23 Slow Cooker Soup Recipes Made Easy

You know those mornings when you’re rushing around trying to get out the door, and the last thing on your mind is what’s for dinner? The kind of day where you know you’ll come home exhausted and hungry, with zero energy to cook?

I’ve had more of those days than I can count. And that’s exactly why my slow cooker has become my best friend in the kitchen. There’s something magical about throwing ingredients into a pot in the morning, leaving for the day, and coming home to a house that smells amazing and dinner that’s ready to eat. No stress, no fuss, just good food waiting for you.

The beauty of slow cooker soups is how forgiving they are. You can toss in whatever vegetables you have, use any kind of protein, and experiment with different flavor combinations. They’re perfect for using up leftovers, feeding a crowd, or meal prepping for the week. Plus, that long, slow simmer develops depths of flavor you just can’t get in a quick stovetop soup.

These 23 slow cooker soup recipes range from classic comfort foods to creative new favorites. Grab your slow cooker, do a little prep in the morning, and come home to dinner ready and waiting.

1. Slow Cooker Chicken Noodle Soup

The ultimate comfort food, made effortless. Tender chicken, classic vegetables, and egg noodles in a rich, healing broth. Perfect for cold days or when you’re feeling under the weather.

Recipe Metadata:

Time to Make: 4-6 hours on low

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts or thighs
2. 4 carrots, sliced
3. 3 celery stalks, sliced
4. 1 onion, diced
5. 3 cloves garlic, minced
6. 8 cups chicken broth
7. 2 bay leaves
8. 1 teaspoon dried thyme
9. 1 teaspoon dried rosemary
10. Salt and pepper to taste
11. 8 ounces egg noodles
12. ¼ cup fresh parsley, chopped

Recipe Steps:

1. Place chicken, carrots, celery, onion, garlic, chicken broth, bay leaves, thyme, rosemary, salt, and pepper in the slow cooker.
2. Cover and cook on low for 4-6 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
3. Remove chicken and bay leaves. Shred chicken with two forks and return to the slow cooker.
4. Cook egg noodles separately according to package directions, then add to the soup just before serving. (Or add noodles directly to slow cooker and cook on high for 20-30 minutes until tender.)
5. Stir in fresh parsley, adjust seasoning, and serve hot.

2. Slow Cooker Potato Soup

Creamy, comforting, and incredibly easy. This potato soup is like a warm hug in a bowl, with all the flavor of a loaded baked potato.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 3 pounds russet potatoes, peeled and diced
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 4 cups chicken broth
5. 1 teaspoon salt
6. ½ teaspoon black pepper
7. 8 ounces cream cheese, softened and cubed
8. 1 cup heavy cream
9. 1 cup shredded cheddar cheese
10. 8 slices bacon, cooked and crumbled
11. ¼ cup fresh chives, chopped

Recipe Steps:

1. Add potatoes, onion, garlic, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are very tender.
3. Using a potato masher or immersion blender, partially mash the potatoes to thicken the soup, leaving some chunks for texture.
4. Add cream cheese and stir until melted and smooth. Stir in heavy cream and heat through for 15-20 minutes.
5. Serve topped with shredded cheddar, bacon, and chives.

3. Slow Cooker Beef Stew

Hearty, rich, and packed with tender beef and vegetables. This classic stew tastes like it simmered all day—because it did.

Recipe Metadata:

Time to Make: 8 hours on low

Servings: 6

Ingredients:

1. 2 pounds beef chuck, cut into 1-inch cubes
2. ¼ cup all-purpose flour
3. 1 teaspoon salt
4. ½ teaspoon black pepper
5. 2 tablespoons olive oil
6. 4 carrots, sliced
7. 3 celery stalks, sliced
8. 1 onion, diced
9. 3 cloves garlic, minced
10. 4 cups beef broth
11. 1 cup red wine (or additional broth)
12. 2 tablespoons tomato paste
13. 1 teaspoon dried thyme
14. 2 bay leaves
15. 1 pound potatoes, diced
16. 1 cup frozen peas
17. 2 tablespoons fresh parsley, chopped

Recipe Steps:

1. In a bowl, combine flour, salt, and pepper. Toss beef cubes in the flour mixture to coat.
2. Heat olive oil in a large skillet over medium-high heat. Brown beef in batches until browned on all sides. Transfer to slow cooker.
3. Add carrots, celery, onion, garlic, beef broth, red wine, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4-5 hours, until beef is tender.
5. Add potatoes during the last 2 hours of cooking.
6. Stir in frozen peas during the last 15 minutes of cooking. Remove bay leaves.
7. Garnish with parsley and serve hot.

