Buffalo Chicken Slow-Cooker Soup

Soups can be enjoyed as standalone entrees and can also be served as an amazing starter. This buffalo chicken soup recipe is soul warming and very filling. The soothing and savory flavors of this one is surely going to surprise you when you come home in the evening. Enjoy this interesting slow cooker recipe!

Ingredients

• Butter, 1 tbsp
• 1 medium-sized onion (peeled), roughly chopped
• 2 cloves of garlic, minced
• 3 celery stalks, sliced
• 3 large-sized carrots, sliced
• Chicken breast (boneless, skinless), 1 lb
• Hot cayenne sauce, ¼ cup
• Chicken stock, 4 cups
• Blue cheese (crumbled), ¼ cup
• Crispy tortilla chips, ½ cup
• Blue cheese dressing (any low-cal dressing can be used), ¼ cup
• Green onions (chopped), ¼ cup

Preparation

1. Place a large skillet over low-med heat. Add butter and let it melt. Add onions in the melted butter along with celery, carrots, and garlic. Stir well and sauté for 5 minutes until the veggies are tender.
2. When the veggies are tender, transfer to a stockpot. Add chicken breast, blue cheese dressing, hot sauce, and chicken stock as well. Stir and cover with a lid. Turn on the slow cooker and cook on high heat setting for 2-3 hours and on low heat setting for the next 4 hours.
3. When the soup is done, take the chicken out and let sit for 5 minutes. Shred using a fork and place it back in the soup. Reheat.
4. To serve, pour the contents in a large soup-serving bowl and top with green onions, blue cheese and tortilla chips. Serve hot and enjoy!

Parsnip and Butternut Squash Delight Soup

Want to serve yourself with a soothing, savory, and simple soup on a chilly winter night? This is the best thing you can offer yourself. With the rich flavors of butternut squash and parsnip, prepare this warm blend and delight yourself and your family. Follow the recipe and enjoy.

Ingredients

• Sweet onion (chopped), 2 cups
• Granny Smith Apples (peeled, chopped), 1 ½ cups
• Parsnip (chopped), 2 cups
• Salt, ¼ tsp
• Water, 3 cups
• Freshly ground black pepper, 1 tsp
• Chicken broth (low-sodium, fat free), 2 cups
• Paprika, 1/8 tsp
• Whipping cream, 2 tbsp
• Butternut squash (frozen, thawed), 3 packages (around 12 oz.)
• Cumin (ground), 1/8 tsp
• Sour cream (light), ½ cup
• Fresh chives (chopped), 8 tsp

Preparation

1. In a 5-quart electric slow cooker, add sweet onion, parsnip, apples, water, chicken broth, butternut squash, salt, and pepper. Stir to combine and cook at low heat setting for 6 hours. Keep it covered.
2. When done, pour the content (in batches) to a heat-resistant blender and pulse until the mixture is smooth. Continue with the remaining soup.
3. Transfer the soup in a large bowl when everything is blended.
4. Stir in paprika, cumin and whipping cream. Top with chives and sour cream and serve.
5. Enjoy warm for best flavors.

Creamy Potato Slow-Cooker Soup

In order to make it taste cheesier, the classic potato soup gets a hit of extra cheese. This potato soup is perfect to satisfy your taste buds as well as to warm your bones on a chilly day! Check out the recipe.

Ingredients

• Onion (chopped), 1 cup
• Bacon, 3 slices
• Baking potatoes (peeled and cut into thin slices), 3 lbs
• Water, ½ cup
• Cooking spray
• Salt, ½ tsp
• Chicken broth (low-sodium, fat-free), 2 cans
• Freshly ground black pepper, ½ tsp
• Milk (1% low fat), 2 cups
• Sharp cheddar cheese (reduced fat), 1 cup (divided)
• Sour cream (light), ½ cup
• Fresh chives (chopped), 4 tsp

Preparation

1. Place a large nonstick skillet over low-med heat and add bacon. Cook until crispy. When done, remove from the skillet and set aside. Reserve 2 teaspoons of bacon fat in the pan. When bacon is cool, crumble.
2. In the same skillet, add onion and sauté in the bacon fat until tender for 3 minutes.
3. Place onion and potato slices in a 5-quart slow cooker. Coat with cooking spray and combine.
4. Combine water, chicken broth, salt and pepper. Stir well. Add this mixture to the slow cooker and stir.
5. Cover the lid and cook for 8 hours on low heat setting. Check for the tenderness of potatoes.
6. When done, use a potato masher to mash the mixture. When it reaches the desired consistency, add ¾ cup cheese and milk. Stir well.
7. Adjust heat to high setting and cook for 20 minutes until the soup is thoroughly heated.
8. Transfer the soup in a large soup serving bowl. Top with ¼ cup cheese and sour cream.
9. Sprinkle chives and crumbled bacon on the top and serve warm for fresh flavors.
10. Enjoy!

