A good pot of soup should take ten minutes of work and give you a whole evening back. That’s the promise of crockpot soup recipes: chop, load, close the lid, and walk away. By dinner, the house smells like you’ve been cooking all day.
I’ve grouped these 18 soups by type, so you can jump to chicken, beef, pork, vegetarian, or creamy. Each one has the basic ingredients, the setting, the cook time, and one tip that keeps it from going wrong. If you want even more ideas after this, our easy soup recipes roundup covers stovetop options too.
Quick Answer: The best crockpot soup recipes start with raw chopped vegetables, enough broth to cover everything, and a lid that stays closed. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta, dairy, and fresh herbs near the end. Top picks: chicken noodle, taco soup, beef barley, minestrone, and broccoli cheddar.
How Crockpot Soup Recipes Work
A slow cooker holds a steady, gentle heat. That’s perfect for tough, cheap cuts like chuck roast and chicken thighs, which turn tender over hours. It’s also why a few ingredients need special timing.
Here are the rules I follow for nearly every pot:
- Fill it right. Keep the cooker about half to two-thirds full. Too full and it heats slowly. Too empty and it can scorch.
- Cover with liquid. Broth should come to about 1 inch (2.5 cm) above the ingredients.
- Keep the lid on. Every peek adds roughly 15-20 minutes to the cook time. Lift it only to stir or check for doneness.
- Thaw first. The USDA says to always thaw meat or poultry before it goes in the pot. See USDA FSIS slow cooker guidance.
- Hold back the delicate stuff. Pasta, rice, cream, cheese, and fresh herbs go in near the end.
Low vs. High: Which Setting Should You Use?
Low is better for beef, pork, and beans, because gentle heat keeps the meat from turning stringy. High works when you’re short on time or making a vegetable or chicken soup. Don’t switch back and forth mid-cook.
| Setting | Typical Time | Best For |
| Low | 6-8 hours | Beef, pork, dried beans, all-day meals |
| High | 3-4 hours | Chicken soups, veggie soups, last-minute dinners |
| Add-in stage (high) | 20-30 minutes | Noodles, cream, cheese, spinach |
| Warm | Up to serving time | Holding finished soup only |
Pitmaster Tip: Sear your beef or sausage in a hot cast iron skillet for 3-4 minutes before it goes in the cooker. It adds a deep, roasted flavor that a slow cooker can’t create on its own. It’s one extra pan, and it’s worth it. It’s the same browning logic behind our grilled bread, which makes a great side for any soup on this list.
Chicken Crockpot Soup Recipes
Chicken soups are the easiest place to start. Boneless thighs stay juicy through a long cook, and breasts work if you watch the time. Poultry is done at 165°F (74°C), per the USDA’s safe minimum internal temperature chart.
1. Classic Chicken Noodle Soup
Ingredients: 1.5 lb (0.7 kg) chicken thighs, 3 carrots, 3 celery ribs, 1 onion, 8 cups (1.9 L) low-sodium broth, 2 bay leaves, thyme.
Cook: Low 6-7 hours or high 3-4 hours. Shred the chicken, then stir in 6 oz (170 g) egg noodles for the last 20-30 minutes on high.
Noodles left in all day turn to mush, so always add them late. If you need more dinner ideas built on chicken, our easy chicken breast recipes have you covered.
2. Chicken Tortilla Soup
Ingredients: 1.5 lb (0.7 kg) chicken breasts, one 15-oz (425 g) can black beans, one 15-oz can corn, one 14.5-oz (410 g) can fire-roasted tomatoes, 4 cups (950 mL) broth, cumin, chili powder.
Cook: Low 6 hours or high 3 hours.
Top with crushed tortilla chips, avocado, lime, and cilantro. The crunch against the soft soup is the whole point.
3. Chicken and Wild Rice Soup
Ingredients: 1.5 lb (0.7 kg) chicken thighs, 1 cup (170 g) wild rice blend, mushrooms, carrots, onion, 7 cups (1.65 L) broth, sage.
Cook: Low 6-7 hours.
Wild rice takes a long time to soften, so it can go in at the start. Stir in 1/2 cup (120 mL) half-and-half during the last 20 minutes.
4. White Chicken Chili
Ingredients: 1.5 lb (0.7 kg) chicken breasts, two 15-oz cans cannellini beans (drained), two 4-oz (113 g) cans diced green chiles, 1 onion, 3 cups (710 mL) broth, cumin, oregano.
