Slow Cooker Comfort: 16 Crockpot Soups and Stews Worth Savoring

There’s something undeniably comforting about soups and stews that simmer all day, filling your kitchen with warmth and anticipation. These crockpot soups and stews take that same feeling and make it effortless, just set your slow cooker and let time do the work. From creamy classics to lighter favorites, each recipe proves that cozy doesn’t have to mean complicated. This collection of slow cooker soups and stews brings together easy, flavor-packed meals for every mood and season.

Crockpot Pumpkin Cottage Cheese Soup

This crockpot pumpkin cottage cheese soup is the ultimate comfort bowl that still feels light enough to enjoy year-round. The pumpkin adds a rich, velvety texture, while the cottage cheese melts into it, making it creamy without feeling heavy. It’s one of those slow cooker soup recipes that tastes gourmet but couldn’t be easier to pull together.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 can pumpkin puree (15 oz)
• 2 cups vegetable broth
• 1 teaspoon ground cumin 
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup cottage cheese

Instructions

1. In a small skillet, sauté the onion and garlic in olive oil over medium heat until soft, about 5 minutes.
2. Transfer the sautéed onion and garlic to a crockpot. Add the pumpkin purée, vegetable broth, cumin, smoked paprika, cinnamon, salt, and pepper. Mix well.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Reserve about 2 tablespoons of cottage cheese, and add the remaining to the crockpot. Blend again until fully creamy and velvety.
5. Optional: Whisk or blend the reserved 2 tablespoons of cottage cheese until smooth for garnish.
6. Ladle into bowls and top with a swirl of blended cottage cheese, roasted pepitas, and a sprinkle of red pepper flakes.

Crockpot Lemon Orzo Chicken Soup

Crockpot lemon orzo chicken soup is bright, brothy, and cozy all at once. The orzo gives it a soft heartiness while the lemon keeps things fresh, making it one of those crockpot soups you can serve any time of the year. Pair it with crusty bread and you’ve got comfort in a bowl with zero effort.

Ingredients

• 1½ lbs chicken breasts, boneless, skinless
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth, low-sodium preferred
• ½ teaspoon each of dried oregano and dried thyme
• Salt and pepper to taste (adjust if broth is salted)
• To Finish:
  • ¾ cup orzo pasta
  • 2 lemons juiced
  • Zest of 1 lemon
  • 2 egg yolks, optional

Instructions

1. Add the chicken, onion, garlic, carrots, celery, broth, oregano, thyme, salt, and pepper to the Crockpot. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the Crockpot.
3. Stir in the orzo pasta and cook on HIGH for about 20 minutes, or until just tender. Avoid overcooking. Add the lemon juice and zest. Stir and let sit for 5 minutes.
4. For added creaminess, whisk the egg yolks with ½ cup hot broth in a bowl to temper. Slowly pour into the soup while stirring constantly to avoid scrambling.
5. Ladle into bowls and garnish with fresh dill and a drizzle of olive oil. Serve with bread on the side.

Crockpot Tomato Soup With Cottage Cheese

Crockpot tomato soup with cottage cheese turns a classic into a creamy, protein-packed version that’s perfect for cozy nights in. Slow cooking deepens the tomato flavor while the cottage cheese adds that irresistible silky finish. It’s one of those slow cooker soups that feels nostalgic yet completely new.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans fire-roasted diced tomatoes (14.5 oz each)
• 1 can tomato sauce (8 oz)
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1½ cups vegetable broth
• 1 cup cottage cheese
• ¼ cup fresh basil, chopped, plus extra for garnish

Instructions

1. In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil for about 5 minutes, until softened.
2. Transfer the onion and garlic mixture to your crockpot. Add the diced tomatoes, tomato sauce, tomato paste, oregano, thyme, salt, pepper, and vegetable broth. Stir well to combine.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the tomatoes have broken down.
4. Use an immersion blender to purée the soup directly in the crockpot until smooth (or blend in batches in a regular blender). Check the seasoning and adjust as needed to taste.
5. Reserve about 2 tablespoons of cottage cheese, and add the remaining to the crockpot. Also, add the chopped basil. Blend again until fully creamy and velvety.
6. Optional: Whisk or blend the reserved 2 tablespoons of cottage cheese until smooth for garnish.
7. Ladle soup into bowls and top with the blended cottage cheese, chopped basil, and halved cherry tomatoes. Serve hot with crackers or crusty bread.

Notes: Add a pinch of sugar if your tomatoes taste too acidic after blending. This soup stores well in the fridge for up to 4 days and freezes beautifully.

