Some nights, the last thing you want to do is stand over a stove, stirring and sautéing after a long day. But that doesn’t mean you have to settle for takeout or a sad, half-hearted meal. Enter: the crockpot—your trusty kitchen sidekick that does all the work while you relax. Just toss in the ingredients, press a button, and let the slow simmering magic happen. A few hours later, you’ll have a steaming, flavorful soup that tastes like you spent all day cooking (even though you barely lifted a finger).
This list is packed with 10 easy, comforting crockpot soup recipes that are perfect for those nights when you want something hearty, satisfying, and effortless. Think creamy chicken tortilla soup with just the right kick, a rich and cozy loaded potato soup, or a fragrant Italian sausage and kale soup that’ll make your kitchen smell like a restaurant. Whether you’re craving something classic, a little spicy, or totally veggie-packed, these recipes deliver big flavor with minimal effort.
And the best part? Leftovers taste even better the next day, so you can set yourself up for a couple of worry-free meals. No fancy techniques, no complicated steps—just dump, cook, and enjoy. So grab your slow cooker, pick a recipe, and get ready to turn lazy weeknights into delicious, soul-warming dinners.
Classic Tomato Basil
Classic Tomato Basil soup is a comforting dish that brings the warmth of home cooking to your table. With its rich tomato flavor and fragrant basil, it’s both satisfying and refreshing. This recipe is incredibly easy to prepare, making it perfect for busy weeknights.
You’ll love how simple it is to make this soup in your crockpot. Just toss the ingredients in, set it to cook, and let the flavors meld beautifully while you go about your day. Pair it with a crunchy grilled cheese for a classic combo!
Ingredients
- 2 cans (28 ounces each) crushed tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh basil leaves, chopped
- 1/2 cup heavy cream
Instructions
- Combine the crushed tomatoes, chopped onion, minced garlic, vegetable broth, sugar, oregano, salt, and pepper in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the chopped basil and heavy cream.
- Blend the soup with an immersion blender until smooth, or leave it chunky if preferred.
- Serve hot, garnished with additional basil if desired.
Lentil and Spinach Stew
Warm and hearty, lentil and spinach stew is perfect for those busy weeknights when you still want a nutritious meal. This dish is full of flavor, with the earthiness of lentils paired with the fresh taste of spinach. It’s simple to prepare, requiring just a bit of chopping and the patience to let your slow cooker do its magic.
The combination of lentils, tomatoes, and spices creates a comforting stew that’s not only filling but also packed with protein and vitamins. Whether you’re a seasoned chef or just getting started, this recipe is easy to follow and sure to please everyone at the table.
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In your crockpot, combine lentils, vegetable broth, diced tomatoes, onion, garlic, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the lentils are tender.
- Stir in the fresh spinach and lemon juice, and cook for an additional 10-15 minutes until the spinach is wilted.
- Serve hot, and enjoy your delicious lentil and spinach stew!
Savory Potato Leek
This Potato Leek Soup is a comforting bowl of warmth, perfect for busy weeknights. With its creamy texture and rich flavor, it combines the earthy taste of potatoes with the gentle sweetness of leeks. It’s super easy to make in a crockpot, allowing you to set it and forget it while you tackle other evening tasks.
The simplicity of the recipe makes it a favorite for those seeking a hearty dinner without a lot of fuss. Just chop up your ingredients, toss them into the crockpot, and let the flavors meld together. The result is a savory soup that’s both satisfying and nourishing.
Ingredients
- 4 large leeks, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Prepare the Vegetables: Start by cleaning the leeks thoroughly to remove any dirt. Chop the leeks, potatoes, and onion.
- Combine Ingredients: In the crockpot, add the leeks, potatoes, onion, and vegetable broth. Drizzle with olive oil and season with salt and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Blend: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream for added richness.
- Serve: Ladle the soup into bowls and garnish with fresh chives. Enjoy with crusty bread on the side!
Chicken Tortilla Soup
Chicken Tortilla Soup is a delicious and warming dish that combines tender chicken, vibrant vegetables, and a flavorful broth. It’s perfect for busy weeknights, as it requires minimal prep and can simmer in your crockpot while you go about your day. The soup is a delightful mix of spicy and savory flavors, topped with crispy tortilla strips and fresh avocado, making it a satisfying meal for the whole family.
This recipe is straightforward and can be tailored to your taste. Whether you like it spicy or mild, it’s easy to adjust the seasonings. Just toss the ingredients into your crockpot, and a few hours later, you’ll have a hearty soup ready to enjoy!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon lime juice
- Crispy tortilla strips for topping
- Chopped avocado and cilantro for garnish
Instructions
- Combine all the ingredients except for the tortilla strips, avocado, and cilantro in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken in the pot using two forks and stir to combine.
- Before serving, stir in lime juice to brighten the flavors.
- Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, and chopped cilantro. Enjoy!
Creamy Chicken and Wild Rice
This creamy chicken and wild rice soup is the perfect dish for a cozy weeknight dinner. It’s rich, hearty, and full of flavor, making it a family favorite. Best of all, it’s incredibly simple to prepare—just toss your ingredients into the crockpot and let it do the work for you!
The combination of tender chicken, earthy wild rice, and creamy broth creates a comforting bowl of goodness that warms you up from the inside out. With minimal prep time, it’s perfect for those lazy evenings when you want a delicious meal without the fuss.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the rinsed wild rice, chopped onion, diced carrots, diced celery, and minced garlic.
