Best 2 Slow Cooker Lentils With Chicken And Kale Recipes

Indulge in a culinary symphony of flavors and textures with this hearty and wholesome dish of slow-cooker lentils with chicken and kale. Embark on a culinary journey where tender chicken mingles with earthy lentils, vibrant kale, and an aromatic blend of spices. This low-maintenance meal, prepared effortlessly in your slow cooker, is a symphony of comfort and nutrition, perfect for busy weeknights or cozy weekend gatherings. Delight in a medley of recipes that showcase the versatility of this versatile dish. From a classic rendition featuring succulent chicken and hearty lentils to a vegan variation bursting with plant-based goodness, these recipes cater to diverse dietary preferences and culinary inclinations.

Ready to explore the culinary wonders that await? Dive into the depths of this delectable dish, where the slow-cooking process transforms humble ingredients into a symphony of flavors. Discover the art of slow cooking, unlocking the secrets to tender chicken, melt-in-your-mouth lentils, and kale that retains its vibrant green hue. Along the way, gather inspiration from additional recipes that elevate this dish to new heights. Experiment with different spice blends, explore the nuances of various lentil varieties, and uncover the endless possibilities that await in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL SAUSAGE SOUP

Lentil Sausage Soup image

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

Ingredients

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SHREDDED CHICKEN WITH KALE AND LENTILS

Shredded Chicken with Kale and Lentils image

To make this already quick to put together meal even easier, use leftover or rotisserie chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon fresh thyme leaves
Coarse salt and ground pepper
2 bunches kale, tough stems removed, torn into bite-size pieces
2 cups lentils (from a 15.5-ounce can), drained and rinsed
2 cups shredded cooked skinless chicken breasts
Lemon wedges, for serving

Steps:

In a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until kale is wilted and tender, 4 to 6 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale, toss to combine, and divide among 4 bowls. Top with chicken and squeeze lemon over top.

Nutrition Facts : Calories 265 g, Fat 9 g, Fiber 9 g, Protein 25 g

Tips:

Use a variety of lentils for a more flavorful dish. For example, you could use a combination of brown, green, and red lentils.
Add some vegetables to the slow cooker along with the lentils, such as carrots, celery, and onions. This will add flavor and nutrition to the dish.
If you don't have a slow cooker, you can also cook the lentils on the stovetop over low heat. Just be sure to stir them occasionally so they don't stick to the pot.
Serve the lentils with a side of whole-grain bread or rice. You could also add a dollop of yogurt or sour cream.

Conclusion:

Lentils are a healthy and affordable protein source that can be used in a variety of dishes. This slow cooker recipe is a great way to enjoy lentils, and it's also packed with flavor. The chicken and kale add protein and nutrients, and the spices give the dish a delicious flavor. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying soup, this slow cooker lentils with chicken and kale recipe is sure to please.