- 1.5 lbs boneless, skinless chicken thighs, diced
- 1 cup dried lentils (green or brown), rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- salt and pepper to taste
- In the crock pot, combine the diced chicken, lentils, diced tomatoes (with juices), carrots, celery, onion, and garlic.
- Pour in the chicken broth and add the dried thyme, oregano, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the chicken is fully cooked.
- Stir in the fresh spinach during the last 10-15 minutes of cooking to wilt it.
- Enjoy!