6 Easy Recipes for Crockpot Soups and Stews
Making a big pot of soup can be a time-consuming endeavor. Between chopping vegetables, browning meat, and simmering broth, you can easily spend a few hours in the kitchen fussing over what should be a simple meal.
Thankfully, there are other, less labor-intensive ways to make soups (ones that don’t involve giving up half your Saturday). Set-it-and-forget-it crockpot soups and stews are simple enough to make even on weekdays. Just prep your ingredients the night before or in the morning, and you can enjoy a delicious bowl of comforting soup in the evening. Here are six slow cooker soup and stew recipes that won’t keep you trapped in the kitchen.
1. Slow Cooker Potato Corn Chowder
This slow-cooked potato corn chowder from Damn Delicious couldn’t be any easier to prepare. The only real work you need to do is chopping the potatoes. Then, simply toss everything in the crockpot and let it simmer for 8 hours or so. By the time you come home from work, dinner will be ready. Plus, this recipe makes a generous 8 servings, so you’ll definitely have some leftovers for lunch the next day.
- 24 ounces red potatoes, diced
- 1 (16-ounce) package frozen corn
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
Directions: Dice the potatoes. Transfer potatoes to slow cooker and add the corn. Add flour and stir gently to combine. Stir in the chicken stock, thyme, oregano, garlic powder, onion powder, and salt and pepper.
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours (exact cooking time will depend on the thickness of the potatoes).
Uncover and stir in butter and heavy cream. Ladle into bowls and serve.
2. Taco Soup
Cooking with fresh ingredients is great, but when you’re in a pinch, pantry staples like beans and canned tomatoes can be a lifesaver. This recipe for taco soup from Stephanie O’Dea of A Year of Slow Cooking is made entirely with ingredients you probably already have on hand in your cupboard or freezer, so you don’t need to waste time at the store to enjoy a delicious meal. You’ll need at 6-quart or larger slow cooker to prepare this recipe.
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 (15-ounce) cans corn, with liquid
- 1 (26-ounce) can diced tomatoes
- 1 (10-ounce) can tomatoes and chilies
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 pound ground turkey or beef
- Shredded cheese and sour cream for serving
Directions: Brown the turkey or ground in a large skillet, if using. Drain fat and add meat to the crockpot. Sprinkle taco and ranch seasoning on top of the meat. Add the drained and rinsed beans, and pour in the undrained tomatoes and corn. Stir to combine.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Uncover and stir, then ladle into bowls and top with a dollop of sour cream and some shredded cheese.
3. Slow Cooker Split Pea Soup with Chorizo
Many split pea soup recipes call for ham, but this version from the Food Network’s Robin Miller uses chorizo or Andouille sausage for a slightly spicier take on a familiar dish. The meat adds a little extra kick and the peas provide a dose of healthy fiber, iron, and potassium.
- 1 pound green split peas
- 10 cups reduced-sodium chicken broth
- ½ pound diced chorizo or Andouille sausage
- 1½ cups diced carrot
- 1 cup diced shallot
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 bay leaves
- Salt and freshly ground black pepper
Directions: Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
4. Crockpot Beef Stew
Beef stew recipes often require you to brown the meat before you add to the pot. This version of the comfort food classic from Family Fresh Meals skips that step, saving you valuable time. All you have to do is combine all the ingredients in your crockpot, so you can settle in with a filling bowl of homemade stew with way less fuss.
- 2 pounds beef stew meat, cut into bite-size pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium onion, finely chopped
- 2 celery ribs, sliced
- 2 to 3 cloves of garlic, minced
- 6-ounce can tomato paste
- 32 ounces beef broth
- 2 tablespoons Worcestershire sauce
- 2 cups baby carrots
- 4 to 5 small red potatoes, cut into bite-sized pieces
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cup frozen peas
- 1 cup frozen corn
- ¼ cup flour
- ¼ cup water
Directions: Add the beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste to a 6-quart crockpot. Cover and cook on low for 10 hours or on high for 6 to 7 hours.
Mix the flour and water together in a small dish. Pour into the crockpot and stir to combine. Stir in the frozen peas and corn. Cover and cook for another 30 minutes, then serve.
5. White Bean and Chicken Chili
Pepper jack cheese is the essential ingredient in this incredibly easy (yet still delicious) white bean and chicken chili recipe. The cubes of cheese add both creaminess to the broth and a little heat to this six-ingredient meal, which takes just 5 minutes to prepare. This chili is also a great way to use up leftover cooked chicken (otherwise, use meat from a store-bought rotisserie chicken to save time). Recipe from Dan Mikesell of 101 Cooking for Two.
- 1 (48-ounce) jar great northern beans, undrained
- 3 cups cooked shredded chicken
- 1 cup medium salsa
- 8 ounces pepper jack cheese, cubed
- 2 teaspoons cumin
- 1 (14-ounce) can chicken broth (optional)
Directions: Add the great northern beans and the liquid from the jar to the crockpot, along with the salsa, cooked shredded chicken, cumin, and cheese. Pour in the chicken broth. If you prefer an extra-thick chili, use less broth or leave it out entirely. Stir to combine.
Cover and cook on low for 4 hours, stirring once or twice during cooking. Ladle into bowls and serve.
6. Slow Cooker Creamy Chicken and Wild Rice Soup
Creamy chicken and wild rice soup is the perfect meal for chilly days. Though this rich soup is high in fat and calories because of the heavy cream, it’s not a total diet disaster. Wild rice is an excellent source of fiber and is also high in vitamin B6 and magnesium. Recipe from Rachel Cooks.
- 1½ cups uncooked wild and brown rice blend
- 1½ pounds boneless skinless chicken thighs
- 1 large onion, diced
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 bay leaves
- 2 teaspoons dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 4 cups no-salt-added chicken stock
- 3 cups water
- ½ cup heavy cream
- Milk or water to thin soup, as needed
- Salt and pepper to taste
Directions: Add all the ingredients except the heavy cream to a slow cooker. Stir to combine. Cover and cook on low for 6 to 8 hours.
Remove bay leaves and discard. Remove chicken thighs and use two forks to shred the meat. Return chicken to slow cooker.
Pour ½ cup of heavy cream into a medium bowl. Remove 1 to 2 cups of hot soup from the slow cooker. Slowly whisk the soup into the heavy cream. Then, slowly pour the soup and cream mixture into the crockpot, whisking to combine as you do so. Season with salt and pepper to taste, then serve.