I crave slow cooker soup recipes for fall that taste like they simmered for hours but actually take five minutes to throw together. You want the same thing—bowls of comfort without the fuss.
These 15 slow cooker soup recipes for fall deliver exactly that. From easy crockpot soups to hearty, stick-to-your-ribs stews, this list covers every craving. I’ll walk you through ingredients with exact amounts, what each soup looks like, how it tastes, and step-by-step instructions.
Whether you’re searching for the best slow cooker soup recipes, fall crockpot soup ideas, or slow cooker stews and soups that feed a crowd, you’ll find winners here. Let’s turn your slow cooker into the hardest-working kitchen tool this autumn.
1) Classic Chicken Noodle Soup
Ingredients:
- 2 lbs chicken thighs or breasts
- 3 carrots, sliced
- 8 cups chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme
- Salt and pepper to taste
Looks and Tastes:
Golden broth with tender chicken and bright carrots. Light, savory, and soothing.
How to Make It:
Combine chicken, carrots, broth, thyme, salt, and pepper in your crock pot. Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, stir in noodles, and cook 15–20 minutes. Finish with pepper for this classic, easy slow cooker soup.
2) Butternut Squash & Apple Soup
Ingredients:
- 1 medium butternut squash (3 lbs), peeled and cubed
- 2 sweet apples, peeled and diced
- 6 cups chicken broth
- ½ tsp cinnamon
- ½ cup heavy cream
- Salt and pepper to taste
Looks and Tastes:
Deep orange and silky. Sweet, warm spices, and very smooth.
How to Make It:
Add squash, apples, broth, cinnamon, salt, and pepper to your slow cooker. Cook on Low 6–8 hours or High 3–4 hours until squash is tender. Blend until smooth, stir in cream, and season. A perfect fall soup recipe for cozy dinners.
3) Beef & Barley Soup
Ingredients:
- 2 lbs stew beef, cubed
- 3 carrots, sliced
- ¾ cup pearl barley
- 8 cups beef broth
- 3 tbsp tomato paste
- 1 tsp dried thyme
Looks and Tastes:
Rustic brown broth with soft beef and plump barley. Deep, hearty, and rich.
How to Make It:
Brown beef (optional), then add to slow cooker with carrots, barley, broth, tomato paste, thyme, salt, and pepper. Cook on Low 8–9 hours or High 4–5 hours. Season well. A hearty slow cooker soup for fall.
4) Creamy Tomato Basil Soup
Ingredients:
- 2 cans (28 oz each) crushed tomatoes
- 4 cups vegetable broth
- 1 carrot, diced
- ¾ cup heavy cream
- ½ cup fresh basil, torn
- Salt and pepper to taste
Looks and Tastes:
Smooth red with a glossy finish. Bright tomato and soft basil notes.
How to Make It:
Add tomatoes, broth, carrot, salt, and pepper to the slow cooker. Cook on Low 6–8 hours or High 3–4 hours. Blend until smooth, stir in cream and basil, then season. An easy crockpot soup with fresh fall flavors.
5) Loaded Baked Potato Soup
Ingredients:
- 4 lbs russet potatoes, peeled and cubed
- 6 cups chicken broth
- 8 oz cream cheese, softened
- 1½ cups shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- Salt and pepper to taste
Looks and Tastes:
Creamy white base with melty cheddar, bacon bits, and green onion. Like a loaded potato in a bowl.
How to Make It:
Add potatoes, broth, salt, and pepper to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Mash some potatoes, stir in cream cheese and cheddar. Top with bacon. One of the best crockpot soups for fall comfort.
6) Tuscan White Bean & Kale
Ingredients:
- 2 cans (15 oz each) cannellini beans, drained
- 2 carrots, sliced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 4 cups kale, chopped
- 2 tbsp olive oil
- 1 lemon, juiced
Looks and Tastes:
Clear broth with white beans and green kale ribbons. Clean, garlicky, and bright.
How to Make It:
Combine beans, carrots, tomatoes, broth, olive oil, salt, and pepper in a slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Add kale 20 minutes before serving. Finish with lemon juice. A hearty crockpot soup for fall.
7) Chicken Tortilla Soup
Ingredients:
- 2 lbs chicken breasts
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, drained
- 1½ cups corn
- 6 cups chicken broth
- 1 tbsp chili powder
- 2 limes, juiced
Looks and Tastes:
Red, zesty broth with shredded chicken and sweet corn. Smoky, tangy, and fresh.
How to Make It:
Add chicken, tomatoes, beans, corn, broth, chili powder, salt, and pepper to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, add lime juice. Top with tortilla strips. An easy fall crockpot soup with bold flavors.
8) Wild Rice & Mushroom Soup
Ingredients:
- 1 cup wild rice blend
- 1 lb mushrooms, sliced
- 2 carrots, sliced
- 8 cups broth
- 1 cup heavy cream
- 3 tbsp butter
- 1 tsp dried thyme
Looks and Tastes:
Creamy beige with dark specks of wild rice and browned mushrooms. Earthy and cozy.
How to Make It:
Add wild rice, mushrooms, carrots, thyme, broth, salt, and pepper to the slow cooker. Cook on Low 7–8 hours or High 4–5 hours. Stir in cream and butter, then season. A best slow cooker soup for autumn comfort.
