Replace Cream Soups in Crock Pot Recipes

Many crock pot recipes require condensed soup in a can as one of the key ingredients.

This recipe is perfect to use in place of canned cream soups in crock pot recipes, casseroles or as a base for your own soup.

It is much lower in fat and salt than the canned versions.

The trick is to have it made up and ready to use!

* 2 cups powdered nonfat milk
* 3/4 cup cornstarch
* 1/4 cup instant (vegetable, chicken or beef) bouillon powder - to taste
* 2 tbsp. dried onion flakes
* 1-tsp. garlic powder
* 1-tsp. dry basil
* 1-tsp. dry thyme
* 1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
Cook and stir until thickened. Add to casserole as you would the canned product.

This makes the equivalent of 9 cans of soup. Vary the spices to suit your own taste or the type of casserole you are making.
Yield 9 servings/cans with less than 1-gram of fat per serving.

Variations:

* Mushroom Soup: Add 1/2 cup finely chopped mushrooms
* Celery Soup: Add 1/2 cup minced celery
* Potato Soup: Add 1 cup diced potatoes, cooked
* Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
* Broccoli Soup: Add 1 cup chopped broccoli, cooked
* Asparagus Soup: Add 1 cup chopped asparagus, cooked

Totally Veggie Soup

Jennifer S.

This recipe makes a nice, light dinner for a night you might not be up to cooking or eating a hearty meal. It's also versatile in that just about any vegetable can be put into the pot. Use either leftover, frozen or fresh veggies. It freezes nicely, so take out large and small freezer-safe containers and pack up the soup for lunch- and dinner-size portions. Freeze and serve whenever you want a deliciously light meal.
And if you happen to have leftover "meat" in the fridge or freezer (chicken, roast, ground beef) you can add it during the last hour of cooking to heat through, if you don't want a "veggie" meal.

* 3 (14-oz.) cans chicken or vegetable broth
* 1 (29-oz.) can tomato purée
* 1 cup water
* 2 stalks celery, chopped
* 1 (1-lb.) bag frozen mixed vegetables
* 1 cup frozen corn
* 1 cup frozen green beans
* 1 onion, chopped
* 1 (15.8-oz.) can Great Northern beans, drained
* 2 TBS Worcestershire sauce
* 1/2 tsp. coarse-ground black pepper
* 1 tsp. minced garlic

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.

Buffalo Chicken Wing Soup

Jennifer S.

Love buffalo chicken wings? This easy crock pot recipe has the same zippy flavor. This spicy chicken soup recipe is very popular with friends and family. It's bound to receive compliments.

* 6 cups milk
* 3 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 3 cups shredded cooked chicken (about 1 pound)
* 1 cup celery, diced (Optional)
* 1 cup (8 ounces) sour cream
* 1/4 to 1/2 cup hot pepper sauce. More or less to your taste.
* blue cheese crumbles (Optional)

Combine all ingredients in a crock pot, except for blue cheese. Cover and cook on low for 4 - 5 hours.
Serve topped with blue cheese crumbles.

Chicken Ramen Soup

Jennifer S.

* 3 cups water
* 3 oz. pkg. chicken flavored ramen noodles
* 2 cups chopped cooked chicken breast
* 2 leaves bok choy (Chinese cabbage), sliced into thin strips
* 1 carrot, sliced thin
* 1 tsp. sesame oil

Place all into crock pot, except for oil and season packet from ramen noodles.
Stir, and set on low for 3 hours.
Before serving stir in oil and season packet.
Serves 1-2 can be doubled.

Tomato Tortellini Soup

Jennifer S.

* 2 (10 oz.) cans condensed tomato soup
* 2 cans of water
* 9 oz. pkg. refrigerated cheese tortellini
* 1 cup frozen peas
* 1/2 cup grated Parmesan or Cheddar cheese

Place all, except cheese, in crock pot. Stir well. Set on LOW for 3 hours.
Serve topped with cheese.

Slow-Simmered Chicken Rice Soup

Jennifer S.

1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cup Chicken Broth
2 teaspoon dried thyme leaves , crushed
1/4 teaspoon crushed red pepper
2 stalk celery , coarsely chopped (about 1 cup)
1 medium onion , chopped (about 1/2 cup)
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
sour cream (optional)
Chopped green onion (optional)

Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.

Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to LOW. Cover and cook for 7 to 8 hours or until the chicken is cooked through.

Serve with the sour cream and green onions, if desired.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.

