Short on time but craving delicious, nourishing meals? These 10 paleo-friendly crockpot soups have you covered! From hearty beef stews loaded with root veggies to rustic turkey and kale soup, each recipe balances convenience with wholesome ingredients.

Hearty Crockpot Beef & Root Vegetable Stew

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Warm up with this easy slow cooker beef stew! Packed with tender beef and hearty root vegetables, it’s a perfect no-fuss meal for chilly days.

Ingredients

• 2 lbs. beef stew meat
• 1 tablespoon avocado oil or olive oil, divided
• 1 medium yellow onion, diced
• 12 ounces potatoes (yellow, red, or russet), scrubbed and cut into ½-inch pieces (about 2¼ cups)
• 8 ounces parsnips, peeled and cut into ½-inch pieces (about 2 cups)
• 2 large carrots, peeled and cut into ½-inch pieces (about 1 cup)
• 4 garlic cloves, minced
• 1 (15-ounce) can diced tomatoes (including the liquid)
• 4 cups beef broth
• 1½ teaspoons dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups; frozen is also fine)
• Fine salt and black pepper, to taste
• ¼ cup cornstarch, optional for thickening*
• 2–3 tablespoons water if you choose to thicken your stew.

Instructions

1. Brown the Beef: Warm 2 teaspoons of the oil in a large skillet or Dutch oven over medium-high heat. Add about half of the stew meat in a single layer. Let it brown for 2–3 minutes, then flip and brown the other side.
2. Load the Crockpot: Into the crockpot, add the diced onion, potatoes, parsnips, carrots, minced garlic, diced tomatoes (with liquid), beef broth, thyme, and rosemary. Give everything a quick stir to combine.
3. Slow Cook: Cover the crockpot with its lid. Cook on LOW for 8 hours or on HIGH for 4 hours.
4. Season and Taste: Once the green beans are tender, taste the stew and add salt and pepper as desired.
5. Optional Thickening Step: If you’d like the broth to be thicker, mix the cornstarch with 2–3 tablespoons of water in a small bowl to form a slurry. Scoop about 1 to 1½ cups of the stew broth from the crockpot and transfer it to a small saucepan over medium-high heat. Bring it to a gentle simmer, then whisk in the cornstarch mixture. Continue simmering for a minute or two, until the liquid has thickened slightly. Slowly pour this thickened sauce back into the slow cooker, stirring well. Cover and let it cook for another 15–20 minutes, allowing the stew to reach your desired consistency.

Creamy Crockpot Chicken & Cauliflower ‘Rice’ Soup

Looking for a cozy, healthy meal that’s easy to make? This Crockpot Chicken and Cauliflower Rice Soup is packed with lean protein, hearty vegetables, and simple seasonings for a delicious low-carb option. Perfect for busy days, it requires just a few basic steps before your slow cooker does all the work.

Ingredients

• 2 tablespoons avocado oil
• 2 medium yellow onions, chopped
• 4 garlic cloves, minced
• 1 to 1.5 pounds boneless, skinless chicken breasts, chopped
• 3 cups carrots, chopped
• 3 cups celery, chopped
• 14 ounces cauliflower rice
• 3 tablespoons fresh herbs, chopped
• 6 cups chicken broth
• ½ teaspoon sea salt, or to taste
• ½ teaspoon black pepper

Instructions

1. Prep the Veggies:
   Start by chopping the celery and carrots. Place them in the bottom of your Crock Pot to create the base layer.
2. Sauté the Onions and Garlic:
   Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onions and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Stir in the minced garlic and cook for another 2–3 minutes. Transfer the mixture to the Crock Pot.
3. Brown the Chicken:
   Using the same skillet, add the chopped chicken and cook over medium-high heat for 2–3 minutes, just until the outside is lightly browned (the chicken will finish cooking in the Crock Pot). Transfer the chicken to the Crock Pot.
4. Combine Ingredients in the Crock Pot:
   Add the cauliflower rice, fresh herbs, chicken broth, sea salt, and black pepper to the Crock Pot. Stir everything together to combine.
5. Cook the Soup:
   Secure the lid on your Crock Pot and cook on High for 4 hours or Low for 6–8 hours.
6. Final Touches:
   Once the soup is done, stir it well and taste to adjust the seasoning. Add more salt or pepper if needed.
7. Serve and Enjoy:
   Ladle the soup into bowls and serve with crusty bread or your favorite sides.