Cook: Low 6 hours or high 3-4 hours.
Shred the chicken and stir in 4 oz (115 g) cream cheese until melted. Thicker than most soups, it’s a good one for cold weekends.
Beef and Hearty Crockpot Soup Recipes
Beef needs the long, low cook. Cheap cuts like chuck roast break down into fork-tender bites. Ground beef should reach 160°F (71°C), per the same USDA chart.
5. Beef Vegetable Soup
Ingredients: 2 lb (0.9 kg) chuck roast cut into 1-inch (2.5 cm) cubes, 4 potatoes, 3 carrots, 1 onion, one 28-oz (800 g) can crushed tomatoes, 4 cups (950 mL) beef broth, 1 cup (150 g) frozen peas.
Cook: Low 8 hours. Add the peas for the last 10 minutes.
Small cubes cook more evenly than one big roast. Cut potatoes bigger than the beef so they hold their shape.
6. Beef and Barley Soup
Ingredients: 2 lb (0.9 kg) cubed chuck, 3/4 cup (150 g) pearl barley, mushrooms, carrots, celery, onion, 8 cups (1.9 L) beef broth, thyme.
Cook: Low 8 hours.
The barley soaks up liquid as it cooks, so add 1 extra cup (240 mL) of broth if the pot looks thick near the end. It’s filling enough to be a full meal.
7. Taco Soup
Ingredients: 1.5 lb (0.7 kg) ground beef (browned and drained), one 15-oz can each of kidney beans, black beans, and corn, one 14.5-oz can diced tomatoes with green chiles, 1 packet taco seasoning, 2 cups (475 mL) broth.
Cook: Low 6 hours or high 3 hours.
Serve with shredded cheddar, sour cream, and chips. Our easy ground beef recipes page has more weeknight ideas using the same pound of beef.
8. Cheeseburger Soup
Ingredients: 1 lb (0.45 kg) browned ground beef, 3 cups (400 g) diced potatoes, 1 onion, 4 cups (950 mL) broth, 1 tbsp mustard.
Cook: Low 6-7 hours. Stir in 8 oz (225 g) shredded cheddar and 1 cup (240 mL) milk for the last 20 minutes.
Use freshly shredded cheese. Pre-shredded cheese has anti-caking starch that can leave the soup grainy.
Common Mistake: Dumping cold dairy into a boiling-hot slow cooker. Milk and cream can curdle if they’re added too early or shocked with heat. Turn the cooker to low, let it settle for a few minutes, then stir in dairy and cheese slowly.
Pork and Sausage Crockpot Soup Recipes
9. Split Pea Soup with Ham
Ingredients: 1 lb (0.45 kg) dried split peas (rinsed), 1 meaty ham hock or 2 cups diced ham, 3 carrots, 2 celery ribs, 1 onion, 8 cups (1.9 L) water or broth.
Cook: Low 8 hours or high 4-5 hours.
No soaking is needed. When the peas fall apart and the soup coats a spoon, it’s ready. Pull the ham hock, chop the meat, and return it to the pot.
10. Zuppa Toscana
Ingredients: 1 lb (0.45 kg) Italian sausage (browned), 4 russet potatoes sliced thin, 1 onion, 4 garlic cloves, 6 cups (1.4 L) chicken broth, 2 cups chopped kale.
Cook: Low 6 hours. Add 1 cup (240 mL) heavy cream and the kale for the last 20-30 minutes.
Brown the sausage first and drain the fat so the soup isn’t greasy. A pinch of red pepper flakes lifts the whole pot.
11. Ham and White Bean Soup
Ingredients: Two 15-oz cans Great Northern beans, 2 cups diced leftover ham, 2 carrots, 2 celery ribs, 1 onion, 5 cups (1.2 L) broth, bay leaf.
Cook: Low 6 hours.
Mash about a cup of beans against the side of the crock to thicken the broth naturally. It’s a smart way to use up holiday ham.
Vegetarian Crockpot Soup Recipes
Meatless soups are cheap, filling, and some of the most freezer-friendly crockpot soup recipes you can make. For more plant-based ideas, browse our easy vegan recipes.
12. Hearty Minestrone
Ingredients: One 15-oz can kidney beans, one 28-oz can diced tomatoes, zucchini, carrots, celery, onion, 5 cups (1.2 L) vegetable broth, Italian seasoning, 1 cup (100 g) small pasta.
