Nothing beats a warm, hearty soup simmering in the crockpot on a chilly evening. As the seasons change, there’s something undeniably comforting about coming home to a ready-made meal that fills the kitchen with inviting aromas. If you’re craving cozy, fuss-free dinners, you’re in the right place. Dive into these 20 delicious recipes designed to make your nights a little warmer and a lot tastier.
Creamy Chicken and Wild Rice Crockpot Soup
Venturing into the kitchen on a chilly evening always calls for something comforting yet sophisticated, and this slow-simmered soup has become my go-to for effortless elegance. I love how the crockpot does most of the work while I tackle holiday wrapping, filling the house with an aroma that promises a cozy, satisfying meal. It’s the perfect blend of hearty and refined, turning simple ingredients into a dish that feels special without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup uncooked wild rice blend
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, thinly sliced
– 4 garlic cloves, minced
– 6 cups low-sodium chicken stock
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ½ teaspoon kosher salt
– ¼ cup fresh parsley, finely chopped
Instructions
1. Place the trimmed chicken thighs in the bottom of a 6-quart slow cooker.
2. Add the uncooked wild rice blend, finely diced yellow onion, carrot rounds, sliced celery, and minced garlic cloves to the slow cooker.
3. Pour the low-sodium chicken stock over the ingredients, ensuring everything is submerged.
4. Cover the slow cooker and set it to cook on high heat for 4 hours, which allows the rice to fully absorb the liquid and become tender.
5. After 4 hours, use two forks to shred the chicken thighs directly in the slow cooker into bite-sized pieces.
6. In a small saucepan over medium heat, melt the unsalted butter until it bubbles slightly, about 2 minutes.
7. Whisk the all-purpose flour into the melted butter to form a roux, cooking until it turns a light golden brown, approximately 3 minutes, to eliminate the raw flour taste.
8. Gradually whisk the heavy cream into the roux until smooth and thickened, creating a velvety base for the soup.
9. Stir the cream mixture into the slow cooker along with the dried thyme, freshly ground black pepper, and kosher salt.
10. Cover and cook on high for an additional 15 minutes to meld the flavors, checking that the soup reaches an internal temperature of 165°F for food safety.
11. Turn off the slow cooker and stir in the finely chopped fresh parsley just before serving.
Zesty and rich, this soup boasts a luxurious texture from the wild rice’s slight chew and the cream’s silkiness, with layers of savory depth from the slow-cooked chicken and aromatics. I love garnishing it with extra parsley or a drizzle of high-quality olive oil for a bright finish, and it pairs beautifully with crusty sourdough for dipping into every last drop.
Slow Cooker Beef and Barley Soup
Gathering around the slow cooker on a chilly December afternoon always feels like a small act of self-care in my kitchen—today, as snowflakes dust the window, I’m simmering a hearty beef and barley soup that fills the house with the comforting aroma of herbs and tender meat. This recipe is my go-to for busy weeks because it practically cooks itself, letting me focus on wrapping gifts or just cozying up with a book while dinner prepares.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 1.5 pounds chuck roast, trimmed and cut into 1-inch cubes
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, cut into ½-inch pieces
– 6 cups beef broth
– 1 cup pearled barley, rinsed
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh parsley, finely chopped
Instructions
1. Pat the chuck roast cubes dry with paper towels to ensure a proper sear.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chuck roast cubes in a single layer, searing for 3–4 minutes per side until deeply browned, working in batches to avoid overcrowding—this builds a rich flavor base for the soup.
4. Transfer the seared beef to a 6-quart slow cooker.
5. In the same skillet, add the finely diced yellow onion and sauté over medium heat for 5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Scrape the onion-garlic mixture into the slow cooker with the beef.
8. Add the carrot rounds, celery pieces, beef broth, rinsed pearled barley, bay leaves, dried thyme, and freshly ground black pepper to the slow cooker, stirring gently to combine.
9. Cover and cook on low heat for 8 hours, until the beef is fork-tender and the barley is plump—avoid lifting the lid during cooking to maintain consistent temperature.
10. Discard the bay leaves and stir in the finely chopped fresh parsley just before serving for a bright finish.
11. Just ladle this soup into bowls while it’s steaming hot; the tender beef melts in your mouth, and the barley adds a satisfying chew that soaks up the savory broth perfectly. I love topping it with a dollop of sour cream or serving it alongside crusty artisan bread for dipping—it’s the ultimate winter comfort that tastes even better the next day as the flavors deepen.
Loaded Baked Potato Crockpot Soup
Nothing beats the cozy aroma of a slow-cooked soup on a chilly December evening, especially when it captures the comforting essence of a loaded baked potato. I developed this recipe after a particularly hectic holiday season when I craved something hearty but hands-off—my trusty crockpot became my kitchen hero, transforming simple ingredients into a velvety, indulgent soup that’s become a family favorite. It’s the perfect set-it-and-forget-it meal for busy days, delivering all the rich flavors of a classic loaded potato without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 8 ounces sharp cheddar cheese, freshly grated
– 6 slices thick-cut bacon, cooked until crisp and crumbled
– ½ cup sour cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 2 tablespoons fresh chives, finely chopped for garnish
Instructions
1. In a 6-quart slow cooker, combine the diced Yukon Gold potatoes, finely diced yellow onion, minced garlic, low-sodium chicken stock, smoked paprika, freshly ground black pepper, and kosher salt.
