​
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Ebook!Subscribe to updates & get a recipe book!

Subscribe & Receive My Free Recipe Ebook!

The Chunky Chef

Comforting Family Recipes

  • All Recipes
  • Learn to Cook
  • Shop
    • My eBooks
    • Favorite Products
  • About
  • Contact
  • Trending:

    Slow Cooker

    Easy Dinners

    Desserts

    My Saved Recipe Box
  • Browse By:
  • Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Sides
    • Drinks
    • Desserts
    • Salads
    • Soups
    • Sandwiches
    • Healthy-ish
  • Ingredient
    • Chicken
    • Beef
    • Pork
    • Turkey
    • Seafood
    • Meatless
    • Pasta
  • Cuisine
    • Asian
    • Italian
    • Mexican
    • Hawaiian
    • Middle Eastern
    • Comfort Food
  • Method
    • One Pot
    • Crockpot
    • Instant Pot
    • Oven
    • Fried
    • Grilling/BBQ
  • Trending:

    Slow Cooker

    Easy Dinners

    Desserts

Home / Main Dishes / Soup

Slow Cooker Creamy Tomato Basil Soup

4.97
/5
6 hours hours 50 minutes minutes
131 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 01/31/2022

This post may contain affiliate links. Please read my disclosure policy.

This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop. You won't want canned tomato soup ever again! #tomatosoup #creamytomato #soup
This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop. You won't want canned tomato soup ever again! #tomatosoup #creamytomato #soup
This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop. You won't want canned tomato soup ever again! #tomatosoup #creamytomato #soup

This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop. You won’t want canned tomato soup ever again!

This is one of my Soup recipes I know you’ll want to keep on hand!

bowl of creamy tomato basil soup with Parmesan cheese and basil
Pin this recipe for later!

I’ve had this recipe on my website since 2014… in fact, it’s one of the very first recipes I shared!

We still make this creamy tomato soup often, and over the years, I’ve tweaked it slightly, changed things up to prevent any curdling, and developed more ways to cook this soup.

If you’re a fan of canned creamy tomato soup, let me tell you, you won’t want to buy those cans ever again after you try this homemade version.

The flavors are absolutely incredible! The acidic tomatoes, sweet basil, velvety cream, and salty Parmesan all come together in a bowl of pure deliciousness.

This soup is made in a slow cooker, but don’t worry, I’ve shared how to make it in the Instant Pot, as well as on the stovetop. No matter which version you make, you’ll love how easy it is!

How to make creamy tomato basil soup?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step how to make creamy tomato soup in the slow cooker
  1. Add tomato soup base to slow cooker. That’s the diced tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth.
  2. Slow cook. Cover and cook on low for 6-8 hours.
  3. Make roux. This thickens the soup a bit, and adds undeniable creaminess! Melt butter, then add flour and whisk. Whisk in the milk and cream and cook a few minutes, until thickened slightly.
  4. Add cheese. To the roux, add Parmesan cheese and stir until smooth.
  5. Pour roux into slow cooker. Give it a good stir, then leave it uncovered and cook about 20 more minutes, stirring occasionally.
  6. Serve. Serve hot, sprinkled with Parmesan cheese, and fresh basil.

Helpful Tip!

This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to use an immersion/hand blender. You can blend the soup while it’s hot, and right in the slow cooker. You can also use a traditional blender, or food processor but you’ll need to take some precautions.

  • Let the soup cool a little bit, so there is less steam.
  • Only fill up your blender about halfway.
  • Remove the center cap of the blender lid.
  • Use a kitchen towel to hold the blender lid on.
  • Blend, then pour into a bowl.
  • Repeat with remaining soup.
bowls of tomato soup with kitchen towel and grilled cheese sandwiches

