Crockpot, Soups, Chowders, and Stews

Slow Cooker Lemon Chicken & Rice Soup


  • 2 tablespoons Olive Oil
  • 2 pounds Boneless  Chicken Breasts, cut into 1/2-inch pieces
  • 5 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 8 cups coarsely chopped Swiss chard, kale or spinach
  • 2 large carrots, finely chopped
  • 1 small onion, chopped
  • 1 medium lemon, halved and thinly sliced
  • 1/4 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 1/2 teaspoon pepper

4 cups cooked brown rice


In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.

Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through. Yield: 12 servings (4 quarts).—rice-soup

Beef, Crockpot, Soups, Chowders, and Stews

Crock Pot Beef Stew


  • 1 pound beef stew meat
  • 8 small white potatoes, cut into quarters
  • 1/2 white onion, cut into chunks
  • 2 small carrots, cut into slices
  • 1/4 c. minced garlic, fresh
  • 3/4 c. apple cider
  • 2 tablespoons worchestshire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/4 c. flour


Place beef, potatoes, onions and carrots in crock pot.  In a small bowl, combine garlic, cider, sauces, spices and flour, mixing well to eliminate lumps.  Pour over ingredients in crock pot.  Set on low. Cook for seven hours.

Serve with hot yeast rolls! Yum!

Mediterranean, Pork, Soups, Chowders, and Stews

Sausage Fennel Minestrone


  • 1 qt. chicken broth
  • 2 c. water
  • 2 t. tomato paste
  • 1 c. chopped onion
  • 1 c. diced fennel
  • 1/2 c. chopped celery
  • 1 14 oz. can cannellini beans, drained
  • 1/2 t. salt
  • 1 28 ox. can diced tomatoes
  • 1 bay leaf
  • 1/2 t. dried thyme
  • 1 lb. Italian sausage (casings removed)
  • 1 c. cooked orecchiette
  • 2. c chopped kale


In a slow cooker, combine chicken broth, water, tomato paste, onions, fennel, celery, beans, salt, tomatoes, bay leaf and thyme.  In a nonstick skillet saute sausage, breaking into pieces until browned, 5 minutes.  Drain on a paper towel-lined plates, then add to slow cooker.  Cover and cook on high four hours.  Stire in orecchiette and kale.

Soups, Chowders, and Stews

Spicy Potato Soup

Taste of Home


  • 1 pound ground beef
  • 4 cups cubed peeled potatoes (1/2-in. cubes)
  • 1 small onion, chopped
  • 3 cans (8 ounces each) tomato sauce
  • 4 cups water
  • 2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 1/2 to 1 teaspoon hot pepper sauce


  • In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts).
Chicken, Crockpot, Soups, Chowders, and Stews

Crockpot Chicken and Noodle Soup

Creatively Domestic


  • 5 cups of chicken broth (boxed or can is fine)
  • One 10.75 oz can cream of chicken soup
  • 1/2 cup onions, chopped fine
  • 1/2 cup celery, chopped fine
  • 1/2 cup carrots, chopped fine
  • 1/2 cup green onions, sliced
  • One 15 oz can of whole kernel corn, drained
  • Salt and Pepper to taste
  • 1 1/2 cup Egg noodles
  • 2 cups cooked chicken chopped or 2 cans canned cooked chicken

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.

Beef, Soups, Chowders, and Stews

Hamburger Soup

Betty Crocker Wannabee


(All measurements are approximate)

  • 1 T olive oil
  • 1/2  medium sized onion, chopped
  • 2 T minced garlic
  • 1 lb ground beef
  • 1 can condensed tomato soup, plus 1 can water
  • 2-14 oz. cans beef broth
  • 1 small can of corn
  • 1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth (I’ve done it both ways, but prefer to cook pasta in plain water).

When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.

5 Ingredients or less, Soups, Chowders, and Stews

Spring Pea Soup

Taste of Home


  • 2 cups cubed peeled potatoes
  • 2 tablespoons butter
  • 6 cups chicken broth
  • 2 cups fresh or frozen peas, thawed
  • 2 tablespoons minced chives


In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; cook 5-8 minutes longer or until peas are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives. Yield: 6 servings.

Beef, Soups, Chowders, and Stews

Slow Cooker Old-Fashioned Beef Stew


  • 1 tablespoon vegetable oil
  • 1 ½ lb beef stew meat, cut into bite-size pieces if needed
  • 4 medium carrots, cut into 1/2-inch slices (2 cups)
  • 3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
  • 1 large onion, cut into 1-inch pieces (1 1/2 cups)
  • 1 medium stalk celery, cut into 1-inch pieces (1 cup)
  • 3 cups vegetable juice
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon beef bouillon granules
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon pepper


In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.

Cover; cook on Low heat setting 9 to 10 hours.

Makes 6 servings (1 2/3 cups each)

5 Ingredients or less, Beef, Crockpot, Soups, Chowders, and Stews

Slow Cooker Cowboy Stew

  • 1 1/4 pounds beef stew meat
  • 4 potatoes, unpeeled, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (28 ounces) baked beans in barbecue sauce
  1. In 3 1/2- to 4-quart slow cooker, mix beef, potatoes, onion, salt and pepper. Spread beans over beef mixture.
  2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
Makes 6 servings
Chicken, Diabetic, Italian, Pasta, Soups, Chowders, and Stews

Slow Cooker Chicken and Gnocchi Soup


  • 1 ¼ lb boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 cup julienne carrots (1 1/2×1/4×1/4-inch pieces)
  • ½ cup chopped celery (1 medium stalk)
  • ½ cup chopped onion (1 medium)
  • 1 teaspoon dried thyme leaves
  • 1 carton (32 oz) chicken broth (4 cups)
  • 1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
  • 1 package (16 oz) gnocchi (not frozen)
  • 1 package (9 oz) frozen baby sweet peas, thawed


In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.

Cover; cook on Low heat setting 8 to 10 hours.

Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

Makes 6 servings (1 1/2 cups each)