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–+ servings
Slow Cooker Potsticker Soup

Slow Cooker Potsticker Soup

This incredibly easy Slow Cooker Potsticker Soup is the ultimate weeknight dinner solution that practically cooks itself.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours
Servings 6

Ingredients
  

  • 16 ounces frozen potstickers
  • 12 ounces packaged coleslaw
  • ½ cup onion diced
  • 2 garlic cloves minced
  • 4 ounces mushrooms sliced
  • ½ cup carrots shredded or diced
  • 1 cup spinach chopped
  • 4 cups low-sodium broth
  • 1 ½ cups water
  • ½ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon pepper

Instructions
 

  • Slow Cooker Method:
  • Combine Base: Add all the ingredients except the frozen potstickers and chopped spinach to the slow cooker insert. Stir everything together to mix well.
  • Cook: Place the lid on the slow cooker. Cook on the HIGH setting for 2 to 3 hours, or on the LOW setting for 4 to 6 hours.
  • Add Potstickers & Spinach: Remove the lid and gently stir in the frozen potstickers. Cook for an additional 10 to 15 minutes, or until the dumplings are tender and heated through. Stir in the chopped spinach right before serving so it wilts but stays bright green.
  • Instant Pot Method:
  • Combine Base: Add all the ingredients except the frozen potstickers and chopped spinach to the Instant Pot insert. Stir to mix well.
  • Pressure Cook: Securely close the lid and set the valve to the sealing position. Set the Instant Pot to High Pressure for 12 minutes. When the cooking time is complete, carefully do a Quick Release of the pressure.
  • Sauté & Finish: Carefully open the lid once the pin drops. Set the Instant Pot to the Sauté setting. Gently stir in the frozen potstickers and cook for an additional 10 minutes, or until they are soft and tender. Stir in the chopped spinach right before serving.

Notes

Pro-Tip: If you prefer a thicker, richer broth that clings beautifully to the dumplings, create a quick cornstarch slurry! Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the boiling soup during the final 5 minutes of cooking until the broth noticeably thickens.
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