Vegan Butternut Squash Soup

This vegan butternut squash soup brings a natural sweetness and smooth texture that defines cozy cooking. Made entirely in the crockpot, it’s a set-and-forget recipe that delivers comfort with every spoonful. Add a swirl of coconut milk or a sprinkle of herbs to make this slow cooker soup recipe extra special.

Ingredients

• 2 butternut squash, peeled and cubed
• 1 onion, peeled and quartered
• 3 cloves garlic, peeled
• 2 cups vegetable broth
• ½ cup coconut milk
• 1 tablespoon olive oil
• ½ teaspoon each of ground cumin, ground coriander, and ground turmeric
• Salt and pepper to taste

Instructions

1. Start by peeling and cubing the butternut squash. Peel the onion and quarter it. Peel the garlic cloves.
2. Add the olive oil to the slow cooker. Next, add the remaining ingredients – butternut squash, onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper. Stir until all the ingredients are well combined.
3. Cook in the slow cooker on low for 5-6 hours or on high for 3-4 hours, until the butternut squash is tender.
4. Once cooked, blend everything with an immersion blender until smooth and creamy. Taste and adjust seasoning if needed. Serve the creamy butternut squash soup hot.

Crockpot Spring Minestrone Soup

Crockpot spring minestrone soup is colorful, garden-fresh, and perfect for when you want something hearty but not heavy. Packed with vegetables, beans, and pasta, it’s a slow cooker soup recipe that brings the best of the season into one pot. Each bite feels like a fresh start at the dinner table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) cannellini or chickpeas, drained and rinsed
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• ½ cup small pasta (ditalini or orzo)
• 2 cups baby spinach or kale
• Juice of ½ lemon

Instructions

1. Add onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes, broth, beans, oregano, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until vegetables are tender. About 20 minutes before serving, stir in the pasta and cook until tender.
3. Stir in spinach or kale and lemon juice. Let it sit for 5 minutes until the greens wilt. Ladle into bowls and garnish with fresh herbs and Parmesan. Serve with crusty bread or garlic toast.

Crockpot Carrot and Ginger Soup

Crockpot carrot and ginger soup is simple yet stunning. Sweet carrots meet a little kick of fresh ginger for a silky, warming result. It’s the kind of crockpot soup that works as a starter or a full meal with a sandwich or salad. Bright, golden, and comforting, it’s always a favorite during cooler days.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 ½ lbs carrots, peeled and chopped
• 1 medium Yukon Gold potato, peeled and diced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable or chicken broth
• Salt and pepper (adjust to taste)
• ½ teaspoon each of ground cumin and turmeric
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice of ½ orange or ½ lemon

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion, garlic, and ginger for about 5 minutes, until soft and fragrant.
2. Transfer the onion, garlic, ginger, carrots, potato, broth, salt, pepper, cumin, and turmeric to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the carrots are very tender.
3. Use an immersion blender to puree the soup directly in the Crockpot until silky smooth. Alternatively, transfer to a blender in batches. Stir in the heavy cream (or coconut milk) and orange (or lemon) juice. Cook for another 5 minutes on LOW.
4. Ladle into bowls and top with coconut milk or cream, then garnish with parsley. Serve with crusty bread or herbed crackers.

Crockpot Potato Leek Soup

Crockpot potato leek soup turns humble ingredients into the creamiest bowl of comfort. The slow cooker coaxes out a delicate sweetness from the leeks and makes the potatoes perfectly tender. This slow cooker soup recipe is the definition of cozy: simple, filling, and deeply satisfying.

Ingredients

• 2 tablespoons butter or olive oil
• 3 large leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 6 medium Yukon Gold or Russet potatoes, peeled and diced
• 5 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• Juice of ½ lemon

Instructions

1. In a pan, heat butter or olive oil over medium heat. Sauté the leeks and garlic for about 5 minutes, until soft and fragrant. Transfer the leeks and garlic to the slow cooker. Add potatoes, broth, thyme, salt, and pepper. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are very tender.
3. For a smooth soup, use an immersion blender to puree directly in the Crockpot. For a chunkier texture, mash some of the potatoes with a fork while leaving the rest whole.
4. Stir in the heavy cream and lemon juice. Cook for another 5 minutes on LOW. Ladle into bowls and garnish with fresh chives and Parmesan or feta. Serve with crusty bread on the side for dipping.