Cook: Low 6-7 hours. Add the pasta for the last 20-30 minutes on high.
Finish with a handful of baby spinach and grated Parmesan.
13. Lentil Vegetable Soup
Ingredients: 1.5 cups (300 g) brown or green lentils (rinsed), 3 carrots, 2 celery ribs, 1 onion, 4 garlic cloves, 7 cups (1.65 L) broth, cumin, a squeeze of lemon.
Cook: Low 7-8 hours or high 4 hours.
Lentils don’t need soaking. Salt at the end if you’re using low-sodium broth, and don’t skip the lemon. It brightens everything.
14. Butternut Squash Soup
Ingredients: 3 lb (1.4 kg) cubed butternut squash, 1 apple, 1 onion, 4 cups (950 mL) vegetable broth, nutmeg, 1/2 cup (120 mL) coconut milk or cream.
Cook: Low 6-7 hours, then blend with an immersion blender until smooth.
Always blend hot soup in small batches if you use a standard blender, and vent the lid so steam can escape.
15. Tomato Basil Soup
Ingredients: Two 28-oz cans whole peeled tomatoes, 1 onion, 4 garlic cloves, 2 cups (475 mL) vegetable broth, 1 tsp sugar.
Cook: Low 6 hours. Blend smooth, then add 1/2 cup (120 mL) cream and a handful of fresh basil.
Pair it with a grilled cheese and you have dinner. If you’re after low-carb variations, our easy keto recipes page is a good next stop.
Creamy Crockpot Soup Recipes
Creamy soups are where timing matters most. Starch thickens as it cooks, so keep dairy for the finish.
16. Loaded Baked Potato Soup
Ingredients: 3 lb (1.4 kg) peeled, cubed russet potatoes, 1 onion, 4 cups (950 mL) chicken broth, 6 slices cooked bacon, 1 cup (240 mL) milk, 1 cup (115 g) shredded cheddar.
Cook: Low 7-8 hours. Mash about half the potatoes right in the crock, then stir in the milk and cheese.
Top with bacon, green onions, and sour cream.
17. Broccoli Cheddar Soup
Ingredients: 5 cups (about 450 g) broccoli florets, 2 carrots (grated), 1 onion, 3 cups (710 mL) broth, 2 cups (475 mL) milk, 8 oz (225 g) shredded sharp cheddar.
Cook: Low 4-5 hours. Add the milk and cheese for the last 20-30 minutes.
Use a mix of sharp cheddar and a little Gruyère if you want a more complex flavor.
18. Sweet Corn Chowder
Ingredients: 4 cups (600 g) corn (frozen is fine), 3 potatoes, 1 red bell pepper, 1 onion, 4 cups (950 mL) broth, 6 strips bacon, 1 cup (240 mL) half-and-half.
Cook: Low 6 hours. Add the half-and-half at the end.
Crumbled bacon on top gives you a salty, smoky crunch. If you want to drop bacon, a pinch of smoked paprika does the job.
How to Plan a Week of Crockpot Soup Recipes
Soup is one of the best meal-prep foods, because most pots make 6-8 servings. Here’s a simple weekly rhythm:
- Sunday: Start a beef or bean soup (8 hours on low) while you handle chores.
- Tuesday: Make a 3-4 hour chicken soup on high when you work from home.
- Thursday: Reheat leftovers on the stove. Add a fresh side and call it a new meal.
- Weekend: Freeze extra portions in single-serve containers for emergency dinners.
Round it out with a grain or a pasta side. Our dinner ideas with pasta and easy pasta recipes pair nicely with lighter soups, and you can find more hands-off dinners in our easy crockpot meals guide.
Make-Ahead Tips for Crockpot Soup
Prep takes the stress out of busy mornings. These habits save the most time:
- Chop the night before. Store vegetables in airtight containers in the fridge.
- Make freezer kits. Combine raw vegetables and seasoning in a freezer bag, then thaw in the fridge and dump into the crock with broth.
- Skip the insert in the fridge. The ceramic crock holds heat too long. Texas A&M’s extension team explains why in its slow cooker safety guide.
- Use liners. A slow cooker liner makes cleanup quick.
Food Safety for Crockpot Soup
A few simple habits keep slow cooker soup safe. They matter most when you’re out of the house all day.
- Use a thermometer. Poultry should reach 165°F (74°C) and ground meat 160°F (71°C). Cooked leftovers also need to reach 165°F when reheated, according to the USDA’s leftovers guidance.
