There’s nothing better than a warm, comforting bowl of soup on a chilly evening. And when it’s made in a slow cooker, it’s even better—set it, forget it, and let the flavors develop all day.
These five hearty slow cooker soup recipes are packed with flavor, nutrients, and comforting goodness, perfect for meal prep or an easy family dinner.
Quick Reference Table
| Recipe Name | Cooking Time | Type |
|---|---|---|
| Slow Cooker Chicken Noodle Soup | 6-8 hrs | Classic Comfort |
| Crockpot Loaded Potato Soup | 6 hrs | Creamy & Filling |
| Slow Cooker Beef & Barley Soup | 8 hrs | Rich & Hearty |
| Tuscan White Bean & Sausage Soup | 6 hrs | Italian-Inspired |
| Slow Cooker Butternut Squash Soup | 6 hrs | Smooth & Velvety |
Slow Cooker Chicken Noodle Soup
A classic, comforting soup with tender chicken, carrots, celery, and noodles in a flavorful broth.
Ingredients (Serves 6-8)
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Add chicken, broth, carrots, celery, onion, garlic, thyme, salt, and pepper to the slow cooker.
- Cook on low for 6-8 hours or high for 4 hours.
- Remove the chicken, shred it, and return it to the pot.
- Stir in egg noodles and cook for another 20 minutes until tender.
- Garnish with fresh parsley before serving.
Pro Tip: Use rotisserie chicken for an even faster version!
Crockpot Loaded Potato Soup
A rich and creamy soup loaded with potatoes, cheese, bacon, and green onions.
Ingredients (Serves 6-8)
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
Instructions
- Add potatoes, broth, onion, garlic, salt, and black pepper to the slow cooker.
- Cook on low for 6 hours or high for 4 hours, until potatoes are tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream and cheddar cheese. Cook for another 10 minutes.
- Top with bacon and green onions before serving.
Pro Tip: Swap heavy cream for Greek yogurt for a lighter version!
Slow Cooker Beef & Barley Soup
A hearty, rich soup with tender beef, barley, and vegetables, perfect for a cozy night in.
Ingredients (Serves 6-8)
- 1 lb beef stew meat, cut into cubes
- 6 cups beef broth
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ cup pearl barley
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Add beef, broth, carrots, celery, onion, garlic, barley, Worcestershire sauce, salt, black pepper, and thyme to the slow cooker.
- Cook on low for 8 hours or high for 5-6 hours, until beef is tender.
- Stir before serving and remove any excess fat.
Pro Tip: Serve with crusty bread for extra heartiness!
Tuscan White Bean & Sausage Soup
A protein-packed Italian-inspired soup with savory sausage, white beans, and kale.
Ingredients (Serves 6-8)
- 1 lb Italian sausage (mild or spicy), crumbled
- 6 cups chicken broth
- 1 can (15 oz) white beans, drained
- 2 carrots, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped kale
- ½ cup grated Parmesan cheese (for serving)
Instructions
- In a pan, cook sausage until browned, then transfer to the slow cooker.
- Add broth, beans, carrots, onion, garlic, oregano, salt, and black pepper.
- Cook on low for 6 hours or high for 4 hours.
- Stir in chopped kale and cook for another 10 minutes.
- Serve with Parmesan cheese on top.
Pro Tip: Use spinach instead of kale for a milder flavor!
Slow Cooker Butternut Squash Soup
A smooth, velvety soup with hints of garlic, nutmeg, and creamy coconut milk.
Ingredients (Serves 6-8)
- 1 large butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup coconut milk (or heavy cream)
Instructions
- Add butternut squash, broth, onion, garlic, nutmeg, salt, and black pepper to the slow cooker.
- Cook on low for 6 hours or high for 4 hours, until squash is soft.
- Use an immersion blender to puree until smooth.
- Stir in coconut milk and cook for another 10 minutes.
- Serve warm with a drizzle of coconut milk on top.
Pro Tip: Add a pinch of cayenne pepper for a little heat!
Final Thoughts
Slow cooker soups are warm, comforting, and effortless to make. Whether you crave a classic chicken noodle, a rich potato soup, or a nutritious Tuscan white bean soup, these recipes will keep you cozy all season long.
Try one tonight for an easy, flavorful dinner!
