11 Cozy Crockpot Soup Recipes That Practically Cook Themselves

If you love cozy meals that don’t require hours in the kitchen, you’re in for a treat. I’ve gathered 11 crockpot soup recipes that practically cook themselves. Picture coming home to the delightful aroma of beef stew or creamy tomato basil soup. Each recipe is bursting with unique flavors and warmth. Perfect for those busy days or chilly evenings.

Slow Cooker Chicken Noodle Soup

There’s nothing quite as comforting as a warm bowl of chicken noodle soup, especially when it’s made effortlessly in a crockpot. This Slow Cooker Chicken Noodle Soup recipe is perfect for those busy days when you want to come home to a hearty, delicious meal. By using a slow cooker, the flavors have the chance to meld together beautifully over several hours, resulting in a soup that’s rich and satisfying.

Not only does this recipe require minimal prep work, but it also uses simple ingredients to create a dish that the whole family will love. Whether you’re feeling under the weather or just in need of some comfort food, this chicken noodle soup is sure to hit the spot. The aromatic blend of herbs, tender chicken, and wholesome vegetables combined with the perfectly cooked noodles makes this a well-rounded meal.

Serve it with some crusty bread on the side for a complete experience. This recipe serves 4-6 people, making it ideal for a family dinner or to have leftovers for the next day.

Ingredients:

• 1 ½ pounds boneless, skinless chicken breasts
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and pepper to taste
• 6 ounces egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and chopping all the vegetables. Slice the carrots and celery, chop the onion, and mince the garlic.
2. Assemble in the Crockpot: Place the chicken breasts at the bottom of the slow cooker. Add the sliced carrots, celery, chopped onion, and minced garlic on top.
3. Add the Broth and Seasonings: Pour in the chicken broth, ensuring that it covers all the ingredients. Add the bay leaves, dried thyme, and rosemary. Season with salt and pepper according to your taste.
4. Cook: Cover the slow cooker with the lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours. This will allow the chicken to become tender and the flavors to develop.
5. Shred the Chicken: Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
6. Add the Noodles: Stir in the egg noodles, making sure they’re submerged in the broth. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
7. Finish with Fresh Ingredients: Stir in the chopped fresh parsley and lemon juice, if using. Taste and adjust the seasoning as needed.
8. Serve and Enjoy: Ladle the soup into bowls, ensuring each serving has a good mix of chicken, vegetables, and noodles. Serve hot, with bread on the side if desired.

Extra Tips:

For the best results, use quality chicken broth as it forms the base of the soup’s flavor. If you prefer a thicker broth, you can add a slurry of cornstarch and water towards the end of cooking.

Feel free to customize the vegetables according to your preference or add other herbs like dill for a different flavor profile. Additionally, if you anticipate leftovers, cook the noodles separately and add them to each serving to prevent them from becoming too soft or absorbing too much broth while stored.

Crockpot Creamy Tomato Basil Soup

Crockpot Creamy Tomato Basil Soup is a comforting and delicious dish that’s perfect for any season. This soup combines the rich flavors of ripe tomatoes, fresh basil, and creamy goodness, all slow-cooked to perfection. The crockpot method is ideal for this recipe as it allows the flavors to meld together over time, creating a depth of taste that’s both invigorating and satisfying.

Whether you’re serving it as a starter or a main course, this soup is bound to be a hit with your family and friends.

This recipe is particularly wonderful because it requires minimal preparation and can be set to cook while you go about your day. With a few simple ingredients and a crockpot, you can create a hearty, homemade soup that feels gourmet but is incredibly easy to make.

Perfect for a cozy night in or a casual gathering, this creamy tomato basil soup will warm your heart and delight your taste buds.

Ingredients (serving size: 4-6 people)

• 2 cans (28 ounces each) of crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter

Cooking Instructions

1. Prepare the Vegetables: Begin by chopping the onion and mincing the garlic. This will guarantee they cook evenly in the crockpot.
2. Combine the Ingredients: In the crockpot, add the crushed tomatoes, chopped onion, minced garlic, and chicken or vegetable broth. Stir to combine all the ingredients evenly.
3. Season the Soup: Add the fresh basil, sugar, salt, and black pepper to the crockpot. These seasonings will enhance the natural flavors of the tomatoes and create a well-balanced soup.
4. Slow Cook the Soup: Set the crockpot to low heat and cook for 6-8 hours. This slow cooking process allows the flavors to meld together beautifully, making the soup rich and flavorful.
5. Blend the Soup: Once the soup has cooked, use an immersion blender to puree the mixture until smooth. Be cautious with this step to avoid splattering.
6. Add the Cream and Butter: Stir in the heavy cream and butter, allowing them to melt and blend into the soup. Cook on low for an additional 30 minutes to guarantee the cream is fully incorporated.
7. Serve and Enjoy: Once the soup is ready, serve it hot with a garnish of fresh basil leaves or a dollop of sour cream, if desired.

