22 Crockpot Stews and Hearty Soups for Cold-Night Dinners

The crockpot shines brightest during stew season. Start these 22 recipes on a frosty morning, and a hearty winter dinner awaits.

Crockpot Beef Stew

Beef chuck demands low and slow. I'd personally bump up the red wine a bit and leave out the cornstarch slurry (honestly, I'd do the same for all these recipes, as I prefer a soupier stew), as the potatoes provide plenty of natural thickening.

Andrew Fowler

Crockpot Beef Stew

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Prep Time 25 minutes mins

Cook Time 8 hours hrs 50 minutes mins

Total Time 9 hours hrs 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 lb boneless beef chuck cut into 1 1/2-inch cubes
• 1 lb Yukon Gold potatoes cut into 1-inch pieces
• 3 medium carrots cut into 3/4-inch pieces
• 1 large yellow onion diced
• 3 garlic cloves minced
• 2 tbsp neutral oil
• 1 cup dry red wine
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch
• 3 tbsp cold water
• 1 cup frozen peas

Method

 

1. Pat beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown beef in 2 batches for about 6 minutes each, then transfer to a 6-quart slow cooker.
2. Cook onion in the same skillet for 4 minutes. Stir in garlic and tomato paste for 30 seconds, add wine and simmer for 3 minutes while scraping the bottom.
3. Add potatoes, carrots, broth, thyme and bay leaf to the cooker, then pour in the onion-wine mixture. Push vegetables down into the liquid and cover.
4. Cook on low for 7 to 8 hours until the beef reaches at least 145°F and is fully fork-tender, usually well above that minimum temperature. Continue cooking if the meat still resists a fork.
5. Discard the bay leaf and skim excess surface fat. Mix cornstarch with cold water and stir into the stew with the peas.
6. Cover and cook on high for 25 to 30 minutes until the gravy bubbles lightly and thickens. Divide among 6 bowls.

Loaded Roasted Potato Crockpot Soup

Potato soup is so beautifully filling on a cold night. This recipe hits the same flavor profile as a loaded baked potato: sour cream, cheese, bacon, and all.

Andrew Fowler

Loaded Roasted Potato Crockpot Soup

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Prep Time 25 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 5 hours hrs 10 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 medium leeks white and light-green parts sliced and washed thoroughly
• 3 cups low-sodium chicken broth
• 2 lb russet potatoes scrubbed
• 1 tbsp olive oil divided
• 1 cup whole milk
• 4 oz smoked Gouda freshly grated
• 1/3 cup sour cream
• 4 slices bacon about 4 oz
• 2 tbsp thinly sliced scallions
• 3/4 tsp fine salt divided
• 1/4 tsp black pepper

Method

 

1. Place leeks, broth, 1/2 teaspoon salt and pepper in a 6-quart slow cooker. Cover and cook on low for 4 hours until leeks are very soft.
2. During the final 80 minutes, heat the oven to 425°F. Prick potatoes with a fork, rub with 2 teaspoons oil and roast on a rimmed sheet pan for 60 to 70 minutes until soft throughout, then cool just enough to handle.
3. Split potatoes and scoop their flesh into the hot leek broth. Cut the empty skins into short strips and toss with remaining oil and salt on the sheet pan. Arrange bacon on a separate foil-lined section of that pan.
4. Roast skins and bacon at 425°F for 12 to 18 minutes, removing skins as soon as crisp and cooking bacon until browned and crisp. Drain and crumble the bacon.
5. Blend the potato flesh and leek broth with an immersion blender only until smooth, without prolonged blending. Stir in milk, cover and heat on high for 15 to 20 minutes until steaming.
6. Switch the cooker off and stir in Gouda and sour cream until smooth. Divide among 6 bowls and top with bacon, scallions and crisp potato-skin strips immediately before serving.

Crock Pot Potato Soup

This Crock Pot Potato Soup is the ultimate in comfort food, full of rich flavors that warm you up all over. Set and forget with a slow cooker and barely any prep and enjoy this scrumptious, home cooked dinner with just a few easy steps!