2. Cover the slow cooker and set it to cook on HIGH for 4 hours, until the potatoes are fork-tender and easily mashable—this slow simmer allows the flavors to meld beautifully.
3. Using a potato masher or immersion blender, partially blend the soup until it reaches a creamy yet chunky consistency, leaving some potato pieces intact for texture; I prefer an immersion blender for control, working in pulses to avoid over-processing.
4. Stir in the heavy cream, freshly grated sharp cheddar cheese, unsalted butter, and sour cream until fully incorporated and the cheese has melted smoothly, about 5 minutes on LOW heat to prevent curdling.
5. Ladle the soup into bowls and top each serving with crumbled thick-cut bacon and finely chopped fresh chives for a vibrant finish.
Oozing with creamy decadence, this soup boasts a velvety base punctuated by tender potato chunks and a smoky undertone from the paprika. Serve it in hollowed-out bread bowls for an extra cozy touch, or pair it with a crisp green salad to balance the richness—it’s a versatile dish that’s as satisfying for a weeknight dinner as it is for impressing guests.
Spicy Sausage and Kale Crockpot Soup
Gathering around the slow cooker on a chilly evening is one of my favorite winter rituals—there’s something so comforting about letting flavors meld all day while you go about your business. This Spicy Sausage and Kale Crockpot Soup is my go-to when I want a hearty, hands-off meal that still feels special, and it’s packed with the kind of warmth that makes everyone linger at the table a little longer.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound spicy Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 large russet potatoes, peeled and cut into ½-inch cubes
– 1 bunch lacinato kale, stems removed and leaves thinly sliced
– ½ cup heavy cream
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, as needed
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound spicy Italian sausage, casings removed, and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, 6–8 minutes.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving any rendered fat in the skillet.
4. In the same skillet, add 1 large yellow onion, finely diced, and sauté over medium heat until translucent and lightly golden, about 5 minutes.
5. Stir in 3 cloves garlic, minced, and cook until fragrant, 30 seconds, then scrape the mixture into the slow cooker.
6. To the slow cooker, add 6 cups low-sodium chicken broth, 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained), 2 large russet potatoes (peeled and cut into ½-inch cubes), 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes.
7. Season with kosher salt and freshly ground black pepper to taste, then stir all ingredients until well combined.
8. Cover and cook on LOW heat for 8 hours, until the potatoes are tender when pierced with a fork.
9. Stir in 1 bunch lacinato kale (stems removed and leaves thinly sliced) and ½ cup heavy cream, then cover and cook on HIGH for an additional 15 minutes, until the kale is wilted but still vibrant green.
10. Ladle the soup into bowls and serve immediately.
The soup emerges with a rich, velvety broth from the cream, balanced by the earthy kale and hearty sausage crumbles. For a creative twist, top each bowl with a sprinkle of grated Parmesan and a drizzle of chili oil to enhance the spicy notes.
Vegetable Lentil Crockpot Soup
Recently, as the holiday hustle had me craving something nourishing yet hands-off, I found myself reaching for my trusty slow cooker to whip up this comforting vegetable lentil soup. There’s something magical about tossing everything in and letting the crockpot work its low-and-slow magic while I tackle my to-do list—it’s become my go-to for busy weeknights when I want a hearty, homemade meal without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and cut into ¼-inch rounds
– 2 celery stalks, cut into ¼-inch slices
– 1 cup dried brown lentils, rinsed and drained
– 1 (28-ounce) can crushed tomatoes
– 4 cups low-sodium vegetable broth
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 cups fresh baby spinach, stems removed
– 1 tablespoon freshly squeezed lemon juice
– ¼ cup chopped fresh parsley, for garnish
Instructions
1. Heat the extra-virgin olive oil in a medium skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, approximately 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Transfer the onion-garlic mixture to a 6-quart slow cooker.
5. Add the carrot rounds, celery slices, rinsed brown lentils, crushed tomatoes, low-sodium vegetable broth, dried thyme, smoked paprika, bay leaf, fine sea salt, and freshly ground black pepper to the slow cooker.
6. Stir all ingredients until well combined.
7. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours.
8. After 8 hours, remove the lid and discard the bay leaf.
9. Stir in the fresh baby spinach and freshly squeezed lemon juice until the spinach is just wilted, about 2 minutes.
10. Ladle the soup into bowls and garnish each serving with the chopped fresh parsley.
Comforting and deeply savory, this soup develops a rich, velvety texture from the slow-cooked lentils, while the lemon juice brightens the earthy notes beautifully. I love serving it with a crusty whole-grain bread for dipping or topping it with a dollop of tangy Greek yogurt for extra creaminess.
Thai Coconut Curry Crockpot Soup
Frigid winter evenings always have me craving something warm and comforting, but with the holiday rush in full swing, I need meals that practically cook themselves. That’s why this Thai-inspired crockpot soup has become my go-to—it fills the house with incredible aromas while I wrap gifts or tackle my endless to-do list. It’s the perfect blend of cozy and exotic, requiring just a bit of upfront prep for a hands-off, flavor-packed dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 tablespoon virgin coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 3 tablespoons Thai red curry paste
– 2 (13.5-ounce) cans full-fat coconut milk
– 4 cups low-sodium vegetable broth
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups sweet potatoes, peeled and diced into ½-inch cubes
– 1 red bell pepper, thinly sliced
– 2 tablespoons fish sauce
– 1 tablespoon fresh lime juice
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges for serving
Instructions
1. Heat the virgin coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and finely grated fresh ginger, cooking until fragrant, about 1 minute.