Extra Tips

For a more textured soup, you can opt to blend only half of the mixture, leaving some tomato chunks for added depth.

If you prefer a thicker consistency, reduce the amount of broth slightly or let the soup cook uncovered for the last hour to evaporate some liquid.

For an added kick, consider including a pinch of red pepper flakes or a splash of balsamic vinegar for extra depth of flavor.

Remember to taste and adjust seasonings before serving, as the sweetness and acidity of canned tomatoes can vary.

Hearty Beef Stew

There’s nothing quite like coming home to the aroma of a hearty beef stew simmering in your crockpot. This classic dish is perfect for those chilly days when you crave something warm and comforting. The slow cooking process allows the flavors to meld beautifully, and the beef becomes incredibly tender. Plus, using a crockpot makes this recipe exceptionally convenient—just set it and let it work its magic while you go about your day.

This Hearty Beef Stew is packed with chunks of beef, potatoes, carrots, and peas, creating a filling and nutritious meal that’s sure to satisfy. The richness of the broth, enhanced with red wine and herbs, makes this stew a family favorite. It’s an ideal dish for serving a crowd or enjoying leftovers throughout the week. With a serving size of 4-6 people, this recipe is perfect for family dinners or small gatherings.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 carrots, sliced
• 4 potatoes, peeled and diced
• 1 cup frozen peas
• 2 bay leaves

Cooking Instructions:

1. Prepare the Beef: In a large mixing bowl, toss the beef cubes with flour, salt, and pepper until they’re evenly coated. This will help brown the beef and thicken the stew.
2. Brown the Beef: Heat the olive oil in a skillet over medium-high heat. Add the beef cubes in batches, browning them on all sides. Transfer the browned beef to the crockpot.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. Add them to the crockpot.
4. Combine Liquid Ingredients: Pour the beef broth and red wine into the crockpot. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary until well combined.
5. Add Vegetables: Add the sliced carrots, diced potatoes, and bay leaves to the crockpot. Stir to confirm everything is well mixed.
6. Cook the Stew: Cover the crockpot and cook on low heat for 8-9 hours, or on high heat for 4-5 hours. The beef should be tender, and the vegetables cooked through.
7. Add Peas: About 30 minutes before serving, add the frozen peas to the crockpot and stir. Cover and continue cooking until the peas are heated through.
8. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!

Extra Tips:

For an even richer flavor, you can marinate the beef cubes in red wine and herbs overnight before beginning the recipe. If you prefer a thicker stew, you can mash some of the potatoes in the crockpot or add a slurry of cornstarch and water during the last hour of cooking.

Feel free to adjust the vegetables based on what you have on hand, such as adding mushrooms or parsnips for extra depth. Always taste before serving and adjust seasoning as needed. Enjoy your Hearty Beef Stew with a side of crusty bread or over a bed of rice for a complete meal.

Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup is a comforting and hearty dish perfect for chilly days or when you crave a creamy, savory meal. This soup merges the classic flavors of a loaded baked potato with the convenience of a slow cooker, allowing you to have a delicious meal ready with minimal effort.

The combination of tender potatoes, crispy bacon, cheddar cheese, and a hint of green onion creates a rich and satisfying soup that can easily become a family favorite.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. By utilizing a slow cooker, you can set up this dish in the morning and return home to a warm, ready-to-serve meal. The slow cooking process allows the flavors to meld together beautifully, resulting in a soup that’s both savory and creamy, with a perfect balance of textures and tastes.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• Optional: extra cheese, bacon, and green onions for topping

Instructions:

1. Prepare the Slow Cooker: Begin by prepping your slow cooker. Lightly grease the inside with non-stick cooking spray to prevent sticking.
2. Combine Ingredients: Add the diced potatoes, chopped onion, minced garlic, chicken broth, salt, and black pepper into the slow cooker. Stir to combine all the ingredients evenly.
3. Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be tender and easily mashable by the end of the cooking time.
4. Blend the Soup: Once the potatoes are tender, use a potato masher or an immersion blender to blend the soup to your desired consistency. For a chunkier texture, mash less; for a smoother soup, blend more thoroughly.
5. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Cover and cook for an additional 30 minutes on low, allowing the cheese to melt and the flavors to meld.
6. Prepare Bacon and Green Onions: While the soup finishes cooking, cook the bacon until crispy and crumble it. Chop the green onions finely.
7. Serve the Soup: Once the cheese has melted and the soup is creamy, stir in the sour cream. Ladle the soup into bowls and top each serving with crumbled bacon, chopped green onions, and additional cheese if desired.

