Red Lentil, Fennel and Chicken Slow Cooker Soup / Sarah Crowder / Katie Workman /
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5 from 1 vote

Red Lentil, Fennel and Chicken Slow Cooker Soup

This thick and satisfying soup has tailgating or sidelines or post-game meal written all over it.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Cuisine: American
Servings: 12 People
Calories: 199kcal
Author: Katie Workman



  • 2 onions chopped
  • 3 cloves garlic minced
  • 1 large fennel bulb cored and chopped (about 1½ cups)
  • 2 large carrots peeled and chopped (about 1 cup)
  • ½ pound dried red lentils
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pounds boneless skinless chicken breasts diced small
  • 5 cups less-sodium chicken broth
  • 1 28-ounce can crushed tomatoes
  • Kosher salt and freshly ground pepper to taste
  • ½ cup roughly chopped fresh parsley plus more to serve if desired


  • In a large (5-quart or more) slow cooker combine the onion, garlic, fennel, carrots, lentils, cumin, coriander, chicken, broth and tomatoes. Season with salt and pepper.
  • Cook on high for 4 hours. Taste and adjust the seasonings as needed. Stir in the parsley and serve. Sprinkle servings with additional parsley if desired.


Calories: 199kcal | Carbohydrates: 21g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 583mg | Potassium: 842mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2107IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg