Slow Cooker Chicken Soup

As many of you know, I am crazy for my slow cooker and thought why not make chicken soup in it?!? Nothing makes me happier than getting up in the morning and layering an assortment of ingredients into my slow cooker, turning it on and coming back eight hours later to dish up dinner. How could anyone not like that?  It is so easy and if you have a tried and true delicious recipe (see suggestions here), you can’t go wrong. With that thought, I am always hunting for new recipes to add to my rotation.  Last weekend I made Paleo Crock Pot Chicken Soup with rice.  It was the perfect lunch that both my husband and I really enjoyed.  It would be just what the doctor ordered if you were home sick and wanted your Mothers homemade chicken soup. I am going to make another batch to put in my freezer to have on hand in case anyone is craving a little TLC…

Ridgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's RadarRidgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's Radar


Paleo Crock Pot Chicken Soup
Recipe type: Soup
Cuisine: Paleo
Serves: 4-6
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon herbes de Provence, or several sprigs fresh herbs
  • 2 organic chicken breasts, bone-in, skin-on
  • 2 organic chicken thighs, bone-in, skin-on
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 3-4 cups filtered water
  1. Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
  2. Cook on low for 6-8 hours.
  3. Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.
I added a cup of cooked rice after it was finished cooking.

Ridgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's Radar

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PS. Check out the RECIPES page for more Slow Cooker recipes.


Slow Cooker Jambalaya

Are you ready for Mardi Gras? With the parades in full swing in New Orleans and Fat Tuesday next week, I thought it was the perfect time to have a traditional dish to celebrate.  I made Vicky Braun’s, inventor of the Lid Pocket, Slow Cooker Jambalaya. After a little bit of chopping, everything gets mixed together in the slow cooker, making this one of the easiest recipes I have every done in my slow cooker. Delicious, spicy and easy to eat, we loved it! I served it with a crispy romaine Caesar salad to cut the heat. Don’t forget to set your table in the traditional Mardi Gras colors of purple (justice), green (faith) and gold (power).

Slow Cooker Jambalaya | Ridgely's Radar

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Jambalaya Slow Cooker
Recipe from Vicky Braun, inventor of the Lid Pocket ( – a hands-free lid solution for most slow cookers

~ Ingredients ~


  • 1 pound skinless, boneless chicken breast halves – cut into 1-inch cubes
  • 1 pound sausage (Andouille, Polish or Jennie-O turkey sausage) sliced
  • 1 (28 ounce) can diced tomatoes with juice (drained)
  • 1 large onion, chopped
  • 4 cloves garlic, chopped or pressed
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2-3 teaspoons Cajun seasoning
  • ½  teaspoon cayenne pepper
  • ½  teaspoon dried thyme
  • 1 pound cooked shrimp without tails (add last 30 minutes)
  • 2 – 2.5 cups cooked rice – brown or white (stir in 10 minutes before serving)



~ Directions ~

  1. In a slow cooker, combine all the ingredients above except the rice and shrimp.
  2. Cover and cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH.  
  3. Stir in the shrimp during the last 20 minutes of cook time.
  4. Stir in cooked rice 10 minutes before serving.  Serves 10-12
The Lid Pocket is a hands-free lid solution for most slow cookers and a great way to keep the lid off the counter, making serving a breeze and eliminating a messy wet counter from the condensation. Check out the video demonstration and you will want one for your kitchen:
to buy: Lid Pocket
Happy Mardi Gras!
photograph by Ridgely

Slow Cooker Chili

Just in time for another round of cold days and the Super Bowl, this past weekend we made chili in the slow cooker. It could not be easier to make and like many recipes, it tastes much better the next day. If you prefer a milder chili you can omit the jalapenos or chiles or, do what I do, dish out a few servings for anyone who might prefer a milder flavor and then add the spices for those who want a little more heat. Happy Cooking!
Slow Cooker Chili (1) | Ridgely's Radar

Slow Cooker Chili
Recipe type: Main
Serves: 6-8
  • 3 tablespoons vegetable oil
  • 2 medium onions, diced
  • 1 medium yellow or orange bell pepper, diced
  • 5 garlic cloves, finely minced
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 2 lbs lean ground beef
  • 1½ teaspoons kosher salt plus more to taste
  • pepper to taste
  • 1 - 28 oz can diced tomatoes, drained
  • 1 - 14 oz can tomato sauce
  • 1 can white cannellini beans, drained and rinsed ( you can substitute kidney beans , we prefer cannellini)
  • ¼ cup chopped pickled jalapenos or green chiles, drained
Garnish and sides
  • cheddar cheese, shredded
  • scallions
  • sour cream
  • Corn bread or Tostitos Chips
  1. Heat oil in large sauce pan, add onions and bell pepper. Cook until the onion is translucent and softened.
  2. Add the garlic, cumin, and chili powder. Stir to combine.
  3. Add the beef, breaking it up and cooking until beef is no longer pink. Sprinkle in salt and stir.
  4. Transfer meat mixture to slow cooker, add the tomatoes, sauce and beans. Stir to combine
  5. Cover the slow cooker and cook on low for 6 hours.
  6. For spicier chili: stir in the jalapenos or chiles.
  7. Serve with sliced scallions, sour cream and shredded cheddar cheese
Delicious for Chili Nachos: I layer Tostitos Scoops on a rimmed baking sheet and top with the chili and shredded cheese. I bake at 350 degrees until the cheese melts. Serve plain or garnish with a sprinkle of sliced scallion and a dot of sour cream.


