29 Irresistible Crockpot Soup Recipes for Cozy Nights

Kick off your cozy season with these soul-warming crockpot soups! As the evenings grow cooler, there’s nothing quite like coming home to a simmering pot of comfort that’s been cooking all day. From creamy classics to hearty chilis, we’ve gathered 29 irresistible recipes that promise minimal effort and maximum flavor. Get ready to curl up with a bowl of pure deliciousness—your new favorite soup awaits!

Hearty Beef and Vegetable Crockpot Soup

During those crisp autumn evenings when the wind starts to bite and all I want is something warm waiting for me after work, this hearty beef and vegetable crockpot soup becomes my go-to comfort. I love how the savory aroma fills my entire house, reminding me of my grandmother’s kitchen on Sunday afternoons. It’s the kind of meal that makes you want to curl up on the couch with a big bowl and forget about the world outside.

Ingredients

– 1.5 pounds of chuck roast, cut into bite-sized chunks
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 4 cups of rich beef broth
– 1 (14.5 oz) can of fire-roasted diced tomatoes
– 3 large carrots, peeled and sliced into coins
– 2 stalks of celery, chopped
– 2 medium Yukon Gold potatoes, cubed
– 1 teaspoon of dried thyme
– 1 bay leaf
– 1 teaspoon of coarse sea salt
– ½ teaspoon of freshly cracked black pepper
– 2 tablespoons of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
2. Pat 1.5 pounds of chuck roast chunks completely dry with paper towels to ensure proper browning.
3. Sear the beef chunks in the hot oil for 2-3 minutes per side until deeply browned on all surfaces.
4. Transfer the seared beef to your crockpot using tongs, being careful to leave any excess oil in the skillet.
5. Add 1 finely diced yellow onion to the same skillet and sauté for 4-5 minutes until translucent and fragrant.
6. Stir in 3 minced garlic cloves and cook for exactly 1 minute until aromatic but not browned.
7. Pour 4 cups of rich beef broth into the skillet, scraping up all the browned bits from the bottom.
8. Transfer the onion-garlic-broth mixture from the skillet into the crockpot with the beef.
9. Add 1 can of fire-roasted diced tomatoes with their juices to the crockpot.
10. Place 3 sliced carrots, 2 chopped celery stalks, and 2 cubed Yukon Gold potatoes into the crockpot.
11. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of coarse sea salt, and ½ teaspoon of freshly cracked black pepper.
12. Drop 1 bay leaf into the mixture, making sure it’s submerged in the liquid.
13. Cover the crockpot and cook on LOW heat for 7-8 hours until the beef is fork-tender and vegetables are soft.
14. Remove and discard the bay leaf using tongs or a spoon.
15. Stir in 2 tablespoons of fresh chopped parsley just before serving.
16. Ladle the hot soup into bowls, making sure each serving gets plenty of beef and vegetables.

My favorite thing about this soup is how the beef becomes so tender it practically melts in your mouth while the potatoes soak up all that rich broth. The fire-roasted tomatoes add a subtle smokiness that plays beautifully against the sweet carrots and earthy thyme. Sometimes I’ll serve it with thick slices of crusty bread for dipping, or top it with a sprinkle of sharp cheddar cheese for extra comfort.

Creamy Chicken and Wild Rice Slow Cooker Soup

Remember those chilly autumn afternoons when all you want is something warm and comforting waiting for you? I recently found myself craving exactly that after a long day of apple picking with the kids, which is how this creamy chicken and wild rice slow cooker soup came to be—it’s become our family’s new favorite comfort food.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs
– 1 cup uncooked wild rice blend
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into coins
– 2 celery stalks, chopped
– 4 cloves garlic, minced
– 6 cups rich chicken broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon sea salt

Instructions

1. Place 1.5 pounds boneless, skinless chicken thighs in the bottom of your slow cooker.
2. Add 1 cup uncooked wild rice blend evenly over the chicken.
3. Scatter 1 large yellow onion, finely diced around the slow cooker.
4. Arrange 3 medium carrots, peeled and sliced into coins throughout the cooker.
5. Distribute 2 celery stalks, chopped among the other vegetables.
6. Sprinkle 4 cloves garlic, minced over all ingredients.
7. Pour 6 cups rich chicken broth slowly over everything until ingredients are fully submerged.
8. Add 1 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sea salt.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
10. Remove chicken thighs and shred completely using two forks.
11. Return shredded chicken to the slow cooker.
12. Stir in 1 cup heavy cream until fully incorporated.
13. Add 2 tablespoons unsalted butter and stir until melted and creamy.
14. Let soup rest for 15 minutes to allow flavors to meld and thicken slightly.

