15 Slow Cooker Soup Recipes That Make Perfect Winter Dinners

Slow cooker soups are ideal for winter dinners, offering warmth and heartiness with minimal effort. Classic options include Chicken Noodle and Hearty Beef and Barley soups, both rich in flavor and comfort. Creamy Tomato Basil and Loaded Baked Potato soups add a luxurious touch, while Spicy Black Bean and Chicken Tortilla soups introduce a lively kick. For those seeking vegetables, Spicy Pumpkin and Wild Rice and Mushroom soups deliver nourishment. Those looking for inspiration will discover even more satisfying choices ahead.

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup is a comforting and hearty dish that’s perfect for cozy evenings or when you’re feeling under the weather. This slow cooker recipe features tender chicken, vegetables, and egg noodles simmered to perfection in a rich and flavorful broth. Ideal for families or anyone looking to nourish their body and soul, this soup takes about 10 minutes of prep time and 6-8 hours of cooking in the slow cooker, making it a convenient option for busy days.

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 cup medium egg noodles
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon (optional)

Cooking Instructions:

1. In a skillet, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables start to soften.
2. Transfer the sautéed vegetable mixture to the slow cooker. Place the chicken breasts on top.
3. Pour the chicken broth over the chicken and vegetables. Add thyme, parsley, salt, and pepper to taste.
4. Cover and cook on low for 6-8 hours, or until the chicken is fully cooked and tender.
5. About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
6. Add the egg noodles to the slow cooker and stir well. Cover and cook for an additional 30 minutes, or until the noodles are tender.
7. If desired, add lemon juice before serving for a revitalizing zing.

Variations & Tips:

• Feel free to add other vegetables such as peas or corn for added color and nutrition.
• For a heartier version, substitute fusilli or another type of pasta for the egg noodles.
• To make it gluten-free, use gluten-free noodles and check for gluten-free broth.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove or in the microwave.
• For extra flavor, consider adding a tablespoon of soy sauce or a bay leaf to the broth during cooking.

Hearty Beef and Barley Soup

Hearty Beef and Barley Soup is a warm and filling dish perfect for chilly days or when you desire a comforting meal.

This soup combines tender pieces of beef, wholesome barley, and a medley of vegetables, making it ideal for families or anyone looking to nourish themselves with a hearty bowl of goodness.

The preparation time is minimal, with around 20 minutes to prep the ingredients and then the slow cooker does the rest, simmering for 6 to 8 hours to allow all the flavors to meld beautifully.

Ingredients:

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 2 cups water
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. In a skillet, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides for about 5-7 minutes. Transfer the browned meat to the slow cooker.
2. In the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until slightly softened. Add the minced garlic and sauté for another minute. Transfer the vegetables to the slow cooker.
3. Add the rinsed pearl barley, beef broth, water, dried thyme, dried rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine all ingredients.
4. Cover and cook on low for 6-8 hours, or until the beef is tender and the barley is cooked.
5. Taste and adjust seasoning before serving. Remove the bay leaf before ladling soup into bowls.

Variations and Tips:

• For a richer flavor, you can deglaze the skillet with a splash of red wine after browning the meat and before adding the vegetables.
• Add some diced potatoes for extra heartiness or include greens like spinach or kale toward the last 30 minutes of cooking for added nutrients.
• If you prefer a thicker consistency, mash a portion of the barley in the soup with a fork before serving.
• This soup can easily be frozen. To reheat, add a little broth or water to loosen it up as barley continues to absorb liquid when stored.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a delightful dish that combines the rich flavors of tomatoes with the aromatic freshness of basil, creating a comforting and satisfying meal. Ideal for both lunch and dinner, this soup is perfect for busy weeknights or cozy weekends.

It takes about 10 minutes to prep and 6 to 8 hours in the slow cooker, allowing you to enjoy a homemade meal without spending all day in the kitchen.

