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

This hearty, flavor-packed soup is a set-it-and-forget-it dream—tender chicken, smoky spices, and crispy tortilla strips make it a weeknight winner.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Tortilla strips, avocado, and sour cream for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until softened, then stir in garlic and cook for 30 seconds. Transfer to a 6-quart slow cooker.
2. Add chicken, black beans, tomatoes, corn, chicken broth, chili powder, cumin, smoked paprika, and salt to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken, shred with two forks, and return to the pot.
4. Stir in lime juice and cilantro. Serve topped with tortilla strips, avocado, and a dollop of sour cream.

The smoky paprika and fire-roasted tomatoes give this soup a deep, almost charred flavor—no stovetop searing required!

Tip: For extra texture, bake store-bought tortilla strips at 375°F for 5 minutes until crisp.

Creamy Slow Cooker Potato Soup

This cozy potato soup practically makes itself in the slow cooker, delivering rich, velvety comfort with minimal effort—perfect for busy weeknights.

Ingredients:

• 2 lbs russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup chopped fresh chives (for garnish)

Instructions:

1. Add potatoes, chicken broth, onion, garlic, butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are fork-tender.
3. Use a potato masher to roughly crush the potatoes (or blend half for extra creaminess). Stir in heavy cream and let warm for 10 minutes.
4. Ladle into bowls and top with fresh chives.

The slow cooker melds the garlic and thyme into a deeply savory base, while the heavy cream adds a luxurious silkiness—no roux required!

Tip: For a smoky twist, swap 1 cup broth with liquid from canned fire-roasted tomatoes.

Slow Cooker Beef and Barley Soup

This hearty soup is a set-it-and-forget-it dream—tender beef, chewy barley, and savory veggies meld together effortlessly in your slow cooker.

Ingredients:

• 1.5 lbs stew beef, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 1 large yellow onion, diced
• 3 carrots, sliced into coins
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Brown the stew beef on all sides (about 5 minutes total), then transfer to the slow cooker.
2. Add the onion, carrots, celery, and garlic to the slow cooker, followed by the barley, beef broth, diced tomatoes, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp thyme, 1 tsp smoked paprika, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper. Stir well.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef shreds easily and the barley is tender.
4. Discard the bay leaf before serving. Taste and adjust salt if needed.

The barley thickens the broth into a satisfying, stew-like texture, while the smoked paprika adds a subtle depth that makes this soup unforgettable.

Tip: For extra richness, stir in a splash of red wine with the broth.

Slow Cooker Lentil and Vegetable Soup

This hearty, hands-off soup is packed with earthy lentils and tender veggies—just set it and forget it for a fuss-free meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped fresh spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add onion, carrots, celery, and garlic; sauté for 5 minutes until softened.
2. Transfer veggies to a slow cooker. Add lentils, diced tomatoes, vegetable broth, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
4. Stir in spinach and 1 tbsp lemon juice. Let wilt for 5 minutes. Discard bay leaf before serving.

The smoky paprika and bright lemon make this soup anything but ordinary—it’s cozy yet vibrant, with zero last-minute fuss.

Tip: For extra richness, swirl in a spoonful of Greek yogurt or coconut milk before serving.

Slow Cooker Tomato Basil Soup

This creamy, herb-packed soup practically makes itself—just toss everything in the slow cooker and let it work its magic.

Ingredients:

• 2 (28 oz) cans crushed tomatoes
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions:

1. Combine crushed tomatoes, onion, garlic, vegetable broth, olive oil, sugar, salt, black pepper, and oregano in a 6-quart slow cooker. Stir well.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the onions are tender.
3. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
4. Stir in heavy cream and fresh basil. Heat for 10 more minutes on LOW.

The slow simmer deepens the tomato flavor, while the fresh basil adds a bright finish—no bland soup here!

Tip: For extra richness, swirl in a pat of butter just before serving.

Slow Cooker Minestrone Soup

This hearty minestrone soup is a set-it-and-forget-it dream, packed with veggies, beans, and tender pasta—perfect for busy weeknights or lazy Sundays.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
2. Transfer the veggie mixture to a slow cooker. Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in pasta and cook on HIGH for 15–20 minutes until al dente. Fold in spinach until wilted.
5. Serve topped with Parmesan cheese if desired.