Crockpot Sweet Corn and Basil Soup

Crockpot sweet corn and basil soup tastes like sunshine in a bowl. The sweetness of corn and the freshness of basil create a light flavor that’s still warm and soothing. It’s one of those crockpot soups and stews that prove comfort food doesn’t always have to be heavy.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups fresh or frozen sweet corn (about 4-5 ears if using fresh)
• 4 cups vegetable or chicken broth
• 1 medium Yukon Gold potato, peeled and diced
• Salt and pepper to taste
• ½ teaspoon each of smoked paprika and dried thyme
• ½ cup heavy cream
• ½ cup fresh basil leaves, finely chopped
• Juice of ½ lemon
• ¼ teaspoon grated lemon zest

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, sweet corn, potato, broth, salt, black pepper, smoked paprika, and thyme to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the corn and potatoes are very tender.
3. Use an immersion blender to puree part of the soup while leaving some chunks for texture. Stir in the heavy cream, chopped basil, lemon juice, and lemon zest. Let it cook for another 5 minutes on LOW.
4. Ladle into bowls, garnish with basil leaves, and serve with crusty bread.

Crockpot Avocado Chicken Soup

Crockpot avocado chicken soup brings a creamy, velvety twist to classic chicken soup. The slow cooking keeps the chicken tender, while the avocado gives a creamy finish. This slow cooker soup recipe feels both indulgent and satiating, a perfect reset meal after a long day.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon ground cumin
• ½ teaspoon each of chili powder and smoked paprika
• Juice of 2 limes
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• 1 cup baby spinach or shredded cabbage
• 2 medium ripe avocados, diced (added directly to serving bowls)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion and garlic for about 5 minutes, until fragrant and softened.
2. Transfer the chicken, broth, salt, black pepper, cumin, chili powder, smoked paprika, and sautéed onion/garlic to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
3. Remove the chicken from the Crockpot, shred it using two forks, then return it to the soup. Stir in the lime juice and fresh cilantro. Let it cook for 5 minutes on LOW to warm through.
4. Add diced avocado directly to each serving bowl. Ladle the hot soup over the fresh avocado, allowing it to gently soften without overcooking. Garnish with cilantro and serve immediately.

Dump and Go Hearty Lentil and Sweet Potato Stew

This dump-and-go hearty lentil and sweet potato stew is packed with cozy flavors and satisfying texture. The lentils and sweet potatoes simmer together into a thick, comforting crockpot stew that tastes like it’s been cooking all day. It’s a hands-off meal that delivers full comfort with every spoonful.

Ingredients

• 1½ cups red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced into medium chunks
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, finely chopped
• 3 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp each of smoked paprika and turmeric
• Salt and pepper to taste
• 3 cups baby spinach
• 1 tbsp lemon juice

Instructions

1. Add lentils, sweet potatoes, diced tomatoes, onion, broth, cumin, paprika, turmeric, salt, and pepper to the crockpot. Mix well to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are soft and the sweet potatoes are tender.
3. Add the spinach during the last 15 minutes of cooking. Before serving, taste and add lemon juice.

Dump and Go Thai Peanut Stew with Sweet Potatoes

Dump-and-go Thai peanut stew with sweet potatoes brings bold, rich flavors to your slow cooker lineup. Creamy peanut butter, coconut milk, and tender sweet potatoes create a perfectly spiced and deeply satisfying stew. It’s one of those crockpot recipes that feels restaurant-worthy but couldn’t be simpler.

Ingredients

• 2 cans chickpeas (15 oz each), drained and rinsed
• 2 cups sweet potatoes, cubed
• 1 cup kale stems removed and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons Thai red curry paste
• 1 teaspoon ground coriander
• ½ teaspoon chili flakes
• 1 can full-fat coconut milk
• 1½ cups vegetable broth
• Salt to taste
• ½ lime juiced

Instructions

1. Add the chickpeas, sweet potatoes, kale, onion, garlic, and ginger to the crockpot.
2. In a medium bowl, whisk together the peanut butter, soy sauce, red curry paste, coconut milk, vegetable broth, ground coriander, and chili flakes until smooth. Pour this mixture over the ingredients in the crockpot.
3. Cover and cook on low for 6-7 hours or high for 4 hours, until the sweet potatoes are tender and the stew has thickened.
4. Stir in lime juice just before serving. Taste and add salt if needed.
5. Serve hot, garnished with fresh cilantro, roasted peanuts, and extra lime wedges. Enjoy on its own or with steamed jasmine rice.

