Nothing beats the convenience and comfort of a hearty Crockpot soup. Whether you’re juggling a busy schedule or just want a stress-free dinner, these 10 quick and delicious crockpot soup recipes are here to save the day.

Crockpot Chicken Noodle Soup

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Looking for a simple, hearty meal that warms you from the inside out? This Crockpot Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or when you need a little TLC. Packed with tender chicken, flavorful vegetables, and soothing broth, it’s easy to make and beginner-friendly.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• Kosher salt and black pepper (to taste)
• 8 cups chicken stock
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Chicken:
   Lightly season the chicken breasts with salt and pepper on both sides. Place them into the crockpot.
2. Add the Veggies and Broth:
   Add the chicken stock, diced onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sprinkle in a bit more salt and pepper if desired. Cover the crockpot with the lid.
3. Cook the Soup:
   Set the crockpot to low heat and cook for 6-8 hours, allowing the flavors to meld and the chicken to cook through.
4. Shred the Chicken:
   Once the chicken is cooked, remove it from the crockpot and shred it into bite-sized pieces using two forks.
5. Add the Pasta:
   Add the shredded chicken back into the crockpot, along with the broken spaghetti. Stir to combine, then cover and continue cooking on low heat for another 30-40 minutes, or until the pasta is tender.
6. Finish with Fresh Flavors:
   Stir in the lemon juice and chopped parsley to brighten the soup. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
   Ladle the soup into bowls and serve immediately while it’s hot and comforting.

Crockpot Beef Stroganoff Soup

Looking for a cozy, no-fuss dinner that’s packed with flavor? This Crockpot Beef Stroganoff Soup is the ultimate comfort food! With tender stew meat, a rich and creamy sauce, and perfectly cooked noodles, it’s a dish that’s as easy to make as it is delicious.

Ingredients

• 1 ½ pounds stew meat
• 6 cups low-sodium beef broth
• 4 tablespoons Worcestershire sauce
• ½ teaspoon Italian seasoning blend
• 1 ½ teaspoons onion powder
• 2 teaspoons garlic powder
• Salt and pepper to taste (about 2 teaspoons of salt and ½ teaspoon of black pepper is a good start)
• ½ cup sour cream
• 8 ounces mushrooms, sliced (approximately 1 cup)
• 8 ounces short pasta (egg noodles, rotini, or cellentani are great options)
• ⅓ cup cold water
• ¼ cup cornstarch

Instructions

1. Prep Your Crockpot
   Place the stew meat in your crockpot. Add the beef broth, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, salt, and pepper. Give it a gentle stir to combine.
2. Cook the Meat
   Cover and cook on high for 3 hours or low for 6 hours, until the meat is tender and flavorful.
3. Make the Creamy Sauce
   In a small bowl, mix the sour cream with 1 cup of broth from the crockpot. Whisk until smooth, then pour the mixture back into the crockpot. Add the sliced mushrooms.
4. Thicken the Sauce
   In another bowl, whisk together the cold water and cornstarch until smooth. Stir this mixture into the crockpot.
5. Final Cooking Step
   Cover and cook on high for 1 more hour to allow the sauce to thicken and the flavors to blend. Taste and adjust seasoning with more salt and pepper, if needed.
6. Prepare the Noodles
   While the sauce finishes thickening, cook your pasta according to the package instructions. Drain and set aside.
7. Combine and Serve
   Add the cooked noodles to the crockpot and stir gently to coat them in the creamy sauce. Serve your stroganoff hot, garnished with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese.

Crockpot Creamy Cauliflower Soup

Warm up with a bowl of Crockpot Creamy Cauliflower Soup, a rich and velvety dish that’s as easy to make as it is delicious. Packed with wholesome cauliflower, tender potatoes, and a blend of comforting spices, this beginner-friendly recipe requires minimal effort thanks to the crockpot.

Ingredients

• 1.5 pounds fresh or frozen cauliflower florets
• 1 pound baby potatoes or russet potatoes, cut into 1-inch cubes (substitute turnips for a low-carb option)
• 1 yellow onion, chopped
• 6 cups low-sodium vegetable broth or chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon sweet or smoked paprika
• ¼ teaspoon chili powder (adjust to taste)
• ⅛ teaspoon ground nutmeg
• 1 cup heavy cream (or substitute Half & Half or evaporated milk)
• 1 tablespoon butter
• ½ teaspoon salt (or to taste)
• Freshly ground black pepper (to taste)
• 1 cup shredded cheddar cheese (for garnish)
• Chopped fresh green onions (for garnish)
• Chopped fresh parsley (for garnish)

Instructions

1. Prepare Ingredients:
Start by adding the cauliflower florets, cubed potatoes, and chopped onion to the crockpot. Pour in the vegetable or chicken broth. Sprinkle in the garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg. Stir everything together to ensure the spices are evenly distributed.