- Check your cooker. Clemson’s extension service notes that a safe cooker must heat food fast enough to stay out of the danger zone (above 40°F to 140°F). See their slow cooker food safety fact sheet.
- Power outage. If you’re away and the power goes out, throw the food away even if it looks done, per the USDA.
- Cool quickly. Refrigerate leftovers within 2 hours of finishing, in shallow containers.
- Don’t reheat in the crock. The USDA doesn’t recommend reheating leftovers in a slow cooker. Warm them on the stove or in the microwave to 165°F, then move them to a preheated cooker if you want to keep them hot at 140°F or higher.
Storing, Freezing, and Reheating Crockpot Soup
Most leftover soup keeps in the fridge for 3-4 days. For longer storage, freeze it in portions. The USDA explains that freezing at 0°F (-18°C) keeps food safe indefinitely, though quality drops over time, in its freezing and food safety guide.
| Soup Type | Fridge | Freezer (best quality) | Freeze Well? |
| Broth-based (chicken noodle, minestrone) | 3-4 days | 2-3 months | Yes, freeze without noodles |
| Bean and lentil | 3-4 days | 3 months | Excellent |
| Beef and barley | 3-4 days | 2-3 months | Good |
| Cream or cheese-based | 3-4 days | 1-2 months | Fair; may separate |
| Potato-heavy | 3-4 days | 1-2 months | Fair; potatoes turn soft |
Thaw frozen soup overnight in the fridge, then reheat on the stove until it’s steaming hot. If a cream soup separates, whisk it or hit it with an immersion blender.
Troubleshooting Crockpot Soup Recipes
| Problem | Likely Cause | Fix |
| Watery soup | Too much liquid, or lid condensation | Cook 30 minutes with the lid off on high, or stir in a slurry of 1 tbsp cornstarch and 2 tbsp cold water |
| Bland flavor | Under-seasoned, no acid | Add salt, a splash of vinegar or lemon juice, and fresh herbs |
| Mushy vegetables | Cut too small, cooked too long | Cut bigger pieces, or add soft veggies late |
| Mushy pasta or rice | Added too early | Add during the last 20-30 minutes |
| Curdled dairy | Added too early or too hot | Add on low at the end, and use full-fat dairy |
| Tough meat | Cooked too fast or not long enough | Cook longer on low. Tough usually means “not done yet” |
FAQ
Can you put raw chicken in crockpot soup?
Yes. Raw, thawed chicken goes right into the pot with broth and vegetables. Cook until the chicken reaches 165°F (74°C), then shred it and return it to the pot. Always thaw poultry first rather than starting from frozen.
Do I need to brown the meat first?
No, but it adds flavor. Browning ground beef, sausage, or chuck takes 5 minutes and gives the soup a deeper, richer taste. Chicken and ham can go in raw or pre-cooked. Drain excess fat so the soup doesn’t taste greasy.
How do you thicken crockpot soup?
Stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook on high for 15-20 minutes. You can also mash some beans or potatoes against the crock, or blend a cup of soup and stir it back in.
Can you freeze crockpot soup?
Yes. Cool it quickly in shallow containers, then freeze for best quality up to 2-3 months. Broth and bean soups freeze best. Leave out noodles, rice, and dairy, and add them fresh when you reheat.
Low or high for soup?
Use low (6-8 hours) for beef, pork, and beans, since gentle heat tenderizes tough cuts. Use high (3-4 hours) for chicken and vegetable soups when you’re short on time. Both settings end up at similar temperatures; high just gets there faster.
Can you reheat soup in a crockpot?
The USDA doesn’t recommend reheating leftovers in a slow cooker because it heats too slowly. Reheat on the stove or in the microwave to 165°F (74°C), then use the crock only to keep it hot for serving at 140°F (60°C) or above.
Final Thoughts on Crockpot Soup Recipes
The best crockpot soup recipes keep things simple: good broth, the right setting, and smart timing for pasta, dairy, and greens. Start with chicken noodle or taco soup if you’re new, then work toward beef barley and creamy chowders. Once you learn when to add what, nearly any soup you like can be adapted to the slow cooker.
Pick one soup this week, prep it tonight, and let the slow cooker do the rest.
Laura Smith
I'm Laura, I like all the kind of delicious grilled foods which makes me hungry all the time I see them. That's why I built this blog to share with you all of my Grilling experiences, recipes, and all the tips about foods that I've learned from food experts.