Nothing warms a chilly day like a steaming bowl of slow cooker soup. These 15 cozy slow cooker soup recipes simmer all day to fill your home with mouthwatering aromas. From creamy potato chowder to hearty beef stew, zesty chicken tortilla, and rich tomato basil, every recipe brings comfort to your table without the fuss. Each soup uses simple ingredients and dump and go ease so dinner practically makes itself. These warm, soul soothing slow cooker soups are exactly what your cold weather menu needs. Pin these crockpot soup recipes now for the coziest winter dinners ever.

1. Creamy Crockpot Potato Soup

This thick, creamy potato soup tastes like a loaded baked potato in every spoonful. Tender potatoes blend with bacon, cheese, and green onions for pure comfort. Serve with crusty bread for the coziest bowl ever.

Ingredients

• 5 large russet potatoes, peeled and cubed
• 4 cups low sodium chicken broth
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 cup low fat milk
• 1 cup half and half
• 4 oz cream cheese, cubed
• 1.5 cups shredded cheddar cheese
• 6 slices turkey bacon, cooked and crumbled
• 4 green onions, sliced
• Salt and pepper to taste

Instructions

• Place potatoes, broth, onion, and garlic in the crockpot.
• Add salt and pepper.
• Cover and cook on low for 7 hours.
• Mash some potatoes against the side of the pot.
• Stir in milk, half and half, and cream cheese.
• Cook 20 more minutes until creamy.
• Stir in 1 cup of the cheddar cheese.
• Top each bowl with remaining cheese, bacon, and green onions.

Nutrient	Amount per Serving
Calories	425 kcal
Protein	18 g
Carbohydrates	48 g
Fat	18 g
Fiber	5 g
Sodium	720 mg

2. Slow Cooker Chicken Tortilla Soup

This zesty tortilla soup is loaded with bold Tex Mex flavor. Tender chicken, black beans, and corn simmer in smoky tomato broth. Top with crunchy chips and creamy avocado for the ultimate cozy bowl.

Ingredients

• 1.5 lbs boneless chicken breasts
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 4 cups low sodium chicken broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 lime, juiced
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 cup tortilla chips, crushed

Instructions

• Place chicken, tomatoes, beans, corn, broth, onion, and garlic in the crockpot.
• Stir in chili powder, cumin, and paprika.
• Cover and cook on low for 6 hours.
• Shred the chicken with two forks in the soup.
• Stir in the lime juice.
• Ladle into bowls.
• Top with cilantro, avocado, and crushed tortilla chips.

Nutrient	Amount per Serving
Calories	380 kcal
Protein	32 g
Carbohydrates	38 g
Fat	12 g
Fiber	9 g
Sodium	620 mg

3. Hearty Slow Cooker Beef Stew

This classic beef stew simmers all day until the meat falls apart. Carrots, potatoes, and rich gravy fill every spoonful. It is the cozy hug your cold day needs.

Ingredients

• 2 lbs beef stew meat, cubed
• 4 cups low sodium beef broth
• 4 medium potatoes, cubed
• 3 carrots, sliced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp whole wheat flour
• 1 tsp dried thyme
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

• Toss the beef with flour, salt, and pepper.
• Place beef, broth, potatoes, carrots, celery, onion, and garlic in the crockpot.
• Stir in tomato paste, Worcestershire, and thyme.
• Cover and cook on low for 8 hours.
• Stir in the frozen peas during the last 15 minutes.
• Check the seasoning and adjust as needed.
• Serve hot with crusty bread.

Nutrient	Amount per Serving
Calories	425 kcal
Protein	38 g
Carbohydrates	38 g
Fat	12 g
Fiber	6 g
Sodium	540 mg

4. Crockpot Creamy Chicken and Wild Rice Soup

This rich, dreamy soup feels like a warm hug after a long day. Tender chicken and earthy wild rice swim in a creamy broth. Carrots and celery round out the cozy goodness.