Variations of this recipe

  • Non-creamy – creamy tomato soup not your thing? You can simply leave off the roux and dairy, and have a rich, traditional tomato basil soup.
  • Vegetarian – we like to use chicken broth as the liquid in the soup since it adds great flavor, but if you’re a vegetarian, swap that for vegetable broth.
  • Dairy – we like the combination of the evaporated milk and heavy cream, but feel free to play around with different types of dairy that you have on hand (milk, half and half, all evaporated milk, all cream, etc). I haven’t specifically tested with non-dairy milks, but I *think* they should work well.
  • Fresh tomatoes – in the summer, this soup can be made using fresh tomatoes if you have some on hand. You’ll want about 3 lbs of tomatoes (peeled or unpeeled, it’s up to you), and you can use less chicken broth (since the tomatoes will give off quite a bit of liquid as they cook). Obviously you can omit the canned tomatoes and tomato sauce, but I’d probably keep the tomato paste in, since it adds a deeper flavor.
  • Other cooking methods – as written, this is for a slow cooker soup, but you can easily make this recipe in other ways. Check out the “chef tips” section below the recipe for all the details (stovetop and Instant Pot versions).
ladle of tomato soup

FAQ’s

Is creamy tomato soup the same as tomato bisque?

Traditionally, bisque is made using a shellfish broth/stock. But in our more modern times, adding cream and thickening a soup can classify it as a bisque… which means this recipe can either be called creamy tomato soup, or tomato bisque. Whatever you call it; it’s delicious!

Will the dairy curdle when added to creamy tomato basil soup?

In this recipe, it shouldn’t. The extra step of making a roux, then warming the dairy before adding it changes the chemical makeup of the dairy liquid, which keeps it from curdling in the acidic tomato soup base. We are also using higher fat dairy, which further prevents curdling.

I’ve heard of adding baking soda to creamy tomato soup, what’s that for?

Adding baking soda is sometimes done to prevent any curdling. Tomatoes are, by nature, acidic, and high amounts of acid can curdle lower-fat dairy (such as 2% milk). Even just 1/2 tsp of baking soda will work, so if you are using a lower-fat dairy milk, it’s an option if you really want to be on the safe side. I promise, you won’t taste the baking soda!

Making tomato soup ahead of time

Soups are amazing to make ahead of time, since most of the time, they actually taste better the next day! All the flavors have had time to really meld together.

This tomato basil soup should last for several days in the refrigerator, so feel free to make it completely ahead of time if you’d like.

dipping a grilled cheese sandwich into a bowl of creamy tomato soup

Storage

Leftover soup should be refrigerated in an airtight container and enjoyed within 4-5 days.

Reheat however you prefer (microwave, stovetop or Instant Pot).

Freezing

This tomato soup recipe can be frozen! Due to the dairy in it, I do recommend freezing it before adding the roux and cheese.

Let the soup cool completely, then transfer to a freezer-safe container, label with the date, and freeze for up to 3-6 months.

Thaw in the refrigerator, then proceed with the roux instructions and heat.

Recipes to Serve with Tomato Soup:

cheesy garlic bombs
Buttery Garlic Cheese Bombs
caesar salad
Homemade Caesar Salad and Dressing
grilled cheese
Ultimate Gourmet Grilled Cheese
pile of garlic bread slices in bread basket
Classic Homemade Garlic Bread
slow cooker crockpot

My Favorite Slow Cooker!

I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings!

Get on amazon
spoonful of creamy tomato basil soup

Original recipe from 2014 was inspired by Le Creme de la Crumb

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

bowl of creamy tomato basil soup with Parmesan cheese and basil

Creamy Tomato Basil Soup

4.97 from 54 votes
Author: The Chunky Chef
Prep Time: 30 minutes minutes
Cook Time: 6 hours hours 20 minutes minutes
Total Time: 6 hours hours 50 minutes minutes
Calories: 1391
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop.

Ingredients

Tomato soup base

  • 30 oz canned diced tomatoes including the juices in the can
  • 15 oz can tomato sauce
  • 3 Tbsp tomato paste
  • 1 medium yellow onion diced
  • 2 – 3 cloves garlic minced
  • 1/4 cup chopped fresh basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups reduced sodium chicken broth

Roux

  • 3 Tbsp unsalted or salted butter
  • 3 Tbsp all purpose flour
  • 12 oz can evaporated milk
  • 1 cup heavy cream
  • 1 1/2 cups grated Parmesan cheese freshly grated from a wedge of Parmesan tastes best

Instructions

Basic tomato soup

  • To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth.  Whisk or stir to combine.
  • Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Blend

  • About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth.  If using a traditional blender, transfer soup back to the slow cooker after blending.