4. Slow Cooker Minestrone Soup

Packed with vegetables, beans, and pasta, this hearty Italian soup is a meal in itself. The long simmer develops incredible flavor.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 zucchini, diced
7. 1 can (28 oz) crushed tomatoes
8. 6 cups vegetable or chicken broth
9. 1 can (15 oz) kidney beans, drained and rinsed
10. 1 can (15 oz) cannellini beans, drained and rinsed
11. 1 teaspoon dried oregano
12. 1 teaspoon dried basil
13. ½ teaspoon dried thyme
14. Salt and pepper to taste
15. 1 cup small pasta (like ditalini)
16. 4 cups fresh spinach
17. Grated Parmesan cheese for serving

Recipe Steps:

1. Add onion, carrots, celery, garlic, zucchini, crushed tomatoes, broth, both beans, oregano, basil, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. During the last 30 minutes of cooking, stir in pasta and cook until tender.
4. Stir in spinach and let wilt for 5-10 minutes.
5. Serve hot with grated Parmesan cheese.

5. Slow Cooker Tortilla Soup

Bold, spicy, and packed with flavor. This chicken tortilla soup has a slight kick and is loaded with all your favorite toppings.

Recipe Metadata:

Time to Make: 4-6 hours on low

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 1 can (15 oz) fire-roasted diced tomatoes
3. 1 can (15 oz) black beans, drained and rinsed
4. 1 cup corn kernels (frozen or canned)
5. 1 onion, diced
6. 1 red bell pepper, diced
7. 3 cloves garlic, minced
8. 1 jalapeño, seeded and minced (optional)
9. 4 cups chicken broth
10. 1 can (4 oz) diced green chilies
11. 1 tablespoon chili powder
12. 1 teaspoon cumin
13. 1 teaspoon smoked paprika
14. Salt and pepper to taste
15. Juice of 1 lime
16. Tortilla strips, avocado, cheese, cilantro for serving

Recipe Steps:

1. Place chicken, tomatoes, black beans, corn, onion, bell pepper, garlic, jalapeño, chicken broth, green chilies, chili powder, cumin, paprika, salt, and pepper in the slow cooker. Stir to combine.
2. Cover and cook on low for 4-6 hours or on high for 3-4 hours, until chicken is cooked through.
3. Remove chicken, shred with two forks, and return to the slow cooker.
4. Stir in lime juice. Serve topped with tortilla strips, avocado, cheese, and cilantro.

6. Slow Cooker Loaded Baked Potato Soup

All the flavors of a loaded baked potato in creamy soup form. It’s rich, indulgent, and completely satisfying.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 3 pounds russet potatoes, peeled and diced
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 4 cups chicken broth
5. 1 teaspoon salt
6. ½ teaspoon black pepper
7. 8 ounces cream cheese, softened and cubed
8. 1 cup sour cream
9. 1 cup shredded cheddar cheese, plus more for topping
10. 8 slices bacon, cooked and crumbled
11. ¼ cup fresh chives, chopped

Recipe Steps:

1. Add potatoes, onion, garlic, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are very tender.
3. Using an immersion blender, blend until smooth. (Or carefully transfer to a blender in batches.)
4. Add cream cheese and stir until melted. Stir in sour cream and cheddar cheese until smooth.
5. Serve topped with additional cheddar, bacon, and chives.

7. Slow Cooker Turkey Chili

Lean, hearty, and packed with protein. This turkey chili is perfect for game day or any day you want something warming and satisfying.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 2 pounds ground turkey
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 1 green bell pepper, diced
5. 3 cloves garlic, minced
6. 2 cans (15 oz each) kidney beans, drained and rinsed
7. 2 cans (15 oz each) black beans, drained and rinsed
8. 2 cans (14 oz each) diced tomatoes
9. 1 can (6 oz) tomato paste
10. 2 tablespoons chili powder
11. 1 tablespoon cumin
12. 1 teaspoon smoked paprika
13. ½ teaspoon cayenne pepper (optional)
14. Salt and pepper to taste
15. Toppings: shredded cheese, sour cream, green onions

Recipe Steps:

1. In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Add onion, bell pepper, and garlic, and cook for 5 more minutes until vegetables soften. Drain excess fat.
2. Transfer turkey mixture to the slow cooker. Add beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, cayenne, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Serve with your favorite toppings.

