Fall Soups and Crockpot: Set It, Forget It, and Feel the Comfort
There’s something magical about coming home after a long day to the smell of soup bubbling away in the slow cooker. For me, fall is the season of slowing down and my crockpot makes that possible. I remember the first time I made a slow-cooked beef stew for my mom after her doctor’s visit. The smell greeted her at the door, and her tired eyes lit up. It wasn’t just dinner. It was comfort.
Fall soups and crockpot recipes are about ease, warmth, and nourishment. In this article, I’ll show you how to turn simple ingredients into soul-hugging meals all while letting your slow cooker do the heavy lifting.
Why Crockpot Soups Are Fall’s Best Friend
Using a slow cooker for fall soups is not just convenient it’s transformative. The low, slow heat brings out the natural sweetness in onions, tenderizes root vegetables, and melds spices into something deeper. All you need to do is toss in the ingredients, turn it on, and go live your life.
Soups like creamy tomato basil, chicken tortilla, or lentil curry become hands-off comfort food that taste like you spent all day stirring. (But you didn’t. And that’s the point.)
What to Put in Your Crockpot This Fall
Here are must-have ingredients for slow-cooked fall soups and stews:
| Ingredient | Why It Works in a Crockpot |
|---|---|
| Root Vegetables | Carrots, potatoes, parsnips add sweetness and texture |
| Dried Lentils or Beans | They cook slowly and soak up all the flavor |
| Chicken or Beef | Becomes fall-apart tender with no effort |
| Herbs & Spices | Thyme, bay leaves, cumin, turmeric build cozy depth |
Easy Crockpot Chicken & Wild Rice Soup
Ingredients:
- 2 boneless chicken breasts
- 1 cup uncooked wild rice
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 6 cups chicken broth
- Salt and pepper to taste
- ½ cup heavy cream (optional)
Instructions:
- Add chicken, vegetables, wild rice, spices, and broth to the crockpot.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken, shred, then return it to the pot.
- Stir in cream before serving for a richer version.
- Serve hot with crusty bread.
Pro Tips for Fall Crockpot Soups
- Layer Ingredients Wisely: Place root vegetables at the bottom for even cooking.
- Use Less Liquid Than You Think: Slow cookers don’t evaporate much.
- Fresh Herbs at the End: Add parsley or basil just before serving to brighten things up.
- Store Leftovers in Mason Jars: They reheat beautifully for next-day lunches.
Check out this Slow Cooker Lentil Stew with Spinach another one of my cold-weather go-tos.
FAQs About Fall Soups and Crockpot Cooking
What soups are best made in a crockpot?
Soups with hearty vegetables, beans, grains, or tougher meats are ideal. Think beef stew, chicken and rice, or split pea.
Can you put raw chicken in a crockpot?
Yes! It’s perfectly safe to add raw chicken. The long, slow heat cooks it thoroughly and makes it tender.
Do I need to sauté ingredients before adding them?
Not always. But sautéing onions and garlic first can deepen the flavor, especially in rich soups.
Can I freeze crockpot soup leftovers?
Absolutely. Let them cool, portion into containers, and freeze for up to 3 months.
Final Thoughts
Fall is busy, messy, and beautiful and your meals should reflect that. With these fall soups and crockpot recipes, you can reclaim your evenings without sacrificing the joy of homemade food.
Let your slow cooker do the work while you soak up the season. And if you try this recipe, I’d love to hear how it turned out.