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1/2 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil
• Grated Parmesan cheese (for serving, optional)

Cooking Steps:

1. In the slow cooker, combine the diced tomatoes (with their juices), chopped onion, minced garlic, vegetable broth, oregano, salt, and pepper. Stir to combine.
2. Drizzle the olive oil over the mixture and cover with the lid. Set the slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender.
3. Once cooked, use an immersion blender to puree the soup until smooth. If you prefer, you can also carefully transfer the soup in batches to a regular blender to achieve a creamy texture.
4. Stir in the heavy cream (or coconut milk) and chopped basil, and let the soup heat through for an additional 10-15 minutes.
5. Taste and adjust seasoning as needed before serving. Top with grated Parmesan cheese if desired.

Variations and Tips:

• For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when combining the initial ingredients.
• If fresh basil isn’t available, you can substitute with 1 teaspoon of dried basil.
• Add protein by incorporating shredded chicken or white beans for a heartier option.
• Serve the soup with crusty bread or grilled cheese sandwiches for a classic pairing.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Spicy Black Bean Soup

Spicy Black Bean Soup is a hearty and flavorful dish that offers a delightful kick from spices, perfect for those who enjoy a little heat in their meals. This vegan and gluten-free soup is ideal for a cozy weeknight dinner or meal prep, as it’s packed with protein and fiber from the black beans. Plus, it takes just 15 minutes to prepare, and you can let your slow cooker work its magic for several hours while you go about your day.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish (optional)
• Avocado slices for serving (optional)

Cooking Steps:

1. In a slow cooker, combine the black beans, diced tomatoes with their juices, onion, garlic, bell pepper, ground cumin, smoked paprika, cayenne pepper, and vegetable broth.
2. Drizzle the olive oil over the mixture and add salt and black pepper to taste.
3. Stir everything together until well combined.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together.
5. About 30 minutes before serving, taste the soup and adjust seasoning if needed. Stir in the lime juice just before serving.
6. Serve hot, garnished with fresh cilantro and avocado slices if desired.

Variations and Tips:

• For a creamier texture, blend a portion of the soup with an immersion blender before serving.
• You can add more vegetables such as corn or zucchini for additional flavor and nutrients.
• If you prefer a milder version, reduce or omit the cayenne pepper.
• For extra protein, consider adding diced cooked chicken or a scoop of quinoa.
• This soup freezes well; store it in airtight containers for up to 3 months. Reheat when ready to serve.

Loaded Baked Potato Soup

Loaded Baked Potato Soup is a creamy, comforting dish that captures the essence of a classic baked potato, complete with all the toppings you love.

This hearty soup is perfect for chilly evenings, family gatherings, or meal prep for the week, making it ideal for anyone looking to enjoy a warm, satisfying meal. With a preparation time of about 10 minutes and a slow cooking time of around 6 to 8 hours, you’ll have a delicious bowl of soup waiting for you with minimal effort.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 32 oz chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Optional: sour cream for serving

Cooking Steps:

1. In the slow cooker, combine the diced potatoes, onion, and garlic.
2. Pour in the chicken or vegetable broth, making sure all the ingredients are covered.
3. Season with salt and pepper to taste. Stir to combine.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or until the potatoes are tender.
5. Once the cooking time is complete, use a potato masher to mash the potatoes to your desired level of creaminess.
6. Stir in the heavy cream and shredded cheddar cheese until fully melted and combined.
7. Serve hot, topping each bowl with crumbled bacon, green onions, and a dollop of sour cream if desired.

Variations & Tips:

• For a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative.
• Add in additional vegetables such as carrots or celery for extra nutrition.
• For a spicier kick, include diced jalapeños or a pinch of red pepper flakes.
• Make it vegetarian by omitting the bacon and using vegetable broth, with additional toppings like avocado or roasted chickpeas for added flavor.
• The soup can be refrigerated for up to 4 days, making it a great option for leftovers or meal preps.

Mediterranean Lentil Soup

Mediterranean Lentil Soup is a hearty and nutritious dish that brings together the rich flavors of the Mediterranean region. Packed with lentils, vegetables, and spices, this soup is perfect for those looking for a wholesome meal that is both filling and healthy.

