Every Single Slow Cooker Soup and Stew Recipe You Could Ever Need
updated2 days ago
The slow cooker is great at so many things. It can churn out tender meatballs , the most succulent pulled pork , and even dessert . However, if we were to declare one task the slow cooker is absolutely best at, it’s cooking up big batches of soup and stew.
Few things are better than the smell of a spice-laden, aromatic-rich soup, stew, or chili that’s been simmering away all day. All that’s usually required of you is to toss a handful of ingredients in the slow cooker in the morning and come dinnertime you’re rewarded with the most comforting meal. We’ve rounded up more than 40 slow cooker soup recipes, so bookmark this page and make a new one every week.
Slow Cooker Chicken Soups
Opting for boneless, skinless chicken thighs over boneless, skinless chicken breasts is the key to preventing the meat from drying out as it cooks in the slow cooker.
The key to a good soup that’s intensely chicken-y is a long, slow simmer. Naturally the slow cooker is chicken soup’s best friend, as it can cook all day without any supervision from you.
Filled with shredded chicken, wild rice, and classic soup veggies like celery and carrots, this soup is a set-it-and-forget-it recipe that asks little of you and lets you go about your business for as long as eight hours.
None of the ingredients in the soup base need to be pre-cooked — just chop and throw them right into the slow cooker. It’s worth seeking out fire-roasted canned tomatoes, since the fire-roasting adds a light charred flavor.
If you’ve long considered beef stew a Sunday-only dinner affair, then allow me to introduce you to the beef stew you can start on a weekday morning and come home to in the evening.
Here’s a step-by-step recipe for blissfully delicious French onion soup made from start to finish in the slow cooker. Well, right up until the cheesy toast. You still need the oven for that, but with soup this easy, what’s a little broiling at the end?
If you don’t have a ham bone on hand, ask your butcher: they often have a few available in the freezer or can substitute a smoked ham shank in its place.
The key to waking up any slow cooker soup is adding fresh herbs and acid just before serving. For this soup, stir in chopped fresh dill and squeeze of lemon.
Reach for green lentils over the more brightly hued red or yellow. They hold their shape after cooking, which means they'll remain intact despite extended cooking in the slow cooker.
The real game-changer for this soup is found in the finishing touch of pistou, a kind of French pesto sans pine nuts. In this recipe, it’s dolloped on top of the soup and swirled in just before serving.
This slow cooker coconut lentil curry is seasoned with garam masala & turmeric, laced with tomatoes, & finished with coconut milk for a touch of richness.
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Creamy Slow Cooker Soups
If you’re craving something luxe and creamy, you can do know wrong with these recipes. Some are enhanced with dairy, while others get their creaminess from starchy vegetables.
Cooking earthy, umami-rich mushrooms low and slow with a splash of sherry supplies a background note of nutty sweetness that only a fortified wine can provide.
The refined flavor of potatoes and leeks are often overshadowed by bacon and fennel, so here we’ve gone back to basics by simmering the classic combo all day in the slow cooker.
This kid-friendly recipe is worthy of being in your regular weeknight rotation. It’s a cinch to pull together, requires minimal prep, and doesn’t involve dirtying any other pots or pans.
Ground turkey is a great choice when making chili because the hefty amount of spices and aromatics help “beef” up the lean meat’s flavor, plus there isn’t a preponderance of fat to skim off.
Chile verde is a pork-based stew simmered with green chiles and tomatillos. Sometimes called Colorado or Denver Green Chili, this stew gets its emerald hue from two types of green chiles (jalapeño and poblano).
This hearty vegan chili starts with a classic tomato base and chili powder, but the addition of green lentils, sweet potato, and kale make it a little earthy, slightly sweet, and substantial enough to keep you full.
Using chicken breasts means there’s less fat in this chili than a typical beef variety, and the slow cooker perfectly poaches the breasts in the chili mixture to keep them juicy and delicious.
The heat of this vegetarian chili quickly thaws frozen corn kernels, preserving the pop of fresh, sweet flavor. The zing of apple cider vinegar wakes up the earthy, umami-rich flavors that mellow during cooking.
The surprise ingredient here? Beer! It’s an oft-forgotten cooking liquid that’s great as a replacement for (or an addition to) water or stock in a stew or braise, and lends a rich depth of flavor. You’ll want to use a lighter beer, like a lager, for this chili.
Grace Elkus is the Deputy Food Director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.
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