Extra Tips:

For an even richer flavor, consider using smoked bacon or adding a dash of smoked paprika to the soup. You can also substitute the cheddar cheese with a blend of cheeses such as Monterey Jack or Gruyere for a different flavor profile.

If you prefer a thicker soup, reduce the amount of chicken broth slightly or add a tablespoon of cornstarch mixed with water towards the end of the cooking process. Remember that the soup will thicken as it cools, so adjust the consistency accordingly during cooking.

Crockpot Minestrone Soup

Crockpot Minestrone Soup is a hearty and delicious dish perfect for any time of the year. This classic Italian soup is packed with vegetables, beans, and pasta, making it both nutritious and satisfying. The beauty of using a crockpot for this recipe is that it allows all the flavors to meld together beautifully over time, creating a rich and robust taste that’s sure to please the whole family.

Whether you’re serving it for lunch or dinner, this soup is sure to warm you up and leave you feeling full and content.

Making Crockpot Minestrone Soup is incredibly simple and convenient, especially for those with a busy schedule. By preparing it in a crockpot, you can set it up in the morning and return home to a hot, ready-to-eat meal. This recipe isn’t only delicious but also versatile, as you can easily adjust the ingredients to suit your taste preferences or dietary requirements.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and yields a serving size of 4-6 people, making it ideal for family meals or small gatherings.

Ingredients:

• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 cup uncooked small pasta (such as ditalini or elbow)
• 2 cups fresh spinach leaves
• Salt, to taste
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the carrots, celery, onion, and zucchini, and mince the garlic. This guarantees that all the vegetables are ready to go into the crockpot.
2. Combine Ingredients: In a 6-quart crockpot, add the diced carrots, celery, onion, minced garlic, diced zucchini, and canned diced tomatoes. Stir in the kidney beans and cannellini beans, followed by the vegetable broth.
3. Season the Soup: Add the dried oregano, basil, thyme, and black pepper to the crockpot. Stir everything together to verify the seasonings are evenly distributed throughout the mixture.
4. Cook the Soup: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the flavors to develop and blend together.
5. Add Pasta and Spinach: About 30 minutes before serving, add the uncooked pasta and fresh spinach leaves to the crockpot. Stir well and continue cooking until the pasta is tender.
6. Season to Taste: Taste the soup and add salt if necessary, adjusting the seasoning to your preference.
7. Serve: Once the pasta is cooked, ladle the soup into bowls and serve hot. Optionally, top each serving with grated Parmesan cheese for an extra flavor boost.

Extra Tips:

For a more robust flavor, consider sautéing the onions and garlic in a little olive oil before adding them to the crockpot. This step is optional but enhances the overall taste.

If you prefer a thicker consistency, mash some of the beans before adding them to the pot. Additionally, if you need to stretch the meal further, feel free to add more vegetable broth or water as needed.

For those who love a bit of spice, a pinch of red pepper flakes can add a delightful kick. Always taste and adjust the seasonings towards the end of cooking to verify the perfect balance of flavors.

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup is a comforting and nutritious dish perfect for chilly days. This creamy soup is made with roasted butternut squash, aromatic spices, and a hint of sweetness from apples, creating a delightful blend of flavors.

Using a slow cooker allows the ingredients to meld together beautifully, resulting in a rich and satisfying soup that requires minimal effort. It’s a great option for busy weeknights or for serving at a cozy family gathering.

One of the best things about this recipe is its simplicity and versatility. The slow cooker does most of the work for you, freeing up your time to focus on other tasks. Additionally, this soup can be customized with your favorite spices or add-ins to suit your taste.

Whether you enjoy it as a starter or a main course, Slow Cooker Butternut Squash Soup is sure to become a staple in your household.