8. Slow Cooker Italian Sausage and Kale Soup

Spicy Italian sausage, tender kale, and white beans in a flavorful broth. This soup tastes like it came from a fancy Italian restaurant.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 1 pound spicy Italian sausage, casings removed
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 1 can (15 oz) cannellini beans, drained and rinsed
8. 1 can (14 oz) diced tomatoes
9. 6 cups chicken broth
10. 1 teaspoon dried oregano
11. ½ teaspoon red pepper flakes (optional)
12. 1 bunch kale, stems removed and leaves chopped
13. Salt and pepper to taste
14. Grated Parmesan cheese for serving

Recipe Steps:

1. In a large skillet, cook sausage over medium heat until browned, breaking it up with a spoon. Remove with a slotted spoon and transfer to the slow cooker.
2. Add olive oil to the skillet. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Transfer to slow cooker.
3. Add cannellini beans, diced tomatoes, chicken broth, oregano, and red pepper flakes to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. During the last 30 minutes of cooking, stir in kale and let wilt.
6. Season with salt and pepper. Serve hot with grated Parmesan cheese.

9. Slow Cooker Ham and Bean Soup

A classic way to use up that holiday ham. Smoky ham, creamy beans, and vegetables simmered to perfection.

Recipe Metadata:

Time to Make: 8 hours on low

Servings: 8

Ingredients:

1. 1 meaty ham bone or 2 cups diced ham
2. 1 pound dried navy beans, soaked overnight and drained
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 6 cups chicken broth
8. 2 bay leaves
9. 1 teaspoon dried thyme
10. Salt and pepper to taste
11. Fresh parsley for garnish

Recipe Steps:

1. If using a ham bone, place it in the slow cooker. Add soaked beans, onion, carrots, celery, garlic, chicken broth, bay leaves, and thyme.
2. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until beans are tender.
3. Remove ham bone. Pick off any meat, shred it, and return to the soup. Remove bay leaves.
4. If using diced ham, add it during the last hour of cooking.
5. Season with salt and pepper. Garnish with parsley and serve.

10. Slow Cooker Butternut Squash Soup

Creamy, slightly sweet, and incredibly velvety. This soup is pure fall comfort and comes together with minimal effort.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 1 onion, diced
3. 2 carrots, diced
4. 2 apples, peeled, cored, and diced
5. 3 cloves garlic, minced
6. 4 cups vegetable or chicken broth
7. 1 teaspoon dried thyme
8. ½ teaspoon nutmeg
9. ½ teaspoon cinnamon
10. Salt and pepper to taste
11. ½ cup heavy cream or coconut milk
12. Toasted pumpkin seeds for garnish

Recipe Steps:

1. Add butternut squash, onion, carrots, apples, garlic, broth, thyme, nutmeg, cinnamon, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are very tender.
3. Using an immersion blender, blend until smooth. (Or carefully transfer to a blender in batches.)
4. Stir in heavy cream or coconut milk and heat through for 10-15 minutes.
5. Garnish with toasted pumpkin seeds and serve.

11. Slow Cooker French Onion Soup

Rich, deeply flavorful, and topped with cheesy toasted bread. This slow cooker version delivers all the flavor with minimal hands-on time.

Recipe Metadata:

Time to Make: 8-10 hours on low

Servings: 6

Ingredients:

1. 4 large yellow onions, thinly sliced
2. 4 tablespoons butter
3. 2 tablespoons olive oil
4. 2 cloves garlic, minced
5. 8 cups beef broth
6. 1 cup water
7. 1 tablespoon Worcestershire sauce
8. 2 bay leaves
9. 1 teaspoon dried thyme
10. Salt and pepper to taste
11. 1 baguette, sliced and toasted
12. 2 cups grated Gruyere or Swiss cheese

Recipe Steps:

1. In a large skillet, melt butter with olive oil over medium-low heat. Add onions and cook slowly, stirring occasionally, for 20-25 minutes until caramelized and golden brown. (This step can’t be rushed—it’s key for flavor.)
2. Add garlic and cook for 1 minute. Transfer caramelized onions to the slow cooker.
3. Add beef broth, water, Worcestershire sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove bay leaves.
5. Ladle soup into oven-safe bowls. Top with toasted baguette slices and sprinkle generously with cheese.
6. Place bowls under the broiler for 2-3 minutes until cheese is bubbly and golden. Serve hot.

