Photo of Slow-cooker cheeseburger soup by WW

Slow-cooker cheeseburger soup

Total Time
2 hr 15 min
15 min
2 hr
It’s everyone’s American fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying. Ready in just over 2 hours, this dish is ideal for cold winter Saturday nights, kid sleepovers, and group movie gatherings. Serving a crowd of eight, the quick 15 minutes of prep means you are relaxing while the slow cooker does all the heavy lifting. Amp the veggies by topping each bowl with some chopped pickles, fresh tomato, and/or shredded lettuce. Hold off on the side of traditional fries and serve with a side of oven-baked zucchini fries. This is a recipe you will be making over and over again.


Cooking spray

2 spray(s)


1 medium clove(s), minced

Uncooked onion(s)

1 medium, chopped

Uncooked celery

1 rib(s), medium, chopped

Uncooked 93% lean ground beef

1 pound(s)

All-purpose flour

2 Tbsp

Canned chicken broth

3 cup(s), divided

Low-fat evaporated milk

1 cup(s)

Low fat cheddar or colby cheese

8 oz, cubed


½ tsp

Table salt

¼ tsp

Black pepper


Baked low fat tortilla chips

24 item(s), crumbled


  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
  2. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
  3. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.


If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes.