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This ultra-flexible slow cooker soup recipe is cozy, nutrient-packed, and practically makes itself. Whether you go with chicken, sausage, or beans, it’s guaranteed to deliver big flavor with minimal effort.
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Course: Dinner, Soup
Cuisine: Comfort Food, Meal Prep
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breast
  • 1 pound Italian sausage (optional alternative to chicken)
  • 1 can (15 oz) cannellini beans, drained (for vegetarian option)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ribs celery, sliced
  • 3 carrots, sliced
  • 2 cups diced potatoes (Yukon gold or russet)
  • 1 red bell pepper, diced
  • 1 cup corn (frozen or canned, drained)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken or vegetable broth
  • 1.5 tsp kosher salt (plus more to taste)
  • 1 tsp black pepper
  • 1.5 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup small pasta, barley, or white rice (choose one)
  • 1/2 cup heavy cream or coconut milk (optional)
  • 2 cups chopped kale or baby spinach
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice or red wine vinegar
  • 1 tbsp olive oil (for optional browning)

Equipment

  • crockpot or slow cooker
  • Cutting board
  • Chef's knife
  • skillet (optional for browning)
  • Ladle
  • Wooden Spoon

Method
 

  1. Optional: Brown chicken thighs or sausage in olive oil for 2–3 minutes per side to enhance flavor. Transfer to crockpot.
  2. Add onion, garlic, celery, carrots, potatoes, bell pepper, corn, tomatoes, broth, salt, pepper, paprika, thyme, oregano, and bay leaf to the crockpot. Stir to combine.
  3. Add your protein of choice (chicken, sausage, or beans). Make sure it's submerged in liquid for even cooking.
  4. Cook on Low for 6–8 hours or High for 3–4 hours, until vegetables are tender and chicken shreds easily.
  5. Remove chicken if used, shred with forks, then return to the pot. Discard bay leaf.
  6. Add your chosen carb: pasta (15–20 mins), barley (45–50 mins), or rice (25–30 mins). Or cook separately and stir in before serving.
  7. Optional: Stir in cream or coconut milk. Simmer for 5 minutes to meld.
  8. Add kale or spinach and cook 5 minutes until wilted. Finish with lemon juice or vinegar. Taste and adjust seasoning.
  9. Ladle into bowls. Top with parsley and grated Parmesan (optional). Serve hot and enjoy.

Notes

Use chicken thighs for tender results or swap in cannellini beans for a vegetarian version. Cook pasta separately for best texture. Add greens at the end to keep them vibrant. Add lemon or vinegar at the end to wake up the flavors.