20 Hearty Slow Cooker Soup Recipes for Cozy Nights

When the air turns crisp and you crave something warm and comforting, nothing beats a hearty slow cooker soup simmering away all day. Whether you’re short on time or just want a fuss-free meal, these 20 cozy recipes—from creamy chowders to spicy chili—will fill your kitchen with delicious aromas and your belly with pure comfort. Grab your ladle and let’s dive in!

Slow Cooker Chicken Tortilla Soup

Alright, let’s dive into making this cozy, flavor-packed Slow Cooker Chicken Tortilla Soup that’s perfect for those days when you want something hearty without the hassle. Imagine coming home to a kitchen that smells like a Mexican restaurant—yeah, it’s that good.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• Tortilla chips, for serving
• Avocado slices, for serving
• Shredded cheese, for serving
• Sour cream, for serving

Instructions

1. Prep the chicken: Place the chicken breasts in the slow cooker. Drizzle with olive oil and season with salt and pepper.
2. Add veggies and spices: Throw in the onion, garlic, jalapeño, black beans, corn, diced tomatoes, chicken broth, cumin, and chili powder. Stir to combine.
3. Cook it low and slow: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors meld together.
4. Shred the chicken: Use two forks to shred the chicken directly in the slow cooker. It should fall apart easily. Tip: For extra flavor, let the shredded chicken sit in the soup for 10 minutes before serving.
5. Finish with fresh flavors: Stir in the cilantro and lime juice just before serving. Tip: The lime juice brightens up the whole dish, so don’t skip it!
6. Serve it up: Ladle the soup into bowls and top with crushed tortilla chips, avocado slices, shredded cheese, and a dollop of sour cream.

This soup is a beautiful mess of textures—creamy avocado, crunchy chips, tender chicken, and that broth? Packed with flavor. Try serving it with a cold beer for the ultimate comfort meal.

Creamy Slow Cooker Potato Soup

Guess what? It’s chilly out, and nothing beats a warm bowl of creamy potato soup that practically makes itself in the slow cooker. Let’s dive into this no-fuss, all-comfort recipe that’ll have you doing a happy dance with every spoonful.

Ingredients

• 4 cups peeled and diced russet potatoes (about 2 large potatoes)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp paprika
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives

Instructions

1. Prep the veggies: Toss the diced potatoes, chopped onion, and minced garlic into your slow cooker.
2. Add liquids and spices: Pour in the chicken broth, then add the butter, salt, black pepper, dried thyme, and paprika. Give it a good stir to mix everything together.
3. Cook it low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender. Tip: If you’re around, give it a stir halfway through to make sure nothing’s sticking.
4. Blend for creaminess: Use an immersion blender to puree the soup right in the slow cooker until it’s as smooth or chunky as you like. No immersion blender? Carefully transfer half the soup to a blender, puree, then mix back in.
5. Stir in the cream: Add the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. Tip: For extra richness, let it cook on HIGH for another 10 minutes after adding the cream.
6. Garnish and serve: Ladle the soup into bowls and top with chopped fresh chives. Tip: A little extra cheese on top never hurt anybody.

This soup is the perfect blend of creamy and hearty, with a hint of thyme and paprika that makes it anything but boring. Serve it with a side of crusty bread for dipping, or go wild and top it with bacon bits for that extra crunch.

Slow Cooker Beef and Barley Soup

Craving something hearty that practically cooks itself while you binge your favorite show? Let me introduce you to this Slow Cooker Beef and Barley Soup – it’s like a warm hug in a bowl, with tender beef, chewy barley, and veggies that soak up all the savory goodness.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 cup pearled barley, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. Sauté veggies: In the same skillet, add onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 1 more minute. Transfer to slow cooker.
3. Add remaining ingredients: To the slow cooker, add barley, beef broth, thyme, salt, pepper, and bay leaves. Stir to combine.
4. Cook low and slow: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender and barley is cooked through.
5. Final touches: Remove bay leaves. Taste and adjust seasoning if needed. Let it sit for 10 minutes before serving to thicken slightly.

