Hearty Crockpot Soup Recipes for Easy Weeknights (Print Version)
Discover simple Crockpot Soup Recipes for cozy, fuss-free meals. Personal stories, honest tips, and warm flavors for your kitchen.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 24 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Gluten-free adaptable (check broth/spices).
# Ingredients:
→ Base Ingredients
01 -
Boneless, skinless chicken breasts (1.5-2 lbs)
02 -
Chicken broth, low sodium (4 cups)
03 -
Diced yellow onion (1 medium)
04 -
Minced garlic (4-5 cloves)
05 -
Carrots, peeled and diced (2 medium)
06 -
Celery stalks, diced (2)
→ Flavor Boosters
07 -
Canned diced tomatoes, undrained (14.5 oz can)
08 -
Canned mild green chiles (4 oz can)
09 -
Frozen corn (1 cup)
→ Seasonings & Spices
10 -
Chili powder (1 tbsp)
11 -
Ground cumin (1 tsp)
12 -
Dried oregano (1 tsp)
13 -
Salt (to taste)
14 -
Black pepper (to taste)
→ Finishing Touches
15 -
Fresh cilantro, chopped (1/4 cup)
16 -
Lime, cut into wedges
17 -
Sour cream or Greek yogurt (for serving)
18 -
Shredded cheddar cheese (for serving)
# Instructions:
01 -
First things first, get all your veggies ready. Dice that yellow onion, mince the garlic, peel and dice your carrots, and chop up the celery. It's a bit of chopping, I know, but trust me, it’s worth it. I usually put on some music and just get into a rhythm. This is where I sometimes get a little messy, with onion peels flying, but it’s all part of the fun, right? Make sure your chicken breasts are ready to go too.
02 -
Now for the easy part! Place your boneless, skinless chicken breasts at the bottom of your 6-quart (or larger) slow cooker. Scatter all those prepped veggies—onion, garlic, carrots, celery—right over the chicken. Pour in the chicken broth, diced tomatoes (undrained, please!), and green chiles. Sprinkle in your chili powder, ground cumin, dried oregano, salt, and black pepper. Give it a gentle stir just to mix the spices around a bit, but don't obsess over it.
03 -
Put the lid on your crockpot and set it to cook. I usually go for the low setting for 6-8 hours, especially if I’m heading out for the day. If I’m in a bit more of a hurry, high for 3-4 hours works too. Resist the urge to lift the lid constantly; every time you do, you lose heat and add to the cooking time! I learned that after peeking every hour and wondering why my soup was taking forever.
04 -
Once the cooking time is up, the chicken should be super tender and easy to shred. Carefully remove the chicken breasts from the crockpot onto a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should practically fall apart! Return the shredded chicken to the crockpot. Now, stir in your frozen corn. It’ll warm up quickly in the hot soup.
05 -
Give everything a good stir and let the soup continue to warm through for another 15-20 minutes on the 'warm' setting or low. This allows all those beautiful flavors to meld together even more and for the corn to get perfectly tender. This is also a good time to taste and adjust the seasonings. Does it need a little more salt? A pinch more chili powder? Trust your taste buds!
06 -
Ladle the warm, inviting soup into bowls. This is where you get to personalize it! Garnish with a generous sprinkle of fresh cilantro, a squeeze of fresh lime juice, a dollop of sour cream (or Greek yogurt for a lighter touch), and a sprinkle of shredded cheddar cheese. It smells amazing by now, trust me. The vibrant colors just pop, and that first spoonful? Pure comfort.
# Notes:
01 -
Don't lift the lid too often during cooking, it really messes with the timing.
02 -
Always let soup cool completely before refrigerating; it's better for food safety and your fridge.
03 -
Tried adding sweet potatoes once, it was a bit too sweet for me, but maybe you'll love it!
04 -
A squeeze of fresh lime at the end brightens the whole soup up, don't skip it.
# Equipment Needed:
01 -
6-quart or larger slow cooker
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 25-35g
Protein: 30-40g