4. Add the Thai red curry paste to the skillet and cook, stirring constantly, for 1 minute to bloom the spices and deepen the flavor.
5. Transfer the onion-curry mixture to the bowl of a 6-quart slow cooker.
6. Pour in the full-fat coconut milk and low-sodium vegetable broth, stirring to combine thoroughly.
7. Add the 1-inch chicken thigh pieces, diced sweet potatoes, and thinly sliced red bell pepper to the slow cooker, ensuring all ingredients are submerged.
8. Cover and cook on the LOW setting for 4 hours, until the chicken is cooked through and the sweet potatoes are tender when pierced with a fork.
9. Stir in the fish sauce and fresh lime juice, then taste and adjust seasoning if necessary.
10. Ladle the soup into bowls and garnish with chopped fresh cilantro and a lime wedge.
Aromatic and velvety, this soup boasts a rich, creamy broth that clings to the tender chicken and sweet potatoes. The heat from the curry paste builds gently, balanced by the bright acidity of lime, making each spoonful complex and satisfying. For a fun twist, serve it over a scoop of jasmine rice or with crispy rice crackers on the side for added texture.
Classic Minestrone Crockpot Soup
A cozy, slow-simmered classic that’s been my go-to for chilly evenings—this minestrone soup practically makes itself in the crockpot while filling the house with the most comforting aroma. I love how flexible it is; I often toss in whatever hearty vegetables I have on hand, making it a perfect clean-out-the-fridge meal that still feels thoughtfully crafted.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into ½-inch pieces
– 2 stalks celery, diced into ½-inch pieces
– 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
– 6 cups low-sodium vegetable broth
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup dried ditalini pasta
– 2 cups fresh baby spinach
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
– Freshly grated Parmigiano-Reggiano cheese, for serving
– Extra-virgin olive oil, for drizzling
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Transfer the onion-garlic mixture to the crockpot insert.
5. Add 2 medium diced carrots, 2 stalks diced celery, 1 can hand-crushed San Marzano tomatoes, 6 cups low-sodium vegetable broth, 1 can drained cannellini beans, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes to the crockpot.
6. Season generously with kosher salt and freshly ground black pepper, stirring to combine all ingredients evenly.
7. Cover and cook on LOW for 5 hours, until the vegetables are tender but still hold their shape.
8. Stir in 1 cup dried ditalini pasta, re-cover, and cook on LOW for an additional 45 minutes, until the pasta is al dente.
9. Turn off the crockpot and fold in 2 cups fresh baby spinach, allowing the residual heat to wilt the leaves completely, about 3 minutes.
10. Taste and adjust seasoning with additional salt and pepper if needed.
Densely packed with vegetables and beans, this soup has a wonderfully hearty, brothy texture that clings to each spoonful. I love serving it with a generous sprinkle of freshly grated Parmigiano-Reggiano and a final drizzle of extra-virgin olive oil for a rich, savory finish—it’s even better the next day as the flavors deepen.
White Bean and Ham Crockpot Soup
Savoring the cozy aroma of this soup bubbling away in my crockpot always reminds me of snowy afternoons when I’d peek under the lid as a kid, waiting for my grandma’s comforting ham and bean soup to be ready. It’s a simple, hearty dish that practically cooks itself, perfect for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound dried Great Northern beans, rinsed and sorted
– 1 smoked ham hock (about 1.5 pounds)
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ½-inch rounds
– 3 celery stalks, cut into ½-inch pieces
– 4 garlic cloves, minced
– 6 cups unsalted chicken stock
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ¼ cup finely chopped fresh flat-leaf parsley
Instructions
1. Place the rinsed Great Northern beans in a large bowl and cover with 2 inches of cold water; soak for 8 hours or overnight, then drain and rinse.
2. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and sauté until translucent and lightly golden, 5–7 minutes, stirring occasionally.
4. Stir in the carrot rounds, celery pieces, and minced garlic, cooking until fragrant, about 2 minutes.
5. Transfer the sautéed vegetable mixture to a 6-quart slow cooker.
6. Add the drained beans, smoked ham hock, unsalted chicken stock, bay leaves, dried thyme, and freshly ground black pepper to the slow cooker.
7. Cover and cook on low heat for 8 hours, until the beans are tender and the ham hock meat easily pulls away from the bone.
8. Remove the ham hock from the slow cooker and let it cool slightly on a cutting board for 5 minutes.
9. Discard the bay leaves from the soup.
10. Shred the meat from the ham hock, discarding the skin and bone, and return the shredded meat to the slow cooker.
11. Stir in the finely chopped fresh flat-leaf parsley until evenly distributed.
12. Ladle the soup into bowls and serve immediately.
Mellow and creamy from the broken-down beans, this soup boasts a rich, smoky depth from the ham hock that melds beautifully with the sweet carrots and aromatic herbs. For a creative twist, top it with a dollop of garlic-infused crème fraîche and a sprinkle of crispy fried shallots to add a delightful contrast in textures.