Crockpot Sausage & Sweet Potato Soup

This creamy sausage and potato soup is the ultimate comfort food! Packed with hearty Andouille sausage, tender potatoes, sweet corn, and rich cheddar cheese, it’s a dish that’s as easy to prepare as it is delicious.

Ingredients

• 3 russet potatoes, peeled and diced into 1-inch cubes
• 4 cups sliced Andouille sausage, lightly browned in a pan
• 3 cups vegetable broth
• 3 cups corn (frozen or fresh)
• 1 cup onion, finely diced
• 4 teaspoons minced garlic
• ½ teaspoon garlic salt
• ½ teaspoon garlic pepper or black pepper
• ½ teaspoon onion powder
• 2 cups whole milk
• 2 tablespoons cornstarch
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the crockpot:
   In a 6-quart slow cooker, combine the potatoes, browned sausage, vegetable broth, corn, diced onion, minced garlic, garlic salt, garlic pepper (or black pepper), and onion powder. Stir gently to mix everything together.
2. Cook:
   Set the crockpot to low and let it cook for 6 hours.
3. Thicken the soup:
   About 30 minutes before the cooking time is up, whisk the cornstarch into the milk in a small bowl until smooth. Pour this mixture into the crockpot, stir gently, and cover again. Let the soup finish cooking.
4. Add the finishing touches:
   Once the soup is done, add the shredded cheddar cheese and sour cream. Stir well until the cheese has melted and the soup is creamy and smooth.
5. Serve:
   Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the comforting flavors!

Crockpot Butternut Squash & Coconut Curry

This crockpot recipe is perfect for beginners, combining the natural sweetness of butternut squash, apples, and carrots with warm spices like curry and cinnamon. Creamy, comforting, and so easy to make, it’s a dish you’ll want to enjoy all season long.

Ingredients

• 2 to 2 ¼ pounds butternut squash, peeled, seeded, and diced into small chunks
• 1 large yellow onion, finely diced
• 2 Granny Smith apples, peeled, cored, and chopped
• 2 medium carrots, cut into chunks
• 2 tablespoons light brown sugar
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon curry powder (mild or hot, depending on your preference)
• ¼ teaspoon ground cinnamon
• 1 teaspoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 2 cups vegetable or chicken broth
• ½ cup heavy cream (plus extra if you prefer a thinner soup)

Instructions

1. Prepare the Crockpot: Spray the inside of your crockpot (7-8 quart capacity) with nonstick cooking spray to prevent sticking and make cleanup easier.
2. Add the Ingredients: Place the diced butternut squash, onion, apples, carrots, brown sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and broth into the slow cooker. Stir gently to combine everything.
3. Set the Cooking Time: For a quicker option, set the crockpot to high heat and cook for 4-5 hours. If you prefer a crockpot, use the low heat setting for 7-8 hours.
4. Blend the Soup: Once the squash and carrots are tender, remove the bay leaves. Use an immersion blender directly in the slow cooker to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
5. Finish with Cream: Stir in the heavy cream, adding more if needed to reach your desired consistency. Taste and adjust seasoning if necessary.
6. Serve and Enjoy: Ladle the warm soup into bowls and serve immediately. Garnish with a drizzle of cream or a sprinkle of freshly cracked black pepper if desired.