Finally, that first spoonful reveals the most luxurious texture—creamy broth hugging tender chicken and nutty wild rice with just the right vegetable crunch. I love serving this in big, rustic bowls with crusty bread for dipping, and it somehow tastes even better the next day when the flavors have really settled in.

Spicy Black Bean and Sausage Crockpot Soup

During those busy weeknights when I’m rushing between soccer practice and homework help, my trusty crockpot becomes my kitchen superhero. This spicy black bean and sausage soup has saved dinner more times than I can count, filling our home with the most incredible aromas that have my family hovering around the kitchen long before it’s ready.

Ingredients

• 1 pound spicy Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 3 cloves garlic, freshly minced
• 2 carrots, peeled and chopped into small coins
• 2 celery stalks, thinly sliced
• 2 (15-ounce) cans black beans, thoroughly rinsed and drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes with their juices
• 4 cups rich chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro, roughly chopped
• 1 ripe avocado, sliced for garnish
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat a large skillet over medium-high heat and brown the spicy Italian sausage for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
2. Transfer the browned sausage to your crockpot using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
3. Sauté the finely diced yellow onion in the sausage drippings for 4-5 minutes until translucent and fragrant.
4. Add the freshly minced garlic to the skillet and cook for 1 minute until golden and aromatic.
5. Combine the onion-garlic mixture with the sausage in the crockpot.
6. Add the carrot coins and thinly sliced celery to the crockpot.
7. Stir in the thoroughly rinsed black beans and fire-roasted diced tomatoes with their juices.
8. Pour the rich chicken broth over all ingredients in the crockpot.
9. Sprinkle the smoked paprika and crushed red pepper flakes evenly over the mixture.
10. Stir all ingredients together until well combined.
11. Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the vegetables are tender.
12. Stir in the roughly chopped fresh cilantro just before serving.
13. Ladle the hot soup into bowls and top with sliced avocado, shredded sharp cheddar cheese, and a dollop of sour cream.

After simmering all day, this soup develops the most incredible creamy texture where the black beans practically melt into the broth. The spicy sausage creates these wonderful pockets of heat that contrast beautifully with the cool, creamy avocado garnish. I love serving this with crusty bread for dipping, though my kids prefer scooping it up with tortilla chips for extra crunch.

Savory Potato and Leek Slow Cooker Soup

Sometimes, the coziest meals come from the simplest ingredients simmering away while life happens around them. I first made this soup during a rainy autumn weekend when I wanted something hands-off but deeply satisfying—the kind of dish that fills the kitchen with warmth without demanding constant attention. It’s become my go-to for busy weeknights ever since, especially when I’m craving comfort without the fuss.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 4 slices thick-cut bacon, chopped into ½-inch pieces
– 3 large leeks, white and light green parts only, thoroughly rinsed and thinly sliced
– 4 cloves fresh garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 6 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 fresh bay leaves
– ¼ cup chopped fresh chives for garnish

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 4 slices of thick-cut bacon, chopped into ½-inch pieces, and cook for 6–8 minutes, stirring occasionally, until crispy and golden brown.
3. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 3 large leeks, white and light green parts only, thoroughly rinsed and thinly sliced, to the skillet and sauté for 5–7 minutes, stirring frequently, until softened and fragrant.
5. Stir in 4 cloves of fresh garlic, minced, and cook for 1 minute until aromatic but not browned.
6. Transfer the leek and garlic mixture to a 6-quart slow cooker.
7. Add 2 pounds of Yukon Gold potatoes, peeled and diced into ½-inch cubes, to the slow cooker.
8. Pour in 6 cups of low-sodium chicken broth, ensuring the potatoes are fully submerged.
9. Season with 1 teaspoon of fine sea salt, ½ teaspoon of freshly cracked black pepper, and add 2 fresh bay leaves.
10. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the potatoes are fork-tender.
11. Remove and discard the bay leaves from the soup.
12. Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy, about 2–3 minutes. (Tip: For a chunkier texture, blend only half the soup.)
13. Stir in 1 cup of heavy cream until fully incorporated and heated through, about 5 minutes on high. (Tip: Temper the cream by adding a ladle of hot soup to it first to prevent curdling.)
14. Ladle the soup into bowls and top with the reserved crispy bacon and ¼ cup of chopped fresh chives. (Tip: For extra richness, drizzle with a swirl of olive oil just before serving.)
Hearty and velvety, this soup balances the earthy sweetness of leeks with the creamy texture of Yukon Gold potatoes. The crispy bacon garnish adds a smoky crunch that contrasts beautifully with the smooth base. Try serving it with crusty sourdough for dipping, or stir in a handful of sharp cheddar cheese for a decadent twist.

