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Easy and Delicious Slow Cooker Soups

What's better than a bowl of delicious soup on a cold winter night? Uh, if it was made with little to no effort! Soups are a tried-and-true method to treat runny noses and a bad day. We think that a slow cooker is the best invention since the washer/dryer combo; it lets you spend your day doing things you enjoy instead of hovering over the stove for hours. Even if you absolutely love cooking, letting your crockpot do its magic once in a while you are working on three other dishes for your family meal is not a crime but an efficient time management tactic. 

We have researched a list of the most appetizing and easy-to-make crockpot soups. Frankly, our weekly grocery list has gotten longer in the process, but it's a fair trade-off for all the time we'll save. From a classic chicken noodle and tomato soup to heartwarming broccoli cheese and ending with fancy clam chowder, there's a soup for every foodie type. Meat lover? We got you covered! Vegetarian? There are plenty of those too!  

Here's a list of ridiculously easy and "on a budget" soups that will make your family ask for seconds. Don't forget to let us know how we did!

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients: 

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or one 10-ounce can) red enchilada sauce, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions:

  • Add all ingredients to a large slow cooker, and stir to combine.
  • Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily.
  • Use two forks to shred the chicken.
  • Serve warm, with optional garnishes.
  • You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
(Image via Midjourney)

Beer And Cheese Potato Chowder Soup

Beer And Cheese Potato Chowder Soup

Ingredients: 

  • 2 pounds potatoes (about 6 medium), peeled and cubed
  • 1 small onion, chopped
  • 2 cups water
  • 1-1/2 cups 2% milk
  • 1 cup beer or chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 chicken bouillon cubes
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon white pepper
  • 2 cups shredded cheddar cheese Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

Directions:

  • Place the potatoes, onion and water in a large saucepan.
  • Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth.
  • Return all to the pan and heat through.
  • Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through.
  • Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
(Image via Midjourney)

BBQ Chicken Chili Soup

BBQ Chicken Chili Soup

Ingredients: 

  • 1 pound chicken breasts
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons yellow mustard
  • 1 15 oz. can cannellini beans, not drained
  • 1 15 oz. can kidney beans, not drained
  • 1 15 oz. can pinto beans, not drained
  • 1 4 oz. can mild diced green chilies
  • 2 teaspoons mesquite liquid smoke
  • 2 teaspoons chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
  • Optional Garnishes: sour cream Tortilla chips or Fritos green onions cilantro cheese bacon

Directions: 

  • Lightly grease a 6-quart (or larger) slow cooker with cooking spray. 
  • Rub chicken breasts with olive oil and add to the bottom of the slow cooker. 
  • Add all remaining ingredients and give them a stir.
  • Cook on low 6-8 hours or on high 3-4 hours (checking early, thin chicken breasts will cook quicker). 
  • When chicken is tender, remove to a cutting board to shred and return to slow cooker. Cook an additional 20 minutes on LOW.
  • If desired, add additional water/chicken broth for a less "chunky" chili.
  • Taste and add hot sauce, salt/pepper to taste. Best garnished with cheese, green onions, sour cream, chips and bacon!
(Image via Midjourney)

Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients: 

  • 1/3 cup butter
  • 3/4 cups diced onion
  • 3/4 cup diced celery
  • 2 tablespoons diced garlic
  • 6 Tbsp flour I used whole wheat
  • 24 ounces cans evaporated milk
  • 2-12 oz cans 5 cups low-sodium chicken broth
  • 5 cups diced broccoli
  • 1/2 cup heavy cream
  • 14 oz shredded sharp cheddar cheese
  • 2 oz shredded Monterrey jack cheese
  • Salt and Pepper to taste
  • Sour cream more cheese, and cilantro for garnish (optional)

Directions: 

  • In a large skillet, heat butter over medium heat.
  • Add celery and onion and stir until translucent and soft, about 3 minutes.
  • Add garlic and flour, whisking to combine.
  • Continue to whisk as you pour in the evaporated milk and whisk until fully combined. Season with salt and pepper to taste.
  • Cook the sauce until thickened, about 2-3 minutes. Pour sauce into slow cooker and add chicken broth and broccoli. Stir to combine.
  • Cook on high for 3 hours or on low for 6 hours. Turn off heat and stir in cream. Stir in all the cheese (in batches) stirring to melt and combine.
  • Serve hot garnished with sour cream, cilantro, and more cheese if desired. Enjoy!
(Image via Midjourney)

Butternut Squash Soup

Butternut Squash Soup

Ingredients: 

  • 32 oz butternut squash (from 1 small (halved, seeds removed but not peeled))
  • 2 large shallot (quartered)
  • 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
  • 3/4 cup light coconut milk (plus optional more for garnish)
  • pinch nutmeg chives, pepitas (optional garnishes)

Directions

  • Place the squash, shallots and broth in the slow cooker.
  • Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  • Remove squash from skin and discard the peel.
  • Stir in coconut milk and nutmeg.
  • Blend in a blender or using an immersion blender.
  • Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
(Image via Midjourney)