When I think of slow cooker season, I typically think of it starting in the fall months. I try to get into the spirit of it then, but it’s so hard when it’s still 90 DEGREES in October. Soup season doesn’t truly roll around until after the holidays here in Dallas. I love a good soup on a cold winter day, so here are a few of some favorites in my house!
Crockpot White Chicken Chili
| INGREDIENTS |
- 1-lb. boneless skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 can chicken broth [12 oz.]
- 1 can cream of chicken soup [12 oz.]
- 2 cans great northern beans, drained and rinsed [15 oz.]
- 2 cans diced green chiles [4 oz.]
- 1 can whole kernel corn, drained [15 oz.]
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro, chopped
- 8 oz. reduced-fat cream cheese softened
- 1/4 cup half and half
| DIRECTIONS |
1. Add chicken breasts to bottom of slow cooker; top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great northern beans, green chilis, corn, chicken broth, cream of chicken, and cilantro. Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.
Smoked Sausage and Vegetable Soup
| INGREDIENTS |
- 2 Tbsp olive oil, divided
- 12 oz. smoked turkey kielbasa sausage, quartered through the length then sliced
- 1½ cups chopped yellow onion [1 medium]
- 1 cup diced carrots [2 medium]
- 1 cup diced celery [2 stalks]
- 1½ cups chopped yellow bell pepper [1 medium]
- 1½ Tbsp minced garlic [4 cloves]
- 6 cups low-sodium chicken broth
- 1 [14.5 oz.] can petite diced tomatoes
- 1½ cups 1/2-inch diced russet or red potatoes (peel if using russet)
- 1 Tbsp dried Italian seasoning
- Salt and freshly ground black pepper
- 1 cup diced zucchini [1 small]
- 2 cups chopped spinach
- 2 Tbsp minced fresh parsley
- Finely shredded parmesan, for serving (optional)
| DIRECTIONS |
Paula Deen’s Crockpot Potato Soup
| INGREDIENTS |
- 1 [30 oz.] bag frozen hash-brown potatoes
- 2 [14 oz.] cans chicken broth
- 1 [10.75 oz.] can cream of chicken soup
- 1/2 cup onion, chopped
- 1/3 tsp ground black pepper
- 1 [8 oz.] package cream cheese, softened
- Garnish: minced green onion, shredded cheddar, and bacon
| DIRECTIONS |
- Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
2. Cover the pot and turn the heat on low. Cook for 5 hours.
3. Add softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
4. Top with shredded cheddar cheese, bacon, and minced green onion.
{Read More: 5 Fall Soups & Stews to Welcome the New Season}