Monique, Ambitious Foodie

Get the full Crock Pot Potato Soup recipe at Ambitious Foodie.

Crockpot Chicken and Dumplings

The key to good dumplings in a soup is to roll them thin so they don't turn doughy. You can also use self-rising flour for a lighter, fluffier dumpling.

Andrew Fowler

Crockpot Chicken and Dumplings

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Prep Time 30 minutes mins

Cook Time 7 hours hrs 20 minutes mins

Total Time 7 hours hrs 50 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 1/2 lb boneless skinless chicken thighs
• 2 medium carrots cut into 1/4-inch rounds
• 2 celery ribs sliced thinly
• 1 small yellow onion diced
• 4 cups low-sodium chicken broth
• 1/2 tsp dried thyme
• 1 tsp fine salt divided
• 1/4 tsp black pepper
• 1 1/2 cups all-purpose flour plus 2 tbsp for rolling
• 2 tbsp cold unsalted butter cut into small cubes
• 1/3 cup whole milk
• 2 tbsp cold water added only as needed for dough
• 1 tbsp finely chopped chives
• 1/2 cup evaporated milk
• 1 tbsp cornstarch
• 2 tbsp cold water for slurry

Method

 

1. Place chicken, carrots, celery, onion, broth, thyme, pepper and 3/4 teaspoon salt in a 6-quart slow cooker. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and pulls apart easily.
2. Transfer chicken to a clean plate and cover. Turn the cooker to high and replace the lid for 15 minutes while making the dough.
3. Mix 1 1/2 cups flour and remaining salt in a bowl. Rub in cold butter until crumbly, then stir in milk, chives and only enough of the 2 tablespoons dough water to form a firm, rollable dough.
4. Dust the work surface with the 2 tablespoons rolling flour. Roll dough about 1/8 inch thick and cut into strips roughly 1 by 2 inches.
5. Slip dough strips one at a time into the hot broth, pressing them gently below the surface. Cover and cook on high for 40 to 50 minutes without repeatedly lifting the lid, until a cut strip has no raw flour center.
6. Shred chicken into large pieces. Mix cornstarch with the 2 tablespoons slurry water and stir into the pot with chicken and evaporated milk.
7. Cover and cook on high for 10 to 15 minutes until thickened, bubbling at the edges and chicken is 165°F. Divide among 6 bowls.

Crockpot Chicken Noodle Soup

As with all noodle soups, the most important part of cooking this in a crockpot is to save the noodles for the very end. This recipe uses egg noodles, but most pasta shapes work.

Andrew Fowler

Crockpot Chicken Noodle Soup

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Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 lb bone-in chicken thighs skin removed before cooking
• 1 medium leek white and light-green parts sliced and washed
• 3 medium carrots cut into 1/4-inch rounds
• 2 celery ribs thinly sliced
• 2 garlic cloves crushed
• 7 cups low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 8 oz dry medium egg noodles
• 2 tbsp chopped fresh dill
• 1 tbsp fresh lemon juice

Method

 

1. Place skinless bone-in thighs, leek, carrots, celery, garlic, broth, bay leaf, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 5 to 6 hours until the chicken reaches 165°F and is tender.
2. Transfer thighs to a clean plate, discard the bay leaf and skim excess fat from the broth. Remove and discard all bones and any remaining skin or cartilage, then pull the meat into coarse shreds.
3. Turn the cooker to high, cover and heat the broth for 15 minutes. Stir in dry egg noodles and cover again.
4. Cook on high for 20 to 30 minutes until noodles are tender, stirring once after 15 minutes to separate them.
5. Return chicken to the soup and heat covered for 5 to 10 minutes until it reaches 165°F. Stir in dill and lemon juice and serve immediately in 6 bowls.

Crockpot Vegetable Beef Soup

Beef and veggie soup is a great way to clean out the fridge and freezer. Therefore, these vegetables are very much suggestions only — the spirit of the soup is to use what you've got.

