35+ Slow Cooker Soup Recipes
Of all the delicious things to make in the slow cooker, possibly the most familiar and comforting is a steaming, hearty soup that simmers in the background of your day! Whether you’re craving a thick, creamy chowder or a simple, nourishing classic, find inspiration for your meal prep in this compilation of slow cooker soup recipes.

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Soups are a slow-cooker staple for their ease and ability to deepen flavor through extended cooking. Because the slow cooker keeps the ingredients at a stable temperature, it’s the perfect way to plan your meal while away from the kitchen and keep it warm for serving.
Tips For Making Soup In The Slow Cooker
To enhance your slow cooker soup-making experience, follow these general tips to keep things simple and foolproof!
- Meat should be thawed before adding it to the slow cooker to ensure that it reaches a safe temperature in the allotted time. Ground meat such as beef, sausage, or turkey can be added to the slow cooker raw, but you’ll get the best texture and flavor by browning it first (use a multicooker for this to prepare everything in one pot!).
- Frozen vegetables are a convenient substitute in many cases. If you plan to use these in your soup, add in the last hour or so of cooking to prevent them from getting too mushy.
- To prevent vegetables and noodles from getting too soft, cook only within the recommended time frame, and don’t leave the soup on the warm setting for longer than 1-2 hours.
- Many slow cooker soup recipes are excellent make-ahead freezer meals! If you include ground meat, cook it thoroughly first, then combine with other ingredients in an airtight bag or container. If your soup requires dairy or pasta, leave those items out of the freezer portion and add fresh when cooking.
- When preparing freezer meal portions, make sure all ingredients have cooled before combining.
- Most cooked soups freeze well for easy meals later on. Use quality zip bags or Souper Cubes to store in convenient portions. Note these ingredients when freezing:
- Defrosted soups with dairy will be edible, but the dairy content can separate and may not be as appealing.
- Avoid freezing pasta-based soups since the pasta turns mushy. If you plan to freeze the soup, leave the pasta out and cook a fresh batch to add when serving.
- Potatoes may soften when defrosted.
Best Slow Cooker Soup Recipes
Slow Cooker Chicken & Poultry Soups
Ingredients
- 1 pound boneless skinless chicken thighs
- 8 ounces canned mushrooms, drained
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- pinch ground black pepper
- 1 cup heavy cream
- 4 ounces egg noodles (thick or thin, your preference. I used homestyle Amish noodles)

Ingredients
- 1 pound boneless skinless chicken thighs
- 8 oz package frozen sliced mushrooms
- 1 cup frozen crinkle cut carrots heaping cup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups chicken broth
- 1 cup heavy cream for later
- 1 1/2 cups wild rice blend for later

Ingredients
- 1 pound boneless skinless chicken (I used a mix of breasts and thighs)
- 2 small zucchini squash
- 16 ounces white navy beans drained and rinsed
- 14.5 ounces diced tomatoes
- 3 cups chicken broth
- 1 teaspoon Italian seasoning
- salt and pepper to taste add at end

Ingredients
- 1 pound boneless skinless chicken breast
- 4 celery ribs 1 cup chopped
- 5 carrots 2 cups peeled and chopped
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 12 oz Reames frozen Homestyle Egg Noodles for later
- salt & pepper for later

Ingredients
- 8 oz leftover grilled chicken breasts chopped into bite sized pieces
- 8 oz tomato sauce
- 14.5 oz fire roasted diced tomatoes
- 2 cups frozen sweet corn kernels
- 3 cups chicken broth
- 2 tablespoons homemade taco seasoning
- 1/2 cup sweet onion peeled and diced
- 2 tablespoons fresh jalapeno diced, ribs and seeds removed
- 2 cloves garlic peeled and minced
- 4 oz salad topper tortilla strips

Ingredients
- 1 pound boneless chicken thighs chopped
- 2 tablespoons homemade taco seasoning
- 1 jalapeno pepper seeded and diced
- 1/2 cup diced sweet onion
- 2 cloves minced garlic
- 1 cup diced zucchini
- 4 oz canned green chiles
- 14.5 oz canned diced tomatoes
- 2 cups chicken broth
- 8 oz cream cheese room temperature

Ingredients
- 1 pound boneless skinless chicken thighs
- 15 oz canned pinto beans, drained and rinsed
- 16 oz frozen sweet corn kernels
- 1 jalapeno pepper, seeded and diced
- 1/4 cup diced red onion
- juice from one lime
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried cilantro
- 1 teaspoon cumin
- 1/2 – 1 teaspoon chipotle chili powder depending on how much spice you prefer
- 1/2 teaspoon Mexican oregano
- 5 cups chicken broth
- 1 cup premium instant rice
- 1 cup fresh salsa
- 8 oz prepared guacamole
- 8 oz tortilla chip
- 2 cups shredded monterrey jack cheese

Ingredients
- 1 pound ground turkey browned and drained
- 24 oz pasta sauce
- 14.5 oz canned diced tomatoes
- 15.5 oz canned black beans drained and rinsed
- 2-3 cups veggies see notes
- 1 teaspoon dried Italian herbs
- 2 cups vegetable broth
- salt and pepper to taste