Broccoli Cheddar Crockpot Soup
Remember those chilly evenings when you just want to curl up with something warm and comforting without spending hours in the kitchen? That’s exactly why this Broccoli Cheddar Crockpot Soup has become my winter weeknight hero. It’s the kind of effortless, creamy goodness that simmers away while you tackle your to-do list, filling the house with the most inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 pound broccoli florets, cut into bite-sized pieces
– 1 large carrot, peeled and finely grated
– 1 teaspoon dry mustard powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly grated nutmeg
– 8 ounces sharp cheddar cheese, freshly grated
– Kosher salt and freshly ground black pepper
Instructions
1. Melt the unsalted butter in a large skillet over medium heat until it foams and subsides.
2. Add the finely diced yellow onion and cook, stirring frequently, for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a pale golden roux.
5. Gradually whisk in the low-sodium chicken broth until the mixture is smooth and begins to thicken slightly, about 3 minutes.
6. Transfer the entire contents of the skillet to a 6-quart slow cooker.
7. Pour in the heavy cream and add the bite-sized broccoli florets, finely grated carrot, dry mustard powder, smoked paprika, and freshly grated nutmeg.
8. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, then stir all ingredients until well combined.
9. Cover the slow cooker and cook on the LOW setting for 4 hours, until the broccoli is tender but still vibrant.
10. Turn the slow cooker to the WARM setting and gradually stir in the freshly grated sharp cheddar cheese until fully melted and incorporated, about 5 minutes.
11. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if desired.
Cheesy, velvety, and packed with vegetable goodness, this soup achieves a perfect balance between rich creaminess and fresh broccoli flavor. For a delightful textural contrast, I love serving it in a hollowed-out sourdough boule or topping it with crispy, oven-baked cheese croutons.
Mexican Street Corn Crockpot Soup
Venturing into my kitchen on a chilly December evening, I craved the vibrant flavors of summer street food but needed the cozy comfort of a slow-cooked meal. This Mexican Street Corn Crockpot Soup was my solution—a nostalgic blend of smoky charred corn and creamy broth that simmers all day, filling the house with an irresistible aroma. It’s become my go-to for holiday gatherings, where everyone gathers around the pot, ladling out bowls topped with tangy crema and crumbled cheese.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 240 minutes
Ingredients
– 4 cups fresh corn kernels, charred
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 cup crumbled cotija cheese
– 2 tablespoons Mexican crema
– 1/4 cup finely chopped fresh cilantro
– 1 lime, juiced
– Kosher salt to season
Instructions
1. Preheat a cast-iron skillet over medium-high heat until it reaches 400°F, then add the corn kernels in a single layer to char for 5–7 minutes, stirring occasionally until they develop dark brown spots.
2. In a separate Dutch oven, melt the clarified butter over medium heat, then add the diced onion and sauté for 8–10 minutes until translucent and lightly caramelized.
3. Add the minced garlic to the onions and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
4. Transfer the charred corn, onion mixture, vegetable broth, heavy cream, smoked paprika, and ground cumin to a 6-quart crockpot, stirring to combine all ingredients evenly.
5. Cover the crockpot and set it to cook on low heat for 4 hours, allowing the flavors to meld and the soup to thicken slightly.
6. After 4 hours, stir in the lime juice and season with kosher salt, starting with 1 teaspoon and adjusting based on the broth’s salinity.
7. Ladle the hot soup into bowls, then garnish each serving with a drizzle of Mexican crema, a sprinkle of crumbled cotija cheese, and a scattering of fresh cilantro.
Kick back and savor this soup’s velvety texture, where the smoky corn melds with the rich cream base for a comforting yet lively bite. The tangy crema and salty cheese add a delightful contrast, making it perfect for serving in hollowed-out bread bowls or alongside crispy tortilla strips for added crunch.
French Onion Crockpot Soup
Last week, as a chilly December evening settled in, I found myself craving the deep, caramelized comfort of French onion soup but wanted something hands-off—enter this slow-cooker version that fills your home with an irresistible aroma while you go about your day. It’s the kind of recipe that feels like a warm hug, perfect for busy weeknights or cozy holiday gatherings when you’d rather sip wine than stir a pot. I love how the crockpot does the heavy lifting, transforming humble onions into a rich, savory masterpiece with minimal effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 4 large yellow onions, thinly sliced
– 3 tablespoons clarified butter
– 4 cups beef bone broth
– 1 cup dry white wine
– 2 tablespoons all-purpose flour
– 2 teaspoons fresh thyme leaves
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 6 slices sourdough bread, toasted
– 1 ½ cups Gruyère cheese, freshly grated
Instructions
1. In a large skillet over medium heat, melt 3 tablespoons of clarified butter until shimmering, about 2 minutes.
2. Add 4 large thinly sliced yellow onions to the skillet, stirring to coat evenly with the butter.
3. Cook the onions over medium-low heat for 15 minutes, stirring occasionally, until they begin to soften and release moisture.
4. Reduce the heat to low and continue cooking the onions for 45 minutes, stirring every 10 minutes, until they turn a deep golden brown and caramelize fully—this slow process builds a rich flavor base, so don’t rush it.
5. Sprinkle 2 tablespoons of all-purpose flour over the caramelized onions, stirring constantly for 2 minutes to cook out the raw flour taste and create a roux.
6. Deglaze the skillet by pouring in 1 cup of dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
7. Transfer the onion mixture to a 6-quart slow cooker insert.
8. Pour 4 cups of beef bone broth into the slow cooker, followed by 2 teaspoons of fresh thyme leaves, 1 bay leaf, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly ground black pepper.