Flavorful Italian Wedding Soup in a Crockpot

Bursting with comfort and nostalgia, this Italian Wedding Soup has become my go-to for busy weeknights when I want something hearty without the fuss. I first discovered this recipe during a chaotic holiday season when my stove was occupied with other dishes, and my trusty crockpot came to the rescue with this incredible soup that filled our home with the most amazing aromas all day long.

Ingredients

– 1 lb lean ground beef
– 1/2 lb sweet Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 2 carrots, peeled and sliced into thin coins
– 2 celery stalks, finely chopped
– 3 cloves fresh garlic, minced
– 8 cups rich chicken broth
– 1 cup small pasta shells
– 2 cups fresh spinach leaves, roughly chopped
– 1/2 cup freshly grated Parmesan cheese
– 1 large egg, lightly beaten
– 2 tbsp rich extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp finely ground black pepper
– 1/2 tsp sea salt

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb lean ground beef and 1/2 lb sweet Italian sausage, breaking them up with a wooden spoon until browned completely, about 8-10 minutes.
3. Transfer the cooked meat mixture to your crockpot using a slotted spoon to drain excess grease.
4. In the same skillet, add the remaining 1 tablespoon of rich extra virgin olive oil and sauté 1 large yellow onion, 2 carrots, and 2 celery stalks until softened, about 5 minutes.
5. Stir in 3 cloves fresh garlic and cook for 1 minute until fragrant.
6. Transfer the vegetable mixture to the crockpot with the meat.
7. Pour 8 cups rich chicken broth into the crockpot.
8. Add 1 tsp dried oregano, 1/2 tsp finely ground black pepper, and 1/2 tsp sea salt to the crockpot.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until flavors meld together.
10. Stir in 1 cup small pasta shells and cook for another 30 minutes on HIGH until pasta is al dente.
11. Whisk 1 large egg with 1/2 cup freshly grated Parmesan cheese in a small bowl.
12. Slowly drizzle the egg mixture into the hot soup while stirring constantly to create delicate ribbons.
13. Fold in 2 cups fresh spinach leaves and cook for 5 more minutes until wilted. For perfectly tender meatballs that won’t fall apart, avoid overmixing when combining your meats. Freshly grated Parmesan melts much better than pre-shredded, creating those beautiful cheesy strands throughout the soup. Don’t skip the step of slowly drizzling in the egg mixture while stirring – this creates those traditional stracciatella ribbons instead of scrambled egg chunks. Finally, this soup develops even deeper flavor if you let it rest for 15 minutes before serving. From the first spoonful, you’ll notice how the tender meatballs practically melt in your mouth while the delicate egg ribbons add a creamy texture that contrasts beautifully with the al dente pasta shells. I love serving this soup with extra Parmesan sprinkled on top and crusty bread for dipping – the way the broth soaks into the bread is pure comfort food heaven.

Rich Tomato Basil Crockpot Soup

Just yesterday, I found myself craving that perfect bowl of tomato soup that tastes like it simmered all day, even though I only had a couple of hours. October’s crisp air had me dreaming of something warm and comforting, so I turned to my trusty crockpot for this Rich Tomato Basil Crockpot Soup—it’s become my go-to for busy weeknights when I want that slow-cooked flavor without the constant stirring.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 (28-ounce) cans of fire-roasted crushed tomatoes
– 4 cups rich vegetable broth
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon granulated sugar
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 large sweet yellow onion, finely diced, and sauté for 5–7 minutes until translucent and fragrant.
3. Stir in 3 cloves of fresh garlic, minced, and cook for 1 minute until golden but not browned. Tip: Avoid burning the garlic to prevent bitterness.
4. Transfer the onion and garlic mixture to a 6-quart crockpot.
5. Pour in 2 (28-ounce) cans of fire-roasted crushed tomatoes and 4 cups of rich vegetable broth.
6. Add 1 teaspoon granulated sugar, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon fine sea salt to the crockpot.
7. Stir all ingredients until fully combined.
8. Cover the crockpot and cook on low heat for 4 hours or on high heat for 2 hours until the soup is bubbling and the flavors have melded. Tip: Resist lifting the lid to maintain even temperature.
9. Carefully stir in 1/2 cup heavy cream until the soup turns a creamy, rosy color.
10. Add 1/4 cup fresh basil leaves, chopped, and stir to incorporate. Tip: Add basil at the end for the brightest flavor.
11. Ladle the soup into bowls and serve immediately. On chilly evenings, I love how the velvety texture hugs each spoonful, with the smoky tomatoes and fresh basil creating a cozy balance. Try topping it with a drizzle of cream or crusty bread for dipping—it’s pure comfort in a bowl.