It’s an excellent choice for vegetarians, and it’s a great way to enjoy a comforting bowl of soup during colder months. The preparation time is approximately 15 minutes, with a cooking time of 6 to 8 hours in a slow cooker.

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 1 cup fresh spinach or kale, chopped (optional)
• Fresh parsley or cilantro for garnish

Cooking Steps

1. In the slow cooker, combine the lentils, onion, garlic, carrots, celery, red bell pepper, diced tomatoes (with juices), and vegetable broth.
2. Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine all the ingredients.
3. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the lentils are tender.
4. About 20 minutes before serving, stir in the fresh lemon juice and greens (if using). Let them wilt in the heat of the soup.
5. Once done, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or cilantro.

Variations and Tips

• Protein Boost: Add diced cooked chicken or sausage for a non-vegetarian version.
• Spice It Up: Incorporate red pepper flakes or a dash of hot sauce for a spicy kick.
• Veggie Varieties: Feel free to add other vegetables like zucchini, potatoes, or green beans.
• Storage: Leftovers can be stored in the fridge for up to 5 days or frozen for longer storage. The flavors improve over time, making it great for meal prep.
• Garnish: Consider topping the soup with a dollop of Greek yogurt or crumbled feta cheese for added richness.

Chicken Tortilla Soup

Chicken Tortilla Soup is a hearty and flavorful dish that combines tender shredded chicken, zesty spices, and a medley of vegetables in a rich broth, topped with crispy tortilla strips and fresh garnishes.

This comforting soup is perfect for family dinners or gatherings, making it an ideal choice for both casual weeknight meals and festive occasions.

With a preparation time of about 15 minutes and a slow cook time of 6-8 hours, you can set it in the morning and come home to the delightful aroma of a warm, delicious soup ready to serve.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup tortilla strips (for topping)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Avocado, diced (optional for topping)
• Shredded cheese (optional for topping)

Cooking Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and black pepper over the chicken.
3. Stir to combine all the ingredients, ensuring the chicken is submerged in the liquid.
4. Cover the slow cooker and set it on low for 6-8 hours, or high for 4 hours.
5. Once the cooking time is completed, carefully remove the chicken breasts and shred them using two forks.
6. Return the shredded chicken to the slow cooker, stir well to mix, and let it sit for an additional 10 minutes on warm.
7. Serve the soup hot, garnished with crispy tortilla strips, fresh cilantro, and a drizzle of lime juice.

Add diced avocado and shredded cheese if desired.

Variations and Tips:

• For a spicy kick, add a diced jalapeño pepper to the ingredients before cooking.
• Substitute the chicken breasts for rotisserie chicken to save time; just add it during the last hour of cooking to heat through.
• To make it vegetarian, omit the chicken and add extra beans or tofu for protein.
• Use homemade tortilla strips by frying corn tortillas for a healthier option; alternatively, bake them in the oven for a lighter version.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a great make-ahead meal. Enjoy!

Vegetable Minestrone

Vegetable Minestrone is a hearty and nutritious Italian soup that’s perfect for anyone seeking a comforting, vegetable-packed meal. With its vibrant colors and rich flavors, this dish is ideal for vegetarians, families, or anyone looking for a warm bowl of goodness on a chilly day.

Plus, it’s easy to prepare in a slow cooker, allowing the flavors to meld beautifully while you go about your day. This recipe generally takes about 15 minutes of preparation time, and you can let it cook in your slow cooker for 6 to 8 hours, depending on your schedule.

Ingredients:

• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 1 cup chopped zucchini
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (15 oz) cannellini beans (rinsed and drained)
• 4 cups vegetable broth
• 1 cup chopped green beans (fresh or frozen)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like elbow macaroni or ditalini)
• 2 cups spinach or kale (fresh or frozen)
• Grated Parmesan cheese (for serving, optional)
• Fresh parsley (for garnish, optional)

Cooking Steps:

