airtight container for up to 2 months.
- Feel free to serve this dish with cooked rice, if you wish.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main dish
- Method: Slow cooker
- Cuisine: Middle-Eastern Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 312
- Sugar: 4 g
- Sodium: 409.1 mg
- Fat: 4.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 23.6 g
- Fiber: 5 g
- Protein: 43.6 g
- Cholesterol: 110.3 mg
Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.
About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
I love this hearty stew!