Looking for the perfect soup to warm your soul and delight your taste buds? These slow cooker recipes are the ultimate comfort food companions. Each one brings a unique blend of flavors, textures, and heartwarming goodness to your table. Whether you’re craving the zesty punch of tortilla soup, the richness of French onion, or the creamy decadence of shrimp and crab bisque, you’re in for a treat. Let’s dive into the details!
Slow Cooker Chicken Tortilla Soup
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If you’re anything like me, you’re always on the hunt for a comforting recipe that’s also incredibly easy to make. This Slow Cooker Chicken Tortilla Soup is a true gem. It’s got everything you love about Mexican flavors – the smoky cumin, zesty tomatoes, and just the right kick of spice from jalapeños – all simmered to perfection in your trusty slow cooker. There’s something so satisfying about coming home to the rich aroma of this soup after a long day.
The best part? It’s ridiculously customizable. Love it spicy? Keep those jalapeño seeds in. Prefer it mild? Skip the chilies altogether. And don’t get me started on the crispy tortilla strips – they’re the cherry on top, adding a delightful crunch to every bite. Whether you’re serving it up for game day, a casual family dinner, or just treating yourself, this soup feels like a warm hug in a bowl. Trust me, once you try it, you’ll want to keep it in your meal rotation all winter long.
Slow Cooker Chicken Tortilla Soup
Equipment
- slow cooker
- Pan for frying
Ingredients
- 3 cloves garlic minced
- 1 small jalapeño diced and without seeds
- 1/4 cup fresh cilantro chopped
- 14 ounces crushed tomatoes
- 10 ounces canned diced tomatoes with chilies (like Rotel)
- 2 teaspoons chili powder
- 4 cups chicken broth
- 1 tablespoon olive oil
- 6 small corn tortillas cut into strips
- 15 ounces canned black beans drained and rinsed
- 1 medium onion finely chopped
- 2 teaspoons cumin
- 1 cup frozen corn kernels
- 2 pieces boneless skinless chicken breasts
Instructions
- Prepare by gathering all the necessary ingredients.
For the Soup:
- In a slow cooker, warm the olive oil over medium heat. Sauté the chopped onion, minced garlic, and diced jalapeño until softened.
- Add the crushed tomatoes, diced tomatoes with chilies, chicken broth, black beans, frozen corn, cumin, and chili powder to the slow cooker. Mix these ingredients together gently, ensuring the chicken breasts are submerged.
- Cover the slow cooker and let it cook on high for around 4 hours. When it’s nearing the end of cooking, shred the chicken and mix it back into the soup.
For the Tortilla Strips:
- In a separate pan, heat oil over medium-high heat. Fry the tortilla strips in small batches until they reach a crispy texture. Drain them on paper towels and season with a pinch of salt.
- Serve the soup hot, garnished with the crispy tortilla strips and fresh cilantro. Enjoy your delightful dish!
Slow Cooker French Onion Soup
Ah, French Onion Soup – just saying it makes me crave that deep, caramelized onion flavor paired with gooey, melty cheese. This slow cooker version takes the hassle out of the process, letting your onions transform into golden, sweet perfection while you go about your day. Seriously, the slow cooker is magic for recipes like this.
The real star here is the topping. A slice of crusty baguette and a generous layer of Gruyère cheese take this soup from good to extraordinary. Bake it all together until it’s bubbly and golden, and you’ve got a bowl of pure comfort. It’s perfect for cozy weekends, but honestly, I’ve made it on weeknights too, just because I couldn’t resist. Pair it with a simple green salad and a glass of wine, and you’ve got yourself a little bit of France right in your kitchen.
Slow Cooker French Onion Soup
Equipment
- slow cooker
- oven
- sheet pan
Ingredients
For the Soup:
- 3 pounds yellow onions peeled and sliced into quarter-moons
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 2 teaspoons kosher or sea salt plus more to taste
- 8 cups reduced-sodium beef broth (64 ounces)
- 2 tablespoons balsamic vinegar
- 3 tablespoons cognac or brandy optional
For Serving:
- 2 cups grated Gruyère cheese (about 1/3 cup per bowl)
Instructions
For the Soup:
- Combine the sliced onions, olive oil, melted butter, salт, and optional black pepper in the slow cooker. Set it to cook on low for approximately 14 hours, stirring a couple of times if you can.
- Once the onions are caramelized, add in the beef broth, balsamic vinegar, and cognac or brandy. Mix well and continue to cook on low for another 7-8 hours.
For Serving:
- Preheat your oven to 425°F. Slice the baguette into pieces about 1 inch thick, using 2-3 slices for each serving.
- Arrange the baguette slices on a sheet pan and bake for about 7-8 minutes until they are golden brown and toasted.
- To serve, ladle the soup into bowls. Place 2-3 slices of the toasted baguette on top of each bowl, then sprinkle each with 1/3 cup of Gruyère cheese. To make serving easier, place the bowls on a sheet pan and transfer them to the oven. Bake for around 10 minutes, or until the cheese is melted and bubbly.
- Be cautious as you serve these hot bowls of soup. Enjoy your heartwarming soup, and consider pairing it with a fresh salad for a delightful side.
Slow Cooker Ham and Bean Soup
If there’s one recipe that screams comfort, it’s Ham and Bean Soup. There’s something about the smoky flavor of ham combined with creamy beans that warms you up from the inside out. And with the slow cooker doing all the heavy lifting, it’s as easy as tossing in a handful of pantry staples and letting time work its magic.