Ingredients
For soup:
- 1 pound boneless skinless chicken breast
- 28 ounces whole peeled tomatoes
- 10 ounces enchilada sauce
- 15 ounces white beans (I used navy beans)
- 1 cup chicken broth
- 1 poblano pepper (seeded and diced)
- 1 tablespoon homemade taco seasoning
For tortilla strips:
- 6 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (I used roasted garlic powder)
Optional Toppings:
- chopped cilantro
- shredded cheddar cheese
- sour cream

Slow Cooker Beef Soups
Ingredients
- 1 pound ground beef
- 2 tablespoons homemade taco seasoning or high quality store bought
- 14.5 oz fire roasted diced tomatoes
- 2.5 cups milk
- 8 oz freshly shredded sharp cheddar cheese or mild if preferred, plus more for topping if desired (see note)
- Crushed tortilla chips optional for garnish

Ingredients
- 1 pound ground beef
- 12 oz enchilada sauce
- 2 cups beef broth
- 14 oz can diced tomatoes drained
- 1 cup frozen corn
- 2 oz cream cheese
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Crushed tortilla chips optional

Ingredients
- 1 pound ground beef 96% lean
- ¼ cup gluten-free panko bread crumbs Can use regular or gluten-free panko
- ¼ cup milk Can use regular or unsweetened and unflavored dairy-free milk
- 1 egg
- 2 teaspoons Easy Homemade Italian Dressing Mix divided
- 3 cups chicken broth
- ½ cup dried orzo pasta or Banza Rice
- 2 tablespoons butter
- 1 cup heavy cream
- ¼ cup parmesan cheese
- ½ teaspoon salt

Ingredients
- 1 pound ground beef
- 2 cups beef broth
- 14.5 oz canned diced tomatoes
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1 teaspoon herb and garlic seasoning (or Italian seasoning)
- 1/2 teaspoon salt
- 4 oz shell pasta uncooked

Ingredients
- 1 pound ground beef
- 4 bell peppers any color
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes
- 4 oz tomato sauce
- 1 ½ cups beef broth
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried cilantro
- ¼ teaspoon chipotle chili powder
- 1 ½ cups cooked brown rice for serving

Ingredients
- 1 pound ground beef
- 1/4 cup flour regular or gluten-free all-purpose flour
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 2 teaspoons burger seasoning
- 8 oz shredded Colby jack cheese
- 2 oz cream cheese
- 1/4 cup half and half
- 1 package frozen tater tots crowns or regular

Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 12 oz frozen mixed vegetables
- 1 1/2 cups frozen cubed sweet potatoes
- 14.5 oz can petite diced tomatoes
- 2 teaspoons Homemade Italian Dressing Mix
- 2 cups chicken broth

Ingredients
- 1 pound ground beef, 93% lean
- 1 15oz can fat free refried beans
- 2 14.5oz cans diced tomatoes
- 1 – 2 cups beef broth (depending on how thick you prefer it)
- 1 cup frozen corn kernels
- 4 oz can diced green chilis
- 2 tablespoons homemade taco seasoning
- 2 tablespoons homemade ranch seasoning

Slow Cooker Pork & Sausage Soups
Ingredients
- 1 pound ground breakfast sausage
- 1 pound gold potatoes
- 16 oz frozen corn kernels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 cups vegetable broth (or chicken broth)
- 1/4 cup flour
- 1 cup heavy cream

Ingredients
- 1 pound Italian Sausage
- 1/2 pound Yukon gold potatoes
- 1/2 sweet yellow onion chopped
- 3 cloves garlic minced
- Red pepper flakes or cayenne pepper
- 1 cup frozen kale
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 pieces thick-cut cooked bacon chopped
- Salt and pepper

Slow Cooker Chowders & Comfort-Style Potato Soups
Ingredients
- 1 pound potatoes (red, white or gold – your choice)
- 16 ounces bag frozen sweet corn kernels
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme (depending on how much of the flavor you like)
- 4 cups vegetable broth
- 2 tablespoons butter for later
- 1 cup heavy cream for later
- salt and pepper for later
- chopped parsley for garnish optional

Ingredients
- 1 pound boneless skinless chicken breasts
- 16 oz frozen sweet corn kernels
- ¼ cup all-purpose flour regular or gluten-free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 2 cups chicken broth
- ½ cup heavy cream
- 4 sliced cooked bacon optional
- fresh chives optional

Ingredients
- 1 pound boneless skinless chicken thighs
- 1 pound sweet potato, peeled and diced
- 2 1/2 cups frozen sweet corn kernels
- 2 1/2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt (or more to taste)
- 1/2 cup heavy cream

Ingredients
- 2 pounds russet potatoes
- 3 1/2 cups broth
- 1/4 cup flour
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 4 slices turkey bacon cooked and crumbled
- 1/4 cup green onions chopped
- 1/2 cup shredded cheddar cheese