12. Slow Cooker Chicken Enchilada Soup

All the flavors of chicken enchiladas in easy soup form. Creamy, slightly spicy, and loaded with toppings.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 1 can (15 oz) black beans, drained and rinsed
3. 1 cup corn kernels
4. 1 can (10 oz) diced tomatoes with green chilies
5. 1 can (10 oz) enchilada sauce
6. 1 onion, diced
7. 1 red bell pepper, diced
8. 3 cloves garlic, minced
9. 4 cups chicken broth
10. 1 teaspoon cumin
11. 1 teaspoon chili powder
12. Salt and pepper to taste
13. 4 ounces cream cheese, softened and cubed
14. Toppings: shredded cheese, tortilla strips, avocado, cilantro, sour cream

Recipe Steps:

1. Place chicken, black beans, corn, diced tomatoes, enchilada sauce, onion, bell pepper, garlic, chicken broth, cumin, chili powder, salt, and pepper in the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
3. Remove chicken, shred with two forks, and return to the slow cooker.
4. Add cream cheese and stir until melted and smooth. Let heat through for 10-15 minutes.
5. Serve with your favorite toppings.

13. Slow Cooker Vegetable Lentil Soup

Hearty, healthy, and packed with protein. This vegetarian lentil soup is satisfying enough for a main course.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 2 cups brown or green lentils, rinsed
2. 1 onion, diced
3. 3 carrots, diced
4. 3 celery stalks, diced
5. 1 red bell pepper, diced
6. 3 cloves garlic, minced
7. 1 can (28 oz) crushed tomatoes
8. 6 cups vegetable broth
9. 2 bay leaves
10. 1 teaspoon dried thyme
11. 1 teaspoon cumin
12. Salt and pepper to taste
13. 4 cups fresh spinach
14. 2 tablespoons lemon juice

Recipe Steps:

1. Add lentils, onion, carrots, celery, bell pepper, garlic, crushed tomatoes, vegetable broth, bay leaves, thyme, cumin, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.
3. Remove bay leaves. Stir in spinach and let wilt for 5-10 minutes.
4. Stir in lemon juice. Adjust seasoning and serve.

14. Slow Cooker Creamy Tomato Soup

Better than anything from a can. This creamy tomato soup is rich, velvety, and perfect for dipping grilled cheese.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 2 cans (28 oz each) crushed tomatoes
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 4 cups vegetable or chicken broth
7. 2 tablespoons brown sugar
8. 1 teaspoon dried basil
9. 1 teaspoon dried oregano
10. Salt and pepper to taste
11. 1 cup heavy cream
12. ½ cup grated Parmesan cheese
13. Fresh basil for garnish

Recipe Steps:

1. Add crushed tomatoes, onion, carrots, celery, garlic, broth, brown sugar, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Using an immersion blender, blend until smooth. (Or carefully transfer to a blender in batches.)
4. Stir in heavy cream and Parmesan cheese. Heat through for 15-20 minutes.
5. Garnish with fresh basil and serve.

15. Slow Cooker Beef and Barley Soup

Hearty, comforting, and packed with flavor. Tender beef and chewy barley make this soup a meal in itself.

Recipe Metadata:

Time to Make: 8 hours on low

Servings: 8

Ingredients:

1. 2 pounds beef chuck, cut into 1-inch cubes
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups beef broth
8. 1 can (14 oz) diced tomatoes
9. 1 cup pearl barley
10. 2 bay leaves
11. 1 teaspoon dried thyme
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. In a large skillet, heat olive oil over medium-high heat. Brown beef cubes on all sides. Transfer to slow cooker.
2. Add onion, carrots, celery, garlic, beef broth, diced tomatoes, barley, bay leaves, thyme, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until beef and barley are tender.
4. Remove bay leaves. Garnish with parsley and serve.

16. Slow Cooker Cabbage Roll Soup

All the flavors of stuffed cabbage rolls without all the work. This soup has ground beef, rice, tomatoes, and tender cabbage in a rich broth.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 2 pounds ground beef
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 head green cabbage, chopped
6. 2 cans (14 oz each) diced tomatoes
7. 1 can (15 oz) tomato sauce
8. 6 cups beef broth
9. 1 cup uncooked white rice
10. 2 bay leaves
11. 1 teaspoon dried thyme
12. 1 teaspoon paprika
13. Salt and pepper to taste
14. 2 tablespoons brown sugar (optional)
15. 2 tablespoons lemon juice or vinegar

Recipe Steps:

1. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Add onion and garlic, and cook for 5 more minutes until softened. Drain excess fat.
2. Transfer beef mixture to the slow cooker. Add cabbage, diced tomatoes, tomato sauce, beef broth, rice, bay leaves, thyme, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until rice is tender and cabbage is cooked.
4. Stir in brown sugar and lemon juice. Remove bay leaves. Adjust seasoning and serve.

