Welcome to Set It & Forget It, a series about all the ways we rely on our Crock-Pots, Instant Pots, and stovetops for a healthy dose of comfort cooking.
Deeply in need of a warm, comforting meal after a long day of work? Under the weather and seeking something spicy to clear out your sinuses? On the hunt for an easy dinner with a minimal ingredient list that tastes like you put in hours of work? These three slow-cooker soups check all those boxes—and then some.
To start, a chicken soup you can make from start to finish in the slow cooker. Lots of grated ginger and garlic perfume this aromatic broth, then razor-thinly sliced fennel and scallions join the party. For a little protein, stir in shredded cooked chicken—last night’s leftovers or grocery-store rotisserie work great. Pop the top on the slow cooker and you’re basically done. To serve, come back in a few hours to brighten the soup with a big hit of lemon juice, then ladle it into bowls over cooked soba noodles or brown rice. For a final flourish, drizzle on crunchy, spicy chili crisp. Presto: a weeknight soup that tastes like you’ve tinkered all afternoon long.
This stew’s body begins with blended jalapeños, tomatillos, and cilantro, which form a verdant paste. This gets poured into the Crock-Pot with usual stew suspects like oil, broth (vegetable!), onion, garlic, as well as two cans of beans. Though any beans will taste great in this recipe, here I use those you might find in a chili, specifically pinto and black. After the stew cooks down, slowly, a potato masher is used to crush most of the beans. This process releases starches, which will thicken the stew even further. You could serve this meal with any cooked grain like rice or quinoa, but I think crushed tortilla chips are the superior accompaniment.
Pasta e fagioli is so named as it’s literally a soup of “pasta and beans.” As the soup made its way into Italian-American neighborhoods in the United States, fagioli (or fosule) morphed into “fazool.” This soup can be made entirely in a slow cooker, but for a bit more depth of flavor, sauté the onion, carrot, and garlic separately in a skillet. If you’re not planning to finish all the soup tonight, cook the pasta separately until just barely al dente, then ladle both pasta and soup it into bowls, storing leftovers separately. If you’ll finish all the soup tonight, stir the dry pasta directly into the slow cooker.