Slow Cooker Soups Stews and Chilis

When the weather turns sharp and the days get short, an easy pot of something warm can reset the whole evening. A slow cooker helps you get there with very little hands-on time. You load it in the morning (or at lunch), set the heat, and let gentle, steady cooking do the work. Tough cuts relax, beans soften, spices bloom, and vegetables turn sweet without babysitting a simmering pot.

These recipes lean on pantry staples and affordable ingredients. They’re written for busy home cooks who want dependable results and clear directions. Each one offers a distinct flavor profile—bright North African spices, creamy Southwestern heat, classic chicken noodle comfort, and a hearty black bean base you can keep vegetarian or stretch with rotisserie chicken. The goal is the same every time: dinner that tastes like it took all day, made mostly while you were doing something else.

You don’t need special gear beyond a standard 5–7-quart slow cooker, a cutting board, and a decent knife. If you have a stick blender, it’s handy for smoothing beans or thickening broth, but it’s optional. Salt is added in stages so beans cook properly and flavors land where they should. Acidity—lemon, tomato, or a splash of vinegar—shows up at the end to brighten the pot without making it sour.

For make-ahead planning, every recipe refrigerates well for at least three days. Most also freeze cleanly. Cool completely, portion into freezer-safe containers, label, and freeze up to three months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the slow cooker on Low. Food safety still matters with “set-and-forget” cooking: keep hot foods above 140°F (60°C) and refrigerate leftovers within two hours of serving.

What follows are four dependable slow-cooker mains with straightforward steps and ingredient tables in both US and metric measures. The flavors range from mild and comforting to bold and peppery. Serve them with simple sides—steamed rice, warm tortillas, couscous, or a green salad—and you’ve got a complete, satisfying meal without a lot of fuss.

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Ethiopian-Style Berbere Chicken Stew (Slow Cooker)

Why this works: Tomato, onion, and berbere spice blend simmer low and slow with chicken thighs until the meat turns silky and the sauce thickens naturally.

Equipment:
5–7 qt slow cooker, knife and cutting board, measuring spoons, ladle

Prep Time: 20 minutes
Cook Time: 4–5 hours on High or 7–8 hours on Low
Total Time: 4½–8½ hours
Servings: 6

Ingredients

Ingredient	US Measure	Metric
Boneless, skinless chicken thighs	2 lb	900 g
Yellow onion, diced	2 cups	300 g
Garlic, minced	4 cloves	16 g
Tomato paste	3 Tbsp	48 g
Crushed tomatoes	1 can (28 oz)	800 g
Low-sodium chicken broth	1½ cups	360 ml
Berbere spice blend	1½–2 Tbsp	12–16 g
Ground cumin	1 tsp	3 g
Kosher salt, divided	1½ tsp	9 g
Black pepper	½ tsp	2 g
Unsalted butter or oil	1 Tbsp	14 g
Lemon juice (finish)	1 Tbsp	15 ml
Chopped cilantro or parsley (garnish)	¼ cup	10 g

Instructions

1. Pat chicken dry and season with 1 tsp salt and pepper.
2. Into the slow cooker add onion, garlic, tomato paste, crushed tomatoes, broth, berbere, cumin, and remaining ½ tsp salt. Stir to combine. Nestle in the chicken. Dot with butter or drizzle oil.
3. Cook High 4–5 hours or Low 7–8 hours, until chicken is very tender.
4. Shred chicken in the pot. Stir in lemon juice. Adjust salt, pepper, and berbere to taste.
5. Rest 10 minutes uncovered to slightly thicken. Garnish with herbs and serve with rice or flatbread.

Nutrition (per serving, approximate)

Calories 320; Protein 29 g; Carbs 16 g; Fat 15 g; Fiber 4 g; Sodium 690 mg.

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Moroccan-Style Chickpea & Lentil Stew (Vegan, Gluten-Free)

Why this works: Pantry beans and red lentils cook together so the lentils thicken the sauce while chickpeas hold their shape. Warm spices stay soft and aromatic rather than hot.