17. Slow Cooker Corn Chowder

Sweet corn, potatoes, and bacon come together in this creamy, comforting chowder. It’s perfect for summer or any time you need a little comfort.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 6 slices bacon, chopped
2. 1 onion, diced
3. 2 celery stalks, diced
4. 2 cloves garlic, minced
5. 4 cups frozen or fresh corn kernels
6. 2 pounds potatoes, peeled and diced
7. 4 cups chicken broth
8. 1 teaspoon dried thyme
9. Salt and pepper to taste
10. 1 cup heavy cream
11. 2 tablespoons fresh chives, chopped

Recipe Steps:

1. In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave about 1 tablespoon drippings in the pan.
2. Add onion and celery to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Transfer onion mixture to the slow cooker. Add corn, potatoes, chicken broth, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
5. Using an immersion blender, partially blend the soup to thicken slightly, leaving some chunks.
6. Stir in heavy cream and half the bacon. Heat through for 10-15 minutes.
7. Serve topped with remaining bacon and fresh chives.

18. Slow Cooker Thai Chicken Soup

Creamy coconut milk, aromatic ginger, and a hint of spice make this Thai-inspired soup absolutely irresistible.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 1 onion, diced
3. 1 red bell pepper, thinly sliced
4. 3 cloves garlic, minced
5. 2 tablespoons grated ginger
6. 2 tablespoons red curry paste
7. 4 cups chicken broth
8. 1 can (13.5 oz) coconut milk
9. 2 tablespoons fish sauce
10. 1 tablespoon brown sugar
11. 1 cup mushrooms, sliced
12. Juice of 1 lime
13. ¼ cup fresh cilantro, chopped
14. ¼ cup fresh basil, chopped
15. Lime wedges for serving

Recipe Steps:

1. Place chicken, onion, bell pepper, garlic, ginger, red curry paste, and chicken broth in the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
3. Remove chicken, shred with two forks, and return to the slow cooker.
4. Add coconut milk, fish sauce, brown sugar, and mushrooms. Cook on high for 20-30 minutes until mushrooms are tender.
5. Stir in lime juice, cilantro, and basil. Serve with lime wedges.

19. Slow Cooker Split Pea Soup with Ham

Classic, hearty, and full of smoky ham flavor. This split pea soup is pure comfort food and perfect for using up that holiday ham bone.

Recipe Metadata:

Time to Make: 8-10 hours on low

Servings: 8

Ingredients:

1. 1 meaty ham bone or 2 cups diced ham
2. 1 pound dried green split peas, rinsed
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 6 cups chicken broth
8. 2 bay leaves
9. 1 teaspoon dried thyme
10. Salt and pepper to taste

Recipe Steps:

1. If using a ham bone, place it in the slow cooker. Add split peas, onion, carrots, celery, garlic, chicken broth, bay leaves, and thyme.
2. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until peas are very tender and falling apart.
3. Remove ham bone. Pick off any meat, shred it, and return to the soup. Remove bay leaves.
4. If using diced ham, add it during the last hour of cooking.
5. Season with salt and pepper. (Go easy on salt—ham is already salty.) Serve hot.

20. Slow Cooker Chicken and Wild Rice Soup

Earthy wild rice, tender chicken, and a creamy broth make this soup extra special. It’s hearty enough for a main course.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 1 cup wild rice blend, rinsed
6. 8 cups chicken broth
7. 1 teaspoon dried thyme
8. 1 teaspoon poultry seasoning
9. Salt and pepper to taste
10. 1 cup heavy cream
11. ¼ cup all-purpose flour
12. ¼ cup fresh parsley, chopped

Recipe Steps:

1. Place chicken, onion, carrots, celery, wild rice, chicken broth, thyme, poultry seasoning, salt, and pepper in the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and rice is tender.
3. Remove chicken, shred with two forks, and return to the slow cooker.
4. In a small bowl, whisk together heavy cream and flour until smooth. Stir into the soup.
5. Cook on high for 20-30 minutes until soup thickens slightly.
6. Stir in parsley and serve.