1. In the slow cooker, combine the diced carrots, celery, potatoes, zucchini, diced tomatoes with their juice, cannellini beans, vegetable broth, green beans, oregano, basil, salt, and pepper. Stir well to combine.
2. Cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours.
3. About 30 minutes before serving, add the small pasta to the soup. If your slow cooker is set to low, you can leave it on for the remainder of the cooking time. If set to high, you may want to check the pasta after 15 minutes.
4. Once the pasta is cooked al dente, gently stir in the spinach or kale until wilted and warmed through.
5. Taste and adjust seasoning as necessary before serving.
6. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Variations and Tips:

• Feel free to use any vegetables you have on hand, such as bell peppers, corn, or green peas, to customize the soup to your liking.
• For added protein, consider stirring in some cooked lentils or diced tofu just before serving.
• If you prefer a creamier soup, blend a portion of the soup before returning it to the slow cooker, or stir in a splash of cream or a dollop of sour cream.
• You can add a dash of red pepper flakes for some heat if desired.
• This soup freezes well; just make sure to omit the pasta before freezing, as it can become mushy. Cook the pasta separately when reheating.

Enjoy your hearty and wholesome Vegetable Minestrone, a true bowl of comfort!

Sweet Potato and Chickpea Soup

Sweet Potato and Chickpea Soup is a hearty and nutritious dish that’s perfect for a cozy dinner or meal prep for the week ahead. Packed with vitamins, minerals, and plant-based protein, this soup is ideal for vegetarians, vegans, or anyone looking to incorporate more wholesome foods into their diet.

With a preparation time of only 15 minutes and a slow cooking time of around 6 to 8 hours, this recipe is both easy to prepare and allows for a deliciously rich and comforting flavor to develop as it cooks.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 can (14 oz) diced tomatoes, with juices
• 2 cups fresh spinach
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a slow cooker, combine the diced sweet potatoes, chickpeas, chopped onion, and minced garlic.
2. Pour in the vegetable broth, and then add the ground cumin, ground coriander, smoked paprika, salt, and black pepper. Stir to combine the ingredients well.
3. Add the diced tomatoes along with their juices to the mixture.
4. Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours, until the sweet potatoes are tender.
5. About 15 minutes before serving, stir in the fresh spinach and allow it to wilt.
6. Once the soup is cooked, finish it with a squeeze of fresh lemon juice for brightness and flavor.
7. Serve hot, garnished with fresh cilantro or parsley if desired.

Variations and Tips:

• For a creamier texture, consider blending part of the soup with an immersion blender after cooking, then stir it back into the pot.
• Add other vegetables such as carrots, celery, or bell peppers for additional flavor and nutrition.
• Spice it up by adding some crushed red pepper flakes or a diced jalapeño for a kick.
• To make it a complete meal, serve the soup with crusty bread or over cooked quinoa or brown rice for added substance.
• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Italian Sausage Soup With Kale

Italian Sausage Soup with Kale is a hearty and flavorful dish perfect for cozy evenings or meal prep for a busy week. This comforting soup combines savory Italian sausage with nutrient-rich kale, creating a satisfying meal that is both delicious and packed with wholesome ingredients. With a preparation time of just 15 minutes and a total cooking time of approximately 6 hours in the slow cooker, this soup is ideal for families, couples, or anyone looking to enjoy a quick, filling dinner with minimal effort.

Ingredients:

• 1 pound Italian sausage (mild or spicy, your choice)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 large carrots, sliced
• 2 celery stalks, diced
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups fresh kale, chopped (stems removed)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Grated Parmesan cheese for serving (optional)

Cooking Steps:

1. In a skillet, heat the olive oil over medium heat.
2. Remove the sausage from its casing and crumble it into the skillet. Brown the sausage on all sides, about 5-7 minutes.
3. Drain any excess fat and transfer the sausage to the slow cooker.
4. Add the diced onion, minced garlic, sliced carrots, diced celery, diced tomatoes (with juices), chicken broth, oregano, basil, and red pepper flakes to the slow cooker. Stir to combine all the ingredients.
5. Cover the slow cooker and set it to low heat. Let the soup cook for approximately 6 hours, allowing the flavors to meld together beautifully.
6. About 30 minutes before serving, stir in the chopped kale.
7. Continue cooking on low until the kale is tender.
8. Before serving, taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.