Ingredients

• 1.5 lbs boneless chicken breasts
• 1 cup wild rice blend
• 6 cups low sodium chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 cup half and half
• 3 tbsp butter
• 3 tbsp whole wheat flour
• Salt and pepper to taste

Instructions

• Place chicken, rice, broth, carrots, celery, onion, and garlic in the crockpot.
• Add the thyme, salt, and pepper.
• Cover and cook on low for 6 hours.
• Shred the chicken with two forks in the pot.
• Melt butter in a small saucepan and whisk in the flour.
• Slowly add the half and half while whisking until thick.
• Stir the cream mixture into the soup.
• Cook for 15 more minutes until thick and creamy.

Nutrient	Amount per Serving
Calories	410 kcal
Protein	32 g
Carbohydrates	36 g
Fat	15 g
Fiber	3 g
Sodium	580 mg

5. Slow Cooker Tomato Basil Soup

This silky tomato soup tastes like sunshine in a bowl. Sweet tomatoes blend with fresh basil and a touch of cream. Pair with grilled cheese for the ultimate cold day combo.

Ingredients

• 2 cans (28 oz each) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups low sodium vegetable broth
• 1 small onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp sugar
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/2 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Place crushed tomatoes, tomato sauce, broth, onion, and garlic in the crockpot.
• Stir in tomato paste, oregano, sugar, salt, and pepper.
• Drizzle in the olive oil.
• Cover and cook on low for 6 hours.
• Use an immersion blender to blend until silky smooth.
• Stir in the heavy cream and parmesan.
• Cook 10 more minutes to warm through.
• Top each bowl with fresh basil.

Nutrient	Amount per Serving
Calories	245 kcal
Protein	8 g
Carbohydrates	28 g
Fat	13 g
Fiber	6 g
Sodium	680 mg

6. Crockpot Lasagna Soup

All the flavors of lasagna in a cozy bowl of soup. Italian sausage, noodles, and three cheeses come together in rich tomato broth. It is comfort food made effortless.

Ingredients

• 1 lb Italian turkey sausage
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 jar (24 oz) marinara sauce
• 6 cups low sodium chicken broth
• 1 tbsp Italian seasoning
• 8 oz lasagna noodles, broken
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped basil

Instructions

• Brown the sausage in a skillet and drain.
• Place sausage, onion, garlic, tomatoes, marinara, and broth in the crockpot.
• Stir in Italian seasoning.
• Cover and cook on low for 5 hours.
• Add the broken lasagna noodles.
• Cook 30 more minutes until noodles are tender.
• Ladle into bowls.
• Top each bowl with ricotta, mozzarella, parmesan, and basil.

Nutrient	Amount per Serving
Calories	485 kcal
Protein	32 g
Carbohydrates	48 g
Fat	18 g
Fiber	6 g
Sodium	820 mg

7. Slow Cooker White Chicken Chili

This creamy white chili is a refreshing twist on the classic. Tender chicken, white beans, and green chiles simmer in a creamy broth. Top with cheese and avocado for pure cozy goodness.

Ingredients

• 1.5 lbs boneless chicken breasts
• 2 cans (15 oz each) cannellini beans, drained
• 1 can (4 oz) green chiles
• 1 cup corn kernels
• 1 small onion, diced
• 4 garlic cloves, minced
• 4 cups low sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 cup half and half
• 4 oz cream cheese, cubed
• 1 lime, juiced
• 1/2 cup chopped cilantro

Instructions

• Place chicken, beans, chiles, corn, onion, garlic, and broth in the crockpot.
• Stir in cumin, oregano, and chili powder.
• Cover and cook on low for 6 hours.
• Shred the chicken with two forks in the pot.
• Stir in the half and half and cream cheese.
• Cook 20 more minutes until creamy.
• Stir in the lime juice.
• Top with cilantro and serve.

Nutrient	Amount per Serving
Calories	445 kcal
Protein	36 g
Carbohydrates	42 g
Fat	14 g
Fiber	9 g
Sodium	680 mg

8. Crockpot Broccoli Cheddar Soup

This creamy soup tastes just like the bakery favorite. Tender broccoli swims in a velvety cheddar cheese broth. It is the kind of soup that makes everyone come running.