This soup turns out luxuriously thick, with the beef melting in your mouth and the barley adding a delightful chew. Serve it with a crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Slow Cooker Lentil and Vegetable Soup

Ready to dive into a bowl of comfort that practically cooks itself? This Slow Cooker Lentil and Vegetable Soup is your ticket to a hearty, healthy meal with minimal fuss. Let’s get those ingredients ready and let the slow cooker do its magic.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 bay leaf
• Salt to taste

Instructions

1. Prep the veggies: Dice the carrots, celery, and onion. Mince the garlic cloves.
2. Sauté for flavor: Heat olive oil in a pan over medium heat. Add the diced onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and black pepper for the last minute.
3. Combine in slow cooker: Transfer the sautéed veggies to the slow cooker. Add the rinsed lentils, vegetable broth, diced tomatoes with their juice, and the bay leaf. Stir to combine.
4. Cook to perfection: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the lentils are tender.
5. Season and serve: Remove the bay leaf. Season with salt to taste. Serve hot, maybe with a sprinkle of fresh parsley or a dollop of yogurt for extra flair.

This soup turns out luxuriously thick, with the lentils giving it a satisfying bite and the spices adding a warm, smoky depth. Perfect for dunking crusty bread or topping with a poached egg for a protein boost.

Slow Cooker Tomato Basil Soup

Ever had one of those days where you’re craving something cozy but the thought of standing over a stove makes you want to nap instead? That’s where this Slow Cooker Tomato Basil Soup comes in—it’s like a hug in a bowl, and all you gotta do is toss everything in and let the slow cooker do its magic.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Saute the aromatics: Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Combine in slow cooker: Transfer the sautéed onion and garlic to the slow cooker. Add crushed tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Stir to combine.
3. Cook low and slow: Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: The longer it cooks, the deeper the flavors meld.
4. Blend for smoothness: Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a traditional blender. Tip: For a chunkier texture, blend only half the soup.
5. Stir in cream and basil: Add heavy cream and chopped basil, stirring until fully incorporated. Cook for an additional 10 minutes on HIGH. Tip: Adding the cream last prevents it from curdling.

This soup turns out velvety smooth with a rich tomato flavor that’s perfectly balanced by the freshness of basil. Serve it with a grilled cheese sandwich for the ultimate comfort food duo, or drizzle with a bit of extra cream and a sprinkle of basil for a fancy touch.

Slow Cooker Minestrone Soup

Look, I know what you’re thinking — ‘Minestrone? Isn’t that just vegetable soup with a fancy name?’ But trust me, this Slow Cooker Minestrone Soup is the cozy, hearty dish you didn’t know you needed. It’s like a hug in a bowl, and the slow cooker does all the work for you.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, roughly chopped

Instructions

1. Sauté the veggies: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Combine in slow cooker: Transfer the sautéed veggies to the slow cooker. Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, ditalini pasta, basil, oregano, salt, and pepper. Stir to combine.
3. Cook on low: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pasta is tender.
4. Add spinach: Stir in the fresh spinach during the last 10 minutes of cooking, just until wilted.
5. Serve hot: Ladle the soup into bowls and enjoy immediately. Tip: For extra flavor, top with grated Parmesan cheese and a drizzle of olive oil.

This soup is chunky, flavorful, and packed with goodness. The pasta adds a satisfying bite, while the spinach brings a fresh pop of color. Serve it with crusty bread for dipping, and you’ve got a meal that’ll make everyone at the table happy.

Slow Cooker Split Pea and Ham Soup

Perfect for those chilly evenings when you’re craving something hearty but don’t want to spend all day in the kitchen, this Slow Cooker Split Pea and Ham Soup is a game-changer. It’s like a warm hug in a bowl, and the best part? Your slow cooker does most of the work.

Ingredients

• 1 lb dried split peas, rinsed and picked over
• 1 lb ham, diced (use leftovers for extra flavor)
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Prep the veggies: In your slow cooker, toss in the onion, carrots, celery, and garlic. No need to sauté first—this is all about ease.
2. Add the peas and ham: Sprinkle the rinsed split peas over the veggies, then add the diced ham on top. The ham will infuse the soup with smoky goodness as it cooks.
3. Pour in the broth: Add the chicken broth, ensuring everything is submerged. The liquid should cover the ingredients by about an inch.
4. Season it up: Stir in the thyme, bay leaf, and a good pinch of salt and pepper. Remember, the ham is salty, so go easy on the salt at this stage.
5. Set it and forget it: Cover and cook on low for 8 hours or high for 4 hours. The soup is done when the peas are completely soft and the flavors have melded beautifully.
6. Final touches: Remove the bay leaf, taste, and adjust seasoning if necessary. If the soup is too thick, add a bit more broth or water until it’s just right.

