Slow Cooker Rustic French Chicken & Lentil Stew with Mashed Potatoes
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Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
43
High
Nutrition per serving
Calories829.4 kcal (41%)
Total Fat38.2 g (55%)
Carbs82 g (32%)
Sugars13.7 g (15%)
Protein43.8 g (88%)
Sodium1241.3 mg (62%)
Fiber24.2 g (86%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the Stew:
6chicken thighs
bone-in, skin-on
300ggreen lentils
dry weight, soaked & pressure cooked for 10 minutes
200gonion
large, diced
250gleeks
sliced
300gcarrots
chopped
150gcelery
chopped
250gparsnips
large, diced
250gshiitake mushrooms
sliced
5cloves garlic
minced
25gDijon mustard
25gtomato paste
1 ½ tspdried thyme
1 ½ tspdried rosemary
1bay leaf
¾ tspsmoked paprika
1.2 Lchicken broth
45mlolive oil
22mlapple cider vinegar
or lemon juice
salt
to taste
black pepper
to taste
For the Mashed Potatoes:
For Garnish & Texture:
Instructions
1. Brown the Chicken (Optional but Recommended)
Step 1
Heat 1½ tbsp (22ml) olive oil in a pan over medium-high heat.
Step 2
Season chicken thighs with salt and black pepper.
Step 3
Sear skin-side down for 3-4 minutes until golden, then flip and sear the other side for 2 minutes.
Step 4
Transfer chicken to the slow cooker.
2. Sauté Vegetables
Step 5
In the same pan, add onion, leeks, carrots, celery, parsnips, and mushrooms.
Step 6
Cook for 5-6 minutes until softened.
Step 7
Add garlic, tomato paste, Dijon mustard, thyme, rosemary, bay leaf, and smoked paprika.
Step 8
Stir and cook for 1-2 minutes until fragrant.
Step 9
Transfer everything to the slow cooker.
3. Assemble & Cook
Step 10
Add soaked & pre-cooked lentils and chicken broth (1.2L) to the slow cooker.
Step 11
Cover and cook on LOW for 6-7 hours or HIGH for 3½-4½ hours.
4. Thicken the Stew
Step 12
Remove bay leaf.
Step 13
Take ¾ cup (approx. 150g) of cooked lentils and mash them, then stir back into the stew.
Step 14
If you want it even thicker, leave the lid slightly open for 30 minutes to let it reduce.
5. Make the Mashed Potatoes
Step 15
Boil potatoes (1.2kg) in salted water for 15-20 minutes until fork-tender.
Step 16
Drain and mash with butter (45g), milk (180ml), salt, and black pepper until smooth and creamy.
6. Final Touches & Serving
Step 17
Stir apple cider vinegar or lemon juice (22ml) into the stew.
Step 18
Serve over mashed potatoes.
Step 19
Garnish with fresh parsley.
Step 20
For extra texture, sprinkle with toasted walnuts or crispy shallots (optional).
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