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My Slow Cooker Potsticker Soup is an easy dinner made with frozen potstickers, cabbage, carrots, mushrooms, and a flavorful ginger and garlic broth. It all cooks right in the crockpot, making this a great recipe for busy nights when you want something different for dinner.
If you love soups as much as we do, you will also want to try our Slow Cooker Potato Leek Soup or Slow Cooker Marry Me Chicken Soup.
Table of Contents
- Why this Potsticker Soup Recipe is a Keeper
- The Ingredients
- How to Make Slow Cooker Potsticker Soup
- Tips & Variations
- Do the Potstickers need to be thawed?
- Can I Use Wontons Instead of Potstickers?
- How to Serve Potsticker Soup
- How to Store
- What other Asian Slow Cooker Recipes can Be Made
- Slow Cooker Potsticker Soup Recipe
Why this Potsticker Soup Recipe is a Keeper
- This slow cooker potsticker soup is a great semi-homemade recipe! It combines a homemade broth with the ease of already made frozen potstickers.
- The soup is loaded with vegetables and has just the right amount of Asian-inspired flavor.
- This tastes better than takeout and makes a large batch for the entire family.
The Ingredients
Potstickers: Find these in the freezer section of the store and any variety you like. I use pork and vegetable potstickers.
Vegetables: Carrots, cabbage, and mushrooms are a great combination for this Asian-inspired soup. Fresh garlic and ginger will also flavor the soup.
Sauces and Seasonings: You will need freshly ground pepper, soy sauce, rice vinegar and toasted sesame oil.
Broth: I love to use chicken broth for it won't overpower the other soup flavorings.
How to Make Slow Cooker Potsticker Soup
- To the slow cooker, add the vegetables, sauces and broth. Cook on LOW until the veggies are tender.
- Add in the frozen potstickers, turn the slow cooker on HIGH and cook for thirty more minutes.
Tips & Variations
Different Potstickers: I prefer pork potstickers for their flavor, but chicken, shrimp, or vegetable potstickers will work too.
Other Vegetables: Baby bok choy, spinach, or snow peas would be great additions. Add quick-cooking greens near the end.
Make it Spicy: Add a sliced jalapeño or a generous drizzle of hot chili oil to the pot.
Don't Overcook: Once the potstickers are done, turn the slow cooker off and serve promptly; you don't want the potstickers to fall apart.
Do the Potstickers need to be thawed?
No, add them straight from the freezer. This recipe was developed using frozen potstickers, so there's no need to thaw them first.
Can I Use Wontons Instead of Potstickers?
Yes, frozen wontons work too! If you're using mini wontons, they may need less cooking time than larger potstickers.
How to Serve Potsticker Soup
Toppings: Add toasted sesame seeds (or black sesame seeds) and green onion. For extra spice, add a drizzle of sriracha, chili oil, or chili crisp to your bowl.
Add a Side: To make this a bigger meal, serve the soup with fried rice, steamed edamame, Asian cucumber salad, or egg rolls.
How to Store
Place any leftover soup in airtight containers in the fridge. I recommend eating within 3 days. You can freeze the soup, but the potstickers may fall apart when thawed and reheated.
What other Asian Slow Cooker Recipes can Be Made
If you love this Potsticker Soup, try my Slow Cooker Beef and Broccoli, Thai Coconut Chicken Soup, or Sweet Chili Pork Loin for another easy dinner.
My Slow Cooker Teriyaki Chicken, Pepper Steak, and Slow Cooker Teriyaki Beef are also easy dinners that taste great served over steamed white rice.
If you tried this Potsticker Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Potsticker Soup
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Ingredients
- 8 cups low-sodium chicken broth
- 2 cups finely shredded green cabbage
- 1 cup thin cut carrots (match stick carrots), or you can pre-shredded carrots
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 1 Tbsp. finely grated fresh ginger
- ¼ cup low-sodium soy sauce
- 1 Tbsp. rice vinegar
- 1 tsp. toasted sesame oil
- ½ tsp. black pepper
- 24 oz. frozen pork and vegetable potstickers
Optional Garnishes
- 3 green onions, thinly sliced
- sesame seeds
- sriracha, chili crisp or chili oil
Instructions
- Add the chicken broth, shredded cabbage, carrots, mushrooms, garlic, ginger, soy sauce, rice vinegar, sesame oil, and black pepper to a 6-quart slow cooker. Stir to combine.
- Cover and cook on LOW for 3-4 hours, or until the vegetables are tender and the broth is flavorful.
- Add the frozen potstickers directly to the slow cooker and gently stir. Switch to HIGH, cover, and cook for about 30 minutes, or until the potstickers are fully cooked. Cooking time may vary by brand. If the filling contains raw ground pork, make sure it reaches 160°F.
- Ladle the soup into bowls and garnish with sliced green onions and sesame seeds. Serve with sriracha or chili crisp for those who prefer a little heat.
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
