10/09/2026
🍲 4 CROCKPOT SOUP RECIPES for those cozy days when you want something warm, hearty, and easy!
From creamy chicken noodle to loaded baked potato soup, these crockpot favorites are perfect for a comforting family dinner. ❤️
Which one would you make first?
1️⃣ Hearty Beef Vegetable Soup
Ingredients
- 1 1/2 lbs beef stew meat, cut into bite-size pieces
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, cut into pieces
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium beef broth
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
Instructions
1. Season the beef with salt and black pepper.
2. Add the beef, onion, carrots, potatoes, green beans, diced tomatoes and garlic to a 6-quart crockpot.
3. Pour in the beef broth and Worcestershire sauce.
4. Add the thyme and parsley, then stir gently to combine.
5. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and vegetables are tender.
6. Stir in the frozen peas during the final 20–30 minutes of cooking.
7. Taste and adjust the seasoning before serving. Let the soup rest for about 5 minutes.
2️⃣ Creamy Chicken Noodle Soup
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 5 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups egg noodles
- 1/2 cup heavy cream
Instructions
1. Place the chicken breasts in the crockpot.
2. Add the chicken broth, cream of chicken soup, onion, carrots, celery and garlic.
3. Season with thyme, salt and black pepper and stir around the chicken.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
5. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the crockpot.
7. Stir in the egg noodles and heavy cream. Cover and cook on HIGH for approximately 20–30 minutes, until the noodles are tender.
8. Stir well and serve warm.
3️⃣ Loaded Baked Potato Soup
Ingredients
- 2 1/2 lbs russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 4 cups chicken broth
- 1 can (10.5 oz) cream of potato soup
- 1 cup shredded sharp cheddar cheese
- 6 strips turkey bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 green onions, sliced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
1. Add the diced potatoes and chopped onion to the crockpot.
2. Pour in the chicken broth and cream of potato soup.
3. Add garlic powder, black pepper and salt.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
5. Mash some of the potatoes directly in the crockpot to create a thicker texture while leaving some chunks intact.
6. Stir in the heavy cream and shredded cheddar cheese.
7. Cook for another 15–20 minutes until the cheese melts and the soup becomes creamy.
8. Serve topped with sour cream, crumbled turkey bacon and sliced green onions.
4️⃣ Chicken Tortilla Soup
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole-kernel corn, drained
- 4 cups chicken broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tbsp taco seasoning
- 1/2 tsp ground cumin
- 1 cup tortilla strips
- 1 avocado, diced
- 1/2 cup shredded Monterey Jack cheese
Instructions
1. Place the chicken breasts in the crockpot.
2. Add the diced tomatoes with green chiles, black beans, corn, onion and garlic.
3. Pour in the chicken broth.
4. Add the taco seasoning and cumin, then stir gently.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
6. Remove the chicken, shred it with two forks, and return it to the crockpot.
7. Stir the soup well and cook for another 10 minutes.
8. Serve hot topped with tortilla strips, diced avocado and shredded Monterey Jack cheese.