Slow Cooker Black Bean Soup

Ingredients

• Black beans (dried), 1 lb
• Onion (chopped), 2 cups
• Vegetable broth (preferably organic), 4 cups
• Water, 1 cup
• Cumin (ground), 1 tbsp
• 1 Serrano chili, thinly chopped
• 3 bay leaves
• Lime juice (fresh), 2 tbsp
• Sour cream (reduced fat), 3 tbsp
• Fresh cilantro (chopped), ¼ cup
• Salt, 1 tsp
• Cilantro sprigs, for garnish

Preparation

1. Wash the dried beans thoroughly and place them in a large bowl. Add water and cover the beans 2 inches above the level. Cover and let stand for 8 hours to overnight. Drain.
2. To prepare the soup, combine the black beans, broth, onion, water, cumin, bay leaves and Serrano chili in an electric slow cooker. Stir to combine all the ingredients.
3. Cover and set to cook over low heat setting for 10 hours.
4. Remove the lid and discard bay leaves.
5. Stir in lime juice and season with salt.
6. Transfer to a large serving bowl or ladle soups into six small bowls. Top each bowl (or the big bowl) with cilantro, sour cream and some cilantro sprigs before serving.
7. Serve fresh and warm to enjoy amazing flavors.

Slow Cooker Classic Beef Stew

Ingredients

• Boneless chuck roast (trimmed, cut into small cubes), 2 lbs
• 3 medium-sized yellow onions, cut into ½” thick slices
• Sea salt, 1 ½ tsp
• Freshly ground black pepper, 1 tsp
• Canola oil, 2 tbsp
• 6 cloves of garlic, finely sliced
• Nut brown ale, 12 oz.
• Baby Dutch potatoes (halved), 1 ½ lbs
• Beef stock (unsalted), 1 ¼ cups (divided)
• 4 thyme sprigs
• Carrots (peeled and sliced into 2” pieces), 1 lb
• 2 bay leaves
• Dijon mustard, 1 tbsp
• All-purpose flour, 2 tbsp
• Red wine vinegar, 1 tbsp
• Parsley leaves, ¼ cup

Preparation

1. Place a large skillet over med-high heat. Add oil 1 ½ tsp oil.
2. Season beef with salt and pepper. Rub with your hands to adjust the flavors well. When the oil is hot, add beef and cook until well-browned for 6-7 minutes. Stir to brown on all sides well. When done, remove beef and any remaining juices from the pan.
3. Add remaining oil to the pan and swirl it to coat the base. Add garlic and onions. Sauté for 3-4 minutes until fragrant and tender. Add beef to the pan and stir well. Add 1 cup beef stock and bring the mixture to a gentle boil. Season with salt and pepper and bring to a simmer. Cook for 10 minutes.
4. When done, transfer the content into a 6-quart electric slow cooker. Add beef, carrots, potatoes, bay leaves and thyme. Stir to combine. Cover and cook for 7 hours at low heat setting.
5. Meanwhile, whisk remaining stock and flour together. When soup is ready, add this mixture and stir well. Cook for another 15-20 minutes and allow the mixture to thicken. Stir in vinegar and mustard.
6. Discard bay leaves and thyme sprigs.
7. Top with parsley and serve the delicious beef stew warm for best flavors.

Slow Cooker Chicken Stew with Green Olives

Ingredients

• Diced tomatoes (no salt), 2 cans
• Chicken broth (low-sodium, fat free), 1 ½ cups (divided)
• 1 clove of garlic, minced
• 1 medium-sized onion, thinly sliced
• Cumin (ground), 1 tsp
• Turmeric, ½ tsp
• Paprika, 1 tsp
• Olive oil, 1 tbsp
• 1 Quartered chicken (skinned), 3 lb
• Salt, 1/8 tsp
• Freshly ground black pepper, ½ tsp
• Green olives (pitted), ½ cup
• Lemon peel, ½ tbsp
• Almonds (toasted, sliced), ¼ cup
• Hot cooked couscous, 2 cups

Preparation

1. Place tomatoes, onion, garlic, cumin, turmeric, paprika, and 1 cup broth in an electric slow cooker.
2. Place a large skillet over med-high heat. Add oil and swirl to coat the base.
3. Season chicken with salt and pepper and place it in the skillet when the oil is hot. Cook chicken, stirring to brown on all sides, for 8 minutes. When done, remove and place in the slow cooker. Add the remaining broth in the slow cooker too.
4. Stir and combine all the ingredients. Cover and cook for 4 hours on high heat setting. Thirty minutes before the cooking time completes, add lemon peel and olives.
5. Remove chicken from the pot and separate meat from bones. Return the meat and discard bones.
6. Cook for another 10 minutes.
7. Transfer to a serving platter with couscous on the side. Sprinkle with toasted almond slices on the top and serve.