Crockpot Chicken Gnocchi Soup

Crockpot chicken gnocchi soup turns the Olive Garden favorite into a cozy, homemade version. The gnocchi soak up the creamy, herbed broth while the chicken adds heartiness in every bite. It’s one of the best crockpot soups and stews to make when you’re craving something warm and comforting.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, thinly sliced
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon each of dried thyme and Italian seasoning
• Salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons cornstarch (optional, for thickening)
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, roughly chopped

Instructions

1. Place chicken, onion, garlic, carrots, celery, broth, thyme, Italian seasoning, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
2. Remove the chicken, shred it using two forks, and return it to the slow cooker. If you want a thicker broth, whisk cornstarch into the heavy cream before adding it. Stir the cream into the soup.
3. Add the gnocchi and spinach. Cover and cook on LOW for an additional 20-30 minutes until the gnocchi is soft.
4. Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy with a side of crusty bread.

Crockpot Chicken Tortilla Soup

Crockpot chicken tortilla soup is loaded with bold flavors, tender chicken, and just the right kick of spice. The slow cooking blends everything perfectly, and the crunchy tortilla topping brings it all together. It’s a crockpot soup that never fails to impress for weeknight dinners or casual weekends.

Ingredients

• 2 chicken breasts, boneless, skinless
• 1 15-oz can black beans, drained and rinsed
• 1 14.5-oz can fire-roasted diced tomatoes
• 1 10-oz can diced green chilies (or two smaller cans)
• 1 cup corn frozen or canned, drained
• 4 cups chicken broth
• 1 teaspoon each of ground cumin, chili powder, garlic powder, and smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• ¼ cup cilantro plus extra for garnish
• ½ cup sour cream, optional, for a creamier soup

Instructions

1. Add the chicken, black beans, diced tomatoes, green chilies, corn, broth, and all seasonings to the Crockpot. Stir to combine.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the Crockpot.
3. Stir in the lime juice, chopped cilantro, and sour cream if using. (If adding sour cream, turn off the heat first to avoid curdling.)
4. Serve hot, topped with crispy tortilla strips, shredded cheese, sliced jalapeños, diced avocado, and a dollop of sour cream.

Crockpot White Chicken Chili

Crockpot white chicken chili is that perfect balance of creamy, spicy, and satisfying. White beans, shredded chicken, and mild green chiles come together in a cozy bowl that’s full of flavor. It’s one of those slow-cooker soups that everyone asks for seconds of.

Ingredients

• 2 boneless, skinless chicken breasts (or thighs)
• 2 cans (15 oz each) of great northern beans, drained and rinsed
• 1 can (10 oz) diced green chilies
• 3 cups chicken broth
• 1 teaspoon each of cumin, chili powder, and garlic powder
• ½ teaspoon each of onion powder and smoked paprika
• Salt and pepper to taste
• ½ cup sour cream
• 4 oz cream cheese, cubed
• 1 tablespoon lime juice

Instructions

1. Add chicken, beans, green chilies, broth, and all the spices to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in sour cream and cream cheese until fully melted and creamy.
3. Serve hot with lime juice, cilantro, shredded cheese, or jalapeños on top.

Crockpot Cheesy Ham and Potato Soup

Crockpot cheesy ham and potato soup is comfort food at its best: creamy, hearty, and full of smoky flavor. The slow cooker makes everything melt together into the kind of soup that feels like a hug. Serve it with warm bread and you’ve got one of the coziest crockpot soups and stews around.

Ingredients

• 4 cups potatoes, peeled and diced
• 2 cups cooked ham, diced
• 4 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tbsp butter
• ½ tsp paprika
• Salt and pepper to taste
• ¼ cup chopped green onions (for garnish)

Instructions

1. Add potatoes, ham, onion, and garlic to the slow cooker. Pour in the chicken broth and season with paprika, black pepper, and salt.
2. Cover and cook on LOW for 6-7 hours, until potatoes are tender.
3. (Optional) Use an immersion blender to partially blend for a thicker texture.
4. Add the shredded cheddar cheese, heavy cream, and butter. Cook for an additional 30 minutes, until creamy. Garnish with green onions and serve hot.

Crockpot Split Pea And Ham Soup

Crockpot split pea and ham soup is a timeless classic that only gets better as it simmers. The peas cook down into a rich, velvety base while the ham adds savory depth. This slow cooker soup recipe is the kind you make once and crave all season long.

Ingredients

• 1 lb dried split peas, rinsed
• 1 (1-2 lb) ham bone or diced ham
• 6 cups chicken or vegetable broth
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf

Instructions

1. Rinse the split peas and add them to the slow cooker.
2. Place the ham bone or diced ham in the slow cooker, followed by the onion, carrots, celery, and garlic. Pour in the broth and add thyme, black pepper, salt, and bay leaf.
3. Cover and cook on LOW for 7-8 hours or until the peas break down into a creamy consistency. Stir occasionally.
4. Remove the ham bone, shred the meat, and return it to the soup. Stir well. Remove the bay leaf before serving. Enjoy with warm bread.