9. Stir all ingredients in the slow cooker until well combined.
10. Cover the slow cooker with its lid and cook on the low setting for 8 hours, allowing the flavors to meld and deepen—for a clearer broth, avoid stirring during this time.
11. After cooking, discard the bay leaf and ladle the hot soup into 6 oven-safe bowls placed on a baking sheet.
12. Top each bowl with 1 slice of toasted sourdough bread and evenly distribute 1 ½ cups of freshly grated Gruyère cheese over the bread.
13. Place the baking sheet under a preheated broiler set to high (500°F) for 3–5 minutes, watching closely until the cheese is bubbly and golden brown with slight charring on the edges.
14. Carefully remove the bowls from the oven using oven mitts and let them cool for 5 minutes before serving to prevent burns.
Outrageously savory and deeply satisfying, this soup boasts a velvety broth with sweet, caramelized onions that melt in your mouth. The gooey Gruyère and crisp sourdough create a delightful textural contrast, making each spoonful a cozy indulgence—try serving it with a side salad of bitter greens to balance the richness, or pair it with a glass of the remaining white wine for a complete meal.
Chicken Tortilla Crockpot Soup
Diving into the slow cooker on a chilly December evening is my favorite way to warm up the kitchen without much fuss. This Chicken Tortilla Crockpot Soup has become my go-to for busy weeks, especially around the holidays when time is precious but a comforting meal is non-negotiable. I love how the flavors meld together effortlessly while I tackle my never-ending to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeds removed and finely minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 4 cups low-sodium chicken stock
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1/2 cup fresh cilantro leaves, chopped
– 1 ripe avocado, diced
– 1 lime, cut into wedges
– 6 corn tortillas, cut into 1/2-inch strips
– 2 tablespoons avocado oil
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Season the chicken thighs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the chicken thighs for 4-5 minutes per side until a deep golden-brown crust forms, working in batches to avoid overcrowding the pan.
5. Transfer the seared chicken thighs to the insert of a 6-quart slow cooker.
6. In the same skillet, reduce the heat to medium and sauté the finely diced yellow onion for 5-7 minutes until translucent and softened.
7. Add the minced garlic and finely minced jalapeño pepper to the skillet and cook for 1 additional minute until fragrant.
8. Deglaze the skillet by pouring in the undrained can of fire-roasted diced tomatoes, scraping up any browned bits from the bottom with a wooden spoon.
9. Transfer the entire onion-tomato mixture from the skillet into the slow cooker insert with the chicken.
10. Pour 4 cups of low-sodium chicken stock into the slow cooker.
11. Add 1 tablespoon of ground cumin, 2 teaspoons of smoked paprika, and 1 teaspoon of dried oregano directly to the liquid in the slow cooker.
12. Stir all contents in the slow cooker gently to combine, ensuring the chicken is submerged.
13. Cover and cook on the LOW setting for 4 hours until the chicken shreds easily with two forks.
14. Using two forks, carefully shred the cooked chicken directly in the slow cooker into bite-sized pieces.
15. Stir in the chopped fresh cilantro leaves and adjust the seasoning with additional kosher salt and freshly ground black pepper if needed.
16. While the soup finishes, preheat your oven to 400°F and arrange the corn tortilla strips in a single layer on a baking sheet.
17. Bake the tortilla strips for 8-10 minutes, flipping once halfway through, until crisp and lightly golden.
18. Ladle the hot soup into bowls and top each serving with diced ripe avocado, baked tortilla strips, and a squeeze of fresh lime juice from the wedges.
Offering a beautiful balance of smoky depth from the paprika and bright acidity from the lime, this soup’s broth is richly layered. The tender shredded chicken and crisp tortilla strips create a delightful textural contrast in every spoonful. For a creative twist, I sometimes serve it over a scoop of cilantro-lime rice to make it even more substantial.
Split Pea and Smoked Sausage Crockpot Soup
Lately, I’ve been craving the kind of hearty, hands-off meal that practically cooks itself while I wrap up holiday errands—this split pea and smoked sausage crockpot soup is exactly that cozy, comforting answer. It’s a one-pot wonder that fills the kitchen with the most inviting aroma, reminding me of snowy afternoons when a simmering pot feels like a warm hug. I love how the split peas break down into a velvety base, while the smoked sausage adds a robust, savory depth that makes every spoonful satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound dried green split peas, rinsed and drained
– 12 ounces smoked andouille sausage, sliced into ¼-inch rounds
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and diced into ½-inch pieces
– 2 celery stalks, diced into ½-inch pieces
– 3 garlic cloves, minced
– 6 cups low-sodium chicken stock
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– 1 bay leaf
– ½ teaspoon freshly ground black pepper
Instructions
1. Place a large skillet over medium-high heat and add 2 tablespoons of unsalted butter.
2. Once the butter has melted and begins to foam, add 12 ounces of sliced smoked andouille sausage; sauté for 4–5 minutes until the edges are lightly browned and the fat renders.
3. Transfer the browned sausage and any rendered fat to a 6-quart slow cooker.
4. In the same skillet, add 1 large finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 6–7 minutes until the vegetables are softened and the onion is translucent.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant, then transfer the vegetable mixture to the slow cooker.
6. To the slow cooker, add 1 pound of rinsed dried green split peas, 6 cups of low-sodium chicken stock, 1 tablespoon of fresh thyme leaves, 1 bay leaf, and ½ teaspoon of freshly ground black pepper.
