Direction

1. Combine green lentils, tomatoes, onion, minced garlic, cumin, oregano, chili powder, paprika, garlic powder, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings. Settle chicken thighs into broth, ensuring they are submerged in liquid.
2. Cook on High for 4 hours. Chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
3. Use tongs to remove chicken from soup to a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite-sized pieces; discard the bones. Stir meat into soup and adjust seasonings as desired.