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This Slow Cooker Potsticker Soup is cozy, savory, and packed with shortcut ingredients that make dinner feel effortless. Frozen potstickers turn into tender dumplings in a gingery soy broth with vegetables, mushrooms, carrots, coleslaw mix, and fresh spinach.
It is the kind of soup that feels like takeout comfort but cooks mostly hands-off. Add everything to the slow cooker, let the broth build flavor, then stir in the potstickers near the end so they stay tender instead of falling apart.
Why You Will Love This Slow Cooker Potsticker Soup
- Easy shortcut dinner: Frozen potstickers do the heavy lifting.
- Loaded with vegetables: Coleslaw mix, mushrooms, carrots, and spinach add color and texture.
- Big savory flavor: Soy sauce, rice vinegar, garlic, and ginger make the broth taste rich and balanced.
- Hands-off cooking: The slow cooker handles most of the work.
For more cozy meals, browse Chefmaniac’s slow cooker recipes and soup and salad recipes.
Ingredients You Need
- 16 ounces frozen potstickers
- 12 ounces packaged coleslaw mix
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 4 ounces sliced mushrooms
- 1/2 cup shredded or diced carrots
- 1 cup chopped spinach
- 4 cups low-sodium broth
- 1 1/2 cups water
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
How to Make Slow Cooker Potsticker Soup
Step 1: Add the coleslaw mix, onion, garlic, mushrooms, carrots, broth, water, soy sauce, rice vinegar, ginger, salt, and pepper to the slow cooker. Stir to combine.
Step 2: Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
Step 3: Stir in the frozen potstickers and cook for 10 to 15 minutes longer, or until the dumplings are tender and hot.
Step 4: Stir in the chopped spinach right before serving so it wilts but stays bright green. Taste and adjust seasoning as needed.
Tips for Best Results
- Add the potstickers near the end so they do not overcook.
- Use low-sodium broth and soy sauce so you can control the salt.
- Stir gently after adding dumplings so they do not tear.
- Add chili crisp, sriracha, or red pepper flakes for heat.
- For a thicker broth, stir in a cornstarch slurry during the last few minutes.
Easy Variations
- Use chicken, pork, shrimp, or vegetable potstickers.
- Add bok choy, napa cabbage, snap peas, or water chestnuts.
- Finish with sesame oil for a nutty aroma.
- Top bowls with green onions, cilantro, or toasted sesame seeds.
Serving Ideas
This soup is filling on its own, but it also pairs well with egg rolls, fried rice, cucumber salad, steamed edamame, or a simple green salad. It is especially good on cold nights when you want something warm without a lot of chopping.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The potstickers will continue to soften as they sit, so reheat gently and avoid boiling the soup hard.
Frequently Asked Questions
Can I add the potstickers at the beginning?
Can I make this spicy?
Can I use fresh vegetables?
Can I make it in an Instant Pot?
Final Thoughts
Slow Cooker Potsticker Soup is a smart shortcut recipe with big comfort payoff. It is simple, flavorful, and perfect when you want a dumpling soup without building everything from scratch.
Slow Cooker Potsticker Soup Recipe
A cozy slow cooker soup with frozen potstickers, vegetables, mushrooms, carrots, spinach, ginger, soy sauce, and savory broth.
Prep: 15 min | Cook: 240 min | Total: 255 min
Servings: 6 servings
Ingredients
- 16 ounces frozen potstickers
- 12 ounces packaged coleslaw mix
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 4 ounces sliced mushrooms
- 1/2 cup shredded or diced carrots
- 1 cup chopped spinach
- 4 cups low-sodium broth
- 1 1/2 cups water
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
Instructions
- Add the coleslaw mix, onion, garlic, mushrooms, carrots, broth, water, soy sauce, rice vinegar, ginger, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
- Stir in the frozen potstickers and cook for 10 to 15 minutes longer, or until the dumplings are tender and hot.
- Stir in the chopped spinach right before serving so it wilts but stays bright green. Taste and adjust seasoning as needed.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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