Crockpot Rustic Turkey & Kale Soup with Herbs

Looking for a simple, healthy, and satisfying meal? ThisCrockpot Rustic Turkey & Kale Soup with Herbs checks all the boxes! Packed with colorful vegetables, tender ground turkey, and hearty kale, it’s as nutritious as it is delicious. The best part? It’s beginner-friendly—just toss the ingredients into your crockpot, and let it do all the work.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5-6 large shallots (or 1 large onion), diced
• 1 large red bell pepper, cut into 1/2-inch pieces
• 3-4 medium carrots, cut into 1/2-inch pieces
• 1 pound ground turkey
• 1 1/2 tablespoons Herbs de Provence
• 1 (15-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 small bunch kale, coarsely chopped (about 4 cups, packed)
• 1 teaspoon mineral salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

1. Start by sautéing the aromatics:
   Heat the olive oil in a large skillet over medium-high heat. Add the diced shallots (or onion) and cook, stirring frequently, until softened and fragrant.
2. Brown the turkey:
   Add the ground turkey to the skillet and stir, breaking it apart as it cooks. Continue stirring until the meat turns white and is no longer pink.
3. Assemble in the crockpot:
   Transfer the cooked turkey mixture into your crockpot. Add the red bell pepper, carrots, Herbs de Provence, diced tomatoes, chicken broth, salt, and pepper. Give everything a good stir to combine.
4. Let the crockpot do the work:
   Cover and cook on low for 6 hours or on high for 4 hours, until the vegetables are tender.
5. Add the kale:
   Stir in the chopped kale and let it cook for an additional 5-10 minutes, or until the kale has softened.
6. Season to taste:
   Taste the soup and adjust the seasoning by adding more salt or pepper if needed.
7. Serve and garnish:
   Ladle the soup into bowls and top each serving with fresh parsley. If you like, sprinkle with grated Parmesan cheese for an extra touch of flavor.

Savory Crockpot Mushroom & Onion Bone Broth Soup

This Savory Crockpot Mushroom & Onion Bone Broth Soup is the ultimate comfort food, combining the earthy flavors of mushrooms with the sweetness of caramelized onions in a rich, flavorful broth. Perfect for beginners, this recipe requires minimal effort but delivers maximum taste.

Ingredients

• 2 tablespoons butter (or vegan butter)
• 5 cups Cremini mushrooms, washed thoroughly and sliced
• 2 Vidalia onions, peeled, halved, and thinly sliced
• 2 garlic cloves, minced
• ¼ cup cornstarch
• 4 cups broth (beef, vegetable, bone, or chicken broth – your choice)
• ½ cup dry white wine
• 2 tablespoons tomato paste
• ½ teaspoon pink Himalayan salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Base: In a skillet, melt the butter over medium heat. Add the sliced onions and mushrooms, cooking until the onions are soft and golden brown (about 7 minutes). Stir occasionally to avoid sticking.
2. Add Garlic: Lower the heat to medium-low, add the minced garlic, and cook for another 3-5 minutes until fragrant.
3. Thicken the Mixture: Sprinkle the cornstarch over the mushroom and onion mixture, stirring well to coat everything evenly. This will help create a roux to thicken the soup later.
4. Transfer to Crockpot: Add the mushroom-onion mixture to your crockpot. Stir in the broth, wine, tomato paste, salt, pepper, and half of the fresh parsley.
5. Cook: Cover the crockpot with the lid and cook: Low: 4 hours High: 2 hours
6. Finishing Touches: Before serving, taste and adjust the seasoning with additional salt and pepper if needed. Garnish each bowl with the remaining fresh parsley for an extra pop of flavor and color.

Mexican-Inspired Crockpot Chicken & Avocado Soup

Looking for a comforting, flavorful meal that’s effortless to make? This Mexican-Inspired Crockpot Chicken & Avocado Soup is just what you need! Packed with tender chicken, hearty beans, and vibrant veggies, it’s a healthy, satisfying dish the whole family will love.