Ingredients (Serves 4-6)

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and diced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Fresh parsley or chives, chopped (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Start by peeling the butternut squash and cutting it into cubes. Chop the onion, mince the garlic, and dice the apple.
2. Combine Ingredients in Slow Cooker: Place the cubed butternut squash, chopped onion, minced garlic, and diced apple into the slow cooker. Pour in the vegetable broth and stir in the cinnamon and nutmeg. Season with salt and pepper to taste.
3. Cook the Soup: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender and can be easily mashed with a fork.
4. Blend the Soup: Once the cooking time is up, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth.
5. Add Creaminess: If desired, stir in the heavy cream or coconut milk for added creaminess. Taste and adjust seasoning if necessary.
6. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley or chives. Enjoy your warm, comforting bowl of Slow Cooker Butternut Squash Soup.

Extra Tips

For an added depth of flavor, consider roasting the butternut squash in the oven before adding it to the slow cooker. This step caramelizes the squash and enhances its natural sweetness.

If you prefer a spicier soup, add a pinch of cayenne pepper or ginger. This soup stores well in the refrigerator for up to 3 days and can be frozen for future meals. Reheat gently on the stovetop to prevent the cream from curdling.

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup is a hearty and flavorful dish that’s perfect for a cozy family dinner. This soup combines tender chicken, spicy chilies, and a medley of vegetables, all simmered to perfection in a crockpot. The slow cooking process allows the flavors to meld together beautifully, creating a rich and satisfying meal. The addition of tortilla strips gives the soup a delightful crunch, making it a complete and nourishing dish.

This recipe is ideal for those busy days when you want to come home to a warm, delicious meal without much fuss. Simply prepare the ingredients, set your crockpot, and let it do all the hard work for you. Perfect for serving 4-6 people, this Crockpot Chicken Tortilla Soup isn’t only easy to make but also customizable to suit your taste preferences.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 4-6 corn tortillas, cut into strips
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Optional toppings: avocado slices, sour cream, sliced jalapeños, additional cilantro

Cooking Instructions:

1. Prepare Ingredients: Begin by chopping the onion and mincing the garlic. Cut the chicken breasts into bite-sized pieces for easy serving later.
2. Assemble in Crockpot: Place the chicken, chopped onion, and minced garlic into the crockpot. Add the chicken broth, diced tomatoes with green chilies, corn kernels, and black beans.
3. Season the Soup: Sprinkle the ground cumin, chili powder, paprika, salt, and pepper over the ingredients in the crockpot. Stir well to guarantee the spices are evenly distributed.
4. Cook Slowly: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken should be tender and easily shreddable by the end of the cooking time.
5. Shred Chicken: Once cooked, remove the chicken pieces, shred them using two forks, and return them to the soup. Stir in the lime juice and chopped cilantro to enhance the flavors.
6. Prepare Tortilla Strips: While the soup is finishing, preheat your oven to 375°F (190°C). Arrange the tortilla strips on a baking sheet, lightly spray with cooking oil, and bake for 10-12 minutes or until they’re crispy.
7. Serve: Ladle the soup into bowls and top with shredded cheese. Garnish with crispy tortilla strips and any optional toppings like avocado, sour cream, or jalapeños for added flavor and texture.

Extra Tips:

To enhance the flavor of your Crockpot Chicken Tortilla Soup, consider roasting the corn beforehand or using fire-roasted tomatoes for a smoky taste.

If you prefer a thicker soup, mash some of the black beans before adding them to the crockpot. Adjust the level of spice by adding more or fewer chilies based on your preference.

For a dairy-free version, simply omit the cheese and sour cream or use plant-based alternatives. Enjoy experimenting with different toppings to make this dish your own!

Slow Cooker Broccoli Cheddar Soup

Slow Cooker Broccoli Cheddar Soup is the ultimate comfort food that brings warmth and satisfaction to any meal. This creamy, cheesy soup is perfect for chilly days, providing a delicious way to enjoy your vegetables. The slow cooker method allows the flavors to meld beautifully, giving you a rich and indulgent soup with minimal effort.

Whether you’re serving it as a main course or a starter, this soup is sure to be a hit with both kids and adults alike.

What makes this Broccoli Cheddar Soup particularly special is its simplicity and the way it perfectly balances flavors. The broccoli is cooked to tender perfection, while the cheddar cheese melts into a creamy base, creating a rich and velvety texture.

With its comforting aroma and vibrant color, this soup isn’t only delicious but also visually appealing. Ideal for a family meal or a cozy dinner for two, this recipe is a staple for anyone who loves hearty, home-cooked meals.

