Quick and Cozy Slow Cooker Soups

 

Dump and run. That’s the kind of slow cooker recipes I love. No muss, no fuss and no hovering over a hot stove to get dinner on the table.

As the days of autumn bring cooler weather (here in California we call “cooler” anything below 70F), I find myself thinking about hot soup. And having dinner all planned and taken care of ahead of time.

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Want to join me? Great. Find your slower cooker, that will be the easy part. Deciding which of these soups to make for tonight’s dinner will be the greater challenge. Persevere. I know you can do it!

Chicken Tortilla Soup

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 14.5 ounce can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 10 ounce package frozen corn

 

Place all ingredients into the slow cooker. Stir. Cover. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serves: 8. Optional: Garnish with tortilla chips, sour cream and grated cheese. Amazing.

Creamy Potato Soup

  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 onion, finely chopped
  • 2 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground white pepper
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12 fluid ounce) can evaporated milk

 

In a small skillet over high heat, sauté the onion with the bacon until bacon is evenly browned. Drain off excess grease and place bacon and onions into slow cooker along with the chicken broth, water, potatoes, salt dill weed and pepper. Cover. Cook on Low for 6 to 7 hours, stirring half way through.

In a small bowl, whisk together the flour and half and half. Stir into the soup along with the evaporated milk. Cover and cook for another 30 minutes before serving. Servings: 6. Optional garnish: Grated cheese, bacon bits and chopped green onion. Enjoy!

 Quick and Easy Chicken and Dumplings

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 10.75-ounce cans condensed cream of chicken soup
  • 1 14-ounce can chicken broth
  • 1 onion, finely diced
  • 2 10-ounce packages refrigerated biscuit dough, torn into pieces

 

Place the chicken, butter, soup, onion and chicken broth in a slow cooker. Cover. Cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Serves: 8. You won’t believe how good this is.

Question: Do you own a slow cooker? Is it out and ready to fire up for dinner tonight? 

Please note: I reserve the right to delete comments that are offensive or off-topic.

  • Karen May

    To the chicken and dumplings recipe, try adding some poultry seasoning or sage to the crockpot ingredients. It is really good, and reminds me of Thanksgiving while it’s cooking!

  • mary ricardo

    The chicken Tortilla soup….I think I see black beans in picture, but no mention in recipe?

  • Bookworm

    The Chicken Tortilla Soup sounds wonderful. I don’t often cook in my crockpot, because I have a problem with things ending up either over-cooked and mushy or under-cooked and crunchy, so I have a question. It seems like the time would be enough to cook the chicken if it wasn’t already cooked. Am I wrong about this? Could you cut up the raw chicken in bite-sized pieces and put everything in the crockpot to cook?

    • DianaB

      I would also question the timing here if you are already using cooked chicken. You could easily do all of this in a pot on the stove and maybe simmer for an hour or so if that is the case. Would make an easy throw together, last minute dinner since everything is already cooked.

  • Tammy

    The longest you should need to cook a raw chicken in a crockpot is 6-8 hours, so, plonk a chicken in there, and shred it after. Just be sure to get the excess fat off.

  • Sue

    Suggest cut up the raw chicken. Slow cooker will not bring the center of the whole body chicken quickly up to a safe temperature (above 140+).