This soup turns out luxuriously creamy without any cream, thanks to the split peas breaking down. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick. And hey, it’s even better the next day—if you can wait that long!

Slow Cooker Chicken Noodle Soup

Perfect for those chilly evenings or when you’re feeling under the weather, this Slow Cooker Chicken Noodle Soup is like a warm hug in a bowl. Let’s toss everything in and let the slow cooker do its magic while you binge-watch your favorite show.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 2 cups water
• 3 carrots, peeled and sliced into 1/4-inch rounds
• 3 celery stalks, sliced into 1/4-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz egg noodles
• Salt to taste

Instructions

1. Prep the veggies: Heat olive oil in a pan over medium heat. Add onions, carrots, and celery, sautéing until onions are translucent, about 5 minutes. Stir in garlic for the last 30 seconds.
2. Combine in slow cooker: Transfer the sautéed veggies to the slow cooker. Add chicken breasts, chicken broth, water, thyme, rosemary, and black pepper.
3. Cook low and slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and easily shreds.
4. Shred the chicken: Remove chicken breasts, shred with two forks, and return to the slow cooker.
5. Add noodles: Stir in egg noodles, cover, and cook on HIGH for 15-20 minutes, until noodles are tender.
6. Season to taste: Add salt as needed before serving.

The soup turns out rich and comforting, with tender chicken and perfectly cooked noodles. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Slow Cooker Butternut Squash Soup

Trust me, there’s nothing like coming home to the cozy aroma of butternut squash soup that’s been simmering away all day. It’s like a hug in a bowl, and the slow cooker does all the heavy lifting for you.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Prep the veggies: Toss the butternut squash, onion, carrots, celery, and garlic into the slow cooker.
2. Add liquids and spices: Pour in the vegetable broth and coconut milk, then sprinkle in the cinnamon, nutmeg, salt, and pepper. Give it a good stir to mix everything together.
3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is fork-tender.
4. Blend to smooth: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.
5. Adjust seasoning: Taste and adjust the salt and pepper if needed. A little tip: a dash of maple syrup can enhance the squash’s natural sweetness.
6. Serve warm: Ladle the soup into bowls. For an extra touch, drizzle with a bit of coconut milk and sprinkle with toasted pumpkin seeds.

This soup is velvety smooth with a sweet, nutty flavor that’s perfectly balanced by the spices. Try serving it with a side of crusty bread for dipping, or top it with a sprinkle of crispy bacon for a savory twist.

Slow Cooker Black Bean Soup

Okay, so you’re craving something hearty, healthy, and honestly, a little lazy to make, right? Let me introduce you to this Slow Cooker Black Bean Soup that’s basically a hug in a bowl. It’s the kind of recipe where you toss everything in and magically come back to a meal that tastes like you slaved over it.

Ingredients

• 1 pound dried black beans, rinsed and picked over
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 6 cups vegetable broth
• 2 tablespoons olive oil
• Salt to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish

Instructions

1. Prep the beans: Soak the black beans overnight in plenty of water. Drain and rinse before using.
2. Sauté the veggies: Heat olive oil in a pan over medium heat. Add onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
3. Spice it up: Stir in the cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
4. Combine in slow cooker: Transfer the sautéed veggies to the slow cooker. Add the soaked beans and vegetable broth.
5. Cook low and slow: Cover and cook on low for 8 hours or until the beans are tender.
6. Season and serve: Once cooked, stir in the lime juice and salt to taste. Garnish with fresh cilantro before serving.

This soup turns out creamy, with a smoky depth from the paprika and a little kick from the cayenne. Serve it with a dollop of sour cream or avocado slices for that extra oomph.

Slow Cooker Broccoli Cheddar Soup

Guess what? You’re about to make the creamiest, dreamiest Slow Cooker Broccoli Cheddar Soup that’ll have everyone thinking you spent hours in the kitchen. But shh, we’ll keep the slow cooker magic our little secret.

