I’ve attached a video for every recipe below from my favorite home cooks.
Crockpot soups are perfect for busy days when you want a warm, comforting meal without much effort. These easy recipes let you throw ingredients in the slow cooker in the morning and come home to a delicious dinner. From classic chicken noodle to hearty chili, there’s a crockpot soup for every taste.
You’ll love how these soups fill your home with mouthwatering aromas as they simmer all day. Many recipes use simple pantry staples and frozen veggies, making them budget-friendly too. With minimal prep time needed, you can enjoy homemade soups even on hectic weeknights.
Slow-Cooker Chicken Tortilla Soup
Ingredients:
- 2 chicken breasts
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp taco seasoning
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips and toppings (optional)
Instructions:
Place chicken in the slow cooker.
Add beans, corn, tomatoes, onion, and garlic.
Pour in chicken broth and add taco seasoning, cumin, salt, and pepper.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or high for 4-5 hours.
Remove chicken, shred with forks, and return to the soup.
Stir well and serve with tortilla chips and your favorite toppings.
Slow-Cooker Creamy Chicken & Potato Soup
Ingredients:
- 2 chicken breasts
- 4 potatoes, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
Place chicken, potatoes, carrots, celery, onion, and garlic in your slow cooker.
Pour in chicken broth and add Italian seasoning, salt, and pepper. Stir gently.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken and shred with two forks.
Whisk flour and cream until smooth. Stir into the soup.
Add shredded chicken back to the pot. Cook for 30 more minutes on high.
Taste and adjust seasoning if needed. Serve hot and enjoy your creamy soup!
Crock-Pot Potato Soup
You’ll need:
- 6 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 4 bacon strips, cooked and crumbled
- Salt and pepper to taste
- Optional toppings: shredded cheese, green onions
Instructions:
Put potatoes, onion, and chicken broth in your slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
Mash some potatoes to thicken the soup.
Stir in cream and bacon. Season with salt and pepper.
Cook for another 15 minutes.
Serve hot with your favorite toppings.
Crockpot Chicken Enchilada Soup
Ingredients:
- 2 chicken breasts
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 diced onion
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions:
Put all ingredients in your crockpot.
Stir to mix well.
Cook on high for 3 hours or low for 6 hours.
Remove chicken and shred with two forks.
Return chicken to the pot and stir.
Serve hot with your favorite toppings like cheese, sour cream, or tortilla chips.
Slow-Cooker Split Pea Soup
Ingredients:
- 1 pound dried split peas, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 ham bone or 1 cup diced ham
- 6 cups chicken stock
- 2 bay leaves
- Salt and pepper to taste
Instructions:
Place all ingredients in your slow cooker.
Stir to combine.
Cover and cook on low for 8 hours or high for 4-5 hours.
Remove ham bone if used. Shred any meat and return to the soup.
Discard bay leaves.
Taste and adjust seasoning if needed.
Serve hot and enjoy your comforting split pea soup!
Crock-Pot Chicken Noodle Soup
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
Instructions:
Place chicken in your slow cooker.
Add broth, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf. Season with salt and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken and shred with two forks.
Return shredded chicken to the slow cooker.
Add egg noodles and cook for an extra 20-30 minutes until tender.
Remove bay leaf before serving.
Enjoy your warm, comforting soup!
Easy Crock-Pot Butternut Squash Soup
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 4 cups vegetable broth
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
- 1 can coconut milk
Instructions:
Add squash, onion, carrot, garlic, thyme, and sage to your slow cooker.
Pour in the broth. Season with salt, pepper, and cayenne if using.
Cover and cook on low for 6-7 hours or high for 4-5 hours until veggies are soft.
Add coconut milk and blend until smooth using an immersion blender.
Taste and adjust seasoning if needed. Serve hot and enjoy your comforting soup!
Crockpot Cheesy Chicken Broccoli Soup
Ingredients:
- 2 chicken breasts
- 4 cups chicken broth
- 2 cups broccoli florets
- 1 diced onion
- 2 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1 cup half & half
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions:
Place chicken, broth, broccoli, onion, and potatoes in your crockpot. Season with salt and pepper.
Cook on low for 5-6 hours or high for 3-4 hours.
Remove chicken, shred it, then return to the pot.
Mix cornstarch with 1/4 cup half & half to make a slurry.
Add slurry, remaining half & half, and cheese to the crockpot. Stir well.
Cook for another 30 minutes on low, stirring occasionally.
Serve hot and enjoy your creamy, cheesy soup!