7. Stir all ingredients until well combined, ensuring the split peas are fully submerged in the liquid.
8. Cover the slow cooker and cook on the low setting for 8 hours, avoiding lifting the lid during cooking to maintain a steady temperature.
9. After 8 hours, remove and discard the bay leaf, then use a potato masher to gently crush some of the split peas against the side of the pot—this creates a thicker, creamier texture without puréeing the entire soup.
10. Let the soup rest, uncovered, for 10 minutes to allow the flavors to meld and the consistency to settle.
11. Ladle the soup into bowls and serve immediately.
Ooh, the result is a luxuriously thick, almost stew-like soup where the split peas dissolve into a smooth, earthy backdrop, punctuated by the smoky, spicy notes of the andouille. I love topping it with a dollop of crème fraîche and a sprinkle of crispy fried shallots for a contrast in textures, or pairing it with a slice of crusty sourdough to soak up every last bit. It’s the kind of meal that tastes even better the next day, as the flavors deepen into something truly special.
Tomato Basil Crockpot Soup
Unbelievably, this Tomato Basil Crockpot Soup has become my go-to comfort food on busy winter days—it’s the kind of recipe that fills the house with a cozy aroma while requiring almost no hands-on time. I first made it during a hectic holiday week when I needed something warming and effortless, and now it’s a staple in my rotation, perfect for those evenings when I’d rather curl up with a book than stand over the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 (28-ounce) cans whole peeled San Marzano tomatoes, with their juices
– 4 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/2 cup fresh basil leaves, chiffonade-cut, plus extra for garnish
– 1 teaspoon granulated sugar
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
– 1/4 cup grated Parmigiano-Reggiano cheese, for serving
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and softened, approximately 8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Transfer the onion-garlic mixture to a 6-quart slow cooker.
5. Pour in the whole peeled San Marzano tomatoes with their juices, using a wooden spoon to gently crush the tomatoes against the side of the slow cooker to break them up.
6. Add the low-sodium vegetable broth, granulated sugar, and crushed red pepper flakes to the slow cooker, stirring to combine all ingredients evenly.
7. Cover the slow cooker and cook on the LOW setting for 4 hours, until the soup is bubbling and the flavors have melded together.
8. After 4 hours, carefully blend the soup directly in the slow cooker using an immersion blender until completely smooth and velvety, about 2 minutes of blending.
9. Stir in the heavy cream and chiffonade-cut fresh basil leaves until fully incorporated, then season with kosher salt and freshly ground black pepper to your preference.
10. Ladle the soup into bowls and garnish each serving with grated Parmigiano-Reggiano cheese and extra fresh basil leaves.
What makes this soup truly special is its velvety, rich texture that comes from blending the tomatoes after slow cooking, which intensifies their natural sweetness. The hint of crushed red pepper adds a subtle warmth that balances the creamy basil infusion perfectly—try serving it with a crusty baguette for dipping or topping it with a dollop of pesto for an extra herbal kick.
Moroccan Chickpea Crockpot Soup
Nothing beats coming home to a warm, fragrant soup after a busy day, especially during the holiday rush. My Moroccan Chickpea Crockpot Soup has become my go-to for effortless, cozy meals that feel like a hug in a bowl—it’s the perfect set-it-and-forget-it dish that fills the house with the most inviting aromas of cumin and cinnamon.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground cinnamon
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 4 cups low-sodium vegetable broth
– 1 cup dried red lentils, rinsed
– 1 large sweet potato, peeled and cut into 1/2-inch cubes
– 1/2 cup fresh cilantro, chopped
– 1/4 cup fresh lemon juice
– Kosher salt, to taste
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and sauté until translucent and softened, approximately 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to let it brown.
4. Transfer the onion and garlic mixture to the crockpot insert.
5. To the crockpot, add 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, stirring to coat the aromatics evenly for enhanced flavor development.
6. Incorporate 2 (15-ounce) cans chickpeas, drained and rinsed, 1 (28-ounce) can crushed tomatoes, 4 cups low-sodium vegetable broth, 1 cup dried red lentils, rinsed, and 1 large sweet potato, peeled and cut into 1/2-inch cubes, ensuring all ingredients are submerged.
7. Cover the crockpot and cook on high heat for 4 hours, or until the sweet potato is fork-tender and the lentils have fully dissolved to thicken the soup.
8. Just before serving, stir in 1/2 cup fresh cilantro, chopped, and 1/4 cup fresh lemon juice to brighten the flavors.
9. Season with kosher salt to taste, starting with 1 teaspoon and adjusting as needed after tasting.
Generously ladle this soup into bowls, where the creamy chickpeas and tender sweet potatoes meld with the velvety, spiced broth. I love topping it with a dollop of Greek yogurt or serving it alongside crusty bread for dipping—it’s a hearty, plant-based meal that’s as nourishing as it is delicious.
Corn Chowder Crockpot Soup
Every time the crisp autumn air settles in, I find myself craving a bowl of something warm and comforting that practically cooks itself. This Corn Chowder Crockpot Soup is my go-to for those busy days when I want a hearty meal waiting for me, and it always reminds me of cozy family dinners after a long afternoon of apple picking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 4 cups fresh sweet corn kernels, divided
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 4 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup all-purpose flour
– 1/4 cup fresh chives, finely chopped
Instructions
1. Melt the unsalted butter in a large skillet over medium heat until it foams and subsides, about 2 minutes.
2. Add the finely diced yellow onion to the skillet and sauté, stirring frequently, until translucent and fragrant, approximately 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
5. Gradually whisk in 1 cup of the low-sodium vegetable broth until the mixture is smooth and thickened, then transfer everything to the crockpot insert.