2. Crockpot Cooking:
Cover the crockpot with its lid and set it to cook on LOW for 7 to 8 hours or on HIGH for 4 hours, until the vegetables are soft and tender.

3. Blend the Soup:
Once the cooking is complete, carefully remove the lid and transfer the soup in batches to a blender or food processor. Blend until smooth. Alternatively, you can use an immersion blender directly in the crockpot for convenience.

4. Add Creaminess:
Return the blended soup to the crockpot. Stir in the heavy cream, butter, salt, and black pepper. Mix well until everything is combined. Taste and adjust the seasoning if needed.

5. Serve and Garnish:
Ladle the soup into bowls. Sprinkle each serving with shredded cheddar cheese, chopped green onions, and parsley for a flavorful garnish.

Crockpot Corn Chowder with Bacon

This hearty, crockpot chowder is packed with comforting flavors and is a breeze to make. Perfect for beginners, this recipe uses simple ingredients and requires minimal effort. Let your crockpot do all the work while you enjoy the delicious aroma filling your kitchen!

Ingredients

• 1 lb small red potatoes, diced into 1-inch cubes
• 1/2 cup onion, finely chopped
• 2 (12 oz) bags frozen whole kernel corn
• 3 cups Progresso™ chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 cups half-and-half
• 2 tablespoons cornstarch
• 1/2 lb bacon, cooked until crisp and crumbled

Instructions

1. Prepare Your Ingredients
   Start by cutting the potatoes into 1-inch cubes and finely chopping the onion. Gather all the other ingredients to make the process smooth.
2. Load the Crockpot
   In a 3 1/2- to 4-quart crockpot, combine the diced potatoes, chopped onion, frozen corn, chicken broth, salt, and pepper.
3. Cook Until Tender
   Cover the crockpot with the lid and set it to High. Let the chowder cook for 3 to 4 hours, or until the potatoes are fork-tender.
4. Make It Creamy
   In a small bowl, whisk together the half-and-half and cornstarch until the mixture is smooth and lump-free. Stir this creamy mixture into the crockpot, followed by the crumbled bacon.
5. Finish Cooking
   Cover the crockpot again and cook for an additional 10 to 15 minutes, or until the chowder thickens slightly.
6. Serve and Enjoy
   Ladle the chowder into bowls and serve hot. Pair it with crusty bread or a fresh salad for a satisfying meal.

Crockpot Chili Mac Soup

This Crockpot Chili Mac Soup is the ultimate comfort food, perfect for busy days. Made with simple pantry staples, this hearty dish is as easy as it is satisfying. A true family favorite that will have everyone asking for seconds!

Ingredients

• 1 pound (550g) very lean ground beef
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 (30 oz) can chili beans in chili sauce (or 2 smaller cans, 15–16 oz each)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 2 cups beef broth
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• 8 ounces elbow macaroni, uncooked

Optional toppings:

• Shredded cheddar cheese
• sour cream
• sliced green onions
• corn chips, or your favorite chili add-ons.

Instructions

1. Cook the Beef:
   Start by browning the ground beef in a skillet over medium heat. Drain any excess grease and transfer the cooked beef to a 6-quart crockpot (or larger).
2. Combine Ingredients:
   Add the chopped onion, minced garlic, chili beans with their sauce, crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Stir everything together until well combined.
3. Set the Crockpot:
   Cover the crockpot with its lid. Cook on LOW for 8 hours or HIGH for 4 hours.
4. Add the Pasta:
   About 15 minutes before the cooking time is up, stir in the uncooked elbow macaroni. Cover the slow cooker again and let the pasta cook. Check occasionally to ensure the pasta reaches your desired tenderness. (Tip: Even after the crockpot is turned off, the heat will continue to soften the pasta, so avoid overcooking it.)
5. Serve and Enjoy:
   Spoon the Chili Mac into bowls and top with your favorite garnishes like shredded cheese, sour cream, or crunchy corn chips. Serve hot and enjoy this comforting meal!