Andrew Fowler

Crockpot Vegetable Beef Soup

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Prep Time 25 minutes mins

Cook Time 9 hours hrs 45 minutes mins

Total Time 10 hours hrs 10 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 lb bone-in beef shank crosscuts about 1 1/2 inches thick
• 1 tbsp neutral oil
• 1 medium yellow onion diced
• 3 medium carrots cut into 1/2-inch rounds
• 2 celery ribs sliced
• 2 garlic cloves minced
• 1 can 14.5 oz diced tomatoes with juices
• 6 cups low-sodium beef broth
• 1 bay leaf
• 3/4 tsp fine salt
• 1/2 tsp black pepper
• 1 1/2 cups frozen cut green beans
• 1 cup frozen corn
• 1/2 cup frozen peas
• 1 tbsp red wine vinegar

Method

 

1. Pat shanks dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown shanks for about 4 minutes per side, then transfer to a 6-quart slow cooker.
2. Add onion to the skillet and cook for 4 minutes. Stir in garlic for 30 seconds, pour in 1 cup of the measured broth and scrape up the browned bits.
3. Pour skillet liquid into the cooker and add remaining broth, carrots, celery, tomatoes and bay leaf. Cover and cook on low for 8 to 9 hours until beef is fully fork-tender and well above 145°F.
4. Lift shanks onto a clean plate. Remove and discard every bone and any tough connective pieces, pull the meat into bite-size shreds and return it to the broth; discard the bay leaf and skim excess fat.
5. Stir in green beans, corn and peas. Cover and cook on high for 25 to 30 minutes until the vegetables are hot and tender.
6. Stir in red wine vinegar and divide among 6 bowls, checking once more for stray bone fragments as you ladle.

Crockpot Roasted Broccoli Cheddar Soup

Broccoli and cheddar soup is a classic, but it's often stodgy. Roasting the broccoli in advance gives this recipe an edge.

Andrew Fowler

Crockpot Roasted Broccoli Cheddar Soup

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 5 hours hrs 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 8 oz cauliflower cut into small florets
• 1 medium yellow onion diced
• 3 cups low-sodium vegetable broth
• 2 garlic cloves minced
• 1 1/2 lb broccoli florets and peeled stems cut into small pieces
• 1 tbsp olive oil
• 3/4 tsp fine salt divided
• 1/4 tsp black pepper
• 1 can 12 oz evaporated milk
• 8 oz sharp white cheddar freshly grated
• 1 tsp Dijon mustard

Method

 

1. Place cauliflower, onion, garlic, broth, 1/2 teaspoon salt and pepper in a 6-quart slow cooker. Cover and cook on low for 4 hours until cauliflower is very soft.
2. During the final 35 minutes, heat the oven to 425°F. Toss broccoli with olive oil and remaining salt on a rimmed sheet pan and roast for 20 to 25 minutes, turning once, until tender with browned edges.
3. Blend the cauliflower broth in the cooker with an immersion blender until smooth. Chop the roasted broccoli into small spoon-size pieces.
4. Stir in broccoli and evaporated milk. Cover and cook on high 20 to 30 minutes until steaming; do not cook broccoli another full hour.
5. Switch off the heat and stir in white cheddar in 4 additions, then Dijon, until smooth. Divide among 6 bowls.

Crockpot Chicken Stew

Chicken stew is about as warming as it gets. This finishes with just a touch of cream. You really don't need any more, I promise.