Make roux

  • In a small saucepan over MED heat, add butter.  Once melted, whisk in flour.  Cook for 1 minute, whisking often.  Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly.  Stir in parmesan cheese until melted.
  • Transfer heavy cream mixture to slow cooker with soup and give a good stir to combine.

Heat through and thicken slightly

  • Don’t cover, and cook on HIGH for about 20 minutes or so, until thickened a little bit, and well combined.

Serve

  • Serve hot, garnished with additional grated Parmesan cheese and minced fresh basil if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Recipe makes enough for 6 servings of approximately 1.5 – 2.5 cups.
  2. Soup can be made ahead and frozen, see above post under the headings “making tomato soup ahead of time” and “freezing”.
  3. Recipe has been updated, but if you were a fan of the old version, I’ve included it below this recipe card for your convenience.
  4. This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to use an immersion/hand blender. You can blend the soup while it’s hot, and right in the slow cooker. You can also use a traditional blender, or food processor but you’ll need to take some precautions.
  • Let the soup cool a little bit, so there is less steam.
  • Only fill up your blender about halfway.
  • Remove the center cap of the blender lid.
  • Use a kitchen towel to hold the blender lid on.
  • Blend, then pour into a bowl.
  • Repeat with remaining soup.

Instant Pot Directions:

  1. Select “saute”, then add a drizzle of olive oil. Cook onion until softened, about 3 minutes.
  2. Add garlic and cook about 30 seconds.
  3. Add all other tomato soup base ingredients listed above.
  4. Cancel “saute”. Give a gentle stir. Secure lid and make sure the valve is set to the “sealing” position.
  5. Select “manual” or “pressure cook” and press the +/- buttons to choose 8 minutes.
  6. Once the time has elapsed, carefully move the valve to the “venting” position. When the pin has dropped and you can remove the lid, do so safely.
  7. Blend.
  8. Make roux as indicated in recipe above, then pour into the soup.
  9. Select “saute” and if your pot has a “low” option, choose that. Stir soup and cook for a few minutes, until thickened slightly and combined well.
  10. Serve and enjoy.

Stovetop Directions:

  1. To a large dutch oven or whichever pot you normally cook soup in, add a drizzle of olive oil and heat over MED heat.
  2. Add onion and saute until softened, about 3-4 minutes. Add garlic and saute about 30 seconds.
  3. Add remaining tomato soup base ingredients listed above, then stir and bring soup to a low boil.
  4. Reduce heat to a high simmer and cook uncovered for about 15 minutes or so, stirring occasionally.
  5. While soup is simmering, make roux as indicated in recipe above.
  6. Blend soup.
  7. Pour the roux mixture into the soup and stir to combine well.
  8. Simmer for a few minutes, until thickened slightly and smooth.
  9. Serve and enjoy.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

Original Recipe from 2014

  • 2 (15 oz each) cans diced tomatoes
  • 1 (10 oz) can tomato sauce
  • 1/4 cup fresh basil, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1 onion, diced
  • 1 cup heavy cream
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups shredded Parmesan cheese
  • 3 Tbsp butter
  • 1/4 cup flour
  • 1 cup heavy cream
  1. Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
  2. 40 minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
  3. Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it’s incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
  4. Add Parmesan cheese and roux to the crockpot and stir to combine.
  5. Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.

You May Also Like...

