Love for my slow cooker is only plays second to freezer cooking for me in the kitchen. I especially love throwing a soup in the slow cooker in the morning, going up to ski/board with the family all day and coming home to a done meal and an incredible smelling house.
Sensational Slow Cooker Soups
By Ann Martin
A slow cooker is a wonderful appliance to use any time of year! Although, we tend to use them most in the fall and winter times because we associate slow cooked meals with colder weather. But not just meals can be created in your slow cooker, but appetizers, desserts and even soups. These sensational slow cooker soups are perfect to whip up in the morning and you will have a hearty soup waiting for you at dinner time. Enjoy!
Slow Cooker Chicken Taco Soup
This fabulous creation always impresses my friends and family! I almost feel like I am cheating when I make this soup because it is too easy to make (you’ll see!). It’s perfect to serve a crowd and sky is limit to the amount of toppings you would like to put on top of your soup.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.
Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Perfect Potato Soup
Just think of this soup like a loaded baked potato! Have all your favorite toppings on hand for when the soup is done cooking and load it up.
5lbs. potatoes; peeled and coarsely chopped
1 sm. onion; chopped
8oz. cream cheese; softened
3-14.5oz. cans reduced sodium chicken broth
1 can cream of chicken soup
crisp bacon; crumbled
shredded cheddar cheese
Put potatoes & onion in crock-pot.
Combine the cream cheese, chicken broth, cream of chicken soup & the pepper. Add this mix to the crock-pot.
Cover & cook on LOW for 8-10 hours or on HIGH for 4-5 hours
After cooking time, mash the potatoes if you want the soup to be thicker.
Ladle into bowls and garnish with a dollop of sour cream and the cheese & bacon. Sprinkle with sliced scallions.
Well, it is not really a soup, but at least resembles a thicker version of a soup. This delicious vegetarian chili is out of this world! The best part is you can customize it to your liking and of course all the cooking is done for you!
3 cups cooked kidney beans, with 6 cups cooking liquid
OR: 3 cans kidney beans, drained and rinsed, plus 6 cups water or soup stock
1 cup bulgar or cracked wheat
One 6 oz can tomato paste
2 – 4 Tbsp olive oil
Optional: 1 can crushed or chopped tomatoes
Optional: Hot sauce to taste
Optional: 1 medium red onion, peeled, quartered and diced
1 red pepper, diced
1 green pepper, diced
1 medium carrot, diced
2 stalks celery, diced small
1 jalapeno peppers, halved, seeded, and minced – approx. 1 Tbsp ((add another for more heat)
1 – 2 Tbsp fresh ginger (2 – 4 thin slices) peeled & minced, OR 1 tsp dried
2 – 4 cloves garlic, peeled and minced (approx. 1 Tbsp)
1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery
2 bay leaves
1/2 cinnamon stick
2 tsp each: paprika, gr. cumin, coriander
1 tsp each: dried thyme, basil, oregano
1 – 2 cup fresh or frozen corn kernels
1/2 c. minced parsley or cilantro
2 Tbsp Braggs liquid aminos, or soy sauce
1 tsp salt or to taste
Fresh ground black pepper to taste
Turn an 8 – 10 qt crockpot on high.
Add cooked beans, cooking liquid or water, bulgar or cracked wheat, tomato paste, bay leaves, and cinnamon stick to the crockpot.
After saut?ing the veggies & spices, transfer them to the slow cooker.
Reduce crockpot heat to low, cover and cook 4 – 6 hrs.
Add corn, minced parsley or cilantro, Braggs liquid aminos or soy sauce to taste. Cover and cook for another 1/2 hr on high heat.
Ann Martin is a freelance writer for Dinnerware Center and other home and garden websites. Ann enjoys looking for ways to save money and time, especially when it comes to cooking. When Ann is not writing she enjoys reading and traveling. For those that are looking to serve these sensational slow cooker soups, check out the Oneida Easton and the Oneida Juilliard dinnerware sets.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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