6. To the crockpot, add the remaining 3 cups of vegetable broth, 3 cups of the fresh sweet corn kernels, the diced Yukon Gold potatoes, smoked paprika, and freshly ground black pepper.
7. Stir all ingredients in the crockpot until well combined.
8. Cover and cook on the LOW setting for 4 hours, until the potatoes are fork-tender.
9. Using an immersion blender, carefully purée about one-third of the soup directly in the crockpot to thicken the base while leaving plenty of texture, a tip I love for achieving a creamy yet chunky consistency.
10. Stir in the heavy cream and the remaining 1 cup of fresh sweet corn kernels.
11. Cover and cook on the LOW setting for an additional 15 minutes to heat through and allow the flavors to meld.
12. Ladle the soup into bowls and garnish each serving with the finely chopped fresh chives.
Unbelievably creamy with a subtle smoky depth from the paprika, this chowder has a wonderful contrast between the puréed base and the bursts of sweet, whole corn kernels. For a creative twist, I sometimes top it with crispy crumbled bacon or serve it alongside a crusty sourdough boule for dipping.
Pumpkin and Sage Crockpot Soup
Venturing into the kitchen on a crisp December afternoon like today, I find myself craving something deeply comforting yet elegantly simple—a soup that practically makes itself while filling the house with the nostalgic scent of autumn. This pumpkin and sage crockpot soup is my go-to for busy holiday weeks, letting the slow cooker do the heavy lifting while I wrap gifts or simply savor a quiet moment with a cup of tea.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons unsalted European-style butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups roasted pumpkin purée (from a 4-pound sugar pumpkin)
– 4 cups low-sodium vegetable stock
– 1 cup heavy cream
– 8 fresh sage leaves, finely chiffonaded
– 1 teaspoon freshly grated nutmeg
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup crème fraîche, for garnish
– 2 tablespoons pumpkin seed oil, for drizzling
Instructions
1. Melt the unsalted European-style butter in a medium skillet over medium heat until it foams and subsides, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden at the edges, 6–8 minutes.
3. Stir in the minced garlic and cook just until fragrant, 30 seconds, to prevent burning.
4. Transfer the onion-garlic mixture to the crockpot insert.
5. Add the roasted pumpkin purée, low-sodium vegetable stock, heavy cream, finely chiffonaded sage leaves, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper to the crockpot.
6. Whisk all ingredients vigorously until fully combined and smooth.
7. Cover and cook on the LOW setting for 4 hours, resisting the urge to lift the lid, which releases heat and extends cooking time.
8. After 4 hours, carefully blend the soup directly in the crockpot using an immersion blender until velvety smooth, about 2 minutes.
9. For a silkier texture, pass the soup through a fine-mesh sieve into a clean pot, pressing with a ladle—this extra step removes any fibrous bits.
10. Ladle the hot soup into warmed bowls.
11. Garnish each serving with a dollop of crème fraîche and a delicate drizzle of pumpkin seed oil.
Silky and rich, this soup boasts a velvety texture that clings to the spoon, with the earthy sweetness of pumpkin perfectly balanced by the aromatic, slightly peppery sage. Serve it in shallow bowls with crusty artisanal bread for dipping, or for a festive touch, top with crispy fried sage leaves and a sprinkle of toasted pepitas.
Black Bean and Quinoa Crockpot Soup
Huddled in my kitchen during a recent chilly evening, I found myself craving something hearty yet healthy that practically cooked itself. This Black Bean and Quinoa Crockpot Soup became my go-to solution, a comforting blend of pantry staples that simmers away while you tackle the day’s to-do list. It’s the kind of effortless meal that feels like a warm hug after a long afternoon.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and diced into ½-inch pieces
– 2 cups dried black beans, rinsed and sorted
– 1 cup uncooked quinoa, rinsed
– 6 cups low-sodium vegetable broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with their juices
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon chipotle powder
– 1 teaspoon fine sea salt
– ¼ cup freshly squeezed lime juice
– ½ cup fresh cilantro leaves, roughly chopped
– 1 ripe avocado, diced, for garnish
Instructions
1. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring frequently, until translucent and fragrant, approximately 5 minutes.
3. Stir in 3 cloves of minced garlic and cook for 1 additional minute, just until aromatic to prevent burning.
4. Transfer the onion and garlic mixture to the insert of a 6-quart slow cooker.
5. Add 1 diced red bell pepper, 2 cups of rinsed dried black beans, 1 cup of rinsed uncooked quinoa, 6 cups of low-sodium vegetable broth, 1 can of fire-roasted diced tomatoes with their juices, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of chipotle powder, and 1 teaspoon of fine sea salt to the slow cooker insert.
6. Stir all ingredients in the slow cooker until thoroughly combined.
7. Cover the slow cooker with its lid and set it to cook on HIGH for 4 hours.
8. After 4 hours, carefully remove the lid and check that the black beans are tender by pressing one between your fingers; they should yield easily.
9. Stir in ¼ cup of freshly squeezed lime juice and ½ cup of roughly chopped fresh cilantro leaves until evenly distributed.