  • This Slow Cooker Italian Meatball Soup is hearty, easy, and incredibly satisfying!  You'll never guess it's only 4 smart points per serving. #italian #meatball #soup #slowcooker #crockpot #weightwatchers #smartpoints #comfortfood
    Slow Cooker Italian Meatball Soup
  • Way better than the soup from that popular Italian restaurant chain, this minestrone soup is bursting with hearty flavors and is made easily in the slow cooker!  Vegetables, beans and pasta are simmered in a rich vegetable broth to make a soul-warming soup. | #minestrone #soup #slowcooker #crockpot #copycat #souprecipe
    Hearty Slow Cooker Minestrone Soup
  • Guaranteed to warm you from the inside out, this homemade chicken noodle soup is made in the crockpot for an ultra-easy home-cooked meal that will feed your soul! #chickennoodlesoup #crockpotrecipe #slowcookermeal #chickennoodle #souprecipe #chickensoup
    Homemade Crockpot Chicken Noodle Soup
  • This Slow Cooker Italian Meatball Soup is hearty, easy, and incredibly satisfying!  You'll never guess it's only 4 smart points per serving. #italian #meatball #soup #slowcooker #crockpot #weightwatchers #smartpoints #comfortfood
    Slow Cooker Italian Meatball Soup
Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

4.97 from 54 votes (5 ratings without comment)

Leave a Comment Cancel reply

Have a question? Submit your question, comment, or review below.

Recipe Rating




  1. Kellie says

    Posted on 11/28 at 8:15 am

    Hi, I only have 3 cups of chicken broth, could I use 1 cup of water to make up the difference?

    Reply
    • The Chunky Chef says

      Posted on 11/28 at 8:55 am

      Yes, that should work just fine 🙂

      Reply
  2. Suzanne says

    Posted on 11/6 at 8:47 pm

    Best tomato soup I’ve ever made! Thank you for a wonderful recipe. I used gluten free flour ( Cup4Cup) and it worked perfect. I followed recipe as written.

    Reply
    • Molly says

      Posted on 1/19 at 5:12 pm

      Hi Suzanne, I’m planning on making this for a work potluck and some have gluten allergies. May I ask what kind of gluten free flour you used? Thanks!

      Reply
      • Lindsay O. says

        Posted on 2/2 at 8:47 am

        Cup4Cup is a brand of GF flour.

        Though I’m only about to try making this soup, I will add that I have great success using Bob’s Red Mill 1-to-1 as a thickener for soups, creamed peas, alfredo sauces, whatever. I actually find it easier to thicken with than wheat flour. Sometimes I slightly reduce the amount, but usually I do a 1-to-1 replacement. (Make sure you buy the blue bag if you try it, not the red *bean* flour, LOL).

        Reply
  3. Kristen Dziadula says

    Posted on 9/23 at 9:29 am

    Hi! I’m going to make gourmet grilled cheese and would like to try your recipe. I’m having about 11 family members over. Should I double the recipe?

    Reply
    • The Chunky Chef says

      Posted on 9/23 at 10:23 am

      If they all are tomato soup lovers, I would 🙂

      Reply
      • Kristen Dziadula says

        Posted on 9/30 at 12:36 pm

        Do you think a double batch will fit in a 6 qt slow cooker?

        Reply
        • The Chunky Chef says

          Posted on 10/1 at 10:27 pm

          Unfortunately, I don’t think so. The step by step photos are of a single batch, in a 6 quart slow cooker.

          Reply
  4. Loretta says

    Posted on 9/13 at 10:10 pm

    Hey Amanda. Your tomato soup calls for heavy cream in the main ingredient and after is that right. It says put all ingredients in including cream. Then it says. Slowly add when you put in the roux.

    Reply
    • The Chunky Chef says

      Posted on 9/14 at 2:12 pm

      Hi Loretta, I think you’re reading the old recipe (below the recipe card), which is slightly different from the newer (and clearer) version.

      Reply
  5. Alice says

    Posted on 8/19 at 9:12 am

    Wonderful soup and easy directions to follow

    Reply
  6. Lori says

    Posted on 7/13 at 4:43 pm

    This soup is amazing! We don’t normally eat soup in July but my father in law who is 92 told me his favorite soup is tomato and onion. He eats soup with every meal except breakfast…we had this for lunch today and he ate 5 ladles of it…it was exceptional! Made it in the instapot! Thank you for sharing it!!!

