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Slow Chicken & Lentil Stew

By Chef Michael Smith

Recipe by Chef Michael Smith from Prep Time: 5 Minutes Total time: 6 Hours, 5 Minutes Servings: 4-6 This classic stew relies on two kitchen basics: the earthy flavor of lentils and the ease of your slow cooker. Just pile all the ingredients into the works, and walk away for the day. When you return, you’ll be rewarded with a delicious, hearty meal! Ingredients 1 roasting chicken cut into 10 pieces, (2 wings, 2 drumsticks, 2 thighs, and 4 breast halves) or a large package of any chicken parts 2 carrots, chopped 2 onions, chopped 2 stalks of celery, chopped 1 sweet potato, peeled and chopped or 2 baking potatoes 4 cloves of garlic, minced A handful of freshly chopped mushrooms 1 cup of lentils( green, black Beluga, or French Du Puy) 5 cups of water 1 teaspoon of salt ½ teaspoon of freshly ground pepper 1 – 2 bay leaves 1 teaspoon rosemary or thyme, freshly chopped 1 cup of frozen peas 1 cup of frozen corn Directions Toss the chicken pieces into your slow cooker. Top with all the veggies and lentils. Season the works with the salt, pepper, and bay leaves. Pour in the water, and mix everything together to ensure the lentils are covered and the flavors are evenly distributed. Cook eight hours on low. Rest, relax, live your life. Just before serving, stir in the peas, corn, and freshly chopped herbs. Ladle into bowls alongside a fresh biscuit or two, serve, and share! Kitchen Tip: Feel free to try other vegetables in this stew – any root vegetable can be added. A wide variety of herbs will also taste good: thyme, rosemary, oregano, marjoram, basil, tarragon, and even spices like curry all work well. © Chef Michael Smith
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