Equipment:
5–7 qt slow cooker, measuring spoons, ladle

Prep Time: 15 minutes
Cook Time: 4 hours on High or 7 hours on Low
Total Time: 4¼–7¼ hours
Servings: 6

Ingredients

Ingredient	US Measure	Metric
Canned chickpeas, drained	2 cans (15 oz each)	2 × 425 g
Red lentils, rinsed	¾ cup	135 g
Yellow onion, diced	1½ cups	225 g
Carrots, diced	1 cup	130 g
Celery, diced	¾ cup	95 g
Garlic, minced	4 cloves	16 g
Fire-roasted diced tomatoes	1 can (14.5 oz)	410 g
Tomato paste	2 Tbsp	32 g
Vegetable broth	4 cups	950 ml
Ground cumin	2 tsp	6 g
Ground coriander	1½ tsp	4 g
Sweet paprika	1 tsp	2 g
Ground cinnamon	¼ tsp	0.6 g
Turmeric	½ tsp	1.5 g
Kosher salt	1½ tsp	9 g
Black pepper	½ tsp	2 g
Lemon juice (finish)	1–2 Tbsp	15–30 ml
Chopped cilantro (garnish)	¼ cup	10 g
Olive oil (optional richness)	1 Tbsp	15 ml

Instructions

1. Add everything except lemon, cilantro, and oil to the slow cooker. Stir well.
2. Cook High 4 hours or Low 7 hours, until lentils are tender and the stew is thick.
3. Stir in lemon juice and olive oil (if using). Adjust salt and pepper.
4. Garnish with cilantro. Serve with couscous, rice, or warm bread.

Nutrition (per serving, approximate)

Calories 290; Protein 14 g; Carbs 48 g; Fat 5 g; Fiber 14 g; Sodium 640 mg.

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Black Bean Soup (Rotisserie Chicken Optional)

Why this works: Aromatics, fire-roasted tomatoes, and a portion of blended beans build a naturally creamy base without dairy. Rotisserie chicken stretches the pot without extra effort.

Equipment:
5–7 qt slow cooker, stick blender or countertop blender (optional), ladle

Prep Time: 15 minutes
Cook Time: 4–5 hours on High or 7–8 hours on Low
Total Time: 4½–8¼ hours
Servings: 6

Ingredients

Ingredient	US Measure	Metric
Canned black beans, rinsed	3 cans (15 oz each)	3 × 425 g
Yellow onion, diced	1½ cups	225 g
Poblano pepper, diced	1 cup	120 g
Red bell pepper, diced	1 cup	150 g
Garlic, minced	4 cloves	16 g
Fire-roasted diced tomatoes	1 can (14.5 oz)	410 g
Low-sodium chicken or vegetable broth	4 cups	950 ml
Ground cumin	2 tsp	6 g
Dried oregano	1 tsp	1 g
Smoked paprika	1 tsp	2 g
Kosher salt	1½ tsp	9 g
Black pepper	½ tsp	2 g
Lime juice (finish)	1½ Tbsp	22 ml
Rotisserie chicken, shredded (optional)	2 cups	280 g
Olive oil	1 Tbsp	15 ml

Instructions

1. Add all ingredients except lime and chicken to the slow cooker. Stir.
2. Cook High 4–5 hours or Low 7–8 hours, until vegetables are soft.
3. Blend 2–3 cups of the soup and return to the pot for a creamy texture.
4. Stir in lime juice and shredded chicken (if using). Warm 10 minutes.
5. Adjust seasoning. Serve with avocado, cilantro, and tortillas if you like.

Nutrition (per serving, vegetarian version, approximate)

Calories 260; Protein 13 g; Carbs 42 g; Fat 5 g; Fiber 14 g; Sodium 720 mg.
(Add chicken: +70–80 calories and +11 g protein per serving.)

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Classic Slow-Cooker Chicken Noodle Soup

Why this works: Long, gentle cooking extracts flavor from chicken thighs and vegetables. Noodles are added at the end so they stay tender, not mushy.