Delicious Lentil and Spinach Slow Cooker Soup

There’s something magical about coming home to a house filled with the comforting aroma of soup that’s been simmering all day. This lentil and spinach slow cooker creation has become my go-to during busy weeks when I want something nourishing without the fuss. I actually developed this recipe after forgetting to soak beans overnight and discovering how beautifully lentils cook up directly in the slow cooker.

Ingredients

• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 2 medium carrots, peeled and chopped into half-inch pieces
• 2 celery stalks, sliced thin
• 1 ½ cups dried brown lentils, rinsed and picked over
• 6 cups rich vegetable broth
• 1 (14.5 oz) can fire-roasted diced tomatoes with their juices
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 5 ounces fresh baby spinach leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly cracked black pepper to taste

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden and aromatic.
4. Transfer the onion and garlic mixture to your slow cooker insert.
5. Add 2 chopped carrots, 2 sliced celery stalks, and 1 ½ cups rinsed brown lentils to the slow cooker.
6. Pour in 6 cups of rich vegetable broth and 1 can of fire-roasted diced tomatoes with their juices.
7. Sprinkle 1 teaspoon smoked paprika and ½ teaspoon ground cumin evenly over the mixture.
8. Season generously with kosher salt and freshly cracked black pepper, then stir everything together until well combined.
9. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until lentils are tender but not mushy.
10. Stir in 5 ounces of fresh baby spinach leaves and cook for 10 more minutes until wilted.
11. Finish with 1 tablespoon of fresh lemon juice, then taste and adjust seasoning if needed.

Keep in mind that the lentils will continue to absorb liquid as the soup sits, so you might want to add a splash more broth when reheating leftovers. This soup develops a wonderful creamy texture from the broken-down lentils while the spinach adds vibrant color and freshness. I love serving it with a crusty whole-grain bread for dipping, and sometimes I’ll top it with a dollop of Greek yogurt for extra creaminess.

Tasty Corn and Bacon Chowder in a Crockpot

Last night, as the autumn chill settled in, I found myself craving something warm and comforting that practically cooked itself while I tackled my endless to-do list. This crockpot corn and bacon chowder has become my go-to solution for busy weeknights when I want hearty comfort food without the fuss. There’s something magical about coming home to a house filled with the savory aroma of simmering soup that’s been cooking all day.

Ingredients

– 6 slices thick-cut applewood smoked bacon, chopped into ½-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups frozen sweet corn kernels
– 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ teaspoon sea salt
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Place the chopped thick-cut applewood smoked bacon in a large skillet over medium heat and cook for 8-10 minutes until crispy and browned, stirring occasionally.
2. Transfer the crispy bacon to your crockpot using a slotted spoon, reserving 2 tablespoons of the rendered bacon fat in the skillet.
3. Add the finely diced yellow onion to the skillet with the reserved bacon fat and sauté for 5-7 minutes until translucent and fragrant.
4. Stir in the minced fresh garlic and cook for 1 minute until aromatic but not browned.
5. Transfer the onion and garlic mixture to the crockpot with the bacon.
6. Add the frozen sweet corn kernels and diced Yukon Gold potatoes to the crockpot.
7. Pour in the rich chicken broth, ensuring all ingredients are submerged.
8. Sprinkle in the smoked paprika, freshly ground black pepper, and sea salt, stirring to combine everything evenly.
9. Cover the crockpot and cook on LOW heat for 6 hours until the potatoes are fork-tender.
10. Stir in the heavy cream during the last 30 minutes of cooking to prevent curdling.
11. Ladle the finished chowder into bowls and garnish with finely chopped fresh chives.
Amazingly creamy with pops of sweet corn and smoky bacon in every spoonful, this chowder develops incredible depth of flavor from the slow cooking process. I love serving it in rustic bowls with extra crispy bacon crumbled on top and crusty bread for dipping into the velvety broth.

