41 Best Crockpot Soup Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Turkey Soup with Wild Rice

Turkey Wild Rice Soup (Instant Pot or Crock Pot Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT40M · Total: PT40M · Yield: [‘4’]

My turkey wild rice soup Instant Pot recipe can be made with the pressure cooker or crock pot function.

Ingredients

• 1 lb. cooked turkey ((454 grams; use cooked turkey breast or cooked chicken breast))
• ⅔ cup dry wild rice ((can substitute brown rice))
• 1 tablespoon olive oil
• 1½ cups onion, diced
• 3 large celery stalks
• 3 medium carrots (about 8 ounces (227 grams))
• 10 ounces baby portabella mushrooms, sliced ((283 grams))
• 4½ cups turkey bone broth ((or chicken bone broth))
• 1 bay leaf
• 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 cup milk, 2%
• ¼ cup flour
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ cup fresh parsley, finely chopped
• salt and pepper ((optional))

Instructions

1. Chop the onion, celery, and carrots into ½-inch dice (1.27 cm). Slice the mushrooms, finely chop the parsley garnish, and cut the turkey into 1-inch cubes (2.54 cm).
2. Heat the olive oil in the Instant Pot on high sauté for 1-2 minutes. Add the onion, carrot, celery, and mushrooms and sauté for 5-10 minutes. Stir the veggies frequently. They should be softened, not browned.
3. Add the broth, dry wild rice, bay leaf, thyme, sage, and rosemary. Cover the Instant Pot with the lid.
4. To pressure cook: Close vent on lid. Pressure cook for 15 minutes using the “rice/risotto” setting under high pressure. Allow the pressure to release naturally for 10 minutes before carefully opening the lid vent.
5. To slow cook: Leave vent on lid open. Cook on high 3-4 hours or low 6-8 hours until the wild rice is tender. If the rice absorbs too much liquid, add up to 1 cup of extra broth before continuing.
6. While the soup pressure cooks or slow cooks, whisk the milk and flour together into a smooth paste. Remove the Instant Pot lid when the soup is finished pressure cooking or slow cooking.
7. Put the Instant Pot on the high sauté setting. Add the cooked turkey or chicken pieces, milk mixture, cream, and Parm to the InstantPot. Remove the bay leaf and discard it. Add salt and pepper if you wish (this will likely not be necessary if you used store broth).
8. Cook the mixture (using the high sauté setting) for 10-15 more minutes. Stir the soup frequently to keep ingredients from sticking to the bottom of the Instant Pot. The soup will thicken and become creamier.
9. Ladle the soup into bowls and garnish with fresh parsley. Enjoy!

2. Vegetable Soup

Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced (about 1 cup)
• 1 cup diced tomatoes (1 small can or fresh)
• 4 cups vegetable broth or water
• 1 cup green beans, cut into 1-inch pieces
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup peas (frozen or fresh)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. 1. Gather and measure all ingredients. Heat the olive oil in a large pot over medium heat.
2. 2. Add onion, carrot, celery and garlic; cook until the onion is translucent and vegetables begin to soften, about 5–7 minutes.
3. 3. Stir in potato, tomatoes, thyme, and bay leaf. Add the vegetable broth and bring to a simmer.
4. 4. Reduce heat and simmer until the potatoes and other root vegetables are just tender, about 10–12 minutes.
5. 5. Stir in green beans, corn, and peas. Simmer until all vegetables are tender, 5–7 minutes more.
6. 6. Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with parsley if desired.

3. Savoury Green Lentil Soup

Instant Pot Green Lentil Soup (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘3’, ‘3 bowls’]

A tasty dump-and-go vegan lentil soup that’s high in fiber and protein. It’s perfect for meal prep and can be made in the Instant Pot or slow cooker.

Ingredients

• 1 small yellow onion
• 2 cloves garlic
• 1/2 cup green lentils or brown lentils
• 1 carrot or potato
• 1 rib celery
• 1 bay leaf
• 3 cups vegetable stock
• salt (to taste; depending on your stock, you may not need any extra salt)
• 2 cups baby spinach
• 1/4 cup fresh herbs, such as parsley, dill, thyme, sage (*optional)

Instructions

1. Dice 1 small yellow onion, 1 carrot or potato, and 1 rib celery. Finely mince or crush 2 cloves garlic.
2. Add 1/2 cup green lentils or brown lentils, 1 bay leaf, 3 cups vegetable stock, and salt to an Instant Pot or slow cooker.
3. Slow cooker: leave on High for 3 hours or Low for 6 hours. During the last 15 minutes of cooking, stir in 2 cups baby spinach.
4. Instant Pot: use the Pressure Cook setting on High Pressure for 10 minutes. Allow pressure to naturally release for 5 minutes, then manually release the remaining pressure. Stir in the spinach, and cover for another 10 minutes.
5. Stir in 1/4 cup fresh herbs, such as parsley, dill, thyme, sage if using. Ladle into bowls and enjoy hot.

4. Chicken Pho Soup

Easy Slow Cooker Chicken Pho Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Yield: [‘8’]

Slow cooked chicken breast in bone broth. Served with rice noodles and yummy add-ins for a wholesome, gluten-free soup.

Ingredients

• 3 quarts Pacific Foods Unsalted Chicken Bone Broth
• 2 pound chicken breast (boneless, skinless)
• 2 medium yellow onions (sliced)
• 5-7 dried shiitake mushrooms (whole)
• 4 cloves minced garlic
• 2 tablespoons fish sauce
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili sauce
• 8- ounces flat rice noodles
• Toppings such as basil (cilantro, jalapeño, green onion, chili sauce, hard boiled egg, and lime wedges)

Instructions

1. Add first 9 ingredients through chili sauce in a slow cooker. Carefully stir, cover and cook on low for 8 hours or high for 3-4 hours. Remove mushrooms and discard. Shred chicken breast with two forks into smaller pieces and stir. Set slow cooker to warm.
2. Cook rice noodles according to package directions in lightly salted water. Drain and rinse under cool water to stop cooking.
3. Place desired amount of noodles in large soup bowls. Top with desired amount of chicken and broth. Top with preferred toppings and serve immediately. See section above in post for storage and serving tips.

5. Buffalo Chicken Chili

Buffalo Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 2 cups chicken broth
• 1 can (14.5 oz) crushed tomatoes
• 1 can (15 oz) white beans or black beans, drained and rinsed
• 1/2 cup buffalo wing sauce (adjust to heat preference)
• Salt and black pepper, to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add the diced chicken and sauté until lightly browned on all sides, about 3-4 minutes. Remove and set aside.
2. 2. In the same pot, add onion and celery. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds more until fragrant.
3. 3. Return the chicken to the pot. Stir in cumin, chili powder, smoked paprika, and cayenne (if using). Cook for 1 minute to toast the spices.
4. 4. Pour in chicken broth and crushed tomatoes. Bring to a simmer, then add the beans and buffalo wing sauce. Stir to combine.
5. 5. Reduce heat to low and simmer, uncovered, 15-20 minutes, or until the chicken is cooked through and the chili thickens to your liking. Season with salt and pepper to taste.
6. 6. Ladle into bowls and top with optional toppings as desired. Serve hot.