Ingredients

Soup Base:

• 1 tablespoon olive oil
• 1 large onion, diced (brown, white, or yellow)
• 1 large red bell pepper (capsicum), diced
• 3 garlic cloves, minced
• 3 cups (750 ml) low-sodium chicken broth
• 2 cans (800 g/28 oz total) black beans, drained
• 2 cans (800 g/28 oz total) corn, drained (or 500 g/1 lb frozen or fresh corn)
• 1 can (800 g/28 oz) crushed tomatoes or 700 g tomato passata
• 500 g (1 lb) chicken breast

Spices:

• 1 tablespoon dried oregano
• 2 teaspoons cumin powder
• 2 teaspoons paprika powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (or 2 teaspoons of one if you prefer)
• 1 teaspoon cayenne pepper (optional, adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper

Toppings (Optional but Recommended):

• Shredded cheese
• Sour cream or yogurt
• Fresh cilantro (coriander), chopped
• Lime wedges
• Diced avocado
• Corn chips or tortillas for dipping

Instructions

1. Prepare the Veggies:
   Heat olive oil in a skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
2. Transfer to Crockpot:
   Pour a splash of chicken broth into the skillet, bring it to a simmer, and then transfer everything into your crockpot.
3. Add Remaining Ingredients:
   Into the slow cooker, add the rest of the chicken broth, black beans, corn, crushed tomatoes (or passata), and all the spices. Give everything a good stir.
4. Add the Chicken:
   Place the chicken breast into the slow cooker, ensuring it is submerged in the mixture.
5. Slow Cook:
   Cover and cook on LOW for 6 to 8 hours.
6. Shred the Chicken:
   Once the cooking time is up, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir well. Taste and adjust seasoning if needed.
7. Serve:
   Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, fresh cilantro, lime wedges, or diced avocado. Serve with corn chips or tortillas on the side for dipping.

Crockpot Garden Veggie & Beef Bone Broth Stew

This hearty Crockpot Garden Veggie & Beef Bone Broth Stew is a comforting bowl of goodness! Made with tender beef, fresh vegetables, and a rich broth, it’s a simple, beginner-friendly recipe that’s sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless chuck roast or beef stew meat, cut into 1-inch cubes
• 2 teaspoons kosher salt (divided)
• ¼ teaspoon ground black pepper
• 3–4 cups low-sodium beef broth (divided)
• 1 small yellow onion, diced
• 2 garlic cloves, minced (about 2 teaspoons)
• 4 large carrots, peeled and chopped
• 2 Yukon gold potatoes, peeled and diced
• 2 parsnips, peeled and diced
• 2 celery stalks, diced
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 1 (8-ounce) can tomato sauce
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon granulated sugar
• 1 cup peas (fresh or frozen; no need to thaw)
• Optional: chopped fresh parsley for garnish

Instructions

1. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes, sprinkle with 1 teaspoon of salt and pepper, and brown them on all sides. Avoid moving the beef too much to allow it to develop a good color. Once browned (the beef will not be fully cooked), transfer the pieces to your crockpot.
2. Cook the Onion and Garlic: In the same skillet, add the diced onion and cook for about 3 minutes until it softens slightly. Stir in the minced garlic and cook for another 30 seconds. Pour in ½ cup of beef broth, scraping up any browned bits from the bottom of the pan for added flavor. Let this mixture simmer for 2 minutes, then pour it into the crockpot.
3. Add the Vegetables and Seasonings: Into the crockpot, add the chopped carrots, potatoes, parsnips, and celery. Stir in the diced tomatoes (including their juices), tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, granulated sugar, and 2 ½ cups of beef broth. Add the remaining 1 teaspoon of salt.
4. Cook in the Crockpot: Cover the crockpot and cook on low for 8 hours. This allows the beef to become tender and the vegetables to cook perfectly.
5. Finish the Soup: About 10 minutes before serving, stir in the peas and let them warm through. If the soup is thicker than you’d like, stir in up to 1 cup of additional beef broth until it reaches your preferred consistency.
6. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve it hot and enjoy the comfort of a homemade meal!

