Some dinners just wrap you up in comfort — and this rustic chicken and lentil stew is one of them. Tender chicken thighs, earthy green lentils, and a medley of vegetables come together in a slow cooker to create a meal that feels both hearty and wholesome.

As the stew simmers, the lentils soak up all the savory flavor from the chicken and aromatic herbs, while the vegetables melt into the rich tomato-based broth. A hint of thyme and rosemary plus the depth of a bay leaf make the whole kitchen smell like a cozy Sunday supper.

Serve it with thick slices of bread for dipping, and you’ve got a one-pot dinner that’s filling, nourishing, and unbelievably affordable — coming in at under $1 per serving. Perfect for chilly nights, busy weeks, or anytime you need a bowl of something warm and satisfying.

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Hearty and Protein-Packed

Green lentils add a satisfying bite and plenty of plant-based protein, while chicken thighs bring tender, juicy meat that holds up beautifully to long cooking. Together, they make a stew that’s both filling and balanced.

Slow Cooker Depth of Flavor

Cooking low and slow allows the herbs, chicken, and lentils to mingle for hours, building a deep, savory flavor that tastes like it’s been simmering on the stove all day — without you having to watch the pot.

Affordable Comfort That Feeds a Crowd

With basic pantry staples and budget-friendly chicken thighs, this stew is proof that you don’t have to spend much to make something special. It stretches beautifully, so you can feed a family or have leftovers for days.

Perfect for Meal Prep

This stew reheats and freezes beautifully, making it a smart choice for big-batch cooking. Just portion it out, stash it in the freezer, and reheat whenever you want a cozy dinner with zero effort.

All-in-One Dinner

With protein, veggies, and fiber-rich lentils all in one bowl, you don’t need extra sides — though a slice of crusty bread for dipping into that rich broth never hurts.

Ingredients

2 lbs boneless, skinless chicken thighs
1 cup green lentils, rinsed
3 carrots, diced
2 celery stalks, diced
1 large onion, diced
1 (28 oz) can crushed tomatoes
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt & pepper, to taste
Thick bread, for serving (optional)

Instructions

Place chicken thighs in the bottom of your slow cooker.
Add lentils, carrots, celery, onion, crushed tomatoes, and chicken broth.
Stir in thyme, rosemary, bay leaf, salt, and pepper.
Cover and cook on low for 7–8 hours or high for 4–5 hours, until lentils are tender and chicken is cooked through.
Remove bay leaf, shred chicken into bite-sized pieces, and stir back into the stew. Serve hot with bread if desired.

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)
Total Time: 7 hours 10 minutes (low) or 4 hours 10 minutes (high)
Servings: 8
Calories: ~330
Fat: 8g
Protein: 31g
Carbohydrates: 32g
Estimated Cost: ~$7.50 total / about $0.94 per serving