The slow simmer melds the flavors beautifully, while the spinach adds a fresh pop of color and nutrients. Tip: For a thicker soup, mash a few beans against the side of the pot before adding the pasta.

Slow Cooker Split Pea and Ham Soup

This hearty, comforting soup practically makes itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1 lb dried green split peas, rinsed and drained
• 1 lb smoked ham hock or diced ham
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)

Instructions:

1. Add all ingredients to a 6-quart slow cooker, stirring to combine.
2. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until peas are creamy and ham is tender.
3. Remove the ham hock (if using), shred the meat, and stir it back into the soup. Discard the bay leaf.
4. For a thicker texture, mash some peas against the pot with a spoon. For a smoother soup, blend lightly with an immersion blender.

The smoky ham infuses every spoonful, while the split peas break down into the creamiest, no-blender-required texture.

Tip: For extra depth, sauté the onions, carrots, and celery in 1 tbsp olive oil before adding to the slow cooker.

Slow Cooker Chicken Noodle Soup

Nothing beats coming home to a cozy bowl of this classic soup—tender chicken, hearty noodles, and savory broth simmered to perfection while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups wide egg noodles
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Add chicken, carrots, celery, onion, garlic, and chicken broth to a 6-quart slow cooker. Stir in 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
3. Remove chicken, shred with two forks, and return to the slow cooker. Stir in egg noodles, cover, and cook on HIGH for 15–20 minutes until noodles are tender.
4. Stir in 2 tbsp fresh parsley before serving.

The slow cooker melds the flavors beautifully, and the egg noodles soak up just enough broth without turning mushy—comfort in every spoonful.

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter at the end.

Slow Cooker Butternut Squash Soup

This creamy, hands-off soup lets your slow cooker do the work while filling your kitchen with cozy autumn aromas.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled and cubed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp pure maple syrup
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• Toasted pumpkin seeds and extra cream for garnish

Instructions:

1. Add butternut squash, onion, garlic, vegetable broth, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cayenne (if using), 1 tbsp maple syrup, and 1 1/2 tsp salt to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until squash mashes easily with a fork.
3. Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream, 2 tbsp butter, and 1/2 tsp black pepper.
4. Ladle into bowls and drizzle with extra cream. Top with pumpkin seeds.

The maple syrup and cayenne create the perfect sweet-heat balance, while the slow simmer deepens the squash’s natural caramelized flavor.

Tip: For extra richness, swap half the broth for canned coconut milk.

Slow Cooker Black Bean Soup

This hearty Slow Cooker Black Bean Soup is a hands-off dinner dream—just toss everything in and let the flavors meld into smoky, creamy perfection.

• 1 lb dried black beans, rinsed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• 6 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh cilantro (for garnish)

1. Combine black beans, onion, bell pepper, garlic, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, bay leaf, and vegetable broth in a slow cooker. Stir to mix.
2. Cover and cook on HIGH for 6 hours or LOW for 8–9 hours, until beans are tender.
3. Remove the bay leaf. Use an immersion blender to partially puree the soup (or transfer 2 cups to a blender, then return to the pot). Stir in 1 tbsp lime juice, 1 tsp salt, and ½ tsp black pepper.
4. Ladle into bowls and top with fresh cilantro.

The smoky paprika and lime create a bold contrast, while blending just half the soup gives it a luxuriously thick yet chunky texture.

Tip: For extra richness, stir in a dollop of sour cream or avocado slices before serving.

Slow Cooker Broccoli Cheddar Soup

This creamy, dreamy soup practically makes itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients

• 4 cups broccoli florets (about 1 large head)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Add broccoli, onion, carrots, garlic, and chicken broth to a 6-quart slow cooker. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
2. About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until golden. Slowly whisk in heavy cream until smooth, then stir into the slow cooker.
3. Stir in cheddar cheese, Dijon mustard, smoked paprika, salt, and pepper. Cover and cook on HIGH for 20 more minutes until thickened.
4. Use an immersion blender to lightly pulse the soup for a semi-smooth texture (or leave it chunky if preferred).

The Dijon mustard and smoked paprika add a subtle depth that makes this version stand out from basic broccoli cheddar soups—no bland flavors here!

Tip: For extra richness, stir in an extra handful of cheddar right before serving so it melts into gooey pockets.