Andrew Fowler

Crockpot Chicken Stew

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Prep Time 25 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 55 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 1/2 lb boneless skinless chicken thighs cut into 1 1/2-inch pieces
• 1 lb Yukon Gold potatoes cut into 3/4-inch pieces
• 8 oz cremini mushrooms quartered
• 2 medium carrots cut into 1/2-inch rounds
• 1 small yellow onion diced
• 2 1/2 cups low-sodium chicken broth
• 1/2 tsp dried thyme
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 2 tbsp cornstarch
• 3 tbsp cold water
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard

Method

 

1. Place potatoes, carrots, mushrooms and onion in a 6-quart slow cooker. Arrange chicken over the vegetables and add broth, thyme, salt and pepper.
2. Cover and cook on low for 5 to 6 hours until potatoes are tender and chicken reaches 165°F and separates easily with a fork.
3. Mix cornstarch with cold water. Stir the slurry and frozen peas into the stew and turn the cooker to high.
4. Cover and cook for 20 to 25 minutes until the gravy bubbles lightly and thickens, stirring once after 15 minutes.
5. Stir in cream and Dijon and heat covered for 5 minutes more. Divide among 6 bowls without shredding all the chicken into the gravy.

Crockpot Pork Stew

Beef and chicken stews get all the attention, but I'm a big fan of pork shoulder in my stew. This goulash-inspired stew goes heavy on the paprika and finishes with a nice dose of sour cream.

Andrew Fowler

Crockpot Pork Stew

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Prep Time 25 minutes mins

Cook Time 8 hours hrs 45 minutes mins

Total Time 9 hours hrs 10 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 lb boneless pork shoulder trimmed and cut into 1 1/2-inch cubes
• 2 red bell peppers cut into 1-inch pieces
• 1 large yellow onion diced
• 3 garlic cloves minced
• 1 tbsp neutral oil
• 1 tbsp sweet paprika
• 1/2 tsp caraway seeds lightly crushed
• 1 can 14.5 oz crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1/3 cup sour cream

Method

 

1. Pat pork dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown pork in 2 batches for about 6 minutes each, transferring it to a 6-quart slow cooker.
2. Cook onion in the skillet for 4 minutes. Lower the heat and stir in garlic, paprika and caraway for 30 seconds, then immediately add broth and scrape up the browned bits.
3. Pour the skillet mixture over the pork and add peppers and tomatoes. Cover and cook on low for 7 to 8 hours until pork reaches at least 145°F and is fully fork-tender, usually at a much higher temperature.
4. Mix cornstarch with cold water and stir into the stew. Cover and cook on high for 20 to 25 minutes until lightly thickened.
5. Switch off the heat. Mix sour cream with a little hot stew liquid in a small bowl, then fold it back into the pot and divide among 6 bowls.

Crockpot Chickpea Stew

Hearty winter stews can be vegetarian too. This chickpea and eggplant stew is a case in point.

Andrew Fowler

Crockpot Chickpea Stew

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 15 minutes mins

Total Time 6 hours hrs 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 cans 15 oz each chickpeas, drained and rinsed
• 1 lb eggplant cut into 1-inch cubes with skin on
• 1 medium yellow onion diced
• 2 medium carrots cut into 1/2-inch pieces
• 3 garlic cloves minced
• 1 can 14.5 oz diced tomatoes with juices
• 1 1/2 cups low-sodium vegetable broth
• 1/3 cup dried apricots finely chopped
• 1 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 3/4 tsp fine salt
• 3 oz baby spinach
• 1 tbsp fresh lemon juice

Method

 

1. Combine chickpeas, eggplant, onion, carrots, garlic, tomatoes, broth, apricots, olive oil, cumin, coriander, cinnamon and salt in a 6-quart slow cooker. Stir so the spices reach the lower layer.
2. Cover and cook on low for 5 to 6 hours until eggplant and carrots are soft and the chickpeas are tender.
3. Scoop about 1 cup chickpeas with a little liquid into a bowl and mash thoroughly with a fork. Stir the mash back into the stew.
4. Fold in spinach, cover and cook on high for 10 to 15 minutes until wilted and the stew is hot throughout.
5. Stir in lemon juice and divide among 6 bowls, keeping some whole chickpeas and eggplant cubes in each serving.

Crockpot Irish Lamb Stew

Irish stew, at its best, puts the flavor of the lamb front and center. Resist the temptation to season any more than this, although feel free to sub out some of that chicken broth with a bottle of Guinness.