Ingredients

• 6 cups broccoli florets
• 2 carrots, shredded
• 1 small onion, diced
• 4 garlic cloves, minced
• 4 cups low sodium chicken broth
• 1 cup low fat milk
• 1 cup half and half
• 4 oz cream cheese, cubed
• 3 cups shredded sharp cheddar cheese
• 3 tbsp butter
• 3 tbsp whole wheat flour
• 1 tsp ground mustard
• Salt and pepper to taste

Instructions

• Place broccoli, carrots, onion, garlic, and broth in the crockpot.
• Add ground mustard, salt, and pepper.
• Cover and cook on low for 5 hours.
• Melt butter in a saucepan and whisk in the flour.
• Slowly add milk and half and half while whisking.
• Stir the cream sauce into the soup.
• Add the cream cheese and 2.5 cups cheddar.
• Cook 20 more minutes until cheese melts and soup is thick.
• Top with remaining cheese and serve.

Nutrient	Amount per Serving
Calories	465 kcal
Protein	22 g
Carbohydrates	22 g
Fat	32 g
Fiber	4 g
Sodium	720 mg

9. Slow Cooker Italian Wedding Soup

This Italian classic combines tender meatballs with pasta and greens. Mini meatballs simmer in flavorful broth with spinach and tiny pasta. It is comforting, hearty, and family approved.

Ingredients

• 1 lb ground turkey
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 8 cups low sodium chicken broth
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup acini di pepe pasta
• 4 cups baby spinach
• 1/4 cup grated parmesan for serving
• Salt and pepper to taste

Instructions

• Mix turkey, breadcrumbs, parmesan, egg, garlic, and Italian seasoning.
• Roll the mixture into 1 inch meatballs.
• Place the meatballs, broth, onion, carrots, and celery in the crockpot.
• Cover and cook on low for 5 hours.
• Add the pasta and cook 20 more minutes.
• Stir in the spinach until wilted.
• Season with salt and pepper.
• Top each bowl with parmesan cheese.

Nutrient	Amount per Serving
Calories	380 kcal
Protein	28 g
Carbohydrates	36 g
Fat	13 g
Fiber	4 g
Sodium	620 mg

10. Crockpot Vegetable Soup

This veggie loaded soup is good for the soul and the budget. Carrots, celery, beans, and tomatoes warm you on cold nights. Serve with crusty bread for total satisfaction.

Ingredients

• 1 small onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 cup green beans, trimmed
• 2 cups baby spinach
• 6 cups low sodium vegetable broth
• 1 cup ditalini pasta
• 1 tsp Italian seasoning
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped basil

Instructions

• Place onion, carrots, celery, garlic, and tomatoes in the crockpot.
• Add cannellini beans, kidney beans, green beans, and broth.
• Stir in Italian seasoning, salt, and pepper.
• Cover and cook on low for 6 hours.
• Add the pasta and spinach.
• Cook 30 more minutes until pasta is tender.
• Ladle into bowls.
• Top with parmesan and fresh basil.

Nutrient	Amount per Serving
Calories	285 kcal
Protein	14 g
Carbohydrates	48 g
Fat	5 g
Fiber	11 g
Sodium	540 mg

11. Slow Cooker French Onion Soup

This rustic French classic is dreamy in the slow cooker. Sweet caramelized onions simmer in rich beef broth all day. Top with toasted bread and melty cheese for the ultimate cozy dinner.

Ingredients

• 5 large yellow onions, thinly sliced
• 4 tbsp butter
• 8 cups low sodium beef broth
• 1/2 cup dry white wine
• 4 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp dried thyme
• 2 bay leaves
• 1 tbsp brown sugar
• 1 baguette, sliced and toasted
• 2 cups shredded Gruyere cheese
• Salt and pepper to taste

Instructions

• Place onions and butter in the crockpot.
• Cover and cook on low for 8 hours, stirring twice.
• Add broth, wine, garlic, Worcestershire, thyme, bay leaves, and brown sugar.
• Cook on low for 2 more hours.
• Remove the bay leaves.
• Ladle the soup into oven safe bowls.
• Top each with toasted baguette slices and Gruyere cheese.
• Broil for 3 minutes until cheese is bubbly and golden.