Nutritious Quinoa and Kale Slow Cooker Soup

Just when I thought my slow cooker couldn’t surprise me more, this quinoa and kale soup became my new autumn obsession—it’s the perfect solution for those busy weeknights when you want something nourishing without the fuss. Wandering through the farmers’ market last weekend, I spotted the most vibrant kale and knew exactly what I’d be making for dinner all week long.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 medium carrots, chopped into ½-inch pieces
– 2 stalks crisp celery, sliced
– 1 cup tri-color quinoa, rinsed thoroughly
– 6 cups rich vegetable broth
– 1 bunch curly kale, stems removed and leaves chopped
– 1 can (15 oz) creamy cannellini beans, drained and rinsed
– 1 teaspoon aromatic dried thyme
– ½ teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 medium finely diced yellow onion and cook for 4 minutes until translucent, stirring occasionally.
3. Stir in 3 minced fresh garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker insert.
5. Add 2 medium carrots chopped into ½-inch pieces and 2 sliced crisp celery stalks to the slow cooker.
6. Pour in 1 cup of thoroughly rinsed tri-color quinoa.
7. Add 6 cups of rich vegetable broth, 1 teaspoon aromatic dried thyme, ½ teaspoon freshly ground black pepper, and ½ teaspoon fine sea salt.
8. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours until quinoa is tender and has released its spirals.
9. Stir in 1 bunch of chopped curly kale leaves and 1 can of drained creamy cannellini beans.
10. Cover and continue cooking on HIGH for 20 minutes until kale has wilted but still retains its vibrant green color.
11. Ladle the hot soup into bowls and serve immediately. What makes this soup truly special is how the quinoa creates this almost creamy base while the kale maintains just enough texture to give each bite substance. I love serving it with a sprinkle of nutritional yeast for a cheesy flavor or with crusty whole grain bread for dipping—it’s comfort in a bowl that somehow gets even better the next day.

Comforting Butternut Squash and Apple Crockpot Soup

Perfect for those crisp autumn evenings when you want something warm and nourishing without spending hours in the kitchen, this butternut squash and apple soup has become my go-to comfort food. I first made it during a hectic week when my slow cooker became my best friend, and now it’s a seasonal staple that fills my home with the most incredible aroma.

Ingredients

• 1 large butternut squash, peeled and cubed into 1-inch pieces
• 2 crisp honeycrisp apples, peeled and roughly chopped
• 1 sweet yellow onion, diced
• 3 cloves fresh garlic, minced
• 4 cups rich vegetable broth
• 1 cup creamy coconut milk
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• Fresh thyme sprigs for garnish
• Toasted pumpkin seeds for crunch

Instructions

1. Peel your butternut squash completely, removing all the tough skin and stringy pulp from the center cavity.
2. Cut the peeled squash into uniform 1-inch cubes to ensure even cooking throughout the soup.
3. Peel both honeycrisp apples and chop them into rough chunks, discarding the cores and seeds.
4. Dice one sweet yellow onion into small pieces, about 1/4-inch in size.
5. Mince three cloves of fresh garlic until they form a fine paste.
6. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat for 2 minutes until shimmering.
7. Sauté the diced onion in the hot oil for 5 minutes until translucent and fragrant.
8. Add the minced garlic to the skillet and cook for 1 additional minute until golden and aromatic.
9. Transfer the sautéed onion and garlic mixture to your crockpot insert.
10. Add the cubed butternut squash and chopped apples to the crockpot with the onion mixture.
11. Pour 4 cups of vegetable broth over the vegetables and fruit in the crockpot.
12. Stir in 1 teaspoon of ground cinnamon, 1/2 teaspoon of freshly grated nutmeg, and 1/4 teaspoon of cayenne pepper until well combined.
13. Season the mixture with 1 teaspoon of sea salt and 1/2 teaspoon of freshly cracked black pepper.
14. Cover the crockpot with its lid and cook on low heat for 6 hours until the squash is fork-tender.
15. Carefully blend the cooked soup using an immersion blender for 3 minutes until completely smooth and creamy.
16. Stir in 1 cup of creamy coconut milk and 2 tablespoons of pure maple syrup until fully incorporated.
17. Ladle the hot soup into bowls and garnish with fresh thyme sprigs and toasted pumpkin seeds.

Hearty and velvety smooth, this soup has the perfect balance of sweet apples and earthy squash with just a hint of warmth from the spices. The creamy coconut milk gives it such luxurious texture that feels indulgent yet wholesome. I love serving it in hollowed-out small pumpkins for festive dinner parties or with crusty artisan bread for the ultimate cozy meal.