Slow Cooker Italian Wedding Soup

This cozy, flavor-packed soup brings all the comfort of classic Italian wedding soup to your slow cooker—no fuss, just tender meatballs, veggies, and pasta in every spoonful.

Ingredients:

• 1 lb ground chicken (or turkey)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 large egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, finely chopped
• 1 cup ditalini pasta (uncooked)
• 2 cups fresh baby spinach

Instructions:

1. In a bowl, mix ground chicken, panko, 1/4 cup Parmesan, egg, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper until combined. Roll into 1-inch meatballs (about 20–24).
2. Add chicken broth, carrots, celery, and onion to the slow cooker. Gently drop in meatballs. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. Stir in ditalini pasta, cover, and cook on HIGH for 15–20 minutes until pasta is tender.
4. Turn off heat, stir in spinach until wilted. Season with extra salt and pepper if needed.

The magic here? The meatballs stay juicy while the pasta soaks up the savory broth—no pre-cooking required! Serve with a sprinkle of extra Parmesan for that salty, umami finish.

Tip: For a quicker version, swap ditalini for orzo—it cooks even faster!

Slow Cooker Corn Chowder Soup

This creamy, comforting chowder practically makes itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 4 cups frozen corn kernels (no need to thaw)
• 1 medium yellow onion, diced
• 2 medium russet potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 6 slices cooked bacon, crumbled (for garnish)
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Add corn, onion, potatoes, and chicken broth to a 6-quart slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are tender.
2. In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until golden. Slowly whisk in heavy cream, smoked paprika (1 tsp), garlic powder (1 tsp), black pepper (1/2 tsp), and salt (1/2 tsp). Simmer for 2–3 minutes until thickened.
3. Stir cream mixture into the slow cooker. Cover and cook on HIGH for 15–20 minutes until chowder is creamy. Use a potato masher to lightly crush some potatoes for extra thickness.
4. Ladle into bowls and top with crumbled bacon and chives.

The smoky paprika and crispy bacon balance the chowder’s natural sweetness, while the slow cooker ensures the corn stays plump and juicy.

Tip: For a lighter version, swap half the heavy cream for whole milk—just add an extra 1 tbsp flour to the roux.

Slow Cooker Turkey and Wild Rice Soup

This cozy, hearty soup is a breeze to throw together—just let your slow cooker do the work while the rich flavors meld into something truly comforting.

Ingredients:

• 1 lb cooked turkey, shredded or diced
• 1 cup wild rice blend, uncooked
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until slightly softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Transfer the veggie mixture to a 6-quart slow cooker. Add 1 cup wild rice blend, 4 cups chicken broth, 2 cups water, 1 tsp thyme, 1 tsp sage, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the rice is tender and slightly split.
4. Stir in the cooked turkey and 1/2 cup heavy cream (if using). Let warm through for 10 minutes before serving.

The wild rice adds a nutty chewiness that pairs perfectly with the tender turkey, while the cream gives it a silky finish—no roux required!

Tip: For extra depth, use leftover roasted turkey or store-bought rotisserie chicken.

Slow Cooker French Onion Soup

This hands-off version of French onion soup lets your slow cooker do all the work, caramelizing the onions to sweet perfection while you go about your day.

Ingredients:

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup dry sherry
• 4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 4 slices crusty baguette
• 1 1/2 cups shredded Gruyère cheese

Instructions:

1. Melt 3 tbsp unsalted butter in a skillet over medium heat. Add thinly sliced onions, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Cook for 15 minutes, stirring occasionally, until softened.
2. Transfer onions to slow cooker. Pour in 1/4 cup dry sherry, 4 cups beef broth, 2 tsp Worcestershire sauce, 1 tsp thyme, and 1 bay leaf. Cover and cook on LOW for 8 hours.
3. Discard bay leaf. Ladle soup into oven-safe bowls, top with baguette slices and 1 1/2 cups Gruyère. Broil 2-3 minutes until cheese bubbles.

The long, slow cook gives these onions an unbelievable depth of flavor – no standing over the stove required!

Tip: For extra richness, stir in 1 tbsp cognac with the sherry.

Slow Cooker Creamy Chicken and Rice Soup

This comforting soup practically makes itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Add chicken, rice, onion, carrots, celery, garlic, chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily and rice is tender.
3. Remove chicken, shred with two forks, then return to the pot. Stir in 1 cup heavy cream and let warm through (about 10 minutes).
4. Ladle into bowls and top with 2 tbsp fresh parsley.