6. Butternut Squash Soup

Butternut Squash Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

This Butternut Squash Soup Recipe is perfectly creamy, nourishing, and so easy to make! Made with simple, wholesome ingredients, this naturally vegetarian and gluten-free butternut squash soup is cozy and delicious and everyone’s favorite fall comfort food! Stovetop and slow cooker instructions included.

Ingredients

• 1 tablespoon olive oil
• 2 medium yellow onions (chopped)
• 4 stalks celery (chopped)
• 5 carrots (chopped)
• 2 small sweet potatoes (peeled and cut into large chunks)
• 5 cloves garlic (chopped)
• 1 2-inch piece fresh ginger (peeled, roughly chopped and smashed)
• 2 apples (cored and diced)
• 2 medium butternut squash (peeled, seeded and chopped into 1-inch cubes)
• 2 teaspoon salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (plus more to taste)
• 6 cups low-sodium vegetable broth (or water or low-sodium chicken broth (plus more as needed))
• Optional Toppings

Instructions Stove Top Method

1. Cook the vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4–5 minutes, stirring often, until soft and translucent. Stir in the carrots, celery, and sweet potatoes. Cover and cook for 10–15 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the aromatics and squash: Once the root vegetables have softened slightly, add the garlic and ginger. Sauté for 1 minute until fragrant, then stir in the diced apples and cubed butternut squash. Mix well to combine.
3. Simmer: Pour in the broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until all the vegetables are soft and tender.
4. Blend the soup: Remove the pot from heat. Using an immersion blender (or working in batches with a regular high-speed blender), blend the soup until completely smooth. If using a countertop blender, fill it only halfway and vent the lid to avoid steam buildup. Transfer blended soup to a clean pot as you go.
5. Season to taste: Turn the pot with your pureed soup on low heat.  Season with salt, pepper, and additional cream to taste. Stir often to prevent the soup from burning.
6. Season and serve: Return the pureed soup to low heat. Season with salt and pepper to taste. Ladle the soup into bowls and top with your favorites—homemade croutons, toasted seeds, fresh herbs, cheese, bacon bits, or a sprinkle of pomegranate arils.

Slow Cooker Method

1. Divide the ingredient amount listed in the recipe card in half.
2. Prepare vegetables: Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
3. Transfer to a large slow cooker: Transfer the vegetables, ginger, garlic, salt and pepper, and broth to a large slow cooker (at least 6-quarts).
4. Cook until tender  Cook until all vegetables are soft and tender, approximately 6-8 hours on low, or 4 hours on high.
5. Blend: Use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
6. Season to taste and serve: Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!

7. Butternut Squash Sweet Potato Carrot Soup

Butternut Squash, Sweet Potato, Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘6’]

A simple, easy recipe for slow cooker vegan butternut squash sweet potato carrot soup. Perfect to have during fall or on a cold winter’s day.

Ingredients

• 1 medium butternut squash (, peeled, seeded, and cubed)
• 2 medium-sized sweet potatoes (, peeled cubed)
• 3 medium-sized carrots (, peeled and chopped)
• 1 medium onion (, chopped)
• 4 1/2 cups vegetable broth
• 3/4 cup coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoon maple syrup
• salt to taste

Instructions

1. Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 – 4 hours or until vegetables are soft)
2. Once cooked, puree with an immersion blender until the soup is smooth.
3. Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
4. Season with salt, to taste.

8. Mushroom Barley Soup

Mushroom Barley Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘6’, ‘6 people’]

Just 15 minutes of active time to make this comforting soup in your slow cooker / crockpot!

Ingredients

• 3 ribs celery (sliced into half moons)
• 1 large onion (finely diced)
• 4 cloves garlic (chopped)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups chicken broth (or vegetable broth, (recipe note #1))
• 4 cups mushroom broth (or beef broth, (recipe note #1))
• 3 carrots (sliced)
• 1 1/2 pounds mushrooms (sliced)
• 1 cup pearl barley
• kosher salt and freshly ground black pepper (to taste)

Instructions

1. Combine all ingredients in a slow cooker; stir and cook on high for 4-5 hours or on low for 6-7 hours. Season to taste with salt and pepper and serve.

9. Beef Stew

Crock Pot Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’, ‘8 Servings’]

Beef stew made in the crock pot is magically rich and flavorful with the most tender stew meat!

Ingredients

• 1 medium yellow onion (finely chopped)
• 2 large carrots (peeled and chopped)
• 5 medium gold potatoes (peeled and chopped into large chunks)
• 4 cloves garlic (minced)
• 3 pounds beef stew meat
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Pinch cayenne pepper
• 1 teaspoon sea salt (to taste)
• 3 cups beef broth
• 1 cup full bodied red wine (such as Malbec or Cabernet Sauvignon)
• 1 cup canned or frozen peas
• 1/3 cup gluten-free all-purpose flour*

Instructions

1. Add all of the ingredients except for the peas and flour to a crock pot and stir well. Secure the lid on the crock pot and cook on Low Heat for 8 to 10 hours, or High Heat for 5 to 6 hours, until meat is very tender and shreds easily with a fork.
2. When there is about 2 hours left of cooking, Add 1/3 cup of gluten-free all purpose flour to a small bowl. Ladle 1 cup of broth from the stew into the bowl and stir well. Pour the flour mixture into the crock pot with the stew and stir well. Cover the slow cooker with the lid again and continue cooking for the rest of the time. Once stew has finished cooking, add the canned or frozen peas and stir.
3. The longer the stew sits after adding the flour mixture, the thicker it will become. Stew is always more flavorful the next day (and several days following prep), so if you are able to make it at least one day ahead of time, I would recommend doing so.
4. Serve stew with choice of bread and butter.

10. Salmon Chowder

Slow Cooker Salmon Chowder Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘2’, ‘2 Servings’]

Neither slow cooker recipes nor soup recipes are the exclusive property of winter, this spicy chilli and lime salmon chowder is just as good a summer meal as it is a winter warmer.

Ingredients

• 300 g Skin On Salmon Fillet (10 oz )
• 1 Small Onion (100g)
• 2 Medium Celery Sticks (75g)
• 1 Small Carrot (50g)
• 1 Small-Medium Floury Potato (100g)
• 500 ml Fish Stock (2 Cups )
• 1 Bay Leaf
• ¼ Tsp Salt
• 125 ml Double Cream (½ Cup (heavy cream in the US))
• 30 g Butter (2 Tbsp )
• 1 Habanero Chilli Pepper
• 1 Lime
• 20 g Fresh Parsley (1 Cup )

Instructions

1. Peel and chop the onions, carrots, celery and potato into a 3-5mm (⅛”) dice and throw them all into the slow cooker.
2. Pour in the fish stock, and add the salt and bay leaf, then add a lid and cook on low for 2½ hours.
3. Just before the 2½ hours are up, chop the chilli as finely as you can.
4. Zest and juice the lime.
5. Add the butter, chilli and lime zest to the soup and stir until the butter has melted.
6. Pour in the cream and stir to combine. Now is a good time to test for salt and add more if required.
7. Add the salmon, return the lid and cook for a further 25 minutes.
8. Remove the salmon with a slotted spoon and flake it up, discarding the skin.
9. Chop the parsley as finely as you can.
10. Return the fish to the slow cooker and add the lime juice and chopped parsley, stir and serve.

