Article by Marloree Murphy

September has a way of sneaking up on us. One week you're savoring the last lazy days of summer, and the next you're juggling school drop-offs and a work calendar that's suddenly full again. Add in the cold air and comfort food, and soup season has arrived, whether we're ready or not. 

There's nothing quite like walking in the door after a long day to a meal that's already made. You won't have to stare into the refrigerator hoping a meal will magically appear. These three simple slow cooker recipes are made for busy fall days and hungry families. 

Creamy Salsa Verde Chicken Tacos 

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs 
• 1 jar salsa verde, 16 ounces 
• 1 teaspoon cumin 
• 1 teaspoon garlic powder 
• 4 ounces cream cheese 
• Tortillas and favorite taco toppings 

Directions

1. Add the chicken, salsa verde, cumin, and garlic powder to the slow cooker.
2. Cook on low for 6 to 7 hours or high for 3 to 4 hours. 
3. Shred the chicken directly in the slow cooker.
4. Stir in the cream cheese until melted and creamy.
5. Serve in warm tortillas with avocado, cilantro, shredded cheese, lime, or pickled onions. 

Sausage and Cheese Tortellini Soup 

INGREDIENTS

• 1 pound Italian sausage, cooked and drained 
• 1 small onion, diced 
• 3 cloves garlic, minced 
• 1 can diced tomatoes, 14.5 ounces 
• 4 Cups chicken broth 
• 1 teaspoon Italian seasoning 
• 1 package refrigerated cheese tortellini 
• 3 Cups baby spinach 
• 1 Cup heavy cream 

DIRECTIONS

1. Add the cooked sausage, onion, garlic, tomatoes, chicken broth, and Italian seasoning to the slow cooker.
2. Cook on low for 5 to 6 hours or high for 2 to 3 hours. 
3. About 30 minutes before serving, stir in the tortellini, spinach, and heavy cream.
4. Continue cooking until the tortellini is tender.
5. Serve with grated Parmesan and crusty bread. 

Creamy White Bean Chicken Chili 

INGREDIENTS

• 1½ pounds boneless, skinless chicken breasts or thighs 
• 2 cans white beans, drained and rinsed 
• 1 can diced green chiles 
• 1 small onion, diced 
• 3 cloves garlic, minced 
• 4 Cups chicken broth 
• 1 teaspoon cumin 
• 1 teaspoon oregano 
• ½ teaspoon chili powder 
• 4 ounces cream cheese 
• 1 Cup frozen corn 
• Salt and pepper to taste 

DIRECTIONS

1. Add the chicken, white beans, green chiles, onion, garlic, chicken broth, cumin, oregano, and chili powder to the slow cooker. 
2. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
3. Remove the chicken, shred it, and return it to the slow cooker. 
4. Stir in the cream cheese and corn.
5. Cook for another 15 to 20 minutes, until the cream cheese has melted and the chili is warm and creamy. 
6. Serve with shredded cheese, avocado, cilantro, lime, tortilla chips, or sour cream. 

Originally printed in the September 2026 issue of Simply Local Magazine

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