Ingredients (Serves 4-6)

• 4 cups broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup grated carrots (optional)

Cooking Instructions

1. Prepare the Ingredients: Begin by washing the broccoli florets thoroughly. Dice the onion and mince the garlic to have them ready for cooking. Grate the cheddar cheese and set it aside.
2. Start with the Slow Cooker: In your slow cooker, combine the broccoli florets, diced onion, minced garlic, and grated carrots if using. Pour in the chicken or vegetable broth over these ingredients.
3. Cook the Vegetables: Cover the slow cooker and cook on low for 4-5 hours, or until the broccoli is tender and the flavors have melded together.
4. Create a Roux: About 30 minutes before the soup is done, melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux, cooking for about 2-3 minutes until it’s golden and bubbly.
5. Thicken the Soup: Gradually whisk the heavy cream into the roux, ensuring there are no lumps. Let it simmer for a few minutes until it thickens slightly, then add this mixture to the slow cooker.
6. Add the Cheese: Stir in the shredded cheddar cheese, mixing well until the cheese is fully melted and the soup is creamy. Taste and season with salt, pepper, and nutmeg if desired.
7. Final Touches: Allow the soup to cook for an additional 15-20 minutes on low to let the flavors blend further. Serve hot, garnished with extra cheddar cheese or a sprinkle of fresh parsley if desired.

Extra Tips

To achieve the perfect consistency, make sure the roux is smooth and lump-free before adding it to the slow cooker. If you prefer a smoother soup, use an immersion blender to blend the broccoli mixture before adding the cheese.

For a lighter version, you can substitute half-and-half or milk for the heavy cream, but note that this may affect the creaminess of the soup. Finally, experiment with adding other vegetables like cauliflower or potatoes for an extra hearty dish.

Crockpot Italian Wedding Soup

Crockpot Italian Wedding Soup is a comforting and hearty dish that’s perfect for any occasion. This classic soup combines tender meatballs, fresh vegetables, and tiny pasta in a flavorful broth, all cooked to perfection in a slow cooker. The marriage of flavors in this soup creates a warm and inviting dish that’s certain to be a crowd-pleaser.

The convenience of using a crockpot means you can set it and forget it, allowing the flavors to meld together beautifully while you go about your day.

Italian Wedding Soup, despite its name, isn’t traditionally served at Italian weddings. Rather, the name refers to the “marriage” of the flavors and ingredients in the soup. This dish is easy to prepare and can be customized with your favorite vegetables or types of pasta. The slow cooking process allows the meatballs to become incredibly tender, while the broth becomes rich and savory.

Whether you’re serving it as a starter or the main course, this soup is sure to delight your taste buds.

Ingredients for 4-6 servings:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 6 cups chicken broth
• 1 cup acini di pepe or orzo pasta
• 3 cups fresh spinach
• 1 tablespoon lemon juice (optional)

Cooking Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix until all ingredients are well incorporated. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter.
2. Brown the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches and brown them on all sides. They don’t need to be cooked through, as they’ll finish cooking in the crockpot. Once browned, transfer the meatballs to the slow cooker.
3. Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant. Add the sliced carrots and celery, and cook for an additional 5 minutes. Transfer the vegetables to the slow cooker.
4. Combine Ingredients in Crockpot: Pour the chicken broth over the meatballs and vegetables in the crockpot. Stir in the pasta and confirm that everything is well combined.
5. Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, add the fresh spinach to the pot and allow it to wilt.
6. Finish and Serve: Stir in the lemon juice (if using) just before serving. Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and enjoy!

Extra Tips:

For an even richer flavor, try using a combination of ground beef and pork for the meatballs. If you prefer a thicker broth, you can add a tablespoon of tomato paste during the sautéing of the vegetables.

Additionally, feel free to experiment with different types of pasta or greens like kale instead of spinach. This soup is also excellent for meal prep; simply store leftovers in the refrigerator for up to three days or freeze for longer storage.

Slow Cooker White Chicken Chili

Here’s a recipe for making Slow Cooker White Chicken Chili, a delightful and hearty dish perfect for those who enjoy a flavorful meal with minimal effort.

This crockpot recipe combines tender chicken, creamy white beans, and a blend of spices to create a comforting chili that’s both satisfying and delicious. Ideal for busy weekdays or cozy weekends, this dish will warm you up on chilly days and is sure to become a family favorite.