11. Chicken Pesto Soup

Creamy Chicken And Pesto Soup (Slow Cooker Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’]

Crockpot chicken pesto soup is a convenient and deliciously creamy soup you’ll love making anytime. It features fresh veggies, chunks of juicy chicken, chewy barley, pesto, and Parmesan for a cozy meal that will leave you savoring each and every bite.

Ingredients

• 3 cups chicken broth
• 2 carrots (shredded and finely diced)
• 2-3 ribs of celery (finely diced)
• 1 tbsp dried (chopped onion)
• 1 tsp dried oregano
• 1 heaping tbsp minced garlic
• 2 boneless (skinless chicken breasts, thawed or frozen)
• 1/2 cup pearl barley (not quick cooking)
• 1 1/2 cups milk (room temperature (you can sub half/half or even cream for a richer soup))
• 1/4 cup of shredded parmesan cheese
• 1/2 cup pesto
• 1/2 of a zucchini (shredded)

Instructions

1. To the bowl of a crockpot, add in the broth, carrot, celery, onion, oregano, garlic, and zucchini– give it all a good stir.
2. Add in the chicken breasts.
3. Cover and cook on low for 4-6 hours, or until the chicken is cooked through and the barley is soft and chewy.
4. Remove chicken to a plate, and use two forks to shred or a knife and fork to dice it up.
5. Put the shredded, or diced, chicken back into the crockpot.
6. Stir in the milk, Parmesan, and pesto.
7. Turn the heat up to high, and continue cooking for another ten minutes.
8. Ladle the soup into bowls and garnish with additional Parmesan and/or pesto, as desired.

12. Turkish Lentil Soup

Oil-Free Turkish Lentil Soup (Instant Pot or Slow Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 bowls’]

This vegan dump-and-go red lentil soup is one of my mom’s favourites. It’s convenient, and the Turkish spices are so flavourful, you won’t miss the extra fat.

Ingredients

• 1/2 cup red lentils (100g)
• 1/4 okara from 1 batch of Homemade Soy Milk
• 1 medium onion, sliced (200g)
• 1 medium carrot, diced (90g)
• 1 small potato, diced (70g)
• 1 tsp ground cumin
• 1 tsp urfa biber (+ more to taste; see Note 2 for substitutions)
• 1 tsp salt (6g)
• 3 cups water (720g)
• 2 tbsp lemon juice (from ½ lemon)
• pul biber or red pepper flakes
• fresh parsley
• fresh mint or dried mint
• lemon slices

Instructions

1. Add red lentils, okara, onion, carrot, potato, cumin, urfa biber, salt, and water to the inner pot of the Instant Pot or slow cooker.
2. For Instant Pot: use Pressure Cook setting on High mode for 15 minutes, followed by a full natural release (15–20 minutes).
3. For slow cooker: slow cook on high for 4 hours or low for 8 hours.
4. After cooking, stir in lemon juice. Check the consistency and add more water if you’d like a thinner soup.

13. Creamy Cauliflower Soup

Crockpot Creamy Cauliflower Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘6’, ‘6 servings’]

This Crockpot Creamy Cauliflower Soup has just a handful of ingredients and requires almost no prep time.

Ingredients

• 1 head cauliflower
• 1 medium white onion
• 1 cup cashews
• 3 cups vegetable broth
• 1 cup water (1 to 2 cups)
• ½ tsp salt
• 15 oz chickpeas (1 can, drained and patted dry)
• 1 Tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp salt

Instructions Cauliflower Soup

1. Roughly chop up cauliflower and onion. Place in a Crockpot along with cashews and broth. Submerge the cauliflower and cashews under the broth as much as possible, then cover and cook until cauliflower is tender (high for 3 to 4 hours, low for 6 to 8).
2. When cauliflower is tender, blend the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.
3. Stir in 1 to 2 cups of water, until you reach a thick, soupy consistency (it will differ depending on the size of your cauliflower. Season with salt and serve.

Chickpea Topping

1. Preheat oven to 400 degrees F. Toss chickpeas with oil, spices, and salt. Spread onto a parchment-lined baking sheet and bake for 20 to 25 minutes, or until crispy. Serve warm over soup.

14. Curried Tomato Soup

Easy Crockpot Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘4’]

A simple and creamy tomato soup crafted effortlessly in the slow cooker.

Ingredients

• 28 ounces (800g) fresh chopped tomatoes ((or canned))
• 2 cups (150g) cauliflower florets
• 4 green onions (spring onions) (finely chopped)
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic puree
• 1 teaspoon balsamic vinegar (or to taste)
• 2 cups (500 ml) warm vegetable broth
• ½ cup (123g) heavy cream or coconut milk (added at end (optional))
• 28 ounces (800g) fresh chopped tomatoes
• 2 cups (150g) cauliflower florets
• 4 green onions (spring onions) (finely chopped)
• 1 ½ tablespoons mild curry powder
• 1 teaspoon garlic puree
• 1 teaspoon ginger powder
• 2 cups (500 ml) warm vegetable broth
• salt and red pepper flakes (to taste (optional))

Instructions For both versions

1. Add all the ingredients into the slow cooker and mix.
2. Cover and cook on high for 3 hours.
3. You can serve the soup like this if you prefer a chunky soup.
4. Allow the tomato soup to cool for a little while. Puree with a hand-held blender, adjust seasoning and serve.

15. Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [’12’, ’12 servings’]

This Crockpot Chicken Enchilada Soup is one of those recipes I make over and overon repeat. It’s a dump-and-go slow cooker meal I’ve made more times than I can count, with bold enchilada flavor and almost zero effort required.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 2 lbs. skinless, boneless chicken breast
• 1 teaspoon kosher salt
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 (10-oz.) cans red enchilada sauce (mild or spicy)
• 4 cups chicken broth
• 2 (15-oz.) cans petite diced tomatoes (fire roasted, if desired)
• 2 (15-oz.) cans black beans (rinsed and drained)
• 2 (15-oz.) cans whole kernel corn (drained)
• 1 (8-oz.) block Monterey Jack cheese (shredded)
• fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook another minute until fragrant.
2. Add the onions and garlic into the crock of a slow cooker and place the chicken breasts on top. Evenly sprinkle the chicken with the salt, chili powder, and cumin.
3. Next, add the enchilada sauce, chicken broth, tomatoes, black beans, and corn.
4. Cover the slow cooker with the lid and set to cook on LOW for 8 hours (or on HIGH for 5 hours). Remove the chicken to a plate and shred using 2 forks, then return to the pot.
5. Grate the cheese and stir into the soup until melted.
6. Serve immediately with corn chips or tortilla chips and garnish with cilantro, if desired.