Andrew Fowler

Crockpot Irish Lamb Stew

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Prep Time 25 minutes mins

Cook Time 8 hours hrs 15 minutes mins

Total Time 8 hours hrs 40 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 lb boneless lamb shoulder trimmed and cut into 1 1/2-inch cubes
• 8 oz russet potato peeled and cut into thin 1/4-inch slices
• 1 lb Yukon Gold potatoes cut into 1-inch chunks
• 2 large yellow onions thinly sliced
• 3 medium carrots cut into 3/4-inch pieces
• 3 cups low-sodium chicken broth
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp fine salt
• 1/2 tsp black pepper

Method

 

1. Layer russet slices and half the onions in the bottom of a 6-quart slow cooker. Add lamb, carrots, Yukon Gold chunks and remaining onions.
2. Sprinkle with thyme, salt and pepper, add the bay leaf and pour broth around the sides. Cover without stirring the layers together.
3. Cook on low for 7 to 8 hours until lamb reaches at least 145°F and is fully fork-tender and the larger potatoes are soft.
4. Discard the bay leaf and skim excess surface fat. Stir gently from the bottom so the softened russet slices break down into the broth without crushing all the Yukon Gold pieces.
5. Leave the lid off for 10 to 15 minutes to let the gravy settle slightly, then divide among 6 bowls.

Crockpot Meatball Stew

Vegetables turn meatballs in marinara into a full-bore stew. Give the meatballs a quick brown beforehand for maximum flavor.

Andrew Fowler

Crockpot Meatball Stew

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Prep Time 25 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 55 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 lb 85% lean ground beef
• 1 large egg
• 1/3 cup plain dry breadcrumbs
• 1/4 cup finely grated Parmesan
• 2 garlic cloves finely grated and divided
• 1 tsp dried oregano divided
• 3/4 tsp fine salt divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 can 28 oz crushed tomatoes
• 1 1/2 cups low-sodium beef broth
• 1 can 15 oz cannellini beans, drained and rinsed
• 2 medium carrots cut into 1/4-inch rounds
• 1 small yellow onion diced
• 1 medium zucchini cut into 3/4-inch half-moons

Method

 

1. Heat the oven to 425°F and brush a rimmed sheet pan with olive oil. Mix beef, egg, breadcrumbs, Parmesan, half the garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt and pepper gently in a bowl.
2. Form 18 equal meatballs, place on the pan and bake for 12 to 15 minutes until lightly browned; they will finish cooking in the slow cooker.
3. Combine tomatoes, broth, beans, carrots, onion, remaining garlic, oregano and salt in a 6-quart slow cooker. Nestle meatballs into the sauce immediately after baking.
4. Cover and cook on low for 4 hours, then fold in zucchini gently without breaking the meatballs.
5. Cover and cook on low for 1 hour more until carrots and zucchini are tender and meatball centers reach 160°F.
6. Rest uncovered for 10 minutes, then serve 3 meatballs per portion with one-sixth of the beans, vegetables and thick sauce.

Crockpot Cowboy Stew

Smoked sausage gives this cowboy stew that cooked-over-the-campfire vibe. I'd probably replace the canned baked beans with something else and add a little molasses and extra seasoning to compensate.

Andrew Fowler

Crockpot Cowboy Stew

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 20 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3/4 lb 90% lean ground beef
• 8 oz fully cooked smoked beef sausage sliced into half-moons
• 1 lb Yukon Gold potatoes cut into 3/4-inch cubes
• 1 medium yellow onion diced
• 1 can 15 oz pinto beans, drained and rinsed
• 1 can 15 oz vegetarian baked beans with sauce
• 1 can 14.5 oz diced tomatoes with juices
• 1 cup frozen corn
• 2 cups low-sodium beef broth
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar

Method

 

1. Brown ground beef and onion in a large skillet over medium-high heat for 8 minutes, breaking the meat into small crumbles and cooking it to 160°F. Drain excess fat.
2. Transfer beef and onion to a 6-quart slow cooker. Add smoked sausage, potatoes, pinto beans, baked beans with sauce, tomatoes, corn, broth, paprika, garlic powder, salt and pepper.
3. Stir thoroughly, cover and cook on low for 6 hours until the potato centers are tender and the stew is hot throughout.
4. Mash a few potato pieces against the side of the crock and stir them into the broth if you want a thicker finish.
5. Stir in cider vinegar and rest uncovered for 10 minutes. Divide among 6 bowls with both meats and beans in each portion.