Crockpot Lamb & Rosemary Stew

This Crockpot Lamb & Rosemary Stew is the ultimate comfort food—rich, hearty, and packed with tender lamb and wholesome veggies. Perfect for beginners, it requires minimal effort yet delivers maximum flavor.

Ingredients

• 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat and cut into 1 ½-inch pieces
• 1 teaspoon sea salt (or adjust to taste)
• 1 teaspoon ground black pepper
• ¼ cup all-purpose flour
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 ½ cups red wine (or broth as an alternative)
• 1 lb baby Bella mushrooms, thickly sliced
• 2 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon fresh rosemary, finely chopped
• 1 ½ lbs red potatoes, halved or quartered
• 3 medium carrots, peeled and cut into ½-inch pieces
• 2 celery ribs, chopped
• 1 cup frozen sweet peas

For Garnish:

• ¼ cup fresh parsley, finely chopped
• A few sprigs of fresh rosemary

Instructions

1. Prep the Lamb:
   In a large bowl, toss the lamb pieces with salt, pepper, and flour until they’re evenly coated.
2. Brown the Meat (Optional):
   Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, sear the lamb pieces on each side for about 3–5 minutes, working in batches if necessary. Browning isn’t required but adds extra flavor to the dish.
3. Assemble the Ingredients:
   Transfer the lamb to your crockpot along with the onion, garlic, wine or broth, mushrooms, beef broth, Worcestershire sauce, bay leaves, rosemary, potatoes, carrots, and celery. Give everything a gentle stir to combine.
4. Cook Low and Slow:
   Cover the crockpot and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the lamb is tender and the vegetables are cooked through.
5. Add the Final Touches:
   During the last hour of cooking, stir in the frozen peas. Let them warm through.
6. Serve and Enjoy:
   Once ready, discard the bay leaves and garnish the stew with freshly chopped parsley and rosemary sprigs. Serve warm and enjoy this comforting dish!

Hearty Crockpot Clam Chowder

If you’re craving a creamy, comforting soup that’s low-carb and packed with flavor, this Hearty Crockpot Clam Chowder is the perfect choice! With simple ingredients and easy steps, this recipe is beginner-friendly and absolutely delicious.

Ingredients

• ¼ cup chicken stock
• 4 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 small leek, cleaned, trimmed, and sliced
• 2 ribs of celery, diced
• 1 medium onion, chopped
• 2 tablespoons butter
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 3 cans (10 oz each) fancy whole baby clams, drained
• 2 cups clam juice
• 1 pound thick-cut bacon, cooked until crispy and crumbled
• 8 ounces cream cheese, softened
• 1 ½ cups heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions

1. Prep Your Crockpot
   Turn your crockpot to the low setting to preheat it.
2. Cook the Vegetables
   Add the chicken stock, minced garlic, sliced shallot, leek, diced celery, chopped onion, butter, sea salt, and black pepper to the crockpot. Stir to combine. Cover and let the vegetables cook on low for about 1 hour until they begin to soften.
3. Add the Main Ingredients
   Once the vegetables are tender, stir in the drained baby clams, clam juice, and crumbled bacon.
4. Incorporate the Creamy Base
   Add the softened cream cheese, heavy cream, garlic powder, and dried thyme. Mix everything thoroughly until the cream cheese is fully melted and all ingredients are well blended.
5. Cook Low and Slow
   Cover the crockpot and let the chowder simmer on low for 6–8 hours. Stir occasionally to ensure everything is evenly combined.
6. Serve and Enjoy!
   Once the chowder is ready, give it a final stir and serve hot. Pair it with a low-carb bread or crackers for the ultimate comfort meal.

More Recipes You'll Love

Simple Jollof Rice

Easy Air Fryer Salmon

Simple Salmon Pasta