16. Gluten-Free Cabbage Soup

Easy Gluten-Free Slow Cooker Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Yield: [‘8’, ‘8 servings’]

This gluten free slow cooker cabbage soup is a simple and easy healthy recipe that is packed with veggies, dairy-free, and can be customized to be vegan, paleo, or keto.

Ingredients

• 1 lb ground beef
• 1 small white onion
• 4 cups green cabbage (chopped)
• 4 cups chicken broth ((or vegetable broth for vegetarian))
• 15 oz can diced tomatoes
• 15 oz can tomato sauce
• 1 cup rice + 1 cup water (or 1 10 oz bag cauliflower rice)
• 2 tsp minced garlic
• 2 tsp dried parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Brown the ground beef in the skillet, drain the fat
2. Add the ground beef and all other ingredients into the slow cooker (if using rice, be sure that it is completely submerged under the broth so it can cook)
3. Cook on high heat for 3-4 hours, or low heat for 6-8 hours until all the veggies are tender.

17. Crock Pot Stuffed Pepper Soup

Crock Pot Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘5’, ‘5 Servings’]

A healthy cozy soup recipe, this Crock Pot Stuffed Pepper Soup is a win for anyone who loves ground beef, bell peppers, and tomatoes. Make it in bulk for meal prep or enjoy with the whole family!

Ingredients

• 1 Tbsp avocado oil
• 1 small yellow onion (finely chopped)
• 1 lb ground beef*
• 4 cloves garlic (minced)
• 3 bell peppers (of any color, chopped)
• ½ cup brown rice or white rice
• 1 (28-oz) can crushed tomatoes
• 4 cups chicken broth
• 2 Tbsp tomato paste
• 1 Tbsp pure maple syrup (optional)
• 1 tsp dried parsley
• 1 tsp sea salt (to taste)
• ¼ tsp black pepper (to taste)

Instructions

1. Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 to 8 minutes.
2. Add the ground beef to the center of the skillet and brown for 2 minutes per side before breaking it into smaller pieces with a spatula. Stir in the garlic and cook until the ground beef is mostly cooked through.
3. While the onion and beef is cooking, chop the bell peppers and transfer them to the crock pot along with the rice.
4. Transfer the onion and beef mixture to the crock pot with the veggies.
5. Pour the crushed tomatoes, chicken broth, tomato paste, dried parsley, sea salt, and black pepper into the crock pot.
6. Stir well and secure the lid on the crock pot. Cook on Low heat for 6 to 8 hours or High heat for 4 to 5 hours.
7. Serve with your choice of toppings, such as sour cream, grated cheese, or sliced avocado and enjoy! If you’re a cornbread lover like me, serve it up with Gluten-Free Cornbread.

18. Sausage Chickpea Soup

Slow Cooker Sausage Chickpea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT480M · Total: PT485M · Yield: [‘4’, ‘4 -6’]

Made with spicy Andouille sausage, tender chickpeas, herbs, spices, and fresh vegetables, Slow Cooker Sausage Chickpea Soup is a chunky, hearty soup that’s wonderfully comforting and crazy delicious.

Ingredients

• chickpeas (If dried: 8 oz soaked overnight OR If canned: (2) 15.5 oz. cans of chickpeas, drained)
• 1/2 small yellow onion (diced)
• 3 garlic cloves (minced)
• 2-3 celery stalks (diced)
• 1-2 carrots (sliced, approx. 2/3 cup)
• 12 oz. andouille sausage (sliced)
• 2 bay leaves
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 1/2 tsp. smoked paprika
• salt & pepper (to taste)
• 1 quart chicken broth

Instructions If using canned chickpeas

1. Add all ingredients to a slow cooker, stir, and cook on high 2-4 hours, or low 4-6 hours. Stir, taste for needed salt. Enjoy!

If using dried chickpeas

1. Make sure you have soaked your chickpeas overnight, or for at least 12 hours.
2. Add all ingredients to a slow cooker, stir, and cook on high 4-6 hours or until the chickpeas have softened., or on low 6-8 hours, or until the chickpeas have softened. Stir, taste for needed salt. Enjoy!

19. 15 Bean Soup

15 Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried 15-bean soup mix, rinsed and picked over
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1 large carrot, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups low-sodium vegetable broth (or chicken broth for non-vegetarian)
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup diced ham or smoked sausage

Instructions

1. 1. Rinse and pick over the 15-bean mix, discarding any debris. If time allows, soak the beans for 6–8 hours or overnight, then drain before cooking.
2. 2. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot; sauté until the vegetables are tender, about 5–7 minutes.
3. 3. Add the garlic and spices (cumin, smoked paprika, oregano, and thyme). Cook for 1 minute, until fragrant.
4. 4. Stir in the beans, tomatoes, broth, and bay leaf. Season with salt and pepper. If using optional meat, add it now.
5. 5. Bring to a boil, then reduce heat to a lively simmer. Cover and simmer until the beans are tender, about 60–90 minutes, checking occasionally and adding more broth or water if needed.
6. 6. Remove the bay leaf and adjust seasoning with salt and pepper.
7. 7. Ladle into bowls and serve hot. This soup pairs well with crusty bread or a simple green salad.

20. Cheeseburger Soup

Crock Pot Cheeseburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [‘8’]

This easy Crock Pot Cheeseburger Soup is loaded with ground beef, potatoes, and sharp cheddar, creating a creamy, cheesy, and hearty meal the whole family will love.

Ingredients

• 1 pounds ground beef
• 2 pounds petite red potatoes ((quartered))
• 2 tablespoons butter ((divided))
• 4 cups chicken broth
• ¾ cup yellow onion ((diced))
• ¾ cup carrots ((shredded))
• ¾ cup celery ((diced))
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 1½ cups milk
• 3 cups sharp cheddar cheese ((Shredded))
• ⅓ cup sour cream

Instructions

1. In a large skillet over medium heat, brown hamburger, and drain. Then, add to a 6-quart Crock Pot.
2. Add potatoes, butter, chicken broth, onion, carrots, celery, Italian seasoning, salt, and black pepper. Stir until well combined.
3. Cover and cook on low for 7½ hours or high for 3½ hours.
4. In a small bowl, add milk and cornstarch. Whisk until well combined and pour into crock pot.
5. Add cheese and sour cream. Mix until well combined. Cover and continue to cook for 30 minutes.
6. Stir before serving, and enjoy!

21. Southwest Chicken Soup

Mexican Chicken Soup (Caldo de Pollo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’]

A southwest take on a comfort food favorite!

Ingredients

• 2 chicken breasts
• 1 onion (diced)
• 4 chicken bouillon cubes
• 5 cups water
• 1 bell pepper (chopped)
• 2 cloves minced garlic
• 1 tsp cumin
• 1 tsp chili powder
• 1 can diced tomatoes
• 1 can kidney beans (drained)
• cilantro (limes, sour cream, tortilla chips for garnish)

Instructions

1. Spray slow cooker with non-stick cooking spray. Add all ingredients to the slow cooker.
2. Allow to cook on low for 6-8 hours, or on high for 3-4 hours.
3. Remove chicken from slow cooker and shred. Return to slow cooker.
4. Serve soup with fresh cilantro, lime juice, sour cream, or tortilla chips. Serves 8.