Crockpot Fish Stew

Fish and tomato stew is a regular menu item in my house, although I like to drop some white wine in, too. Be careful; cod dries out quickly.

Andrew Fowler

Crockpot Fish Stew

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Prep Time 20 minutes mins

Cook Time 5 hours hrs 45 minutes mins

Total Time 6 hours hrs 5 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 1/2 lb cod fillet cut into 2-inch chunks and kept refrigerated
• 3/4 lb Yukon Gold potatoes cut into 1/2-inch cubes
• 1 small fennel bulb stalks removed and bulb finely diced
• 1 small yellow onion diced
• 3 garlic cloves minced
• 1 can 14.5 oz diced tomatoes with juices
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Method

 

1. Combine potatoes, fennel, onion, garlic, tomatoes, broth, oil, oregano, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 5 hours until the potato cubes are fully tender.
2. Turn the cooker to high, replace the lid and heat for 10 minutes. Pat the cold cod chunks dry.
3. Nestle cod into the hot liquid in one layer and cover. Cook on high for 20 to 30 minutes, starting checks at 20 minutes, until the thickest fish piece reaches 145°F and flakes gently.
4. Stir lemon juice into the broth with as little movement of the fish as possible.
5. Divide fish among 4 bowls with a slotted spoon, then ladle the vegetables and thick tomato broth around it and serve immediately.

Crockpot French Onion Short Rib Soup

French onion soup really is more of a starter, but adding some short ribs turns it into a main. Make sure to caramelize the onions well before letting the crockpot do its thing.

Crockpot Mexican Street Corn Soup

I always loved buying elotes out of the back of pickup trucks from guys who barely spoke English — grilled corn is summertime in a bite. But with a little roasting, you can get those flavors even in the middle of winter.

Crockpot Split Pea Soup

Crockpot split pea soup is a hearty, rich soup made by simmering a ham bone, carrots, celery, onions, and split green peas. This slow cooker version is the ultimate 'set it and forget it' comfort food, producing a thick, smoky soup with almost no effort!

Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)

Get the full recipe at Bake It With Love.

Crockpot Potsticker Soup

Think of this as wonton soup plus. If you make your own potstickers, more power to you, but they're famously tricky, so I won't throw shade on anyone for using frozen ones.

Crockpot Bacon Cheddar Gnocchi Soup

Normally, I just have my gnocchi with a little pesto, but they're great in stew too. Some bacon and cheddar give this a little extra oomph, but I'd personally do pancetta and pecorino for a more deliberately Italian flavor.

Crockpot Beer Cheese Soup

Owing to nationalism among the Midwestern states, I am required to look askance at Wisconsin, but beer and cheese soup is their transcendent accomplishment. You can play around with the beer in question, but a simple lager like Leinenkugel's is ideal. Anything too hoppy will get weird, but a malty dark beer could work too.

Andrew Fowler

Crockpot Beer Cheese Soup

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 5 hours hrs 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 can 12 oz mild lager beer
• 1 medium yellow onion finely diced
• 2 celery ribs finely diced
• 1 medium carrot finely grated
• 3 cups low-sodium chicken broth
• 1 1/2 cups whole milk
• 3 tbsp cornstarch
• 3 tbsp cold water
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 8 oz sharp cheddar freshly grated
• 4 cups 3/4-inch cubes of crusty bread
• 1 tbsp olive oil

Method

 