Crock-Pot Chicken And Dumplings
Ingredients:
- 2 lbs boneless chicken breasts
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 diced onion
- 2 tbsp butter
- 1 tsp dried parsley
- 1/2 tsp seasoning salt
- 1/2 tsp poultry seasoning
- 1/4 tsp garlic powder
- 1 can refrigerated biscuit dough
Instructions:
Place chicken, soups, broth, onion, and butter in your slow cooker.
Add parsley, seasoning salt, poultry seasoning, and garlic powder. Stir to combine.
Cover and cook on low for 6 hours or high for 4 hours.
Shred the chicken with two forks.
Cut biscuit dough into quarters. Place on top of the chicken mixture.
Cook for another 1 hour on high until dumplings are fluffy and cooked through.
Serve hot and enjoy your comforting meal!
Slow Cooker Beef Barley Stew
Ingredients:
- 1 lb beef stew meat, cubed
- 1 cup pearl barley
- 4 cups beef broth
- 2 carrots, chopped
- 2 potatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Brown the beef in a skillet. Transfer to your slow cooker.
Add all other ingredients to the slow cooker. Stir to combine.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
Remove the bay leaf before serving.
Enjoy your hearty, warm stew!
Slow Cooker Cauliflower Soup
Ingredients:
- 1 large cauliflower head, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- 4 bacon strips, cooked and crumbled
- Salt and pepper to taste
Instructions:
Put cauliflower, onion, carrots, and celery in your slow cooker.
Pour in chicken broth and cook on low for 6-7 hours or high for 3-4 hours.
Use an immersion blender to puree the soup until smooth.
Stir in heavy cream and cheese. Cook for 15 more minutes.
Add salt and pepper to taste.
Serve hot, topped with crumbled bacon.
Slow Cooker Tortellini Soup With Sausage And Kale
Ingredients:
- 1 pound Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 can diced tomatoes
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 package frozen cheese tortellini
- 2 cups chopped kale
Instructions:
Brown sausage in a pan. Add onions and cook until soft.
Transfer sausage and onions to your slow cooker. Add garlic, carrots, tomatoes, broth, and seasoning.
Cook on low for 6 hours or high for 4 hours.
Add tortellini and kale 30 minutes before serving. Cook until tortellini is tender.
Stir and serve your delicious soup hot!
Creamy Butternut Squash Soup
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 apple, peeled and chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup cream cheese
- 2 tbsp butter
Instructions:
Add squash, onion, garlic, broth, apple, thyme, salt, and pepper to your crockpot.
Cook on low for 6-8 hours until squash is soft.
Use an immersion blender to puree the soup until smooth.
Stir in cream cheese and butter until melted.
Taste and adjust seasoning if needed.
Serve hot and enjoy your creamy butternut squash soup!
Slow Cooker King Ranch Chicken Soup
You’ll need:
- 2 chicken breasts
- 1 can diced tomatoes
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 diced bell pepper
- 1 diced onion
- 1 diced jalapeƱo
- 1 cup shredded cheese
- 8 oz cream cheese
- Tortilla chips for serving
Instructions:
Put chicken, soups, tomatoes, broth, peppers, and onion in your slow cooker.
Cook on low for 4-6 hours.
Take out the chicken and shred it.
Put the chicken back in and add both cheeses.
Stir and cook 15 more minutes.
Serve with crushed tortilla chips on top.
Vegetable Barley Soup
Ingredients:
- 1 cup pearl barley
- 1 sweet potato, diced
- 2 carrots, chopped
- 1 cup green beans, cut
- 1 cup corn
- 2 celery stalks, sliced
- 1 onion, diced
- 1 green pepper, chopped
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
Add all ingredients to your crockpot.
Stir to combine everything well.
Cover and cook on low for 8-10 hours.
Remove the bay leaf before serving.
Taste and adjust seasonings if needed.
Ladle into bowls and enjoy your warm, hearty soup!
Crock-Pot Lasagna Soup
You’ll need:
- 1 pound ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tablespoon Italian seasoning
- 8 lasagna noodles, broken
- 1 cup shredded mozzarella
- 1/2 cup ricotta cheese
Instructions:
Brown beef, onion, and garlic in a pan. Drain fat.
Add beef mixture to your slow cooker.
Pour in tomatoes, broth, water, and seasoning. Stir well.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
Add broken lasagna noodles. Cook for 30 more minutes.
Serve in bowls. Top with mozzarella and a dollop of ricotta.