Nutrient	Amount per Serving
Calories	410 kcal
Protein	18 g
Carbohydrates	42 g
Fat	19 g
Fiber	4 g
Sodium	820 mg

12. Crockpot Loaded Chicken Noodle Soup

This jazzed up chicken noodle soup is pure cold day comfort. Tender chicken, fluffy noodles, and savory veggies fill every bowl. It is the cure all your sniffly days need.

Ingredients

• 1.5 lbs boneless chicken breasts
• 8 cups low sodium chicken broth
• 3 carrots, diced
• 3 celery stalks, diced
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 8 oz wide egg noodles
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

• Place chicken, broth, carrots, celery, onion, and garlic in the crockpot.
• Add thyme, dried parsley, bay leaf, salt, and pepper.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred with two forks.
• Add the egg noodles to the crockpot.
• Cook 20 more minutes until noodles are tender.
• Return the shredded chicken to the pot.
• Stir in the lemon juice and fresh parsley.

Nutrient	Amount per Serving
Calories	365 kcal
Protein	32 g
Carbohydrates	38 g
Fat	8 g
Fiber	4 g
Sodium	580 mg

13. Slow Cooker Minestrone Soup

This Italian classic is loaded with vegetables, beans, and pasta. The flavors meld beautifully over hours of slow simmering. Top with parmesan for a cozy weeknight bowl.

Ingredients

• 1 small onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 zucchini, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 6 cups low sodium vegetable broth
• 1 cup small pasta shells
• 2 cups baby spinach
• 1 tsp Italian seasoning
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped basil

Instructions

• Place onion, carrots, celery, zucchini, garlic, and tomatoes in the crockpot.
• Add both beans and broth.
• Stir in Italian seasoning, salt, and pepper.
• Cover and cook on low for 6 hours.
• Add the pasta and spinach.
• Cook 30 more minutes until pasta is tender.
• Ladle into bowls.
• Top with parmesan and fresh basil.

Nutrient	Amount per Serving
Calories	320 kcal
Protein	16 g
Carbohydrates	56 g
Fat	5 g
Fiber	13 g
Sodium	620 mg

14. Crockpot Sausage and Kale Soup

This Italian inspired soup features smoky sausage, hearty kale, and tender potatoes. The rich broth tastes like it simmered for hours. It is rustic comfort food at its finest.

Ingredients

• 1 lb Italian turkey sausage
• 1 small onion, diced
• 4 garlic cloves, minced
• 4 medium potatoes, cubed
• 8 cups low sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 cups chopped kale
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

• Brown the sausage in a skillet and drain.
• Place the sausage, onion, garlic, potatoes, and broth in the crockpot.
• Stir in oregano, red pepper flakes, salt, and pepper.
• Cover and cook on low for 6 hours.
• Stir in the kale and heavy cream.
• Cook 20 more minutes until kale is tender.
• Top each bowl with parmesan cheese.
• Serve hot.

Nutrient	Amount per Serving
Calories	410 kcal
Protein	24 g
Carbohydrates	38 g
Fat	18 g
Fiber	5 g
Sodium	780 mg

15. Slow Cooker Butternut Squash Soup

This silky soup is autumn in a bowl. Sweet butternut squash blends with apples and warm spices for a creamy, comforting dinner. A swirl of cream makes every bite luxurious.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 small onion, diced
• 2 carrots, diced
• 2 apples, peeled and chopped
• 4 garlic cloves, minced
• 4 cups low sodium vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup heavy cream
• 2 tbsp maple syrup
• 1/4 cup pumpkin seeds
• Salt and pepper to taste

Instructions

• Place squash, onion, carrots, apples, garlic, and broth in the crockpot.
• Stir in cinnamon, nutmeg, ginger, salt, and pepper.
• Cover and cook on low for 6 hours.
• Use an immersion blender to blend until silky smooth.
• Stir in the heavy cream and maple syrup.
• Cook 10 more minutes to warm through.
• Top each bowl with pumpkin seeds.
• Serve hot.

Nutrient	Amount per Serving
Calories	285 kcal
Protein	5 g
Carbohydrates	48 g
Fat	11 g
Fiber	8 g
Sodium	380 mg