Ingredients

• 4 cups broccoli florets (chopped into bite-sized pieces)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Sauté the aromatics: In a skillet over medium heat, melt the butter and sauté the onion and garlic until soft, about 5 minutes.
2. Make the roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute to cook off the raw flour taste.
3. Combine in slow cooker: Transfer the onion mixture to the slow cooker. Add the broccoli, chicken broth, salt, pepper, and paprika. Stir to combine.
4. Cook on low: Cover and cook on LOW for 4 hours, or until the broccoli is tender.
5. Blend for smoothness: Use an immersion blender to puree the soup to your desired consistency. Tip: Leave some chunks for texture if you like.
6. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
7. Final touch: Let the soup sit for 5 minutes to thicken slightly before serving. Tip: If the soup is too thick, add a little more broth to thin it out.

This soup is a velvety hug in a bowl, with the sharp cheddar playing off the mild broccoli beautifully. Serve it with a sprinkle of extra cheese on top and some crusty bread for dipping, and watch it disappear.

Slow Cooker Italian Wedding Soup

Trust me, there’s nothing like coming home to the smell of this Slow Cooker Italian Wedding Soup simmering away—it’s like a hug in a bowl, but with meatballs. Perfect for those days when you want something hearty without the hassle, this soup is your best friend.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup small pasta (like ditalini)
• 2 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions

1. Mix meatball ingredients: In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Roll into 1-inch balls.
2. Brown meatballs: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 2 minutes per side. They don’t need to be cooked through.
3. Sauté veggies: In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes.
4. Combine in slow cooker: Transfer veggies and meatballs to the slow cooker. Add chicken broth.
5. Cook on low: Cover and cook on low for 6 hours or high for 3 hours.
6. Add pasta and spinach: Stir in pasta and spinach during the last 30 minutes of cooking.
7. Season to taste: Before serving, adjust salt and pepper as needed.

The meatballs are tender, the pasta perfectly al dente, and the spinach adds a fresh pop. Serve with extra Parmesan and a slice of crusty bread for dipping—because why not?

Slow Cooker Corn Chowder Soup

Look, I know what you’re thinking — ‘corn chowder? Isn’t that just fancy cream corn?’ But trust me, this Slow Cooker Corn Chowder Soup is the cozy, creamy hug you didn’t know you needed, especially on those days when even thinking about cooking feels like too much.

Ingredients

• 4 cups frozen corn kernels (no need to thaw)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup all-purpose flour
• 1/2 cup water

Instructions

1. Prep the veggies: Toss the onion, garlic, potatoes, and corn into your slow cooker. No need to sauté first — we’re keeping it easy.
2. Add liquids: Pour in the chicken broth and heavy cream. Dot with butter and sprinkle in the salt, pepper, and smoked paprika.
3. Cook low and slow: Cover and cook on LOW for 6 hours or HIGH for 3 hours. The potatoes should be fork-tender.
4. Thicken the chowder: Whisk together flour and water until smooth. Stir into the chowder, then cook on HIGH for another 30 minutes until thickened.
5. Blend for creaminess: Use an immersion blender to puree about half the soup right in the pot. This gives you that perfect creamy-chunky texture.
6. Final touches: Taste and adjust seasoning if needed. Let it sit for 5 minutes off the heat to thicken up a bit more.

This chowder is luxuriously creamy with little pops of sweet corn and tender potatoes. Serve it with a sprinkle of crispy bacon or a dash of hot sauce for an extra kick. Perfect for dunking crusty bread or just savoring by the spoonful.

Slow Cooker Turkey and Wild Rice Soup

Unbelievably easy and packed with flavor, this Slow Cooker Turkey and Wild Rice Soup is your ticket to a cozy dinner without the fuss. Let’s dive into making this hearty dish that practically cooks itself while you do, well, anything else.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb cooked turkey, shredded
• 1 cup wild rice, uncooked
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 bay leaves

Instructions

1. Saute the veggies: Heat olive oil in a skillet over medium heat. Add onions, carrots, celery, and garlic, sauteing until onions are translucent, about 5 minutes.
2. Combine in slow cooker: Transfer the sauteed veggies to the slow cooker. Add shredded turkey, wild rice, chicken broth, thyme, rosemary, salt, pepper, and bay leaves.
3. Cook on low: Cover and cook on low for 6-7 hours or until the rice is tender. Tip: If the rice isn’t fully cooked, give it another 30 minutes and check again.
4. Remove bay leaves: Before serving, make sure to fish out and discard the bay leaves. Tip: They’re not edible but add amazing flavor, so don’t skip them!
5. Adjust seasoning: Taste the soup and adjust salt and pepper if needed. Tip: The flavors meld beautifully over time, so leftovers might not need any adjustments.