    Reply
  7. vivian says

    Posted on 2/15 at 6:58 pm

    Delicious soup, that I served, of course, with grilled cheese ( made in the oven). I made it vegetarian by using veggie broth instead of chicken broth, and a vegan parmesan cheese. Thanks for a great recipe!

    Reply
  8. Sian says

    Posted on 2/9 at 7:29 pm

    I liked the old recipe – I see you made changes like paste and evaporated milk. Any way to get the old one sent to me?

    Reply
    • The Chunky Chef says

      Posted on 2/9 at 7:34 pm

      The original recipe is right below the new one under the “Original recipe from 2014” heading 🙂

      Reply
      • Robin says

        Posted on 2/22 at 4:10 pm

        The original recipe calls for 1 cup of heavy cream twice. Once at the top of the 8ngredient list and then at the very end. Is it 1 cup or 2? Just wanting to verify it. I am excited to try this recipe. Thanks so much!

        Reply
        • The Chunky Chef says

          Posted on 2/23 at 2:33 pm

          In the original recipe you use 1 cup of cream in the slow cooker, and another cup of cream to make the roux 🙂

          Reply
  9. Janene says

    Posted on 2/5 at 2:51 pm

    I made this soup. It is very good. I recommend letting the flavors blend together, perhaps by making it early in the day, or even better, the day before.

    Reply
  10. Krystle says

    Posted on 2/2 at 3:26 pm

    The cream cuts the acid, and makes it so amazing. Great with a grilled cheese.

    Reply
  11. Erin | Dinners,Dishes and Dessert says

    Posted on 2/2 at 9:13 am

    This soup sounds amazing! I want to dive into my screen!

    Reply
  12. Beth says

    Posted on 2/1 at 6:24 pm

    I love tomato soup. There’s nothing quite so cozy. I love how easy this one is. It doesn’t get better than a slow cooker!

    Reply
  13. Lin says

    Posted on 1/31 at 9:23 pm

    My mom, who is 96, loves tomato basil soup! I’ll have to make this for her on her birthday!

    Reply
  14. Michelle says

    Posted on 1/23 at 8:25 pm

    My favorite go to…delicious!

    Reply
  15. Margaret Smith says

    Posted on 1/21 at 9:28 am

    This is the BEST tomato soup!!!

    Reply
  16. Cat says

    Posted on 1/10 at 12:56 pm

    My husband said it reminds him of a soup that is served at a fancy bistro. Very good! Definitely going to make again. Also I used the instant pot like you mentioned in one of your reviews and it worked nicely.

    Reply
  17. Christin says

    Posted on 11/3 at 2:41 pm

    How important is the roux?

    Reply
    • The Chunky Chef says

      Posted on 11/7 at 9:17 pm

      If you want it a bit thicker and creamier than a plain tomato soup, it’s important 🙂

      Reply
  18. Katie says

    Posted on 10/28 at 11:57 am

    I have this recipe saved in my bookmarks and I’ve made it at least 10 times since I found it. Absolutely delicious and so easy. Thank you so much!!

    Reply
  19. Nancy Crabtree says

    Posted on 10/21 at 9:20 am

    I already know this is going to be delicious. I’m making it today for a special luncheon tomorrow. I won’t add the fresh basil or any of the cream until I blend it and reheat. One caution. Don’t try putting this in the blender or food processor hot! Yikes! I’m also making your grilled cheese to go with this. What a great idea to add fresh Rosemary to the butter! Thanks for both of these amazing recipes. Oh! The photos! Wow!

    Reply
  20. Danielle says

    Posted on 10/12 at 12:48 pm

    i wonder if this can be put in the instant pot. i love this recipe but my instant pot is so much faster

    Reply
    • The Chunky Chef says

      Posted on 10/12 at 8:59 pm

      I actually just made this in my Instant Pot a couple of weeks ago 🙂 Just don’t add the 1 cup of cream to the pot before cooking, add it to the other cup used in the roux. I sautéed the onion in a little olive oil, then pressure cooked for 8 minutes. Once I added the parmesan cheese and the roux mixture, I cooked in saute mode for a few minutes and it thickened up beautifully.