Slow Cooker Cheeseburger Soup
Ingredients:
- 1 lb ground beef
- 4 cups diced potatoes
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/4 cup flour
- Salt and pepper to taste
Instructions:
Brown the beef in a skillet. Drain and add to your slow cooker.
Add potatoes, onion, carrots, celery, broth, and tomatoes to the slow cooker. Stir to mix.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Mix milk and flour in a small bowl. Stir into the soup.
Add cheese and stir until melted.
Season with salt and pepper.
Serve hot and enjoy your tasty cheeseburger soup!
Creamy Wild Rice Chicken Soup With Roasted Mushrooms
Ingredients:
- 1 cup wild rice
- 2 chicken breasts
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 shallot, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 1/2 cup heavy cream
Instructions:
Add rice, chicken, carrots, celery, shallot, broth, thyme, sage, red pepper flakes, salt, and pepper to your crockpot.
Cook on low for 6-8 hours or high for 3-4 hours.
In the last 30 minutes, add mushrooms.
Remove chicken, shred it, and return to the pot.
Stir in heavy cream before serving.
Crock-Pot Tomato Soup
You’ll need:
- 2 cans diced tomatoes
- 1 cup vegetable broth
- 1 diced onion
- 2 minced garlic cloves
- 1 diced bell pepper
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp sugar
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions:
Put all ingredients except cream in your slow cooker.
Stir to mix well.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Blend soup until smooth using an immersion blender.
Stir in cream if using.
Taste and adjust seasoning if needed.
Serve hot and enjoy your homemade tomato soup!
Slow Cooker Sausage, Spinach, And White Bean Soup
Ingredients:
- 1 lb Italian sausage, sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cans white beans, drained
- 1 tsp dried oregano
- 2 bay leaves
- 6 cups chicken broth
- 2 cups water
- 4 cups fresh spinach
- Salt and pepper to taste
Instructions:
Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves in your slow cooker.
Add chicken broth and water. Stir to combine.
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
Before serving, stir in fresh spinach until wilted.
Season with salt and pepper to taste.
Ladle into bowls and enjoy your hearty soup!
Spiced Carrot & Lentil Soup
Ingredients:
- 4 cups chopped carrots
- 1 cup red lentils
- 1 diced onion
- 2 minced garlic cloves
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp chili flakes
- Salt to taste
Instructions:
Add all ingredients to your crockpot.
Stir to mix well.
Cover and cook on low for 6-8 hours or on high for 4 hours.
Once done, blend the soup until smooth.
Taste and adjust seasoning if needed.
Serve hot and enjoy your comforting spiced carrot and lentil soup!
Slow Cooker Pea & Ham Soup
Ingredients:
- 1 pound dried split peas
- 1 ham bone or 2 cups diced ham
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse the split peas and add them to your slow cooker.
Add the ham bone or diced ham, onion, carrots, celery, and garlic.
Pour in the chicken broth and add the bay leaf.
Cover and cook on low for 8 hours or high for 4-5 hours.
Remove the ham bone (if using) and bay leaf. Shred any meat from the bone and return it to the soup.
Season with salt and pepper to taste.
Stir well and serve hot. Enjoy your hearty pea and ham soup!
Pasta E Fagioli
You’ll need:
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cans kidney beans, drained
- 2 cans diced tomatoes
- 4 cups beef broth
- 1 cup pasta
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
Instructions:
Brown beef and onion in a pan. Drain fat.
Add beef and onion to your crockpot.
Toss in carrots, celery, beans, tomatoes, broth, garlic, and basil.
Cook on low for 6-8 hours or high for 3-4 hours.
Add pasta during the last 30 minutes of cooking.
Season with salt and pepper before serving.
Slow Cooker Bone Broth
Ingredients:
- 2-3 pounds beef or chicken bones
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 2 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Water to cover
Instructions:
Place bones in your slow cooker.
Add vegetables, garlic, vinegar, and bay leaf.
Fill with water to cover ingredients.
Cook on low for 18-24 hours.
Strain the broth and discard solids.
Let cool, then refrigerate or freeze.
Slow Cooker Turkey Pho
Ingredients:
- Turkey bones or breast
- 8 cups water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cinnamon stick
- 2 star anise
- 1 inch ginger, sliced
- 2 cloves garlic, crushed
- Salt to taste
Instructions:
Place turkey, water, cinnamon, star anise, ginger, and garlic in your slow cooker.
Cook on low for 8 hours.
Remove turkey, shred with forks.
Strain broth, discard solids.
Return broth to slow cooker. Add fish sauce and sugar.
Taste and adjust seasoning.
Serve hot with rice noodles, bean sprouts, and fresh herbs.