This soup is a comforting hug in a bowl, with the wild rice adding a nutty texture that plays off the tender turkey perfectly. Serve it with a crusty bread for dipping, or throw in some extra veggies if you’re feeling adventurous.

Slow Cooker French Onion Soup

Boy, do I have a cozy, tear-jerking (literally, thanks to all those onions) recipe for you today. Slow Cooker French Onion Soup is like a warm hug on a chilly day, and the best part? Your slow cooker does most of the work.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour
• 6 cups beef broth
• 1/2 cup dry white wine
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 4 slices French bread, toasted
• 1 1/2 cups shredded Gruyère cheese

Instructions

1. Caramelize onions: In a large skillet over medium heat, melt butter. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 30 minutes. Tip: Don’t rush this step; the slower the onions cook, the sweeter they’ll be.
2. Thicken the soup: Sprinkle flour over onions and stir to coat. Cook for 1 minute to remove the raw flour taste.
3. Combine ingredients: Transfer onions to slow cooker. Add beef broth, white wine, Worcestershire sauce, and bay leaf. Stir to combine.
4. Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: If you’re short on time, the high setting will still give you a flavorful soup.
5. Prepare to serve: Discard bay leaf. Ladle soup into oven-safe bowls. Top each with a slice of toasted French bread and a generous amount of Gruyère cheese.
6. Broil for meltiness: Place bowls on a baking sheet and broil in the oven until cheese is bubbly and golden, about 2-3 minutes. Tip: Keep an eye on it; cheese goes from perfectly melted to burnt in seconds.

This soup is a masterpiece of deep, savory flavors with a hint of sweetness from those patiently caramelized onions. The gooey, cheesy bread on top? Absolute perfection. Serve it with a crisp green salad to cut through the richness, or just dive in as is—no judgment here.

Slow Cooker Creamy Chicken and Rice Soup

Brace yourself for the coziest bowl of comfort you’ll ever meet—Slow Cooker Creamy Chicken and Rice Soup is here to hug your insides. It’s like your favorite sweater, but edible and packed with creamy, dreamy goodness that’ll have you forgetting all about the weather outside.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prep the veggies: In a skillet over medium heat, sauté onion, carrots, celery, and garlic in olive oil until softened, about 5 minutes.
2. Layer the slow cooker: Place chicken breasts at the bottom of the slow cooker. Top with sautéed veggies, rice, thyme, parsley, salt, and pepper. Pour in chicken broth.
3. Cook low and slow: Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and rice is cooked.
4. Shred the chicken: Remove chicken breasts, shred with two forks, and return to the slow cooker.
5. Add creaminess: Stir in heavy cream, cover, and cook for an additional 30 minutes on LOW to heat through.
6. Season to perfection: Taste and adjust seasoning if needed. Serve hot.

This soup is the definition of creamy comfort, with tender chicken and fluffy rice swimming in a rich, herb-infused broth. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick. Perfect for those days when only a hug in a bowl will do.

Slow Cooker Vegetable Beef Soup

Ever had one of those days where you just want to throw everything into a pot and call it dinner? Well, this Slow Cooker Vegetable Beef Soup is your ticket to a hassle-free, hearty meal that’ll make your taste buds and your future self thank you.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 3 celery stalks, sliced into 1/2-inch pieces
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups frozen green beans
• 1 cup frozen corn

Instructions

1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. Sauté veggies: In the same skillet, add onion, carrots, and celery. Cook until slightly softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker.
3. Add liquids and spices: Pour beef broth and diced tomatoes into the slow cooker. Add bay leaves, thyme, salt, and pepper. Stir to combine.
4. Cook low and slow: Cover and cook on LOW for 7 hours or HIGH for 4 hours.
5. Add frozen veggies: Stir in green beans and corn. Cover and cook for an additional 30 minutes on HIGH.
6. Final touches: Remove bay leaves. Taste and adjust seasoning if needed.

This soup is a cozy hug in a bowl, with tender beef and veggies swimming in a rich, savory broth. Serve it with a crusty bread for dipping, or over a scoop of mashed potatoes for the ultimate comfort food mashup.

