12 Gluten-Free Crockpot Soups for Busy Winter Nights

1. Rosemary Chicken and Sweet Potato Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

2. Smoky Chicken and Butternut Squash Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

3. Thyme Chicken and Cabbage and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 tablespoon apple cider vinegar
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

4. Curried Chicken and Mushroom and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

5. Sage Chicken and Pumpkin Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

6. Chili-Spiced Chicken and Apple and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 firm apples, diced, and 3 carrots, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

7. Ginger-Spiced Chicken and Cauliflower Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups small cauliflower florets and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

8. Garlic-Herb Chicken and Potato and Celery Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons chopped parsley
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

9. Rosemary Chicken and Spinach and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

10. Smoky Chicken and Green Bean and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 3 cups frozen cut green beans and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

11. Thyme White Bean and Sweet Potato Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 tablespoon apple cider vinegar

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

12. Curried White Bean and Butternut Squash Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 4 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.