Slow Cooker Balsamic-Glazed Short Ribs

We cooked up a batch of short ribs in our slow cooker last week and, with snow and temperatures in the single digits predicted, they would be perfect for a very cold night when you want something substantial for dinner.  They were tasty and perfect with sides of mashed potatoes and salad. Our son enjoyed the ribs but did not really like the sauce, so we left it on the side for him.  This recipe is going into our slow cooker recipe rotation.  Here the ribs are when they are about to start cooking in the slow cooker:

Slow Cooker Balsamic-Glazed Short Ribs (1) | Ridgely's Radar
Slow Cooker Balsamic-Glazed Short Ribs (2) | Ridgely's Radar

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Slow Cooker Balsamic-Glazed Short Ribs
Adapted from Michele Scicolone’s The Italian Slow Cooker 
serves 6


  • 1 tablespoon olive oil
  • 4-5 pounds bone-in beef short ribs
  • salt and fresh ground pepper
  • 2 large garlic cloves, finely chopped
  • 1/2 cup dry red wine
  • 1/3 cup balsamic vinegar
  • 3 3-inch fresh rosemary sprigs, and more for garnish


  1. Heat the oil in a heavy skillet over medium heat.  Place the short ribs in the skillet, do not crowd them, and cook until browned on all sides.  You may need to do this in two batches.  When the meat has browned place it in the slow cooker. Season the meat with salt and pepper.
  2. In the skillet, leave about a tablespoon of fat and add the garlic.  Cook for one- two minutes.  Add the wine and balsamic to the skillet and boring to a simmer.  Be sure to scrape the bottom of the pan and then pour the liquid over the ribs in the slow cooker.  Place the rosemary sprigs in the slow cooker and cover.
  3. Cook on low for 8 hours or until the ribs are tender.
  4. Remove the ribs from the slow cooker, cover and keep warm.
  5. Discard any bones and the rosemary sprigs from the slow cooker.
  6. Skim off any fat from the remaining liquid  and then pour liquid into a sauce pan and cook on medium heat until reduced and slightly thickened.
  7. Serve the ribs with a spoonful of the liquid over them and garnish with fresh rosemary.
We served with mashed potatoes and a green salad.
Slow Cooker Balsamic-Glazed Short Ribs (3) | Ridgely's Radar

Photographs by Ridgely

Slow Cooker Butchers Sauce

After a week of organizing gift guides, I am hungry!  With that in mind, I thought it would be nice to start the weekend with a recipe. We made the most delicious pasta sauce in our slow cooker and I know you will love it too.  It is the perfect meal at the end of a bitter cold day when you want a simple, tummy warming meal.  It was actually better the next night, so you may want to consider that when you are planning you meals.

Slow Cooker Butchers Sauce (1) | Ridgely's Radar


Slow Cooker Butchers Sauce
  • 1 large onion, diced
  • 2 medium celery stalks, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons Olive Oil
  • 1 ½ pound meatloaf mix (½ lb each of ground beef, pork and lamb)
  • 2 tablespoons tomato paste
  • salt and pepper
  • ½ cup dry white wine
  • 2 28oz cans of Italian peeled tomatos packed in tomato puree, chopped
Serve with:
  • pasta - we used medium shells
  • grated parmesan
  • fresh parsley
  1. In a large skillet, heat the oil and stir in the garlic, onion, celery and carrots. Cook until the onions are tender and golden (not brown). Add the meat to the mixture, break it up and stir until browned. Stir in the tomato paste and then add a sprinkle of salt and pepper to taste. Pour in the white wine and bring to a simmer.
  2. Pour the tomatoes into the slow cooker and then stir in the vegetable/meat mixture. Stir to combine. Cover the slow cooker and cook for 4 hours on low or 8 hours on high (until the sauce is thick)
  3. Serve over your favorite pasta, sprinkle with Parmesan cheese and chopped parsley.

Slow Cooker Butchers Sauce (2) | Ridgely's Radar




Slow Cooker Cuban Braised Beef and Peppers

We got out the slow cooker on a very cold Sunday morning last weekend and all I kept saying all day was “I am so glad dinner is cooking right now!”  By dinner time on Sunday night I am usually spent and having that meal making the house smell yummy is such a treat.  I know, I am singing the praises, yet again, of my slow cooker. Recently our faithful slow cooker, a hand-me-down given to us by my Mother-in-law, decided it had served up enough meals and died on us.  We are now the proud owners of a fancy silver model the Crock-Pot 7-Quart Programmable Slow Cooker. I highly recommend a oval shaped crock-pot.  It is much more versatile than a round version because it fits more cuts of meat.  Here it is cooking its first dinner for us:

We made cuban braised beef and peppers.  It is similar to our pulled pork recipe, in that there is very little prep and only four main ingredients.  It is hard to believe all you need to do is pour in a can of diced tomatoes, sliced two red peppers, eight wedges of an onion and lay in flank or chuck steak with cumin, oregano, salt and pepper for flavor.  I also added a crushed garlic clove for a little extra flavor.  It took less than 10 minutes to assemble and barely any clean up!  Do not skip the avocado or cilantro and serve it over rice.

Slow cooker Cuban braised beef and peppers | Quentin Bacon

It was the perfect meal for a cold night and I enjoyed the leftovers for several days. Definitely, another addition to our slow cooker meal rotation!

Cooks Note: We thought it could use a little extra spice and, after seeing the ingredients in similar recipes, I think we will add green olives and jalapeños next time we make it.