22. Chicken Tortilla Soup

Healthy Slow Cooker Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 to 8 servings’]

This healthy chicken tortilla soup comes together in the slow cooker for an ultra-easy and flavor-packed family-friendly meal literally everyone will love. It’s amazing for meal prep and freezer-friendly too! Definitely a recipe you’ll want to add to your regular menu rotation! {Gluten-free & Dairy-free}

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, (diced)
• 1 red pepper, (diced)
• 4 garlic cloves, (minced)
• 3 cups no salt-added chicken broth
• 1 14.5 ounce can fire-roasted tomatoes
• 1 cup tomato sauce
• 2 14.5 ounce cans no salt-added black beans, (drained and rinsed)
• 2 cups frozen corn kernels
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 2-3 teaspoons chopped chipotle peppers in adobo sauce
• 1 pound boneless skinless chicken breasts
• Salt and pepper, (to taste)
• Cilantro
• Avocado
• Chopped green onion
• Homemade tortilla strips
• Crushed tortilla chips
• Sour cream or Greek yogurt
• Cheese

Instructions

1. In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
2. Add the onion, red pepper and garlic, stirring until soft, about 3 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
3. Next, add the broth, fire-roasted tomatoes, tomato sauce, black beans, corn, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
4. Add the chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
6. Remove the chicken breast and shred it with two forks. Return to the slow cooker. Season with salt and pepper, to taste.
7. Serve immediately or keep slow cooker on the warm setting until ready to serve. Top with desired toppings.

23. Pork Pozole

Slow Cooker Pork Pozole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 servings’]

Slow Cooker Pork Pozole is an easy soup boasting warm, rich flavor. The ground pork, hominy and fire roasted tomatoes are the start of this meal.

Ingredients

• 2 tablespoons olive oil
• 1 cup sweet onion (chopped)
• 4 cloves garlic (minced)
• 1 pound ground pork
• 2 teaspoon Mexican oregano ({or regular oregano})
• 1 1/2 teaspoon ancho chile powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 bay leaves
• 1 can diced chiles
• 1 can fire roasted tomatoes ({or diced tomatoes})
• 1 can white hominy (rinsed and drained)
• 4 cups chicken stock
• cilantro (Freshly chopped, to garnish)
• Radishes (sliced, to garnish)
• Questo Fresco (crumbled, to garnish)

Instructions

1. In a large skillet heat the 2 Tablespoons olive oil over medium high heat.
2. Add the onion, garlic and a dash of salt and sauté for 2 minutes.
3. Add the ground pork and cook until browned and cooked through. Add the Mexican oregano, ancho chile powder, salt and pepper and sauté for another 1-2 minutes, until the spices become fragrant.
4. Add the meat mixture into your slow cooker along with the bay leaves, diced chiles, fire roasted tomatoes, white hominy and chicken stock.
5. Cover and cook on low for 5 hours or high for 3 hours.
6. Serve in soup bowls and garnish with sliced radish, cilantro and freshly chopped cilantro.

24. Beef and Barley Soup

Slow Cooker Vegetable Beef Barley Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’, ‘8 people’]

No meat searing required!! Homemade Slow Cooker Vegetable Beef Barley Soup is perfect winter comfort food and just 10 minutes of prep!   

Ingredients

• 2 pounds stew beef (cut into 1-inch chunks)
• salt and freshly ground black pepper
• 10 cups slow cooker beef bone broth (or commercial beef stock or broth)
• 3 ribs celery (chopped)
• 1 large onion (chopped)
• 4 cloves garlic (chopped)
• 1 pound potatoes
• 3 carrots (chopped, and peeled if you prefer)
• 1 pound mushrooms (sliced)
• 1 cup pearl barley

Instructions

1. Add raw stew beef to slow cooker and season generously with salt and pepper. Add stock, celery, onion and garlic. Stir and cook on high for 4 hours.
2. Dice potatoes (cutting them up just before you add them will keep them from discoloring). Add potatoes, carrots, mushrooms and pearl barley and cook on high for 2 more hours. Season to taste with salt and pepper and serve.

25. Minestrone Soup

Slow Cooker Minestrone Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

This mouthwatering Slow Cooker Minestrone Soup is full of delicious vegetables, beans, and pasta. The perfect healthy meal for a cold day!

Ingredients

• 1 tablespoon butter
• 2 small white onions, chopped
• 4 tablespoons garlic, minced
• 2 celery, chopped
• 2 carrots, peeled & chopped
• 2 bay leaves
• 2 teaspoons dry thyme
• 1 teaspoon dry sage
• Salt & pepper to taste
• 6 cups chicken broth
• 2 – 14 oz cans diced tomatoes
• 1 white beans, drained
• 1 zucchini, diced
• 1 cup baby spinach
• 1 ½ cups ditalini pasta
• ½ cup parmesan cheese, for garnish

Instructions

1. Saute onion, garlic, celery, carrots, thyme, sage, salt & pepper in butter until soft.
2. Place in bottom of slow cooker.
3. Stir in broth, tomatoes, and beans.
4. Cook on low 5 – 6 hours.
5. In the last 30 minutes of cooking stir in zucchini, spinach, and pasta.
6. Cook until pasta is tender.
7. Ladle into bowls, garnish with parmesan, serve and enjoy!

26. Colorado Pork Green Chili

Pork Green Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT65M · Yield: [‘6’, ‘6 Servings’]

This cozy Pork Green Chili brings smoky, tangy Southwestern flavor to your table — without the extra prep. Tender chunks of pork simmer in a zesty green chile and salsa verde sauce that’s just the right amount of spicy. Enjoy it on its own, or smother it over burritos, eggs, or potatoes for the ultimate Colorado-style comfort meal.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cup chopped white or yellow onions
• 1 1/4 lb. pork loin (cut into 1-inch cubes)
• 6 cloves garlic (minced)
• 1 1/2 tablespoon cumin
• 1 teaspoon salt
• 3 cups low-sodium chicken broth
• 4 oz. can diced green chiles (undrained)
• 1, 14.5 oz. can diced tomatoes (no salt added)
• 1 1/2 cups 12 oz. salsa verde
• 4 tablespoons cornstarch
• 4 tablespoons cold water
• Optional chili toppings: green onions

Instructions

1. Heat the olive oil over medium heat in a Dutch oven. Add the onions and pork and saute, stirring frequently, for 6-8 minutes, or until the pork is no longer pink.
2. Add the garlic, cumin, and salt to the pot and saute for 2-3 minutes, stirring frequently, or until the garlic is fragrant and the spices are mixed throughout.
3. Stir in the chicken broth, green chiles, diced tomatoes, and salsa verde. Stir well. Increase the heat to high and bring the chili to a boil. Reduce the heat back to medium and simmer for 27-30 minutes, stirring about every 5 minutes, or until the sauce has thickened a bit and the tomatoes are a dark red color.
4. In a small cup, whisk together the cornstarch and cold water until a slurry forms. Pour the slurry into the chili and stir, cooking the chili for another 1 1/2-3 minutes, or until the sauce has thickened up.
5. Remove the pot from the heat, season with any additional salt to taste, and serve hot with your favorite chili toppings!