The Whole Enchilada Chicken Soup

Jennifer S.

* 3 cups chicken broth
* 1 1/4 cups finely chopped celery
* 1/2 cup diced sweet yellow onion
* 3 cups green enchilada sauce
* One 15-oz. can pure pumpkin
* 10 oz. canned cooked and shredded chicken breast, drained
* 1 cup frozen white (or yellow) corn
* Optional: dash hot sauce, or more to taste
* Optional toppings: shredded cheddar cheese, crushed tortilla chips

Add all except for hot sauce, cheese and tortilla chips to crock pot.
Simmer on low for 3-5 hrs or high for 1-2 hr.
Before serving stir in a dash or two of hot sauce or NOT it's your soup!
Top with cheese and tortilla chips.

Chicken Corn Chili

Jennifer S.

2 TBS olive oil
1 1/4 lb boneless, skinless chicken breast, cut into bite size pieces
1 large onion, chopped
1 green pepper, cored and diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 can (14.5-oz) chicken broth
1 can (14.5-oz) diced tomatoes, drained
1 can corn, drained OR 1 10-oz box frozen corn, no need to thaw
2 cans (15-oz each) beans, drained and rinsed. This is where you can choose to mix or match your favorite beans (dark kidney, light kidney, white kidney, pinto, white, black, Navy, garbanzo)
grated cheddar cheese

In a skillet heat oil, brown chicken, onion and pepper together until chicken is no longer pink. Add to crock pot.
Add all ingredients except for cheese to crock pot, stir.
Set on low for 5 hrs or high for 2 hrs.
Serve topped with grated cheese.

Pasta Fagioli

Jennifer S.

1 lb sweet or hot Italian sausage, with casing removed
1 large onion, diced
3 cloves garlic, minced
1 can (14.5-oz) Italian flavored stewed tomatoes
2 cans (14.5-oz each) chicken broth
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cans Cannellini beans (white kidney beans)drained and rinsed
1 TBS tomato paste
2 cups small pasta shells OR another small pasta shape you like
1 bunch fresh kale, washed, tough stems discarded, cut into 1" pieces OR 1 small box frozen spinach, thawed and drained
grated Parmesan cheese

Brown sausage, breaking into smaller pieces, with onion and garlic. Drain and add to crock pot.
Add everything except pasta, kale and cheese to crock pot. Stir well. Cook on low for 5-6 hrs OR high for 2-3 hours.
During last 30 minutes of cook time add pasta and kale, stir well. Let simmer until pasta is tender (20-30 min) and kale is wilted.
Served with Parmesan cheese sprinkled on soup.

Beef and Bean Chili

Jennifer S.

2 lbs. ground beef
1 large onion, diced
1 red sweet pepper, cored and diced
4 cloves garlic, thinly sliced
6 TBS chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp salt
1 (28-oz) can fire-roasted, diced tomatoes
1 (15-oz) can tomato sauce
1 TBS sugar
1 TBS tomato paste
2 (15-oz) cans dark kidney beans, drained and rinsed
shredded cheese, sour cream, green onions

Brown beef with onions, sweet pepper and garlic. Drain and add to crock pot.
Add rest of ingredients EXCEPT for cheese, sour cream and green onions. Stir well. Cook on low for 5 hours or high for 2 hours.
Top with cheese, sour cream and green onions.

Slow Cooker Creamy Potato Soup

Marcy F.

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 oz.) cans chicken broth
2 cups water
5 large potatoes, diced (red potatoes are excellent for this soup)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill weed
1 cup all purpose flour
2 cups half and half cream
1 (12 oz.) can evaporated milk

Place bacon in a skillet and cook over medium heat until brown. Add to slow cooker leaving the grease in the skillet. Saute onions in bacon grease until soft. Drain off excess grease and add onions to the cooker.
Stir in broth, water, potatoes, salt, pepper, and dill. Cover and cook for 6-7 hours on low, stirring occasionally.
In a small bowl, whisk together flour and half and half. Stir into soup along with the can of evaporated milk. Cover and cook another 30 minutes before serving. Serve with grated cheddar cheese.

Crock Pot Chicken and Dumplings

Marcy F.

4 skinless boneless chicken breasts
2 T butter
2 (10.75 oz.) cans condensed cream of chicken soup
1 can chicken broth
1 onion, finely chopped
2 ribs celery, diced
salt/pepper
2 (10 oz.) packages refrigerated biscuit dough, cut in pieces

Cut each chicken breast into 4-6 pieces. Place chicken, butter, soup, broth, onion, celery, salt and pepper in a slow cooker. Cover and cook on high for 5-6 hours. About 90 minutes before serving, put cut biscuit dough in cooker and cook until no longer raw in center. Serves 6

BEEF STEW

Shelli C.

Season to taste, salt, pepper, garlic.
1 can of Basil Spaghetti Sauce
1 can tomato sauce
1 can diced Italian (Flavor) Stewed Tomatoes, pour in entire can, not drained
1 can kidney beans, pour in entire can, not drained
1 can Corn, pour in entire can, not drained
1 can Green Beans, pour in entire can, not drained
1 cup noodles, (noodles will cook in stew)
1 lb ground beef, cook ground beef and drain, season to taste w/ Italian herb, salt and pepper

Put all contents in Cock pot for a few hours, on high.

Smashed Potato Soup

Jennifer S.

3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
Sliced green onions ((optional)

In a 4- to 6-quart crock pot, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Crock Pot Chicken Tortilla Soup

Jennifer S.

1 can (10 3/4 ounces) Cream of Chicken Soup
1 can (10 3/4 ounces) Fiesta Nacho Cheese Soup OR Cheese Soup
2 soup cans milk
1 can (about 4 ounces) chopped green chiles
1 cup chopped cooked chicken
tortilla chips

Stir the soups, milk, chiles and chicken in a 3 1/2-quart crock pot.
Cover and cook on LOW for 5 to 6 hours.
Place a few tortilla chips in each serving bowl. Ladle the hot soup over the chips and serve immediately.

For a thinner soup, add more milk. Recipe may be doubled.

Tip: Substitute 2 cans (4.5 ounces each) Chicken Breast in Water, drained, for the cooked chicken.

Potato Soup in the Crock Pot

Jenifer W.

8 C. of potatoes, peeled and diced into 1/2'' - 3/4'' sized cubes
1/3 C of onion, diced
3 - 14.5 oz cans of chicken broth
1 can cream of chicken soup
1/4 tsp of pepper
4 Tablespoons bacon bites
8 oz. cream cheese, cubed

Combine potatoes, onion, broth, soup, pepper and bacon into the slow cooker. Cook on low for 8-10 hours. About an hour before serving add the cream cheese, stir and continue cooking until it has melted.

The kids like to add more bacon ;) and some shredded cheese to make it like a loaded baked potato!

Enjoy!

Crock Pot Hearty Ground Beef Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.

Zesty Minestrone

Jennifer S.

1/4 cup Zesty Italian Dressing
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, rinsed
2 cans (14 oz. each) vegetable broth
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup Grated Parmesan Cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Spoon into crock pot. Add tomatoes, beans, broth, water and seasoning; stir. Cover with lid.
Cook on LOW 6 hours (or on HIGH 3 hours).
Stir in macaroni; cook 10 to 15 min. or until macaroni is tender.
Sprinkle with cheese just before serving.

Three-Bean Turkey Chili

Jennifer S.

1/2 lb. ground turkey
1 can (28 oz.) diced tomatoes, undrained
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 tsp. chili powder
1 tsp. ground cumin
1 pkg. (7 oz.) Shredded Cheddar Cheese

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.
Add to crock pot with all remaining ingredients except cheese; stir.
Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
Spoon into soup bowls; top with cheese.

Slow-Cooker Chunky Chicken Chili

Jennifer S.

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.)tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 can (15-oz)corn, drained OR 1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese

Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
Stir before serving.
Ladle into bowls.
Top with cheese.

Slow-Cooker BBQ Beef Stew

Jennifer S.

1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes (2-1/2 lb.), quartered
3/4 cup Barbecue Sauce, divided
1 tsp Worcestershire sauce
1 pkg. (10 oz.) frozen peas OR Substitute your favorite frozen vegetable, such as green beans, for the peas.

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with Worcestershire sauce. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 5 hours).
STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.

Velveeta & Ham Chowder

Jennifer S.

1 large onion, chopped. Cooked in 1 TBS oil, and drained
3 cups milk
3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
3 cups frozen broccoli
1/2 lb ham, chopped
1 15-oz can corn, drained or 1 1/4 cup frozen corn
salt and pepper

Add cooked onions, milk and Velveeta to crock pot (set on high). Stir occasionally, until cheese is melted. Takes about 30 minutes. Turn to low before adding the rest of the ingredients.
Add broccoli, ham, and corn.
Simmer on low for 2-5 hours. Stir from time to time to make sure you don't burn milk and cheese.
Add salt and pepper if needed before serving.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
.

Super Soups (Mix and Match Soup)

Jennifer S.

So before you get started just choose your options from each list to add to your soup base. Example: Soup Base+1+A+a=Delicious!. So you just added to the soup base: chicken, carrots, celery, onions, and more broth. Now mix it up until you've tried them ALL! Then come up with your own options to add to each list.

For each "Soup Base" you will need
1 Tbsp. vegetable oil
1 can (14-1/2 oz.) chicken broth
1 envelope Italian Salad Dressing Mix
2 cups water
1 cup uncooked bite-sized pasta OR 1 cup uncooked Minute Brown or Minute White Rice
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cubed

Now mix & match your recipes from these options...(Choose ONE from EACH category)

Meat Options
1) 1 lb. boneless chicken pieces (1 in.)
2) 1 lb. ground beef
3) 1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
4) Go Meatless (Vegetarian option)

Vegetable Options
A) 3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion
B) 1 cup corn, 1 chopped bell pepper
C) 1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper
D) 3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini

Soup Base Additions Options
a) 1 additional can (14-1/2 oz.) chicken broth
b) 1 jar (16 oz.)Thick 'N Chunky Salsa
c) 1 can (15 oz.) pizza/spaghetti sauce
d) 1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained & rinsed kidney beans

For each soup cook and stir meat option in hot oil in large saucepan until cooked through; drain. See note on pepperoni.
Add meat and vegetables option with chicken broth, soup base addition option, water and dressing mix to crock pot, stir; cook on low 3 to 5 hrs. or until veggies are tender.
ADD pasta/rice, stir and cover. Simmer 15-20 min. or until pasta/rice is tender.
Add Velveeta; cover until melted, stirring occasionally.

Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, check after 10 minutes so you don't turn them into mush.

Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min.

Minestrone Soup

Jennifer S.

2 cans (14-1/2 oz. each)chicken broth
1 16-oz can kidney beans , drained and rinsed
1 can (16 oz.) stewed tomatoes, undrained, coarsely chopped
1 pkg. (16 oz.) frozen mixed vegetables
1/4 cup shell macaroni, uncooked
1 tsp. garlic powder
1 tsp. dried basil leaves

COMBINE all ingredients in crock pot. Bring to boil on high heat.
SIMMER on low heat 1-2 hours. or until macaroni is tender.
SERVE topped with grated Parmesan cheese.

Perfect Winter Beef Stew

Jennifer S.

3/4 cup Zesty Italian Dressing
2 lb. beef stew meat, such as beef chuck roast, cut into 1-inch chunks
6 slices Bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb.), sliced
1-1/2 lb. potatoes (about 3), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate.
COOK bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels.
ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally.
REMOVE beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker. Cook 6 to 8 hours on LOW (or 3 to 4 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook, covered, 15 min. or until sauce is thickened.
If cooking on low setting, turn up to high for last 15 min when adding the flour mixture.

Hearty Mexican Chicken Soup

Jennifer S.

1 large yellow onion, chopped
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 cup Thick 'N Chunky Salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican Style Finely Shredded Four Cheese

Place onions, garlic, cumin, broth, beans, salsa, chicken and corn in crock pot. Low for 5 hours and high for 2-3 hours.
Serve topped with green onions, cilantro and cheese.

French Onion Soup

Jennifer S.

2 TBS butter
2 C thinly sliced onions
4 C beef broth
2 TBS dry sherry or dry white wine OPTIONAL. I use apple cider in mine
1 tsp Worcestershire sauce
dash of pepper
6 slices of French bread toasted
3/4 C shredded Swiss, Gruyere or Jarlsberg cheese. I have also used Provolone

In a large saute pan melt butter. Stir in onions. Cook covered over a med-low heat for 10-15 minutes, stirring occasionally. Remove cover and get some caramelization (brown color) on the onions, about 5-8 minutes.
While onions are cooking add broth, cider, Worcestershire sauce, and pepper to crock pot. Add onions. Cook on low for 4-6 hours or high for 2-3 hours.
Before serving, sprinkle toasted bread with cheese. Place under broiler until cheese is melted and bubbly and turns a light brown color.
To serve, ladle soup into bowls and float bread atop.
Enjoy!!