Variations and Tips:

• For a healthier twist, use turkey sausage or chicken sausage instead of pork sausage.
• You can add additional vegetables like zucchini, bell peppers, or potatoes to enhance the nutrient content.
• If you’re short on time, you can cook on high for about 3-4 hours instead of low.
• To enhance the flavor, consider adding a teaspoon of balsamic vinegar or a splash of lemon juice just before serving.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months—perfect for a quick meal later!

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup is a warm, comforting dish that blends the natural sweetness of butternut squash with the tartness of apples, creating a delightful fall-inspired flavor profile.

This creamy soup is perfect for anyone looking to enjoy a nutritious and hearty meal, especially during chilly weather. The preparation time is about 15 minutes, and it cooks in a slow cooker for 6 to 8 hours, making it a perfect set-it-and-forget-it option for busy days.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples (such as Granny Smith), cored and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk (or heavy cream for a richer flavor)
• Fresh thyme or parsley for garnish (optional)

Cooking Instructions:

1. In a slow cooker, combine the cubed butternut squash, chopped apples, chopped onion, and minced garlic.
2. Pour in the vegetable or chicken broth, and sprinkle with cinnamon and nutmeg.
3. Season with salt and pepper to taste, then mix all the ingredients until well combined.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or until the vegetables are tender.
5. Once cooked, use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
6. Stir in the coconut milk (or heavy cream) and adjust seasoning if needed.
7. Serve warm, garnished with fresh thyme or parsley if desired.

Variations and Tips:

• For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño while cooking.
• If you prefer a chunkier soup, reserve some of the diced butternut squash and apples, and add them back in after pureeing the rest.
• This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop for the best texture.
• Serve with a slice of crusty bread or a side salad for a complete meal.

Pesto Chicken Soup

Pesto Chicken Soup is a comforting and flavorful dish that combines tender chicken, vibrant pesto, and fresh vegetables in a hearty broth. This soup is perfect for anyone looking to whip up a nutritious meal that can serve as a quick lunch or dinner option.

With a prep time of just 15 minutes and a slow cooking time of about 6-8 hours, this recipe is great for busy days when you want to come home to a warm and delicious meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup fresh basil pesto
• 2 cups chopped kale or spinach
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 1 teaspoon minced garlic
• Salt and pepper to taste
• Optional: Parmesan cheese for serving

Cooking Steps:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Pour in the chicken broth and add the pesto, stirring to combine.
3. Add the chopped kale (or spinach), carrots, celery, potatoes, and minced garlic. Season with salt and pepper to taste.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily.
5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir well.
6. Serve hot, topped with Parmesan cheese if desired.

Variations & Tips:

• Try adding other vegetables such as zucchini or bell peppers for extra nutrition and flavor.
• Substitute the chicken breasts with chicken thighs for a richer taste.
• For a creamier texture, stir in a splash of heavy cream or coconut milk just before serving.
• Double the recipe for meal prep or to serve a larger crowd; the soup stores well in the refrigerator for up to 4 days or can be frozen for later use.
• Feel free to adjust the amount of pesto used based on your taste preference—more pesto means more flavor!

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup is a comforting, hearty dish that melds the earthy flavors of mushrooms and the nutty texture of wild rice.

Perfect for a cozy evening or as a nourishing meal for families and friends, this slow cooker recipe is ideal for anyone looking for a healthy, gluten-free option.

Plus, it requires minimal prep time — just about 15 minutes — and lets the slow cooker do all the work, making it a great choice for busy weeknights.

Ingredients:

• 1 cup wild rice, rinsed
• 8 oz mushrooms, sliced (cremini or button)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (optional, for creaminess)
• Fresh parsley or thyme for garnish (optional)

Cooking Steps:

1. In a slow cooker, combine the wild rice, sliced mushrooms, diced onion, diced carrots, diced celery, and minced garlic.
2. Pour in the vegetable or chicken broth and add the dried thyme, dried rosemary, bay leaf, salt, and pepper.
3. Stir the mixture gently to combine all the ingredients evenly.
4. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the rice and vegetables are tender.
5. If you prefer a creamier soup, stir in the heavy cream or coconut milk about 30 minutes before serving, allowing it to heat through.
6. Before serving, remove the bay leaf, and adjust seasoning with more salt and pepper if necessary.
7. Ladle the soup into bowls, garnishing with fresh parsley or thyme.

