Recipes and Cooking Spicy Chipotle Chicken Lentil Stew 4.1 (17) 3 Reviews You can find chipotles in adobo sauce in the Mexican section of your grocery store. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Slow Cook Time: 10 hrs Total Time: 10 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup sliced carrots (4 medium) 8 ounce skinless, boneless chicken breast halves, cut in 1-inch pieces 8 ounce skinless, boneless chicken thighs, cut in 1-inch pieces 1 cup brown lentils, rinsed 1 cup chopped onion (1 large) 1 tablespoon finely chopped canned chipotle peppers in adobo sauce* 1 tablespoon chili powder 2 teaspoon ground cumin 1 ½ teaspoon dried oregano, crushed 2 cloves garlic, minced 3 14.5 ounce can reduced-sodium chicken broth 1 14.5 ounce can Italian-style stewed tomatoes, undrained and cut up 1 10 ounce can diced tomatoes and green chiles, undrained ½ cup shredded Monterey jack cheese (2 ounces) Avocado slices (optional) Plain fat-free yogurt (optional) Directions In a 5- to 6-quart slow cooker layer carrots, chicken, lentils, onion, chipotle peppers, chili powder, cumin, oregano, and garlic. Add broth, stewed tomatoes, and tomatoes and green chiles. Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 hours. Serve topped with cheese and, if desired, avocado slices and yogurt. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 236 Calories 4g Fat 26g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 236 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 46mg 15% Sodium 737mg 32% Total Carbohydrate 26g 9% Total Sugars 7g Protein 24g Vitamin C 11.8mg 59% Calcium 141.4mg 11% Iron 3.6mg 20% Potassium 668mg 14% Folate, total 137.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.