27. Breakfast Soup

Slow Cooker Breakfast Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

This Slow Cooker Breakfast Soup is a savory, slightly sweet soup studded with breakfast sausage, potatoes, and tomatoes before being topped with fluffy scrambled eggs and crisp, crumbled bacon. It’s sure to make any morning a good one!

Ingredients

• 1 lb breakfast sausage links, cut into slices
• 2 cups diced potatoes
• 1 can diced tomatoes, undrained
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 packet Hollondaise sauce
• 1/2 cup bacon, cooked, drained, and crumbled
• 4 scrambled eggs

Instructions

1. To the bowl of your slow cooker, add the sausage, potatoes, and undrained tomatoes.
2. To a mixing bowl, add the broth, garlic, & hollaindaise packet. Whisk together until everything’s smooth and evenly incorporated. Pour the mixture into the slow cooker.
3. Cover and cook on high for 4 hours, or overnight on low for 8 hours.
4. Ladle the soup into bowls, and top each with scrambled eggs and bacon. A sprinkle of shredded cheddar is optional. Serve with fresh toast, breakfast biscuits, or other hearty, crusty bread.

28. Corn Chowder with Chicken and Bacon

Crock Pot Corn Chowder with Chicken and Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5H · Total: PT5H10M · Yield: 10

Just toss everything in the slow cooker! This Crock Pot Corn Chowder with Chicken has a delicious hint of smoky bacon. Creamy, satisfying, healthy and easy! • Freezable • Make Ahead •

Ingredients

• 3 cups nonfat milk
• 1 (16-ounce) bag frozen corn kernels
• 2 cups frozen diced onions (see note)
• 2 cups frozen shredded hash brown potatoes (sometimes labeled as country style)
• 2 (14 3/4-ounce) cans cream-style corn
• 1 (14-ounce) can organic cream of mushroom soup (we like Health Valley Organic – see note)
• 1/4 cup real bacon bits (not Bac-Os)
• 1 tablespoon dried parsley flakes
• 2 teaspoons kosher salt
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts
• optional for serving: shredded reduced-fat cheese, minced fresh parsley, or whole grain rolls (personal bread bowls)

Instructions

1. Combine all ingredients except chicken breasts in your slow cooker, stirring to mix thoroughly and to break up any clumps of vegetables.
2. Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
3. Cook on low (6-8 hours), or on high (5 hours).
4. Just before serving, use two forks to shred chicken. Or, remove chicken from slow cooker onto a plate or cutting board and cut it into small cubes, and then return chicken to soup in slow cooker.
5. Serve soup sprinkled with cheese or parsley, if desired. Can be served in large, hollowed-out, whole-grain rolls as bread bowls.

29. Crack Chicken Soup with Tortellini

Slow Cooker Crack Chicken Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Total: PT320M · Yield: [‘6’]

Slow cooker crack chicken soup with tortellini combines the addictive goodness of crack chicken with soup. This cheesy, creamy soup recipe has the easiest prep so you can throw it together on even the busiest of days.

Ingredients

• 2 pounds boneless skinless chicken breasts
• Half of an onion (chopped)
• 8 ounces cream cheese
• 1 1-oz package dry ranch seasoning mix
• 1 pound bacon (cooked and chopped)
• 6 cups chicken broth
• 19 ounce bag frozen cheese tortellini
• 3 cups shredded cheddar cheese

Instructions

1. Place chicken, onion, cream cheese, ranch dressing mix, bacon, and chicken broth into your slow cooker.
2. Cover and cook on low for 5 hours or high for 3 hours.
3. Remove the chicken and shred with two forks.
4. Return the chicken back to the slow cooker and add in the frozen tortellini.
5. Cover and let cook 45 minutes to an hour until tortellini is cooked.
6. Stir the cheddar cheese into the soup right before you are ready to eat and let melt.
7. Garnish with more cheese, bacon and parsley.
8. Serve!

30. Jambalaya Soup

Slow Cooker Jambalaya Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT495M · Yield: [‘8’]

Slow cooker jambalaya soup offers big flavor with minimal work. Make it in the morning for an easy, set it and forget it dinner any night of the week.

Ingredients

• 1 16 oz kielbasa sausage (thinly sliced into coins)
• 3-3 1/2 cups chopped rotisserie chicken
• 1 28 oz can diced tomatoes (DO NOT DRAIN)
• 1 large white onion (diced)
• 2 green bell peppers (seeded & chopped)
• 1 1/2 cups sliced celery
• 4 cups chicken broth
• 2 1/2 tsp dried oregano
• 4 tsp creole seasoning
• 1/4 tsp cayenne pepper
• 1/2 tsp ground thyme
• 1/2 tsp garlic powder
• cracked black pepper (to taste)
• 2 cups jasmine rice (cooked according to package instructions)

Instructions

1. Add all of the ingredients, EXCEPT the rice to the bowl of your slow cooker.
2. Cook on low for 7-8 hours, or on high for 3-4 hours.
3. Once done, add some rice to a soup bowl and ladle the soup out over top.
4. Repeat for all servings.

31. Green Chili Chicken Soup

Green Chili Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

Tender chicken thighs slow cook in salsa verde in the slow cooker to create this Green Chili Chicken Soup. The green chiles, onion, corn, garlic, spices and fire roasted tomatoes help make this hearty Mexican style soup a favorite!

Ingredients

• 1 pound boneless (skinless chicken thighs)
• 1/2 of a red onion (diced)
• 4 garlic cloves (minced)
• 1 jalapeños (seeds removed, diced {optional for spice})
• 1 – 16 ounce jar of salsa verde {green salsa}
• 2- 4 ounce diced green chiles
• 1 – 15 ounce can of fire roasted tomatoes (drained)
• 1 – 15 ounce can of hominy
• 1 cup of corn {you can use frozen or canned}
• 2 teaspoons chili powder {try to use green chili powder}{
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups of chicken broth
• 1/2 of a lime (juiced)
• Garnishes: cilantro (avocado, green onion, sour cream, cheese, diced red onion)

Instructions

1. If you want to develop the flavors of the spices then you will want to start by heating a skillet over medium heat. Add 2 Tablespoons of olive oil. Add the onion and garlic and saute for 1 to 2 minutes. Add the chili powder, cumin, orgegno, cayenne pepper, salt and pepper.
2. Continue to saute to allow the spices to bloom, about 4-5 minutes.
3. Add the spices and onion mixture to the slow cooker. Add the remaining ingredients including the chicken and make sure to give it a good stir.
4. Set the crockpot on low for approximately 5-6 hours or high for 3 hours {chicken should be 145 degrees F}.
5. Pull the chicken out and shred it with two forks. Return the chicken to the soup and stir. Add the lime juice. Serve warm with garnishes like avocado, cilantro, red onion, cheese, sour cream and diced onion.