Ingredients
- 16 oz bag frozen sweet corn
- 1/2 pound red baby potatoes
- 1/4 cup flour
- 1 1/2 teaspoons cajun seasoning
- 4 cups chicken broth
- 1/2 cup heavy cream for later
- 12 oz shrimp small peeled deveined and tail-off (for later)
- salt and pepper to taste

Ingredients
- 1 pound boneless skinless chicken breasts
- 1 bell pepper
- 1 yellow onion
- 1 – 2 chipotle chili peppers in adobo sauce from can
- 2 teaspoons jarred minced garlic
- 10 oz bag frozen cubed sweet potatoes
- 2 tablespoons yellow cornmeal
- 15 oz can creamed corn
- 1 cup frozen corn kernels
- 1 cup heavy cream
- 3 cups chicken broth or stock

Ingredients
- 2.5 lbs russet potatoes peeled and diced
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 oz whipped cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- Cooked crumbled bacon, chives, sour cream, and shredded cheese for garnish

Slow Cooker Pasta Soups
Ingredients
- 1 pound beef stew meat
- 2 cups spicy marinara or spaghetti sauce
- 3 cups vegetable broth
- 2 14.5oz cans fire-roasted diced tomatoes (or regular diced tomatoes if preferred)
- 1 teaspoon Italian seasoning
- 8 oz dried tortellini pasta noodles
- 2 tablespoons heavy cream optional
- grated parmesan cheese for serving optional

Ingredients
- 1 pound boneless skinless chicken thighs
- 2 carrots peeled and finely chopped
- 1/4 cup cornstarch
- 1 teaspoon herb and garlic seasoning
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth
- 12 oz evaporated milk for later
- 18 oz dried gnocchi 1 package, for later
- 2 oz baby spinach for later

Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 1 tablespoon jarred minced garlic
- 2 tablespoons tomato paste
- 1 jar marinara sauce
- 2 cups fresh spinach
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- Pinch red pepper flakes
- 5 cups chicken broth
- 8 oz lasagna noodles
- Ricotta, mozzarella, and parmesan for serving optional

Ingredients
- 1 pound boneless skinless chicken thighs
- 2 carrots
- 1 teaspoon herb and garlic seasoning
- 1 teaspoon salt
- 3 cups chicken broth
- 16 oz evaporated milk
- 6 oz dried cheese tortellini
- 2 tablespoons corn starch

Ingredients
- For the meatballs:
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup quick cook rolled oats
- 1/2 cup Parmesan cheese
- 1 teaspoon dried Italian season blend I used McCormick’s Tucscan Seasoning
- 1/2 teaspoon salt
- For the soup:
- 24 oz pasta sauce or 3 cups
- 3 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 3-4 oz dried spaghetti noodles broken into 1 or 2 inch pieces for later

Slow Cooker Vegetarian Soups
These meatless soups are hearty options that can easily be adapted with vegetable broth for a completely vegetarian base.
Ingredients
- 1 ½ cups dried green lentils
- 1 cup diced yellow onion
- 3 medium carrots peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon herb and garlic seasoning
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 15 oz can crushed tomatoes
- 3 cups chicken or vegetable broth
- 2 cups fresh spinach for later
- 1 tablespoon olive oil for later

Ingredients
- 4 cups vegetable broth
- 2 cups water
- 2 carrots peeled and sliced
- 1/2 head shredded cabbage 1/2 head of cabbage equals about 2 cups shredded; can use regular or napa cabbage
- 2 teaspoons jarred minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon white miso paste
- 1/4 teaspoon salt
- 1 large handful of greens like kale, spinach, a blend, etc. – I used baby spinach
- 1 zucchini quartered and sliced

Ingredients
- 1 pound fingerling potatoes
- 2 cloves garlic minced
- 1/4 cup diced onion
- 3 cups vegetable broth
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried chives
- 1/4 teaspoon salt
- 1/2 cup whipped cream cheese with chives for later
- Fresh herbs for garnish optional, I used parsley

Ingredients
- 6 ears sweet corn on the cob
- 4 cups vegetable broth
- 1/4 cup flour
- 8 oz chive cream cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- fresh chives for garnish
- crispy cooked bacon for garnish

Ingredients
- 1 pound potatoes (I used baby gold potatoes)
- 1/4 cup flour
- 3 cups chicken broth
- 12 ounces beer
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon celery salt
- 12 ounces shredded sharp cheddar (I used white)
- 1 cup heavy cream
- Chives chopped for garnish if desired

Ingredients
- 4 16 oz cans white navy beans
- ½ cup diced yellow onion
- 2 medium carrots peeled and diced
- 1 teaspoon herb and garlic seasoning
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 4 cups chicken broth or vegetable broth for vegetarian
- 2 cups fresh baby spinach

Ingredients
- 3 tablespoons unsalted butter
- 2 pounds about 4 large yellow or sweet onions thinly sliced
- 4 cloves garlic smashed
- 1 tablespoon balsamic glaze
- 1 teaspoon herbes de Provence
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 3 cups beef bone broth
- 3 cups chicken bone broth
- Parmesan cheese crisps for topping