Variations and Tips:

• For added texture, consider adding other vegetables such as potatoes, spinach, or green beans.
• To make the soup vegetarian, verify the broth used is vegetable-based.
• If you want a spicy kick, add a pinch of red pepper flakes or some diced jalapeño in step 1.
• Leftovers can be stored in the refrigerator for 3-4 days and can be easily reheated on the stove or in the microwave.
• For a savory depth, consider sautéing the mushrooms and onions in a skillet before adding them to the slow cooker.

Spicy Pumpkin Soup

Spicy Pumpkin Soup is a warm, comforting dish that combines the natural sweetness of pumpkin with a kick of heat for added depth of flavor. This vibrant soup is perfect for chilly evenings, making it a favored choice for families, cozy gatherings, or anyone looking to enjoy a nutrient-packed meal.

With a preparation time of about 15 minutes and a cooking time of 6 to 8 hours in a slow cooker, this recipe is both simple and efficient, allowing you to set it and forget it while you go about your day.

Ingredients:

• 1 medium pumpkin (about 2-3 pounds), peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro or parsley for garnish (optional)

Cooking Steps:

1. In a skillet, heat a drizzle of olive oil over medium heat. Sauté the diced onion for about 4-5 minutes until translucent, then add the minced garlic and sauté for another minute until fragrant.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the cubed pumpkin, ground cumin, ground coriander, cayenne pepper, broth, and salt and pepper.
3. Stir to combine all the ingredients. Set the slow cooker to low and cook for 6-8 hours, or until the pumpkin is tender.
4. Once the cooking time is up, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer portions to a blender and blend in batches.
5. Stir in the coconut milk and adjust seasoning as necessary. Let cook for an additional 10-15 minutes on low to heat through.
6. Serve warm, garnished with fresh cilantro or parsley if desired.

Variations and Tips:

• For an extra layer of flavor, try adding a knob of grated ginger or a splash of lime juice before serving.
• If you prefer a bit of crunch, consider topping the soup with roasted pumpkin seeds or croutons.
• For a creamier texture, add more coconut milk according to your taste preference.
• This soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
• Experiment with different spices such as nutmeg or smoked paprika for a unique twist.

Chili Con Carne

Chili Con Carne is a hearty and flavorful dish that’s perfect for cold nights or when you’re entertaining friends and family. This classic Tex-Mex stew combines tender ground beef with a medley of spices, beans, and tomatoes, resulting in a comforting meal that’s both filling and satisfying. Ideal for gatherings or a cozy dinner, this dish can be prepared in about 15 minutes, with the slow cooker doing the heavy lifting over a cook time of 6-8 hours on low or 3-4 hours on high.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 – 2 tablespoons chili powder (to taste)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup beef broth
• 1 tablespoon olive oil
• Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños

Cooking Steps:

1. In a skillet over medium heat, heat the olive oil and add the chopped onion. Sauté until the onion is translucent, about 3-4 minutes.
2. Then add the minced garlic and cook for an additional minute until fragrant.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
4. Transfer the beef mixture to the slow cooker. Add the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, pepper, and beef broth.
5. Stir all the ingredients until well combined. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and the chili thickens to your desired consistency.
6. Once cooked, taste and adjust seasonings if necessary. Serve hot and top with your choice of cheese, sour cream, green onions, or jalapeños.

Variations & Tips:

• For a vegetarian version, substitute the ground beef with lentils or tempeh and use vegetable broth.
• Spice it up by adding diced jalapeños or a dash of hot sauce.
• Experiment with different types of beans, such as pinto or white beans, for a unique twist.
• If you like a thicker chili, reduce the amount of broth or cook the chili uncovered for the last hour.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a great meal prep option.