slow cooker soup

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.&nbsp;

Crock Pot Chicken Enchilada Soup

olive oil

yellow onion, (finely chopped)

garlic, (minced)

salt

pepper

chili powder

sweet paprika

cumin

garlic powder

(19 ounces) red enchilada sauce

(15 ounces) corn,

(15 ounces) black beans

tomatoes

chicken broth

boneless, skinless chicken breasts

bay leaf

low fat white or yellow shredded cheddar cheese, (plus more for serving)

heavy cream

sour cream, (for serving)

cilantro

lime, (for serving)

Other toppings may include sliced avocados and crushed tortilla chips

Heat olive oil in a skillet; add onions and cook for 3 minutes.

Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.

Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.

Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.

Arrange the chicken breasts on top.

Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.

Remove chicken from the crock pot and shred it.

Stir it back into the slow cooker.

Stir in cheese and heavy cream.

Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.

Serve.

This Creamy Italian Slow Cooker Chicken Noodle Soup is even better than the original! With garlic, spinach, roasted red pepper and a touch of cream and Parmesan it is hearty and flavorful!

Creamy Italian Slow Cooker Chicken Noodle Soup

chicken breast ((or two small))

red peppers

parsley

garlic

oregano

basil

black pepper

light cream or whole milk

corn starch

Catelli Bistro Fusili pasta

spinach (finely chopped)

Parmesan cheese (shredded)

Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through

Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.

Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach. 

Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately.

This Creamy Italian Slow Cooker Chicken Noodle Soup is even better than the original! With garlic, spinach, roasted red pepper and a touch of cream and Parmesan it is hearty and flavorful!

Ingredients

3 cups low sodium chicken broth
1 boneless skinless chicken breast (or two small)
1/2 cup roasted red peppers
1 teaspoon dried parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
3/4 cup light cream or whole milk
1 tablespoons corn starch
2 cups Catelli Bistro Fusili pasta
1 cup fresh spinach finely chopped
1/3 cup Parmesan cheese shredded

Instructions

Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through
Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.
Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach. 
Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately.

PRINTABLE RECIPE & NUTRITION INFO:  https://www.thereciperebel.com/slow-cooker-chicken-noodle-soup/

Creamy Italian Slow Cooker Chicken Noodle Soup | The Recipe Rebel

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Slow Cooker White Bean Soup

olive oil (0.32)

garlic (0.32)

yellow onion (0.11)

carrots (about 1/2 lb.) (0.30)

celery

dry navy beans* (1.25)

bay leaf (0.30)

rosemary (0.10)

thyme (0.05)

tsp smoked paprika (0.05)

water (0.00)

salt,

Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.

Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.

Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.

After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.

Serve the soup hot with crackers or crusty bread for dipping.

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!

Chicken Vegetable Soup

onion (diced)

butter

potatoes

flour

tomatoes (with juices)

vegetables

chicken

parsley (chopped)

Cook onion in butter over medium heat until it starts to soften, about 3 minutes.

Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.

Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.

Stir in vegetables and chicken. Simmer 5 minutes more.

Taste and season with salt and pepper.

Garnish with parsley and serve.

Healthy Crockpot Potato Soup with Chicken: A thick, creamy, and seemingly sinful potato soup with chunks of chicken and tons of vegetables.

Healthy Crockpot Potato Soup With Chicken

bacon (chopped (could be low fat turkey bacon))

onion,

russet potatoes, (peeled and sliced thin)

chicken breast

carrots

thyme

salt and pepper

Healthy Crockpot Potato Soup with Chicken

Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.

Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.&nbsp;

Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)

Remove the chicken breast from the crock. Stir the potato soup vigorously&nbsp;to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender.&nbsp;Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)

Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!

https://content.jwplatform.com/videos/qYlQws1G.mp4

We’re sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful!

Healthy Slow Cooker Chicken Potato Soup

Packed with all the Southwestern flavors that we love, this crock pot chicken chili recipe is beyond delicious! Healthy &amp; chock full of chicken, corn, and beans. Beer, too, for good measure.

Crock Pot White Chicken Chili

chicken breasts

Dos Equis beer

yellow onion, (diced)

(15-ounces,

(4.5 ounces) green chilies

sweet corn kernels,

paprika

salt and fresh ground pepper, (to taste)

lime wedges, (for serving)

avocado, (sliced

jalapenos slices, (for garnish, optional)

sour cream, (for garnish, optional)

chopped fresh cilantro, (for garnish)

Place chicken on the bottom of your slow cooker.

Add chicken broth, beer, onion, garlic, beans, green chilies, and corn.

Stir in cumin, chili powder, paprika, salt and pepper.

Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook on LOW for 5 to 6 hours, or until chicken is done.

Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.

Shred chicken and set aside.

Transfer about 1 cup of the soup into a blender and process until blended; stir it back into the soup until thoroughly combined.