Slow Cooker White Chicken Chili is a versatile recipe that can easily be adjusted to suit your taste preferences. By using a crockpot, you allow the ingredients to meld together over several hours, resulting in a well-developed flavor profile.

This recipe serves 4 to 6 people and is perfect for a family dinner or a small gathering with friends. With minimal prep time and a hands-off approach, you can focus on other tasks while your meal is being prepared.

Ingredients for 4-6 servings:

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 ounces each) of white beans, drained and rinsed
• 2 cups chicken broth
• 1 can (4 ounces) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen corn
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Chicken: Place the chicken breasts in the slow cooker. It’s not necessary to slice them as they’ll shred easily after cooking.
2. Add Vegetables and Spices: Add the diced onion, minced garlic, and diced green chilies to the slow cooker. This will form the base of your chili flavor.
3. Incorporate the Beans: Drain and rinse the white beans before adding them to the crockpot. This removes excess sodium and helps maintain the desired consistency of your chili.
4. Pour in the Broth: Add the chicken broth to the slow cooker, ensuring that it covers the chicken and other ingredients completely.
5. Season the Mix: Sprinkle the ground cumin, dried oregano, cayenne pepper, salt, and black pepper over the other ingredients. Stir gently to distribute the spices evenly.
6. Cook: Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. This slow cooking process allows the flavors to develop fully.
7. Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
8. Finish the Chili: Stir in the frozen corn and let it cook for an additional 10-15 minutes until heated through. Add the sour cream and lime juice just before serving to create a creamy texture.
9. Garnish and Serve: Once ready, garnish with fresh cilantro before serving. This adds a fresh note to the dish.

Extra Tips:

For added richness and flavor, consider topping your chili with shredded cheese or avocado slices when serving.

If you prefer a thicker chili, mash some of the beans before adding them to the crockpot. Additionally, if you like your chili with a bit of a kick, you can adjust the amount of cayenne pepper or add a dash of hot sauce to the mix.

This dish pairs wonderfully with warm cornbread or tortilla chips on the side. Enjoy your warm, hearty meal!

Crockpot Lentil Soup

Crockpot Lentil Soup is a hearty and nutritious dish that’s perfect for any time of the year. This comforting soup is packed with protein-rich lentils, fresh vegetables, and aromatic herbs, making it an ideal meal for a cozy family dinner.

The beauty of using a crockpot is that it allows the flavors to meld beautifully over a slow cooking process, resulting in a deliciously rich and satisfying soup. Whether you’re looking for a simple weeknight meal or a dish to impress your guests, Crockpot Lentil Soup is a fantastic choice.

This soup isn’t only delicious but also incredibly easy to make. With minimal preparation and the convenience of a crockpot, you can enjoy a warm and flavorful bowl of soup with little effort.

Just toss the ingredients into the crockpot, set it, and forget it until it’s time to eat. Plus, it’s versatile; feel free to add other seasonal vegetables or spices to suit your taste. It’s healthy, filling, and sure to become a staple in your meal rotation.

Ingredients (serves 4-6):

• 1 cup dried lentils, rinsed
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups fresh spinach (optional)
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and rinsing the lentils thoroughly under cold water. Dice the onion, slice the carrots and celery, and mince the garlic.
2. Assemble the Ingredients in the Crockpot: In your crockpot, add the rinsed lentils, diced onion, sliced carrots, sliced celery, minced garlic, and can of diced tomatoes. Pour in the vegetable broth.
3. Season the Soup: Add the dried thyme, dried oregano, and bay leaf to the crockpot. Season with salt and pepper according to your taste preferences. Drizzle the olive oil over the top.
4. Cook the Soup: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The lentils should be tender, and the vegetables should be soft.
5. Finish and Serve: About 30 minutes before serving, stir in the fresh spinach (if using) and lemon juice. Allow the spinach to wilt and the flavors to combine. Taste and adjust the seasoning if necessary.
6. Serve: Once cooked, ladle the soup into bowls and serve hot. Enjoy your hearty and flavorful Crockpot Lentil Soup!

Extra Tips: For added flavor, consider sautéing the onions, carrots, celery, and garlic in a pan with olive oil before adding them to the crockpot. This step can enhance the depth of flavor in the soup.

If you prefer a thicker consistency, use an immersion blender to partially puree the soup before adding the spinach. Additionally, feel free to experiment with other vegetables like zucchini or bell peppers for a unique twist.

This soup also stores well, so make extra to enjoy throughout the week!