Wonton Soup Recipe Crock Pot

The Coziest Wonton Soup Recipe for Your Crock Pot – Set It, Forget It, Savor It!

There are some recipes that feel like a hug in a bowl, and for me, wonton soup is one of them. Growing up, I always thought of wonton soup as something I could only get at my favorite little Asian restaurant downtown. It was warm, aromatic, and filled with tender dumplings floating in a savory broth that somehow made even the coldest fall or winter day feel better.

Then one hectic Tuesday evening last year, I had a craving but zero energy to fuss around the kitchen. I stared at my slow cooker (which I usually reserve for chili) and thought: Why not try a lazy crock pot version? And just like that, my now go-to wonton soup recipe crock pot version was born — minimal effort, no constant stirring, and all the comfort I wanted.

The best part? You can adapt it to be vegetarian, spicy, authentic, or even just the “I’m tired and I need dinner in three hours with zero chopping” kind of lazy.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

Why Crock Pot Wonton Soup Works So Well

Traditional wonton soup is usually simmered gently on the stove, but the slow cooker brings two magical benefits:

1. Effortless cooking – You can literally set it and forget it.

2. Deeper flavor – Letting the broth and aromatics mingle over hours makes the soup incredibly rich.

When it comes to frozen wontons, the crock pot cooks them to that perfectly tender, silky state without falling apart (as long as you time it right). Add some ramen noodles near the end and you have a hearty, filling dish.

Ingredients You’ll Need (Exact Measurements)

Here’s exactly what goes into my simple homemade wonton soup recipe crock pot version. This makes 6 servings:

• 8 cups chicken broth (or vegetarian broth for a meatless option)
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup bok choy, chopped
• 1 cup carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 1 pound frozen wontons (pork, chicken, shrimp, or veggie dumplings)
• 6 ounces ramen noodles (fresh or dried)
• 2 green onions, sliced (for garnish)
• 1 teaspoon white pepper (optional for heat)
• 1 teaspoon chili oil or chili paste (optional for a spicy kick)
• Salt to taste

Step-by-Step: How to Make It

Step 1 – Build Your Flavor Base

In your slow cooker, pour in 8 cups of broth. Add soy sauce, sesame oil, minced garlic, and ginger. This is your aromatic foundation — the flavor will deepen as it simmers.

Step 2 – Add Veggies

Toss in the bok choy, carrots, and shiitake mushrooms. Vegetables like bok choy hold their shape well, giving your soup a little crunch even after hours in the crock pot.

Step 3 – Slow Cook

Cover your crock pot and cook on LOW for 4 hours or HIGH for 2 hours to let the aromatics infuse into the broth.

Step 4 – Add Wontons

About 30 minutes before serving, gently drop in your frozen wontons. Cooking them too early can make them mushy, so this step ensures they stay tender and intact.

Step 5 – Add Ramen Noodles

In the last 10 minutes, add ramen noodles. They’ll soak up the delicious broth while staying slightly chewy.

Step 6 – Garnish & Serve

Taste the broth and adjust with salt, white pepper, or chili oil for extra heat. Garnish with green onions and serve steaming hot.

Variations & Customizations

This recipe is already easy and simple, but here are my favorite tweaks:

• Vegetarian: Use vegetable broth and veggie-filled dumplings. Add tofu cubes for extra protein.
• Spicy: Stir in Szechuan peppercorns, extra chili oil, or even a spoon of sambal oelek.
• Authentic Asian: Add dried seaweed, a splash of fish sauce, and fresh cilantro.
• Lazy: Use pre-washed veggies, bagged coleslaw mix, and frozen wontons straight from the freezer — no chopping required.
• Homemade Dumpling Upgrade: Buy wonton wrappers and fill them with ground meat, ginger, and scallions for fresher flavor.

Chef’s Product Picks for the Perfect Wonton Soup Night

I get a lot of questions from readers about the tools and ingredients I use. Here are my personal Amazon favorites that make this wonton soup recipe crock pot even better:

1. Crock-Pot 7-Quart Oval Manual Slow Cooker

This is the exact model I’ve used for years. The 7-quart size means you can make a big batch for meal prep or guests. The oval shape also fits long veggies like bok choy without chopping them too small.

Why I love it: Reliable temperature control, easy cleanup, and affordable.

Get it on Amazon here and make your cozy crock pot dinners a breeze.

2. Hime Japanese Ramen Noodles

p>If you can get fresh ramen instead of dried, do it. The texture is unbeatable — chewy, bouncy, and they hold up beautifully in hot broth.

Why I love it: They don’t get soggy as fast as regular dried noodles, making leftovers better.

Grab them from Amazon here for restaurant-quality ramen at home.

Tips for Wonton Soup Success

1. Timing is everything: Add your frozen wontons too early, and they’ll fall apart. The last 30 minutes is the sweet spot.

2. Don’t overcook noodles: If you’re making the soup ahead, cook ramen noodles separately and add them just before serving.

3. Layer your flavors: Don’t skip garlic, ginger, or sesame oil — they’re the soul of this Asian comfort dish.

4. Upgrade your broth: Simmer dried shiitake mushrooms or kombu in the broth before adding other ingredients for a richer taste.

5. Balance salty & spicy: Adjust soy sauce and chili oil at the very end, after tasting.

Storage & Make-Ahead Advice

• Storing leftovers: Keep broth, wontons, and noodles in separate containers to avoid sogginess. Refrigerate for up to 3 days.
• Freezing wontons: Store uncooked homemade dumplings in a single layer on a tray, then transfer to a bag. They’ll keep for 2–3 months.
• Reheating: Warm the broth first, then drop in wontons and noodles just long enough to heat through.

My Final Thoughts

I’ve now made this wonton soup recipe crock pot at least a dozen times — sometimes with spicy chili oil, sometimes in a vegetarian broth, sometimes with extra ramen noodles when I need a truly filling dinner. Each time, it’s just as satisfying as that first chilly Tuesday night when I “accidentally” discovered it.

It’s simple, easy, adaptable, and perfect for cozy fall or winter evenings. And best of all? It tastes like it took hours of active cooking when really, you just let the slow cooker do the work.

So the next time you need a bowl of comfort, grab your crock pot, some frozen wontons, and a few pantry staples. Set it, forget it… and when you come back, just savor it.