9) Sausage, Potato & Kale (Zuppa Toscana)
Ingredients:
- 1.5 lbs Italian sausage, removed from casing
- 3 medium potatoes, thinly sliced
- 6 cups chicken broth
- 4 cups kale, chopped
- ¾ cup heavy cream
- ½ tsp red pepper flakes
Looks and Tastes:
Creamy broth dotted with sausage and tender potato rounds. Savory with a soft heat.
How to Make It:
Brown the sausage (optional), then add it to the slow cooker with potatoes, broth, salt, and pepper. Cook on Low 6 hours or High 3 hours. Add kale and cream, cook 15 minutes more. The best crockpot soup for fall crockpot soups lovers.
10) Pumpkin Curry Lentil Soup
Ingredients:
- 1½ cups red lentils, rinsed
- 1 can (15 oz) pumpkin purée
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1½ tbsp curry powder
- 2 limes, juiced
Looks and Tastes:
Golden orange, thick and smooth. Warm spices and gentle sweetness.
How to Make It:
Combine lentils, pumpkin, tomatoes, broth, curry powder, salt, and pepper in a slow cooker. Cook on Low 6 hours or High 3 hours. Stir in coconut milk and lime juice, then season. An easy slow cooker soup recipe for fall.
11) Turkey Chili (Slow Cooker Stew)
Ingredients:
- 2 lbs ground turkey, browned
- 1 bell pepper, diced
- 2 cans (15 oz each) tomato sauce
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) black beans, drained
- 2 tbsp chili powder
- 4 cups chicken broth
Looks and Tastes:
Thick and chunky with a deep red color. Smoky, hearty, and bold.
How to Make It:
Brown turkey, then add to slow cooker with pepper, sauces, tomatoes, beans, chili powder, broth, salt, and pepper. Cook on Low 6–8 hours or High 3–4 hours. Adjust seasoning. Serve with cheddar. A hearty slow cooker stew for fall.
12) Corn Chowder with Ham
Ingredients:
- 4 cups corn
- 2 cups diced ham
- 3 medium potatoes, cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 1 tsp dried thyme
Looks and Tastes:
Pale yellow and creamy with sweet corn pops and pink ham cubes. Sweet-salty and buttery.
How to Make It:
Add corn, ham, potatoes, broth, thyme, salt, and pepper to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Stir in cream and butter, then season. A best crockpot soup with sweet, savory fall flavors.
13) French Onion Soup
Ingredients:
- 4 large yellow onions, thinly sliced
- 4 tbsp butter
- 2 tbsp olive oil
- 8 cups beef broth
- ½ cup dry white wine (optional)
- 8 slices of baguette, toasted
- 2 cups Gruyère cheese, shredded
Looks and Tastes:
Dark brown broth with silky onions. Sweet, rich, and beefy. Cheese melts in long strings.
How to Make It:
Add onions, butter, oil, broth, wine, salt, and pepper to the slow cooker. Cook on Low 8–10 hours until onions caramelize. Ladle into bowls, top with toasted bread and cheese, and broil until melted. A fall crockpot soup classic.
14) Split Pea Soup with Smoked Ham
Ingredients:
- 1 lb dried split peas, rinsed
- 1 smoked ham hock
- 3 carrots, sliced
- 8 cups broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Looks and Tastes:
Thick green with orange carrot bits and smoky ham. Savory and very filling.
How to Make It:
Combine split peas, ham hock, carrots, broth, bay leaf, thyme, salt, and pepper in a slow cooker. Cook on Low 8 hours or High 4–5 hours. Remove ham hock, shred meat, and return to pot. Thin if needed. A hearty crockpot soup for fall.
15) Fall Harvest Minestrone
Ingredients:
- 2 carrots, sliced
- 2 medium zucchini, cubed
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained
- 1 cup of small pasta
- 8 cups vegetable broth
- 1 tsp Italian seasoning
- 3 cups spinach or kale, chopped
Looks and Tastes:
Colorful and chunky. Tomato broth with pasta and fall veg. Bright and herb-y.
How to Make It:
Add carrots, zucchini, tomatoes, beans, broth, Italian seasoning, salt, and pepper to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Add pasta for the last 20 minutes. Stir in greens at the end. Top with Parmesan. A best slow cooker soup for fall.
The Bottom Line: Your Fall Comfort Starts Here
Slow cooker soup recipes for fall are more than just meals—they’re your secret to stress-free, delicious dinners all season long. Whether you’re hunting for easy slow cooker soups to make on busy weeknights, hearty crockpot soups that feed your family, or the best slow cooker soup recipes that taste like they’ve simmered for hours, this list delivers.
From classic fall crockpot soup flavors to creative twists, every recipe here is tested, trusted, and ready to become a household favorite. If you’re looking to expand your rotation, fall slow cooker recipes offer endless possibilities—from butternut squash bisque to beef and barley stew. Stop stressing about dinner.
Start your slow cooker in the morning. Come home to crockpot fall soups that smell incredible and taste even better. The beauty of fall slow cooker recipes is that they work with your schedule, not against it. Your table will thank you. Your schedule will too.