32. Pumpkin Soup

Easy Slow Cooker Pumpkin Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Yield: [‘4’]

Velvety slow cooker pumpkin soup that’s perfect for the fall. A super easy recipe made in two steps: all you have to do is chop the vegetables and blend the soup.

Ingredients

• 1 kg pumpkin (2.2 lbs, Note 1)
• 1 onion (large)
• 2 garlic cloves
• 2-3 carrots (150 g/ 5.5 oz)
• 450 g potatoes (1 lb)
• ½ teaspoon red chili flakes
• 1 teaspoon dried rosemary
• 1 teaspoon fine sea salt (or Kosher)
• ¼ teaspoon ground black pepper
• 1 liter vegetable stock (4 ¼ cups, Note 2)
• 125 ml heavy cream ( ½ cup)
• 1-2 tablespoons lemon juice (OR 1-2 teaspoons balsamic vinegar, optional)
• fresh parsley (optional)

Instructions

1. Chop pumpkin: Halve the pumpkin and remove the seeds. Peel if necessary (Hokkaido pumpkin doesn’t need peeling, any other sort does). Cut the pumpkin into cubes.
2. Peel and chop the onion, garlic, carrots, and potatoes.
3. Fill the slow cooker: Place all the chopped vegetables, red chili flakes, rosemary, salt, pepper, and vegetable stock into the slow cooker.
4. Cook for 5 hours on low. Check: the vegetables should be tender. If they are not, give them another 30-60 minutes.
5. Blend the soup with an immersion blender (Note 3).
6. Stir in the cream.
7. Adjust the taste with salt, pepper, and red chili flakes. To lift the flavor, add a little lemon juice OR balsamic vinegar (to taste).

33. Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’, ‘8 servings’]

Slow Cooker Chicken Noodle Soup is perfect for dinner! Tender, slow-simmered chicken with veggies and egg noodles is everyone’s favorite.

Ingredients

• 1 medium yellow onion (diced)
• 3 ribs celery (diced)
• 3 medium carrots (peeled and diced ¼ inch thick)
• 1 ½ pounds boneless and skinless chicken breasts
• 4 cloves garlic (minced)
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 cups low sodium chicken stock (or 8 cups of water with 2 teaspoons of Vegeta or other powdered stock mix)
• 8 ounces egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

1. To a 6-quart slow cooker, add onion, celery, and carrots. Then top with chicken, sprinkle the garlic, thyme, rosemary, and season with salt and pepper.
2. Pour the chicken stock all over the chicken, give everything a quick stir, and cover with a lid. Cook on LOW for 5-6 hours or on High for 2-3 hours.
3. When the chicken is done (internal temp is 165°F/74°C), remove it from the slow cooker and shred and set aside. Discard the bay leaves.
4. Add noodles and make sure they’re fully submerged in the liquid, cover with the lid, and cook for 10-15 minutes but be careful not to overcook them.
5. Taste and adjust the salt and pepper if needed, then return the chicken back in along with chopped parsley. Give everything a gentle stir and serve immediately.

34. Tomato Basil Chicken Soup

Slow Cooker Tomato Basil Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’, ‘4 servings’]

This creamy Tomato Basil Soup with Chicken is so filling, comforting and delicious. It can easily be made in the slow cooker for your entire family to enjoy.

Ingredients

• 3 tbsp olive oil
• 1 yellow onion (chopped)
• 4 cloves garlic (finely chopped)
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1 can diced tomatoes (14.5 oz)
• 1 can San Marzano crushed tomatoes
• 2 cups chicken broth
• 2 chicken breasts (about 1 lb)
• 1/4 cup heavy cream
• 8-10 basil leaves (torn or cut in chiffonade)

Instructions

1. Set the slow cooker to HIGH.
2. Heat some oil in the slow cooker and add the onions and garlic to it. Sauté for just 2 mins or so.
3. Add in the red pepper flakes, oregano, salt and pepper and mix well.
4. Add both the tomatoes and mix everything well.
5. Add stock and place the chicken breasts in the tomato-stock mix.
6. Close the crockpot and let it cook on high for 4 hrs.
7. Once done, take the chicken breasts out of the slow cooker and shred to pieces.
8. Add this back to the slow cooker and add the cream to the soup.
9. Add chopped basil and mix well.
10. Serve hot.

35. Carrot Ginger Soup

Lazy Slow Cooker Carrot Ginger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’]

Slow-cooker carrot ginger soup is a must-try dish. The sweet/savory flavors of fresh carrots combined with freshly grated ginger will have your tastebuds begging for more. This easy, healthy, creamy, dairy-free recipe will make you look at slow cooking in a whole new way.

Ingredients

• 2 lbs baby carrots (or full-sized carrots cut into 1″ coins)
• 1 orange pepper (diced. orange or red pepper would work too)
• 1 cup onion (chopped)
• 2 tbsp ginger (freshly grated)
• 1 tbsp garlic (minced)
• 4 cups vegetable broth
• salt and pepper (to taste)
• 1 cup coconut milk (plus extra for garnish)
• parsley (chopped, for garnish)

Instructions

1. Spray slow cooker with non-stick spray
2. Add all ingredients but coconut milk and garnishes to your slow cooker
3. Cook on low for 6-8 hours, until carrots can be easily pierced with a fork
4. Use immersion blender to blend all ingredients into a thick liquid.
5. Add in coconut milk and stir to fully combine.
6. Add salt and pepper to taste
7. Serve in individual bowls with parsley and additional coconut milk as garnish

36. White Chicken Chili

Slow Cooker White Chicken Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’, ‘8 servings’]

This slow cooker white chicken chili recipe is made with chicken breast that is slow-simmered in chicken stock with spices and beans. It gets finished off with a fresh salsa verde!

Ingredients

• 4 skinless boneless chicken breasts (frozen)
• 32 ounces chicken stock
• 1 ⅓ cup fresh salsa verde
• ¼ cup fresh lime juice
• 2 chicken bouillon cubes
• 3 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon crushed red pepper
• 2 cans cannellini beans (drained)
• 1 medium onion (diced)
• Optional: 2 tablespoons flour or cornstarch (for thickening)
• Cilantro for garnishing

Instructions

1. Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cooker and cook on low for 6-8 hours (or on high with 3-4 hours).
2. About 40 minutes before chicken is complete, shred chicken with two forks in liquid.
3. Pour in beans and onions, and continue to cook for the remaining 40 minutes.
4. If using, carefully whisk in flour and allow sauce to thicken.
5. Garnish with cilantro and serve. This is perfect with homemade cornbread.

37. Potato Leek Soup

Slow Cooker Potato Leek Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT4H · Total: PT4H25M · Yield: [‘8’, ‘8 servings’]

Cozy and comforting, this slow cooker potato leek soup is easy to prep in 30 minutes while the slow cooker does the rest of the work! Made with Greek yogurt for an extra nutrition punch!