Equipment:
5–7 qt slow cooker, knife and cutting board, ladle

Prep Time: 20 minutes
Cook Time: 4–5 hours on High or 7–8 hours on Low (+ 15 minutes for noodles)
Total Time: 4½–8½ hours
Servings: 6

Ingredients

Ingredient	US Measure	Metric
Boneless, skinless chicken thighs	1½ lb	680 g
Yellow onion, diced	1½ cups	225 g
Carrots, sliced	2 cups	260 g
Celery, sliced	1½ cups	165 g
Garlic, minced	3 cloves	12 g
Low-sodium chicken broth	8 cups	1.9 L
Bay leaves	2	2
Dried thyme	1 tsp	1 g
Kosher salt, divided	1½ tsp	9 g
Black pepper	½ tsp	2 g
Wide egg noodles	6 oz	170 g
Fresh parsley, chopped	¼ cup	10 g
Lemon juice (finish)	1 Tbsp	15 ml

Instructions

1. Add chicken, onion, carrots, celery, garlic, broth, bay leaves, thyme, pepper, and 1 tsp salt to the slow cooker.
2. Cook High 4–5 hours or Low 7–8 hours, until chicken is tender.
3. Remove chicken, shred, and return to the pot. Turn to High. Stir in noodles and remaining ½ tsp salt; cook 10–15 minutes until noodles are just tender.
4. Remove bay leaves. Stir in parsley and lemon juice. Adjust seasoning and serve.

Nutrition (per serving, approximate)

Calories 290; Protein 25 g; Carbs 28 g; Fat 9 g; Fiber 3 g; Sodium 860 mg.

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White Chicken Chili (Mild Heat, Creamy Finish)

Why this works: Green chiles, poblanos, and spices simmer with white beans and chicken. A quick mash of beans thickens the broth without heavy cream.

Equipment:
5–7 qt slow cooker, potato masher or spoon, ladle

Prep Time: 15 minutes
Cook Time: 4 hours on High or 7 hours on Low
Total Time: 4¼–7¼ hours
Servings: 6

Ingredients

Ingredient	US Measure	Metric
Boneless, skinless chicken breasts or thighs	1½ lb	680 g
Great Northern or cannellini beans, rinsed	2 cans (15 oz each)	2 × 425 g
Yellow onion, diced	1 cup	150 g
Poblano pepper, diced	1 cup	120 g
Canned mild green chiles	1 can (4 oz)	113 g
Garlic, minced	3 cloves	12 g
Ground cumin	2 tsp	6 g
Ground coriander	1 tsp	3 g
Dried oregano	1 tsp	1 g
Kosher salt	1½ tsp	9 g
Black pepper	½ tsp	2 g
Low-sodium chicken broth	4 cups	950 ml
Corn (frozen)	1 cup	150 g
Cream cheese, softened (optional, finish)	3 oz	85 g
Lime juice (finish)	1 Tbsp	15 ml
Chopped cilantro (garnish)	¼ cup	10 g

Instructions

1. Add all ingredients except corn, cream cheese, lime, and cilantro to the slow cooker. Stir.
2. Cook High 4 hours or Low 7 hours, until chicken is tender.
3. Remove chicken and shred. Mash ½ cup of beans against the side of the cooker to thicken.
4. Return chicken to the pot. Stir in corn and cream cheese (if using). Cook 10–15 minutes until hot and slightly creamy.
5. Finish with lime juice. Garnish with cilantro and serve with tortilla chips or warm bread.

Nutrition (per serving, without cream cheese, approximate)

Calories 310; Protein 28 g; Carbs 28 g; Fat 9 g; Fiber 7 g; Sodium 780 mg.

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Make-Ahead, Freezing, and Reheating Notes

• Cool quickly: Spread cooked food in shallow containers so it drops through the danger zone faster.
• Freeze smart: Leave headspace for expansion; label with name and date.
• Reheat gently: Stovetop over medium heat or slow cooker on Low until steaming throughout (165°F / 74°C for chicken dishes). Add a splash of broth or water if the pot tightens up.

These slow-cooker recipes cover a week of winter dinners with reliable, repeatable steps and clean flavors that hold up well to reheating. Mix and match sides, keep a loaf of bread handy, and let the cooker carry the load.