      Reply
Older Comments
Newer Comments

Primary Sidebar

welcome!

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

New! Save Recipes To Your Own Account!

Free eBook!

Subscribe & receive my most popular recipes compiled into an easy ebook format!

download now!

Subscribe & Receive My Free Recipe Ebook!

Game Day Recipes!

These crowd-pleasing tender meatballs are smothered in a super flavorful honey garlic bbq sauce.  Perfect for parties, this crockpot meatball recipe couldn't be more simple to make! #meatballs #crockpot #slowcooker #honeygarlic #bbq #appetizer #party #honey #garlic #easyrecipe

Honey Garlic Crockpot Meatballs

2 hours hours 5 minutes minutes

Smooth and silky queso dip, made using NO velveeta!  Packed with flavor, yet so easy to make, and party ready in just 20 minutes! #queso #dip #cheese #mexican #appetizer #party #cincodemayo #easyrecipe

Queso Dip Recipe

20 minutes minutes

Creamy, cheesy, and oh so addicting, this bacon cheeseburger dip is just like your favorite gooey cheeseburger... but in a party-ready dip form! #bacon #gameday #cheesy #cheeseburger #party #appetizer #dip #easyrecipe

Creamy Bacon Cheeseburger Dip

32 minutes minutes

Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

Bourbon BBQ Smoked Chicken Wings

3 hours hours

This easy game day appetizer combines classic buffalo wing flavors with cool creaminess in an easy dip made in the crockpot. Perfect for any party, serve it up with chips or celery sticks and watch everyone go back for seconds!

Buffalo Chicken Dip (Crockpot Recipe)

2 hours hours 10 minutes minutes

Chicken Taco Mexican Pinwheels | These pinwheels are filled with a creamy chicken taco filling, which is easily customizable, and rolled up to make a perfect appetizer or party food! | http://thechunkychef.com

Chicken Taco Mexican Pinwheels

15 minutes minutes

More Holiday Recipes >

Who doesn’t love free stuff?

Who doesn't love free stuff? Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site!

Looking for something?

As Seen On…

Stay Connected

subscribe to get new posts via email:

Quick & Easy

Dinner Favorites

Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup #easyrecipe #dinner
M

Crockpot Beef Barley Soup

white bowl of chicken and dumplings
T

Instant Pot Chicken & Dumplings

HONEY GARLIC SALMON - Succulent and tender salmon filets cooked in a mouthwatering simple honey garlic sauce, then broiled until sticky and caramelized.  Made with simple ingredients, in one pan, and in just 20 minutes! #salmon #honeygarlic #onepan #easyrecipe #dinner #seafood #fish
W

Honey Garlic Glazed Salmon

Light and filling, this Italian Wedding Soup is perfectly delicious comfort food, all year round.  Made in one pan, and ready in 30 minutes, this recipe is great for a weeknight meal! #soup #souprecipe #Italianweddingsoup #onepot #30minutemeal #weeknight #dinner #easyrecipe #homemaderecipe
R

Italian Wedding Soup

This Honey Garlic Chicken is one incredible weeknight dinner idea. Juicy chicken coated and cooked with a glorious sauce made with soy, hoisin, garlic, honey and more! Toss it all in the slow cooker and let it do the work for you! #dinner #chicken #asian #honey #garlic #honeygarlic #easyrecipe #weeknight #slowcooker #crockpot
F

Honey Garlic Chicken

S

Swedish Meatballs

Opens in a new window Opens an external site Opens an external site in a new window
free e-book!

Download MY Free Recipe eBook!

Subscribe & receive my most popular recipes compiled into an easy ebook format!

get my copy!

Subscribe & Receive My Free Recipe Ebook!

As Featured On:

Back to Top

Recipes

Dinners

Appetizers

Desserts

Slow Cooker

Learn to Cook

Start Here

Tips & Tricks

e-Cookbook

Easy Recipes

  • About
  • Work With Me
  • Privacy
  • Contact
© 2025 The Chunky Chef
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top

Recipe Ratings without Comment

Something went wrong. Please try again.