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.
- 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
- 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.
- 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
Keywords: healthy chicken and lentil recipes, chicken and lentil soup, chicken and lentil stew