Delicious Slow Cooker Soups!

I am a sucker for easy meals, and in the fall, slow cooker soups are my go-to! These soup recipes are so easy, just throw everything into the crockpot in the morning and when you get home that evening, dinner is ready! I can’t wait to try these recipes on some cool fall days that we have coming our way!

  • Cheesy Chicken Broccoli Wild Rice Soup
    • In a slow cooker, simply add 1 pound chicken breast, 4 cups chopped broccoli, 1 cup uncooked wild rice, 1 small chopped onion, 4 cups chicken broth, 1.5 oz. can evaporated milk and any additional seasonings of your choice to your slow cooker and let it sit until the chicken, broccoli and rice are all cooked – about 3-4 hours on high or 5-6 hours on low. Then whisk in 3 cups half and half mixed with 3 tbsp. cornstarch to thicken the soup and then my favorite part – pour in 14.5 oz jar of Alfredo sauce and add some sharp cheddar!


  • Beer Cheese Soup
    • In a slow cooker, place 32 oz. chicken broth {or veggie broth}, 12 oz. beer, 1 cup of shredded carrots, 1/2 cup diced celery, 1 cup diced onion, 2/3 minced cloves of garlic, 1 tsp salt, and 1 tsp Worcestershire sauce. Cover and cook on low for 6-8 hours, then remove lid and stir in 3 cups sharp cheddar cheese and 1/2 cup heavy cream, and whisk in 1/4 cup cornstarch. Recover and Cook for 10-15 more minutes. Best served with fresh pretzel rolls!


  • Potato Soup {always a favorite of mine}
    • In a slow cooker, combine 6 cups peeled potatoes, 5 cups water, 2 cups chopped onions, 1/2 cup chopped celery, 1/2 cup thinly sliced carrots, 1/4 cup cubed butter, 4 tsp. chicken bouillon granules, 2 tsp. salt, 1/4 tsp. pepper. Cover and cook for 7-8 hours. Add 1 can evaporated milk and 3 tbsp. minced parsley. Cover and cook 30 minutes longer.


  • Cheesy Chicken Enchilada Chili
    • In slow cooker, mix 1 package 20-oz cubed chicken, 1 can 15.2 oz. of whole kernel sweet corn, 1 can 15 oz. black beans, 1 can 10 oz. mild enchilada sauce and 2 tbsp. taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours. Stir in 1 cup of shredded cheese blend. Top with green onions and sour cream. Top with remaining 1 cup shredded cheese; serve with tortilla chips.


  • Two Potato Vegetable Soup
    • In slow cooker, mix large dark-orange sweet potato, peeled, cut into 1/2-inch cubes, 1 baking potato, cut into 1/2-inch cubes, 1/4 cup chopped onion, 1 can
      14.5 oz. diced tomatoes with basil, garlic and oregano, 2.5 cups water, 3/4 tsp. salt, and 2 vegetable bouillon cubes. Cover; cook on Low setting 8 to 12 hours. About 15 minutes before serving, stir 2 cups thawed peas and carrots from 1-pound bag into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.



mrs. motivated mommy


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