Crockpot Vegetable Beef Soup

This hearty and healthy Crockpot Vegetable Beef Soup is a comforting meal packed with protein and vibrant vegetables. It’s an easy recipe perfect for beginners and will leave your kitchen smelling amazing!

Ingredients

• 1 tablespoon olive oil
• 1 pound chuck roast (cubed) or stewing beef
• 1 pound potatoes (finely chopped, about 4 medium)
• 2 large carrots (finely chopped)
• 2 celery ribs (chopped)
• 1 small onion (finely chopped)
• 1 can (14 ounces) diced tomatoes
• 1 ½ cups green beans (chopped, fresh or frozen)
• 4 cups reduced-sodium beef broth
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 2 teaspoons minced garlic
• 1 teaspoon dried parsley
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Instructions

1. Sear the Beef:
   Heat olive oil in a frying pan over high heat. Add the cubed beef and cook until it’s browned on all sides. This step locks in the flavor! Once browned, transfer the beef to your 6-quart crockpot.
2. Add the Vegetables and Liquids:
   Add the potatoes, carrots, celery, onion, diced tomatoes, green beans, beef broth, tomato sauce, and tomato paste to the crockpot.
3. Season It Up:
   Sprinkle in the salt, garlic, parsley, paprika, and black pepper. Give everything a good stir to combine the ingredients evenly.
4. Cook Low and Slow:
   Cover the slow cooker with its lid and set it to cook on low for 8–9 hours. This will give the beef and vegetables plenty of time to become tender and flavorful.
5. Serve and Enjoy:
   Once cooked, ladle the soup into bowls and serve it warm. It’s perfect with a slice of crusty bread or a side salad!

Crockpot Buffalo Chicken Soup

Get ready to savor the bold and zesty flavors of Buffalo wings in this creamy and comforting Crockpot Buffalo Chicken Soup. It’s an effortless crowd-pleaser, perfect for game day or chilly evenings, and beginner-friendly to boot!

Ingredients

• ½ cup (1 stick) unsalted butter
• ½ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 teaspoon salt (plus more to taste)
• Freshly ground black pepper (to taste)
• ⅓ cup Buffalo wing sauce (like Frank’s RedHot Original, plus extra for serving)
• ⅓ cup blue cheese dressing
• 1 ½ pounds boneless, skinless chicken breasts (approximately 3 large pieces)
• 1 ½ cups chopped celery (plus extra celery sticks for serving)
• 1 cup shredded sharp cheddar cheese
• 1 (4-ounce) tub of crumbled blue cheese (for garnish)

Instructions

1 Make the Sauce: In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk constantly for 1 minute until it forms a smooth paste. Gradually whisk in the chicken broth, continuing to whisk until smooth. Increase the heat slightly to bring the mixture to a gentle simmer. Stir continuously for a few minutes until the sauce thickens. Remove the pan from heat and mix in the salt, pepper, Buffalo wing sauce, and blue cheese dressing. Let the sauce cool slightly.

2. Assemble the Crockpot: Place the chicken breasts in the bottom of a large crockpot. Sprinkle the chopped celery over the chicken. Pour the prepared sauce evenly over the top.

3. Cook the Soup: Cover the slow cooker and set it to LOW. Cook for 4 to 6 hours, or until the chicken is tender and fully cooked. Avoid overcooking.

4. Shred the Chicken and Finish the Soup: Once the chicken is cooked, remove it from the crockpot and place it on a cutting board. Stir the shredded cheddar cheese into the soup in the slow cooker. Cover and let the cheese melt while you shred the chicken. Use two forks to pull the chicken into chunks, then return it to the crockpot.

5. Final Touches: Stir the soup well to combine all the ingredients. Taste and adjust seasoning with additional salt or pepper if needed. Cover and cook for another 15 minutes until everything is heated through and the cheese is fully melted.