Zesty Tortilla Soup from the Crockpot

Zesty tortilla soup has become my go-to comfort food during these crisp autumn evenings, especially when I can let my slow cooker do all the work while I tackle other tasks around the house. There’s something magical about coming home to the rich aroma of simmering spices and knowing dinner is ready without any last-minute fuss. This particular version brings back memories of my first attempt at Mexican cooking, where I learned that patience and quality ingredients make all the difference.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken thighs
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 4 cups rich chicken broth
– 1 (4 oz) can mild green chiles
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 cup freshly chopped cilantro
– 1 ripe avocado, diced
– 1 cup crispy tortilla strips
– 1/2 cup shredded Monterey Jack cheese
– 2 tablespoons fresh lime juice

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your crockpot insert.
5. Place 1 pound of boneless, skinless chicken thighs in a single layer over the onion mixture.
6. Pour 1 can of fire-roasted diced tomatoes with their juices over the chicken.
7. Add 4 cups of rich chicken broth, 1 can of mild green chiles, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder to the crockpot.
8. Stir all ingredients gently to combine without breaking up the chicken thighs.
9. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours until chicken shreds easily with a fork.
10. Remove chicken thighs from the crockpot using tongs and place on a cutting board.
11. Shred the chicken using two forks, pulling against the grain of the meat.
12. Return the shredded chicken to the crockpot and stir to incorporate.
13. Stir in 1/4 cup of freshly chopped cilantro and 2 tablespoons of fresh lime juice.
14. Let the soup sit for 10 minutes with the lid off to allow flavors to meld.

Now the soup is ready to serve with your favorite toppings! Nothing beats the contrast between the tender shredded chicken and the crispy tortilla strips, while the fresh lime juice brightens up the rich, smoky broth. I love serving this soup in deep bowls with generous handfuls of shredded Monterey Jack cheese melting into the hot liquid, and creamy diced avocado adding cool contrast to each spoonful.

Mouthwatering Poblano and Chicken Slow Cooker Soup

Last week, when the autumn chill finally settled in, I found myself craving something warm and comforting that practically cooked itself while I worked from home. That’s when this incredible poblano and chicken slow cooker soup became my new favorite lazy-day recipe – it’s become such a staple that my family now requests it weekly!

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 3 large fresh poblano peppers
– 1 sweet yellow onion
– 3 cloves aromatic garlic
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 tsp smoky cumin
– 1/2 tsp earthy oregano
– 2 tbsp vibrant olive oil
– Fresh cilantro for garnish
– 1 lime for bright finishing

Instructions

1. Dice 1 sweet yellow onion into 1/4-inch pieces.
2. Mince 3 cloves aromatic garlic until finely chopped.
3. Core and dice 3 large fresh poblano peppers into 1/2-inch squares.
4. Heat 2 tbsp vibrant olive oil in a skillet over medium-high heat for 2 minutes until shimmering.
5. Sear 1.5 lbs boneless, skinless chicken thighs for 3 minutes per side until golden brown.
6. Transfer seared chicken to your slow cooker insert.
7. Sauté diced onions in the same skillet for 4 minutes until translucent.
8. Add minced garlic and cook for 1 additional minute until fragrant.
9. Stir in diced poblano peppers and cook for 3 minutes until slightly softened.
10. Transfer vegetable mixture to the slow cooker with the chicken.
11. Pour 4 cups rich chicken broth over the ingredients.
12. Add 1 tsp smoky cumin and 1/2 tsp earthy oregano directly into the broth.
13. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
14. Remove chicken thighs and shred using two forks.
15. Return shredded chicken to the slow cooker.
16. Stir in 1 cup heavy cream until fully incorporated.
17. Cook for an additional 20 minutes on HIGH to heat through.
18. Chop fresh cilantro for garnish.
19. Cut 1 lime into wedges for serving.
20. Ladle soup into bowls and garnish with fresh cilantro.

Every spoonful of this soup delivers the most incredible creamy texture with just the right amount of poblano heat that builds slowly. The shredded chicken stays incredibly tender while the peppers add this wonderful smoky depth that makes you want to curl up with a blanket. I love serving it with warm tortillas for dipping, and my husband always squeezes extra lime over his bowl for that perfect bright finish!

Conclusion

Amazing soups await in this collection, perfect for warming up those chilly evenings. We hope these 29 crockpot recipes bring comfort and ease to your kitchen. Try your favorites and let us know which ones you love most in the comments below! Don’t forget to share this cozy roundup with fellow soup lovers on Pinterest.