Slow Cooker Clam Chowder Soup

Guess what? It’s time to cozy up with a bowl of Slow Cooker Clam Chowder Soup that’s so easy, you’ll wonder why you haven’t been making it all along. Perfect for those days when you want something hearty without the hassle, this recipe is your ticket to comfort food heaven.

Ingredients

• 2 cups chopped clams (with juice)
• 4 cups diced potatoes (about 1/2 inch pieces)
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 2 cups water

Instructions

1. Prep the veggies: Toss the potatoes, onions, and celery into your slow cooker. No need to pre-cook; they’ll soften up beautifully as they simmer.
2. Make the roux: In a saucepan over medium heat, melt the butter, then whisk in the flour until it’s smooth and bubbly. This is your soup’s thickening magic, so don’t rush it.
3. Combine liquids: Slowly stir in the half-and-half, water, and the juice from the clams into the roux. Keep whisking to avoid lumps until everything is smoothly combined.
4. Season it up: Add the salt, pepper, and thyme to the liquid mixture. Taste as you go, but remember, the flavors will deepen as the soup cooks.
5. Slow cook to perfection: Pour the liquid mixture over the veggies in the slow cooker, add the clams, and set it to low for 6-7 hours or high for 3-4 hours. The longer it cooks, the richer the flavor.
6. Final touch: Give it a good stir before serving to make sure everything is evenly distributed and the soup is creamy throughout.

This chowder turns out luxuriously creamy with tender chunks of potato and clams in every bite. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and you’ve got yourself a meal that’ll warm you from the inside out.

Slow Cooker Spicy Sausage and Kale Soup

Zesty and packed with flavor, this Slow Cooker Spicy Sausage and Kale Soup is your ticket to a hassle-free dinner that doesn’t skimp on the spice or the heartiness. Perfect for those days when you want something warming without the fuss, let’s dive right into making this crowd-pleaser.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 cups kale, stems removed and leaves chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper, to taste

Instructions

1. Brown the sausage: In a large skillet over medium heat, cook the sausage in olive oil until no longer pink, breaking it into crumbles as it cooks.
2. Sauté the aromatics: Add the onion and garlic to the skillet with the sausage, cooking until the onion is translucent, about 5 minutes.
3. Combine in slow cooker: Transfer the sausage mixture to a slow cooker. Stir in the chicken broth, diced tomatoes, oregano, and red pepper flakes.
4. Cook low and slow: Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Add kale and beans: Stir in the kale and cannellini beans. Cover and cook on HIGH for an additional 30 minutes, or until the kale is tender.
6. Season to perfection: Taste the soup and adjust the seasoning with salt and pepper as needed.

This soup is a beautiful balance of spicy, savory, and slightly bitter from the kale, with the beans adding a creamy texture. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of Parmesan cheese for an extra flavor boost.

Slow Cooker Creamy Mushroom Soup

Just imagine coming home to the rich, earthy aroma of mushrooms simmering away in your slow cooker, transforming into the creamiest, dreamiest soup you’ve ever tasted. It’s like a hug in a bowl, and the best part? You barely have to lift a finger.

Ingredients

• 1 lb cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Sauté the veggies: Heat olive oil in a pan over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
2. Brown the mushrooms: Add sliced mushrooms to the pan, cooking until they release their juices and start to brown, about 8 minutes. Tip: Don’t crowd the pan to get that perfect sear.
3. Make it creamy: Stir in butter until melted, then sprinkle flour over the mushrooms, stirring to coat. Cook for 2 minutes to remove the raw flour taste.
4. Slow cook to perfection: Transfer everything to your slow cooker. Add vegetable broth, thyme, salt, and pepper. Cover and cook on low for 6 hours. Tip: If you’re short on time, high for 3 hours works too.
5. Blend for smoothness: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender. Tip: Be careful with hot liquids—they expand when blended!
6. Finish with cream: Stir in heavy cream and let the soup warm through for another 10 minutes on low.

This soup is luxuriously smooth with a deep, umami flavor that’ll make you swear there’s a fancy chef in your kitchen. Serve it with a drizzle of truffle oil and crusty bread for dipping, and watch it disappear before your eyes.

Conclusion

With 20 comforting slow cooker soups to choose from, you’re all set for cozy nights ahead! Whether you’re craving creamy chowder, hearty chili, or a veggie-packed broth, there’s a recipe here for everyone. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow soup lovers on Pinterest. Happy cooking—and stay warm!