Ingredients

• 2 lbs Yukon Gold potatoes (4-5 small to medium potatoes), peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 leeks, white and light green parts only, washed and sliced (about 3 cups sliced)
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 3 sprigs fresh thyme
• 5 cups chicken or vegetable broth
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• Optional: chopped chives, for garnish

Instructions

1. In a sauté pan, add olive oil over medium heat. Add leeks and onion and cook until leeks are softened and onion is translucent, about 6-8 minutes. Add garlic and cook until fragrant, about one minute.
2. Add leek mixture to slow cooker along with potatoes, bay leaf, thyme, and broth.
3. Cover and cook until potatoes are fork-tender, about 8 hours on low or about 4 hours on high.
4. Remove the thyme sprigs and bay leaf. Using an immersion blender or transferring soup to a high-speed blender, blend ingredients until smooth and creamy.
5. Add lemon juice and fold in Greek yogurt. Season with salt and pepper.
6. Optional: garnish with chives

38. Pea Soup

Pea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic clove, minced
• 2 cups vegetable broth
• 2 cups frozen peas
• 1 medium potato, peeled and diced
• 1/4 cup heavy cream or milk (optional)
• Salt and freshly ground black pepper, to taste
• Fresh mint or parsley, for garnish (optional)

Instructions

1. 1. Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic for 30 seconds.
2. 2. Add the potato, peas, and vegetable broth. Bring to a simmer and cook until the potato is tender and the peas are soft, about 15–20 minutes.
3. 3. Use an immersion blender to puree the soup to your desired texture (smooth or chunky). If you prefer a lighter texture, leave some peas whole. Stir in the cream (if using) and season with salt and pepper to taste.
4. 4. Ladle into bowls and garnish with chopped fresh herbs. Serve hot.

39. Beef Pho

Crock Pot Beef Pho From Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘4’, ‘4 people’]

Make your own Beef Pho From Scratch in your trusty Crock Pot! You’ll be surprised at just how much it tastes like Pho from your favorite Vietnamese Restaurant!

Ingredients

• 1 1/2 -2 lbs beef bones (marrow or knuckles)
• 1/2 – 3/4 lbs flank steak
• 2 whole cardamon pods
• 4 whole star anise
• 1 tsp whole fennel seed
• 2 tsp whole coriander seeds
• 4 whole cloves
• 2 whole cinnamon sticks
• 4 inch fresh ginger, peeled and sliced
• 1/2 white or yellow onion
• 1 tbsp olive oil
• 8 cups water
• 1 bunch bok choy
• 3 tbsp fish sauce
• 1 tsp sugar
• 8 oz banh pho rice stick noodles
• fresh basil (to taste)
• fresh bean sprouts (to taste)
• fresh jalapeno, sliced (to taste)
• sriracha (to taste)
• hoisin (to taste)
• chili garlic sauce (to taste)

Instructions

1. Bring a large pot of water to a boil and add beef bones. Boil for 10 minutes (may require longer if more beef on bones). Drain and rinse and then add to crock pot.
2. Meanwhile, in a sauté pan on medium low, toast star anise, cloves, coriander, fennel, and cardamom pods, and cinnamon for approximately 2-3 minutes until fragrant.  Add immediately to crock pot.
3. Add oil to pan and cook onion and ginger until onion is browned and soft, approximately 5-7 minutes.  Turn ginger over half way through.  Add to crock pot. 
4. Add 8 cups of water, sugar, and fish sauce to the crock pot. Cook on high for 4 hours or low on 8 hours.
5. With a sieve (or colander, but dependent upon colander size it may not capture all of the seeds) drain seeds, pods, etc. from broth from crock pot into another large pot them immediately return to crock pot.  
6. For the last 30 minutes, turn to high (or add 30 minutes to the 4 hours) and add chopped bok choy.  Put flank steak in freezer for about 10 minutes to make slicing easier.  Slice steak as thin as possible.  
7. In final 10 minutes add noodles and steak to crock pot (for rarer steak less time in the crock pot and for thinner noodles less time).  Check noodles for desired done-ness at 5 minutes.  
8. Serve immediately and top with your favorite toppings!

40. Mexican Meatball Soup

Crockpot Albondigas Soup (Mexican Meatball Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT420M · Total: PT435M · Yield: [‘6’, ‘6 servings’]

Hearty meatballs and pasta in a savory beef and tomato broth make Albondigas soup a delicious comfort food. Using sautéed onions and peppers from the freezer makes this soup virtually prep-free.

Ingredients

• 1 pound frozen cooked meatballs
• 1 onion
• 1 green bell pepper
• 2 tablespoons olive oil
• 3 cloves garlic
• 30 ounces beef broth
• 16 ounces salsa
• 1 tablespoon chili powder
• ¼ teaspoon ground cumin
• 1 cup pasta shells
• 1 cup shredded Cheddar cheese
• ½ cup sour cream
• 3 tablespoons fresh cilantro (chopped)

Instructions

1. Thaw 1 pound frozen cooked meatballs.
2. Chop 1 onion and 1 green bell pepper. Mince 3 cloves garlic.
3. Sauté onions and bell peppers in 2 tablespoons olive oil until tender.
4. Combine meatballs, onion, green pepper, garlic, 30 ounces beef broth, 16 ounces salsa, 1 tablespoon chili powder, and ¼ teaspoon ground cumin in a crockpot.
5. Cover and cook on low for 5-7 hours.
6. Add 1 cup pasta shells and stir well, cover, and cook on low an additional hour or until pasta is tender.
7. Serve with garnishes of 1 cup shredded Cheddar cheese, ½ cup sour cream, and 3 tablespoons fresh cilantro.

41. Southwestern Corn Chowder with Chicken and Green Chiles

Crock Pot Southwestern Corn Chowder with Chicken and Green Chiles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5H · Total: PT5H10M · Yield: 15

This Southwestern Corn Chowder is a comfort food classic, with a delicious, fun little kick! So easy – just mix everything together right in your crock pot! • Freezable • Make Ahead • Gluten Free •

Ingredients

• 3 cups nonfat milk
• 1 1/2 tablespoons cornstarch
• 1 (16-ounce) bag frozen corn kernels
• 3 cups frozen O’Brien potatoes (cubed hash brown potatoes with onions and peppers)
• 2 cups frozen diced onions (see note)
• 2 (14 3/4-ounce) cans cream-style corn
• 1 (16-ounce) jar of your favorite salsa (see note)
• 1 (15-ounce) can black beans (preferably organic or reduced-sodium), rinsed and drained
• 1 (4-ounce or 4.25-ounce) can diced green chiles, undrained
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1 pound boneless, skinless chicken breasts
• optional for serving: chopped cilantro and shredded, reduced-fat cheddar cheese

Instructions

1. Directly in your slow cooker insert, whisk together milk and cornstarch.
2. Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly.
3. Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
4. Cook on low (6-8 hours), or on high (5 hours).
5. Just before serving, use two forks to shred the chicken. Or, remove the chicken from the slow cooker onto a plate or cutting board and cut it into small cubes, and then return the chicken to chowder in the slow cooker.
6. Serve chowder sprinkled with cilantro and cheese, if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.