Crockpot Egg Drop Soup

This comforting and flavorful soup is perfect for beginners. It’s simple to make with basic ingredients and your trusty slow cooker. The ginger and garlic-infused broth paired with tender shredded chicken and silky egg ribbons makes this dish a delicious, wholesome meal.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 6 cups homemade chicken stock
• 1 ½ tablespoons coconut aminos
• 3 large eggs
• 1 tablespoon sesame oil
• 3 tablespoons sliced scallions
• Salt and black pepper, to taste

Instructions

1. Combine the ingredients in the crockpot:
   Add the chicken breasts, grated ginger, minced garlic, olive oil, chicken stock, and coconut aminos to your crockpot. Stir gently to combine.
2. Cook the chicken:
   Secure the lid and set the slow cooker to cook on high for 4 hours.
3. Shred the chicken:
   Once cooked, carefully remove the chicken breasts and shred them into bite-sized pieces using two forks. Return the shredded chicken to the crockpot, mixing it into the soup.
4. Prepare the egg mixture:
   In a small bowl, whisk together the eggs, sesame oil, and a pinch of salt until well combined.
5. Add the eggs to the soup:
   Slowly drizzle the egg mixture into the hot soup while stirring gently with a fork or whisk. This creates delicate ribbons of cooked egg throughout the soup.
6. Season and garnish:
   Taste the soup and adjust the seasoning with salt and black pepper if needed. Serve hot, topped with sliced scallions for added flavor and freshness.

Crockpot Minestrone Soup

This easy-to-make crockpot minestrone soup is packed with wholesome vegetables and hearty beans, making it a comforting and nutritious meal. It’s so flavorful, you might never crave the restaurant version again!

Ingredients

• 2 cans (14.5 oz each) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto (store-bought or homemade)
• 1 parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1 1/4 cups celery, diced
• 1 1/2 cups white onion, diced
• 4–5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig rosemary (or 1/2 teaspoon dried rosemary)
• 2 bay leaves
• Salt and pepper, to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 1/2 cups zucchini, diced
• 1 1/2 cups tubular pasta (like ditalini)
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, roughly chopped
• Shredded Parmesan cheese (or Romano), for serving

Instructions

1. Prepare the Base:
   In your crockpot, combine the diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, and water. Add the diced carrots, celery, onions, and minced garlic. Sprinkle in the oregano, rosemary, and bay leaves. Season with salt and pepper to taste.
2. Cook the Soup:
   Cover and cook on low heat for 6–8 hours or on high heat for 3–4 hours. This slow cooking process allows the flavors to meld beautifully.
3. Add the Beans, Pasta, and Zucchini:
   About 25 minutes before the soup is done, stir in the red kidney beans, great northern beans, zucchini, and tubular pasta. Increase the heat to high if cooking on low, and let everything cook until the pasta is tender (about 20–25 minutes).
4. Finish with Greens:
   Once the pasta is cooked, stir in the thawed green beans and chopped spinach. Let the soup cook for an additional 5 minutes, just until the greens are wilted and heated through.
5. Serve and Enjoy:
   Ladle the hot soup into bowls and sprinkle with freshly shredded Parmesan cheese. Serve with garlic toasts or crusty bread on the side for a complete meal.

Crockpot Split Pea Soup with Ham

This hearty and flavorful crockpot split pea soup is a no-fuss recipe that’s perfect for busy days. With just a few minutes of prep and simple ingredients like split peas, veggies, and ham (or a ham bone), you can create a cozy and satisfying meal without the need for pre-cooking.

Ingredients

• 1 pound green split peas, rinsed and sorted
• 1 medium yellow onion, diced
• 1 cup diced celery
• 2 cups diced carrots
• 3 cloves garlic, minced or finely grated
• 1–2 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons kosher salt
• 1 quart (4 cups) chicken broth
• 2 cups water
• 2 cups diced ham (or 1 ham hock)

To Finish

• 1 tablespoon red wine vinegar

Instructions

1. Add Ingredients to Crockpot
   Place the rinsed split peas, diced onion, celery, carrots, garlic, bay leaves, smoked paprika, kosher salt, chicken broth, water, and ham (or ham hock) into your slow cooker. Stir everything together to combine.
2. Cook
   Cover and cook on high for 5–6 hours or low for 7–8 hours. Avoid lifting the lid while cooking to ensure even cooking and proper consistency.
3. Finish and Serve
   Once the cooking time is complete, remove the lid and stir in the red wine vinegar. If you used a ham bone, take it out and discard it. Taste the soup and adjust the seasoning with extra salt or vinegar if needed.
4. Optional Step for Thicker Soup
   If you prefer a thicker soup, turn off the slow cooker once the cooking time is over and leave it covered for about an hour to cool slightly. The soup will naturally thicken as it cools, reaching the perfect texture.

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