The heavy cream adds a silky richness without overpowering the tender chicken and veggies—it’s the ultimate hug in a bowl.

Tip: For extra depth, swap 1 cup broth for dry white wine, but reduce salt slightly.

Slow Cooker Vegetable Beef Soup

This hearty soup is a fuss-free way to pack in tender beef and garden-fresh veggies—just set it and forget it!

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1 cup frozen green beans
• 1 cup frozen corn

Instructions:

1. Heat olive oil in a skillet over medium-high. Brown the beef stew meat on all sides (about 5 minutes total), then transfer to a 6-quart slow cooker.
2. Add beef broth, diced tomatoes, carrots, celery, onion, garlic, thyme, salt, black pepper, and bay leaves to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
4. Stir in green beans and corn, then cook uncovered on HIGH for 15–20 minutes until veggies are heated through. Discard bay leaves before serving.

The long simmer melds the flavors into a rich, savory broth, while the late addition of frozen veggies keeps them bright and crisp. Tip: For extra depth, deglaze the skillet with a splash of broth after browning the beef and add those browned bits to the slow cooker!

Slow Cooker Clam Chowder Soup

This creamy, comforting chowder does all the work in your slow cooker—just set it and forget it until dinnertime!

Ingredients:

• 4 (6.5 oz) cans chopped clams, undrained
• 4 cups peeled and diced russet potatoes (½-inch cubes)
• 1 cup diced yellow onion
• 1 cup diced celery
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• ½ tsp black pepper
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt
• Oyster crackers and chopped parsley for serving

Instructions:

1. Drain clam juice from cans into the slow cooker, reserving clams. Add potatoes, onion, celery, garlic, chicken broth, dried thyme, bay leaf, and black pepper. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are tender.
2. 30 minutes before serving, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk and heavy cream until smooth. Stir mixture into the slow cooker along with reserved clams and kosher salt. Cover and cook 20 more minutes until thickened.
3. Discard bay leaf. Ladle into bowls and top with oyster crackers and parsley.

The trick to this chowder’s velvety texture? A quick stovetop roux stirred in at the end—no grainy flour lumps here!

Tip: For extra smoky depth, swap 1 cup broth with bottled clam juice.

Slow Cooker Spicy Sausage and Kale Soup

This hearty soup brings together smoky sausage, tender kale, and a spicy kick—all with the hands-off ease of your slow cooker.

Ingredients:

• 1 lb spicy Italian sausage (casings removed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale (stems removed)
• 1 (15 oz) can white beans, drained and rinsed

Instructions:

1. In a skillet over medium heat, brown the sausage, breaking it into crumbles with a spoon, for 5–6 minutes. Drain excess fat, then transfer to a 6-quart slow cooker.
2. Add the onion, garlic, chicken broth, diced tomatoes, oregano, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in the kale and white beans. Cover and cook on HIGH for 15–20 minutes, until the kale is wilted but still vibrant.

The spicy sausage infuses the broth with deep flavor, while the kale adds a fresh, slightly bitter contrast—perfect for balancing rich, smoky notes.

Tip: For extra creaminess, stir in 1/4 cup heavy cream or grated Parmesan just before serving.

Slow Cooker Creamy Mushroom Soup

This rich, velvety mushroom soup practically makes itself in the slow cooker—just set it and forget it until dinnertime!

Ingredients:

• 1.5 lbs cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 3 tbsp butter in a skillet over medium heat. Add mushrooms, onion, and 1 tsp salt; cook for 8 minutes until softened. Stir in 3 garlic cloves and 1 tsp thyme; cook 1 minute until fragrant.
2. Sprinkle 2 tbsp flour over the mixture, stirring constantly for 1 minute to coat. Transfer everything to a 6-quart slow cooker.
3. Pour in 4 cups vegetable broth and add ½ tsp black pepper. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Use an immersion blender to partially puree the soup (leave some chunks for texture). Stir in 1 cup heavy cream and warm through for 10 minutes.

The slow cooker deepens the earthy mushroom flavor while keeping the texture luxuriously smooth—no roux-making required! Garnish with fresh parsley for a pop of color.

Tip: For extra depth, add 1 tbsp soy sauce with the broth.

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!