Stir shredded chicken back into the soup.

Ladle chili into bowls; serve with lime wedges and garnish with avocado, jalapeno slices, sour cream, and cilantro.

This Chicken Rice Soup is a hearty, healthy soup recipe that's perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Chicken Rice Soup

onion (minced)

rib celery (diced)

chicken breasts (raw)

brown rice (rinsed)

evaporated milk ((more or less as you prefer))

In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.

Add garlic, parsley and thyme and cook 1 minute.

Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

https://www.youtube.com/watch?v=BUreC4Veh8U

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/chicken-rice-soup/

INGREDIENTS

1 tablespoon oil
1 onion minced
3 large carrots peeled and diced
1 rib celery diced
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon dried thyme
5 cups low sodium chicken broth
2 chicken breasts raw
1 cup long grain brown rice rinsed
1 teaspoon salt
1/8 teaspoon black pepper
1 cup evaporated milk

INSTRUCTIONS

In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Healthy Chicken Rice Soup | The Recipe Rebel

This easy slow cooker beef stew is hearty, healthy, and quick to prepare. Your crock pot will do all of the work, making this soup perfect for a weeknight dinner or meal prep recipe. It's paleo, Whole30, gluten-free, and super filling with the variety of vegetables and stew meat!

Slow Cooker Beef Stew: Whole30, Paleo, Gluten-Free

beef

lb baby blond potatoes, halved

carrots,

yellow onion, diced

tbsp minced garlic

tomato paste

coconut aminos

tsp pepper

beef broth (can substitute chicken broth)

peas

green beans

Place in all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid.

Cook on high for 3-4 hours, or on low for 6-7. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through.

Add any additional salt to taste, and serve with additional chopped parsley if desired.

We made this over the weekend and loved it! So perfect for a hands free, cozy meal!

Soooo tasty and perfect for these cooler temps! Really easy too, even a non-cooker like myself could do it with great end result

This recipe is amazing and so cozy. Best beef stew I’ve made!!

This was delicious and one of my new favorite whole 30 dishes! It’s so hard finding easy and family pleasing whole 30 recipes! This will definitely be a new staple recipe for me!

Loved this recipe.  I've made beef stew many times, but this was by far the best. Such a comfort food, too.

Easy, delicious, festive soup for the holidays!

Slow Cooker Christmas Soup

14.5 oz can diced tomatoes, with juice

10 oz can Rotel Original tomatoes

Italian seasoning

lb Velveeta cheese,

vegetable stock

sour cream

basil,

Tortilla chips

red pepper flakes

Salt & pepper

In a slow cooker, add all of the canned tomatoes with the juice. Break up the stewed tomatoes into pieces with a spoon.

Stir in garlic powder, Italian seasoning, salt, and pepper, then add the stock and Velveeta. Cook on high for 1 hour.

Whisk in the sour cream and add the cooked pasta and basil. Cook 1 hour on high.

Serve topped with a sprinkle of red pepper flakes, more basil, and tortilla chips.

This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

Crock Pot Zuppa Toscana

lb ground hot Italian sausage

onion

russet potato (diced)

salt (to taste)

black pepper (to taste)

chicken broth ((32 oz))

water (see recipe instructions)

kale (stems removed and torn into bite-sized pieces)

heavy whipping cream

parmesan cheese ((for topping))

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage &amp; veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn&#x27;t, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Top 34 slow cooker soup recipes from across the web

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Top 34 slow cooker soup recipes from across the web

The most viewed slow cooker soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Chicken Enchilada Soup

Creamy Italian Slow Cooker Chicken ...

Slow Cooker White Bean Soup

Chicken Vegetable Soup

Healthy Crockpot Potato Soup With C...

Crock Pot White Chicken Chili

Chicken Rice Soup

Slow Cooker Beef Stew: Whole30, Pal...

Slow Cooker Christmas Soup

Crock Pot Zuppa Toscana

Homemade Crockpot Chicken Noodle So...

Slow Cooker Chicken Noodle Soup

Veggie-packed slow cooker black bea...

Crockpot Chicken Gnocchi Soup

Crockpot Tuscan White Bean and Lemo...

Crock Pot Kielbasa Soup Recipe

The Best Detox Crockpot Lentil Soup

Slow Cooker Vegetable Beef Soup

Cabbage Roll Soup Recipe

Crockpot Spicy Chicken Tortilla Sou...

Pea and Ham Soup (slow cooker or st...

Pulled Pork Vegetable Soup

Slow Cooker Hearty Chicken Soup

8 Can Taco Soup - Slow Cooker and S...

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Slow Cooker 8-Can Taco Soup Recipe

Slow Cooker Caribbean Black Bean So...

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Christmas Soup Recipe

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Slow Cooker Lentil Soup Recipe

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Sausage Tortellini Soup

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The most viewed slow cooker soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine