dinner

Slow Cooker Chicken and Lentil Stew

PostpartumAmericanEasyServes 2255 min

A hands-off stew made with chicken thighs, lentils, carrots, and spinach.

This hands-off stew is a gentle, comforting way to deliver high-quality nutrition to a healing mother. Chicken thighs and lentils combine to provide robust protein and replenishing iron, critical for rebuilding her strength and supporting milk production. The warm broth adds easy hydration, while the soft, slow-cooked vegetables offer fiber and vitamins for steady energy during round-the-clock newborn care.

View Nutrition Facts

One serving≈460 kcal · 50 g protein

Calories460 kcal

Protein50 g

Carbs45 g · 8.3g sugar

Fat8.7 g · 2.1g sat

Fiber19 g

Sodium2,114 mg

Folate324 mcg DFE

Iron6.4 mg

Calcium137 mg

Choline182 mg

Iodine83 mcg

Vitamin D9 IU

Vitamin B120.7 mcg

DHA + EPA30 mg

Zinc4.6 mg

from its ingredients

Ingredients

12 oz boneless, skinless chicken thighs
½ cup brown lentils, rinsed
2 carrots, peeled and sliced
½ yellow onion, diced
2 cloves garlic, minced
2 ½ cups chicken broth
½ can diced tomatoes, with juices
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 cups spinach

Method

1Place the chicken thighs, lentils, carrots, onion, garlic, chicken broth, diced tomatoes, thyme, salt, and pepper into a slow cooker.
2Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the lentils are cooked through.
3Remove the chicken thighs from the slow cooker, shred with two forks, and return the meat to the pot.
4Stir in the spinach and let it sit for about 5 minutes until wilted.
5Taste, adjust seasoning if needed, and serve warm in bowls.

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