One-Pot Low-Sodium Slow Cooker Recipes
Slow, simple meals can be a big help when you want heart-friendly, easy-to-digest dinners with minimal fuss. This one-pot slow-cooker chicken with red lentils is a small-batch, low-sodium slow cooker recipe built around vegetables, whole food proteins, and gentle textures.
Cooking for one or two doesn’t need long lists or lots of cleanup. A single slow cooker insert does the work while you rest or do other tasks. The result is fork-tender chicken and soft, comforting lentils that are easy to chew and digest.
You can adjust the texture easily: shred the chicken for softer bites, or mash a spoonful of lentils into a gentle puree. The flavors come from herbs, lemon, and a little olive oil instead of extra salt.
Ingredients You’ll Need
- 2 small boneless, skinless chicken thighs (about 10–12 oz total) or 8–10 oz firm tofu
- 1/3 cup red lentils, rinsed
- 1 small carrot, peeled and sliced thin
- 1 small potato or sweet potato, peeled and diced small (optional)
- 1/2 small onion, finely chopped
- 1 small garlic clove, minced (optional)
- 1 cup low-sodium chicken broth or homemade low-sodium vegetable broth
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon dried thyme or 1 small sprig fresh thyme
- 1 bay leaf (optional)
- 1 tablespoon fresh lemon juice to finish
- Fresh parsley or dill, chopped, to garnish
- Freshly ground black pepper to taste
You can serve this creamy slow-cooker chicken and lentils with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Lightly oil the slow cooker insert with the olive oil and add the chopped onion and garlic.
- Layer the sliced carrot and diced potato in the bottom and scatter the rinsed red lentils over the vegetables.
- Place the chicken thighs on top, sprinkle thyme, add the bay leaf, and pour in the low-sodium broth. Add a few grinds of black pepper.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the chicken is tender and lentils are very soft. If using tofu, add it in the last 30 minutes to warm through.
- Remove the chicken, shred with two forks, and stir back into the pot. Stir in lemon juice and chopped parsley and taste, adjusting with more lemon or herbs instead of salt.
- Serve warm. For a softer texture, mash a few spoonfuls of the lentils and potatoes before serving.
Tips and Easy Variations
Texture & Gentle Eating
- Shred the chicken finely for easier chewing and gentler bites.
- Pulse a few spoonfuls with an immersion blender for a creamier, gentler texture.
- Peel starchy vegetables and cut into small pieces before cooking to help digestion.
Low-Sodium Flavor Boosts
- Skip added salt and use lemon, fresh herbs, and a pinch of smoked paprika for depth.
- Use unsalted broth or water and concentrate flavor with garlic and thyme.
- Finish with a splash of lemon juice for brightness instead of salt.
Plant & Creamy Swaps
- Vegetarian option: replace chicken with 1 cup cooked chickpeas or extra firm tofu added late.
- Make it creamier by stirring in 2 tablespoons plain yogurt or a splash of light coconut milk.
- Use brown or green lentils if you prefer distinct lentil texture instead of creamy red lentils.
Quick swaps and notes
- To reduce sodium, use water and herbs if no low-sodium broth is available.
- Add tofu or chickpeas near the end so they keep their texture.
- For softer results, cook a bit longer on LOW and mash a spoonful before serving.
Storage and Leftovers
Fridge
Cool leftovers quickly and refrigerate in a sealed container for up to 3 days.
Freezer
Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture.
Conclusion
This one-pot, low-sodium slow cooker approach gives you a small-portion, gentle meal with soft textures and minimal cleanup. It fits the Nutritional Pyramid 2026–2030 by focusing on vegetables, whole-food protein, and healthy fats while keeping added salt low.
The recipe is flexible for swaps and variations, making it easy to adapt for vegetarian needs or to suit sensitive appetites while keeping preparation simple.
FAQ
Can I swap chicken for beans or tofu?▶
Yes. Use 1 cup cooked chickpeas or 8–10 oz firm tofu as a vegetarian swap. Add tofu near the end to keep its texture and use cooked beans to avoid overcooking.
Will red lentils overcook in the slow cooker?▶
Red lentils break down and become very soft, creating a creamy texture that works well here. If you want distinct lentils, use brown or green lentils and check for doneness earlier.