- Pour in the chicken broth, then sprinkle thyme, salt, and pepper over the mixture.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Stir in the heavy cream and chopped parsley, then let it warm through for another 10-15 minutes before serving.
Spicy Black Bean and Corn
This Spicy Black Bean and Corn soup is a delightful blend of different flavors, making it a perfect choice for a cozy weeknight dinner. The combination of hearty black beans and sweet corn creates a satisfying dish that’s both filling and nutritious. With a hint of spice, it brings warmth to your table without requiring too much effort to make.
Designed for busy nights, this recipe can be set up in your crockpot in just a matter of minutes. Simply toss in the ingredients and let the slow cooker do the magic! It’s comforting, easy to prepare, and packed with fiber, making it a favorite for families and meal preppers alike.
Ingredients
- 2 cans black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes (with juice)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño pepper, chopped (optional for extra heat)
- 4 cups vegetable broth
- Fresh cilantro, for garnish
- Sliced avocado, for serving
Instructions
- Combine all the ingredients (black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, paprika, salt, black pepper, jalapeño, and vegetable broth) in a crockpot.
- Stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and sliced avocado.
Vegetable Minestrone Delight
Vegetable Minestrone Delight is a warm, hearty soup that captures the essence of comfort food. It’s filled with a mix of vegetables simmered in a rich broth, making it both nutritious and satisfying. The blend of flavors creates a delightful experience that’s perfect for any weeknight dinner.
This recipe is incredibly easy to prepare. Just toss everything into your slow cooker, set it, and forget it! You’ll love coming home to a delicious meal that requires minimal effort.
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 cup green beans, chopped
- 1 can kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Vegetables: In your slow cooker, combine the onion, garlic, carrots, celery, zucchini, bell pepper, and green beans.
- Add the Liquids: Pour in the diced tomatoes and vegetable broth. Stir to combine.
- Season: Add the kidney beans, basil, oregano, salt, and pepper. Mix well.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Serve: Ladle into bowls, garnish with fresh basil, and enjoy with a slice of crusty bread!
Hearty Beef and Barley
This Hearty Beef and Barley soup is a warm and comforting dish that’s perfect for those chilly weeknights. With tender chunks of beef, nutty barley, and a medley of vegetables, it’s a filling meal that’s both satisfying and delicious. Plus, making it in a crockpot means you can set it and forget it, giving you time to unwind while it simmers away.
The flavors meld beautifully, resulting in a rich broth that warms you from the inside out. It’s not just a soup; it feels like a hug in a bowl! Easy to prepare, it only requires chopping a few veggies and letting the slow cooker do the work.
Ingredients
- 1 pound beef stew meat, cut into cubes
- 1 cup barley
- 4 cups beef broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- Fresh parsley for garnish
Instructions
- Brown the beef: In a skillet, brown the beef on all sides. This step adds flavor but can be skipped for a quicker prep.
- Add ingredients: Transfer the beef to the slow cooker. Add the barley, broth, carrots, celery, onion, garlic, thyme, black pepper, bay leaf, and salt.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the barley is cooked through.
- Serve: Remove the bay leaf, adjust seasoning if necessary, and garnish with fresh parsley before serving.
Coconut Curry Chickpea Soup
This Coconut Curry Chickpea Soup is a warm and comforting dish that bursts with flavor. The creamy coconut milk combined with aromatic spices creates a delightful balance that warms you from the inside out. With its hearty chickpeas and vibrant colors, this recipe not only looks good but tastes amazing!
What’s great about this soup is how simple it is to make. Just toss everything into your crockpot, let it cook, and soon you’ll have a delicious meal ready to enjoy. Perfect for busy weeknights, this dish will become a quick favorite for everyone.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup baby spinach
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a crockpot, combine chickpeas, coconut milk, vegetable broth, onion, garlic, curry powder, cumin, turmeric, and diced tomatoes. Stir well to mix.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the flavors meld together.
- About 15 minutes before serving, stir in the baby spinach and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Butternut Squash Soup with Sage
Butternut squash soup with sage is a cozy and delicious dish that captures the flavors of fall. This creamy soup is naturally sweet, with a hint of earthiness from the sage, making it a perfect choice for a comforting weeknight dinner. Plus, it’s incredibly easy to prepare in a slow cooker, allowing the flavors to meld beautifully without much effort on your part.
This soup is not only tasty but also nutritious, packed with vitamins and minerals. It’s a great way to enjoy seasonal produce, and the warm, vibrant color of the soup just adds to its appeal. Serve it with crusty bread for a complete meal that everyone will love!
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
- 1 cup heavy cream (optional for creaminess)
- Olive oil for sautéing
Instructions
- Prep the Ingredients: Start by peeling and dicing the butternut squash. Chop the onion and mince the garlic.
- Sauté the Aromatics: In a skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent.
- Combine in the Crockpot: Transfer the sautéed onion and garlic to the slow cooker. Add the diced butternut squash, vegetable broth, nutmeg, cinnamon, sage, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
- Blend: Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the heavy cream.
- Serve: Taste and adjust seasoning if needed, then ladle into bowls and garnish with additional sage or a drizzle of olive oil before serving.
Final Thoughts
A good crockpot soup is the ultimate weeknight lifesaver—minimal prep, maximum comfort, and a meal that practically cooks itself. These 10 recipes prove that you don’t need to sacrifice flavor for convenience. Whether you’re feeding a crowd, meal prepping, or just craving a bowl of something warm and satisfying, your slow cooker has got you covered. So go ahead, take the night off from hardcore cooking, and let your crockpot do the heavy lifting. Dinner’s handled!