10. Ladle the hot soup into serving bowls.
11. Garnish each bowl with a portion of the diced ripe avocado.
Zesty lime and fresh cilantro brighten the deep, smoky base, while the quinoa adds a delightful, slightly chewy texture that complements the creamy black beans. For a creative twist, serve it topped with a dollop of tangy Greek yogurt or alongside warm, crusty bread for dipping into the rich broth.
Zuppa Toscana Crockpot Soup
Brimming with rustic Italian charm, this Zuppa Toscana Crockpot Soup has become my go-to for cozy winter evenings after a long day of recipe testing. I love how the slow cooker does all the heavy lifting, filling the kitchen with the most incredible aroma of garlic and herbs while I tackle other tasks.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1 lb Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 6 cups low-sodium chicken stock
– 4 medium russet potatoes, peeled and cut into ½-inch cubes
– 1 tsp crushed red pepper flakes
– 1 tsp dried oregano
– 1 bunch lacinato kale, stems removed and leaves roughly chopped
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp extra-virgin olive oil
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
2. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned and crumbled.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving any rendered fat in the skillet.
4. In the same skillet, add 1 finely diced large yellow onion and sauté over medium heat for 4-5 minutes until translucent and fragrant.
5. Add 4 minced garlic cloves and cook for 1 additional minute, stirring constantly to prevent burning.
6. Pour the onion-garlic mixture into the slow cooker with the sausage.
7. Add 6 cups of low-sodium chicken stock, 4 cubed russet potatoes, 1 teaspoon of crushed red pepper flakes, and 1 teaspoon of dried oregano to the slow cooker.
8. Season generously with kosher salt and freshly ground black pepper, then stir all ingredients until thoroughly combined.
9. Cover and cook on LOW heat for 6 hours, until the potatoes are fork-tender. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
10. During the final 30 minutes of cooking, stir in 1 bunch of chopped lacinato kale until fully wilted and incorporated.
11. Turn the slow cooker to WARM setting and stir in 1 cup of heavy cream until the soup is uniformly creamy. (Tip: Temper the cream by ladling in a small amount of hot soup first to prevent curdling.)
12. Ladle the soup into bowls and garnish each serving with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.
13. Serve immediately while hot. (Tip: For optimal flavor, allow the soup to rest for 10 minutes after adding the cream so the ingredients fully meld.)
Nothing compares to the velvety texture of the cream against the hearty potatoes and spicy sausage in this comforting soup. The lacinato kale adds a pleasant earthy bitterness that balances the richness perfectly. For a creative twist, I sometimes serve it in hollowed-out bread bowls or top it with crispy pancetta crumbles for extra texture.
Clam Chowder Crockpot Soup
During the chilly holiday season, nothing warms the soul quite like a rich, creamy soup simmering away all day. I love how this clam chowder fills my kitchen with a savory aroma that reminds me of cozy coastal evenings, and using the crockpot means I can prep it in the morning and forget about it until dinner—perfect for busy days like today.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 240 minutes
Ingredients
- 4 slices thick-cut bacon, diced
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 3 stalks celery, finely chopped
- 2 large russet potatoes, peeled and cut into ½-inch cubes
- 2 cups bottled clam juice
- 2 cups fish stock
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 2 (6.5-ounce) cans chopped clams, drained with juice reserved
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ cup fresh parsley, finely chopped
- Kosher salt, as needed
Instructions
- In a large skillet over medium-high heat, cook the diced bacon until crisp, about 8 minutes, then transfer it to the crockpot using a slotted spoon, leaving the rendered fat in the skillet.
- Add the diced onion to the skillet and sauté in the bacon fat until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and chopped celery, cooking for an additional 2 minutes until fragrant, then transfer this mixture to the crockpot.
- Tip: For deeper flavor, deglaze the skillet with a splash of the clam juice, scraping up any browned bits, and pour it into the crockpot.
- Add the cubed potatoes, bottled clam juice, fish stock, bay leaves, dried thyme, and black pepper to the crockpot, stirring to combine all ingredients evenly.
- Cover the crockpot and cook on the low setting for 4 hours, until the potatoes are fork-tender.
- In a small saucepan over medium heat, melt the unsalted butter, then whisk in the all-purpose flour to form a roux, cooking for 2 minutes until it turns a light golden color.
- Tip: To avoid lumps, gradually whisk 1 cup of the hot soup broth from the crockpot into the roux until smooth before returning it to the crockpot.
- Stir the heavy cream, drained chopped clams, and the roux mixture into the crockpot, then cover and cook on the low setting for an additional 30 minutes to thicken.
- Tip: For optimal texture, add the clams late in the cooking process to prevent them from becoming tough and rubbery.
- Remove and discard the bay leaves, then stir in the chopped parsley and crisp bacon, seasoning with kosher salt to taste after checking the soup’s saltiness from the bacon and clam juice.
- Ladle the soup into bowls and serve immediately while hot.
Luxuriously creamy with tender potato chunks and briny clams, this chowder has a velvety texture that clings to your spoon. I love serving it in hollowed-out sourdough bread bowls for a dramatic presentation that soaks up every last drop, or garnishing it with extra crispy bacon and a sprinkle of fresh chives for added crunch and color.
Summary
Gathering these 20 hearty crockpot soups has been a cozy delight! They’re perfect for warming up chilly nights with minimal effort. We hope you find a new favorite to simmer away. Give one a try, leave a comment with your top pick, and if you love these ideas, please share this roundup on Pinterest to spread the warmth. Happy slow cooking!