1. Pour beer into a saucepan and simmer uncovered for 5 minutes, then transfer to a 6-quart slow cooker. Add onion, celery, carrot, broth, salt and pepper.
2. Cover and cook on low for 4 hours until vegetables are very soft. Blend the base briefly with an immersion blender until mostly smooth.
3. Turn the cooker to high and stir in milk. Mix cornstarch with cold water and stir the slurry into the soup, then cover and heat for 25 to 30 minutes until the liquid bubbles lightly and thickens.
4. During that final stage, heat the oven to 375°F. Toss bread cubes with olive oil on a rimmed sheet pan and bake for 12 to 15 minutes, turning once, until crisp.
5. Switch off the cooker and wait for bubbling to stop. Stir in cheddar in 4 additions, then Dijon and Worcestershire, until smooth.
6. Divide among 6 bowls and add one-sixth of the croutons to each just before serving.

Crockpot Oxtail Stew

Oxtails aren't the cheap cut they once were, but they're worth sourcing for their soft texture after slow cooking. This recipe draws heavily on Caribbean flavor, but any broth that would work for beef stew pretty much works for oxtail too.

Andrew Fowler

Crockpot Oxtail Stew

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Prep Time 30 minutes mins

Cook Time 11 hours hrs

Total Time 11 hours hrs 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb beef oxtail cut into 2-inch sections
• 2 medium carrots cut into 3/4-inch pieces
• 1 large yellow onion diced
• 3 garlic cloves minced
• 1 tbsp finely grated fresh ginger
• 1 1/2 tbsp neutral oil
• 1 tbsp tomato paste
• 2 1/2 cups low-sodium beef broth
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 2 cans 15 oz each butter beans, drained and rinsed

Method

 

1. Pat oxtail dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown oxtail in 3 uncrowded batches for about 6 minutes each, transferring pieces to a 6-quart slow cooker.
2. Cook onion in the skillet for 4 minutes. Stir in garlic, ginger and tomato paste for 1 minute, then add broth and scrape up the browned bits.
3. Pour the skillet mixture into the cooker and add carrots, soy sauce, brown sugar, thyme and allspice. Cover and cook on low for 9 to 10 hours until oxtail reaches at least 145°F and the meat is very tender around the bones.
4. Lift oxtail carefully onto a plate and skim excess fat from the gravy. Check for and discard any loose bone fragments, leaving intact center bones in the oxtail pieces.
5. Mash 1/2 cup of the butter beans and stir into the gravy with the remaining whole beans. Return oxtail, cover and cook on high for 25 to 30 minutes until the beans are hot and the gravy coats a spoon.
6. Divide among 6 bowls, serving the oxtail with its intact bones and eating the meat around them.

Crockpot Cabbage Soup with White Beans

Cabbage soup has a long-standing reputation as poverty food, but made right, it can be absolutely delicious. Fresh dill gives this recipe a bright finish that makes all the difference.

Andrew Fowler

Crockpot Cabbage Soup with White Beans

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 15 minutes mins

Total Time 6 hours hrs 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 1/2 lb green cabbage cored and cut into 1-inch ribbons
• 2 cans 15 oz each great northern beans, drained and rinsed
• 2 medium carrots cut into 1/4-inch rounds
• 2 celery ribs sliced
• 1 medium yellow onion diced
• 2 garlic cloves minced
• 1 can 14.5 oz diced tomatoes with juices
• 5 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1/2 tsp caraway seeds lightly crushed
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh dill

Method

 

1. Place cabbage, beans, carrots, celery, onion, garlic, tomatoes, broth, olive oil, caraway, salt and pepper in a 6-quart slow cooker. Stir gently to distribute the beans through the cabbage.
2. Cover and cook on low for 6 hours until cabbage and carrots are tender. Keep the lid closed for the first several hours so the vegetables heat steadily.
3. Stir from the bottom and check that the thickest cabbage pieces are soft; cook on high for 10 to 15 minutes more if they need a little extra time.
4. Stir in cider vinegar and chopped dill. Leave the beans whole rather than blending the soup.
5. Divide among 6 bowls with cabbage ribbons, beans and enough broth to keep each serving spoonable.