21. Slow Cooker Italian Meatball Soup

Tender meatballs, vegetables, and pasta in a flavorful tomato broth. This soup tastes like it simmered all day in an Italian grandmother’s kitchen.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 8

Ingredients:

1. For the meatballs:
2. 1 pound ground beef
3. ½ pound ground pork
4. ½ cup breadcrumbs
5. ¼ cup grated Parmesan cheese
6. 1 egg
7. 2 cloves garlic, minced
8. 2 tablespoons fresh parsley, chopped
9. 1 teaspoon dried oregano
10. Salt and pepper to taste
11. For the soup:
12. 1 onion, diced
13. 2 carrots, diced
14. 2 celery stalks, diced
15. 3 cloves garlic, minced
16. 2 cans (14 oz each) diced tomatoes
17. 8 cups beef broth
18. 1 teaspoon dried basil
19. 1 teaspoon dried oregano
20. 1 cup small pasta (like ditalini)
21. 4 cups fresh spinach
22. Grated Parmesan cheese for serving

Recipe Steps:

1. In a bowl, combine all meatball ingredients and mix well. Form into small 1-inch meatballs.
2. (Optional) Brown meatballs in a skillet over medium heat for 5-7 minutes, turning occasionally. This helps them hold together but isn’t required.
3. Add meatballs, onion, carrots, celery, garlic, diced tomatoes, beef broth, basil, and oregano to the slow cooker. Stir gently.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. During the last 30 minutes of cooking, stir in pasta and cook until tender.
6. Stir in spinach and let wilt for 5 minutes.
7. Serve hot with grated Parmesan cheese.

22. Slow Cooker Curried Lentil and Sweet Potato Soup

Warm spices, creamy sweet potatoes, and protein-packed lentils make this soup both healthy and incredibly flavorful.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 2 sweet potatoes, peeled and diced
2. 1½ cups red or brown lentils, rinsed
3. 1 onion, diced
4. 2 carrots, diced
5. 3 cloves garlic, minced
6. 1 tablespoon grated ginger
7. 2 tablespoons curry powder
8. 1 teaspoon cumin
9. ½ teaspoon turmeric
10. 1 can (14 oz) diced tomatoes
11. 6 cups vegetable broth
12. 1 can (13.5 oz) coconut milk
13. Salt and pepper to taste
14. ¼ cup fresh cilantro, chopped
15. Lime wedges for serving

Recipe Steps:

1. Add sweet potatoes, lentils, onion, carrots, garlic, ginger, curry powder, cumin, turmeric, diced tomatoes, and vegetable broth to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils and vegetables are tender.
3. Stir in coconut milk and heat through for 10-15 minutes.
4. Season with salt and pepper. Garnish with cilantro and serve with lime wedges.

23. Slow Cooker Sausage and White Bean Soup

Hearty, rustic, and packed with flavor. Italian sausage, creamy white beans, and vegetables make this soup a complete meal.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 1 pound Italian sausage, casings removed
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 2 cans (15 oz each) cannellini beans, drained and rinsed
8. 1 can (14 oz) diced tomatoes
9. 6 cups chicken broth
10. 1 teaspoon dried rosemary
11. 1 teaspoon dried thyme
12. ½ teaspoon red pepper flakes (optional)
13. 4 cups fresh spinach or kale
14. Salt and pepper to taste
15. Grated Parmesan cheese for serving

Recipe Steps:

1. In a skillet, cook sausage over medium heat until browned, breaking it up with a spoon. Remove with a slotted spoon and transfer to slow cooker.
2. Add olive oil to the skillet. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Transfer to slow cooker.
3. Add cannellini beans, diced tomatoes, chicken broth, rosemary, thyme, and red pepper flakes to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. During the last 30 minutes of cooking, stir in spinach or kale and let wilt.
6. Season with salt and pepper. Serve hot with grated Parmesan cheese.

There you have it—23 slow cooker soups that will make your life easier and your dinners more delicious. From classic chicken noodle to creative Thai coconut, there’s something here for every craving and every season.

The beauty of slow cooker soups is how little effort they require. A little prep in the morning, and you come home to a house that smells amazing and dinner that’s ready to eat. Most of these freeze beautifully too, so you can make a double batch and have homemade soup ready whenever you need it.