This soup is hearty enough to be a meal on its own, but I always love serving it with some crusty bread for dunking. The ham bone adds such incredible depth of flavor – don’t skip it! This one’s perfect for chilly evenings, family gatherings, or when you just need a little bowl of nostalgia. Pro tip: it tastes even better the next day, so make a big batch and enjoy the leftovers!
Slow Cooker Ham and Bean Soup
Equipment
- slow cooker
Ingredients
- 8 cups low sodium chicken broth
- 1 lb Great Northern beans cleaned and picked over
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 3 cloves garlic finely chopped
- 2 leaves bay leaves
- 1 teaspoon Worcestershire sauce
- 3 stalks celery diced
- 2 large carrots peeled and diced
- 1 small yellow onion diced
- 1 large ham bone about 4 pounds
Instructions
- In a 5-6 quart slow cooker, mix together the chicken broth, Great Northern beans, thyme, black pepper, garlic, bay leaves, Worcestershire sauce, celery, carrots, and onion.
- Position the ham bone in the middle of the mixture.
- Cover and set the slow cooker to HIGH, letting it cook for about 6 hours, or until the beans become tender.
- Once cooked, carefully extract the ham bone and allow it to cool down a bit. Shred the meat off the bone, discarding any fat and gristle.
- Return the shredded ham into the warm soup, and stir to combine.
- Serve warmly, accompanied by crusty bread for a heartier meal.
Slow Cooker Corn Chowder
Nothing beats a bowl of creamy, dreamy Corn Chowder on a cold evening. This version combines the natural sweetness of corn with the richness of bacon and cream, making it the ultimate comfort food. And let’s not forget those tender chunks of potato that make every bite satisfying.
I love how easy this is to throw together in the slow cooker. You just toss in the ingredients, let it simmer all day, and then stir in the creamy bacon mixture right before serving. It’s the kind of recipe that makes your kitchen smell like heaven and gets everyone asking, “What’s for dinner?” Pair it with a fresh salad or a warm slice of cornbread for a meal that’ll have everyone going back for seconds – maybe even thirds!
Slow Cooker Corn Chowder
Equipment
- slow cooker
- Skillet
Ingredients
- 4 cups chicken stock
- 1/4 teaspoon black pepper
- 1 1/2 pounds Yukon Gold potatoes unpeeled, diced into 1/2 inch pieces
- 1/3 cup all-purpose flour
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 32 ounces frozen corn or 8 cobs of corn, kernels removed
- 1 small onion diced
- 4 slices thick-cut bacon
- 1 1/2 teaspoons kosher salt
- 1 cup heavy cream
Instructions
For Chowder Preparation:
- In a slow cooker, combine diced onion, frozen corn, minced garlic, diced potatoes, dried thyme, bay leaves, kosher salt, and black pepper. Add the chicken stock and mix well. Cover the cooker and let it simmer on low heat for 6 to 8 hours.
For Bacon Mixture:
- In a skillet, fry the bacon until it becomes crispy. Once done, remove the bacon from the skillet, and using the remaining grease, whisk in the flour to form a smooth paste. Gradually stir in the heavy cream until the mixture is creamy and well blended.
- Pour this creamy mixture into the slow cooker, stirring until all ingredients are fully combined. Taste the chowder and adjust the seasoning with more salt and pepper, if desired. Serve hot, and enjoy this comforting dish!
Notes
Slow Cooker Shrimp & Crab Bisque
Fancy dinners don’t have to mean hours in the kitchen, and this Shrimp & Crab Bisque is proof. It’s indulgent, creamy, and packed with seafood goodness, yet it’s so simple to make. The slow cooker does all the work, blending the flavors of leeks, garlic, and seafood stock into a velvety bisque that feels like a restaurant-quality dish.
What sets this recipe apart is the final touch – fresh shrimp and crab stirred in at the end so they stay perfectly tender. Serve it with a sprinkle of fresh parsley, a squeeze of lemon, and some toasted bread for dipping, and you’ve got yourself an elegant meal that’s sure to impress. Whether it’s date night, a holiday dinner, or just a way to treat yourself, this bisque is always a hit!
Slow-Cooker Shrimp & Crab Bisque
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 leeks chopped, white and light green parts
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes adjust to taste
- 2 tablespoons tomato paste
- 1 cup dry sherry or marsala wine
- 4 cups seafood or fish stock
- 1 (15-oz) can diced tomatoes
- 1 teaspoon Old Bay seasoning
- 1 tablespoon sugar
- 1 cup water
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup half-and-half or heavy cream
- 1 lb peeled and deveined shrimp
- 1 cup jumbo lump crab meat
- Fresh parsley and lemon wedges for garnish
- Toasted bread or croutons for serving
- 1/2 lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon fresh parsley chopped
- salt to taste
Instructions
- Set the slow cooker to the stovetop/sear setting or heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, toss in the leeks, garlic, red pepper flakes, and a pinch of salt.
- Cook for about 5 minutes, stirring until the leeks soften. Stir in the tomato paste and cook for an additional minute.
- Pour in the wine, cooking until reduced by half. If using a skillet, transfer to slow cooker, scraping any bits left behind.
- Add stock, diced tomatoes, Old Bay seasoning, and sugar. Stir well.
- In a cup, whisk water and flour until smooth, then stir into the soup. Season with salt and pepper.
- Cover and cook on HIGH for 2 hours (or LOW for 4 hours).
- Taste and adjust seasoning. Stir in shrimp, crab, cream, and parsley, cooking for 15 minutes or until shrimp is pink.
- Mix lemon juice, mayonnaise, mustards, and parsley for crab topping. Gently fold in crab meat and season with salt. Keep chilled until serving.
