Slow Cooker Recipes
This simple Slow Cooker Chicken Taco Soup is a healthy, family-friendly meal that combines savory spices with wholesome ingredients for an easy, crowd-pleasing dinner.
If you’ve ever scrolled through endless Slow Cooker Recipes and felt overwhelmed, you’re not alone. As a 50-year-old home cook in Ohio juggling grandkids’ soccer practice and book club meetings, I lean on my crockpot for fuss-free meals that still taste made-from-scratch good. This soup warms the soul—packed with lean chicken, beans, and a zing of lime. It’s perfect for a chilly weeknight, a potluck spread, or when you simply crave a bowl of comfort food that’s healthy enough to serve guilt-free.
Why You’ll Love This Recipe
- Hands-off cooking—set your crockpot and walk away with zero guilt
- Uses pantry staples like canned beans and frozen corn for super convenience
- Lean protein and fiber-rich veggies make it a healthy weeknight dinner
- Ideal for busy folks craving homemade comfort food without the fuss
- Crowd-pleaser at potlucks, family gatherings, or quiet dinners at home
- Easily adjustable heat and flavor—mild or spicy, your call
- Leftovers taste even better the next day as spices meld
Ingredients
• 1½ pounds boneless, skinless chicken breasts (about 2 large breasts), trimmed and patted dry
• 2 (15-oz) cans black beans, drained and rinsed (Eden Organic for low sodium)
• 1 (15-oz) can kidney beans, drained and rinsed (or substitute pinto beans)
• 1 (14.5-oz) can diced tomatoes with green chiles (Fire-Roasted variety adds depth)
• 4 cups low-sodium chicken broth (homemade or Imagine brand)
• 1 cup frozen sweet corn (no need to thaw—so easy)
• 1 small yellow onion, diced (sweet onions mellow out in slow cooking)
• 2 cloves garlic, minced (fresh gives best aroma—no jar stuff)
• 2 tbsp chili powder (mild or hot, pick your spice level)
• 1 tsp ground cumin for earthy warmth
• ½ tsp smoked paprika for depth (optional, but I love it)
• ½ tsp kosher salt (or sea salt to taste)
• ¼ tsp freshly ground black pepper
• 1 tbsp fresh lime juice (adds brightness at the end)
• ¼ cup chopped fresh cilantro (plus extra for garnish)
Garnishes (optional): shredded cheddar, sour cream, sliced avocado, tortilla strips
Directions
- Place the chicken breasts at the bottom of your crockpot in a single layer—this helps them cook evenly.
- Scatter diced onion and minced garlic over the chicken, then sprinkle chili powder, cumin, smoked paprika, salt, and pepper so each bite has flavor.
- Add black beans, kidney beans, frozen corn, and the entire can of diced tomatoes (with juices). Pour in chicken broth until ingredients are just covered.
- Gently stir to combine spices and liquids, but don’t worry about perfect mixing—slow heat will do the rest.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours—check at 3 hours on HIGH to avoid overcooking.
- About 15 minutes before serving, remove the chicken and shred it with two forks on a cutting board—this helps the meat stay juicy.
- Return shredded chicken to the pot, stir in lime juice and cilantro, and taste—adjust salt or spice if needed.
- Ladle into bowls and top with your favorite garnish: cheese, sour cream, avocado, even a handful of tortilla strips for crunch.
Servings & Timing
Makes 6 hearty servings
Prep Time: 15 minutes (just enough time to chat with the kids about their day)
Cook Time: 4–5 hours on LOW (or 2–3 hours on HIGH)
Total Time: About 4 hours 15 minutes (including shredding and garnishing)
Variations
• Swap the chicken for ground turkey sautéed first and skip shredding.
• Stir in a chopped poblano pepper with onions for extra heat and nutrients.
• Make it creamy by whisking in ½ cup sour cream and ¼ cup heavy cream at the end.
• Go vegetarian: omit chicken, double the beans, and add extra veggies like zucchini.
• Layer small corn tortillas in the bottom before adding ingredients for a cheesy twist.
• Use sweet potatoes instead of beans for a gluten-free, lower-carb version.
Storage & Reheating
Store leftovers in airtight containers in the fridge for up to 4 days—reheat on the stovetop over medium heat until bubbly, or microwave 2–3 minutes.
To freeze, spoon soup into freezer-safe bags or containers (leave an inch at the top) and freeze up to 3 months; thaw overnight in the fridge, then reheat.
Make-ahead tip: Assemble everything in a slow cooker liner the night before, refrigerate, then cook in the morning—total time-saver.
Notes
• If the soup seems too thin, stir a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the hot soup and let it thicken for 5 minutes.
• Layering beans on the bottom can lead to scorching—always place meat first.
• Swap cilantro for parsley if cilantro’s not your jam; you’ll still get fresh green color.
• For extra crunch, top bowls with shredded cabbage or sliced radishes.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes—add about 30–45 minutes on LOW so they cook through safely.
Q: Is this recipe gluten-free?
A: Absolutely—just double-check that your taco seasoning has no hidden wheat.
Q: Can I double the batch?
A: You sure can—use two crockpots or cook in shifts; don’t overfill a single pot.
Q: What if I don’t have chicken broth?
A: Swap in veggie broth or water plus a bouillon cube—easy fix.
Q: How spicy is this?
A: I use mild chili powder; bump it up with cayenne or chipotle for more heat.
Q: Can I make this in an Instant Pot?
A: Yes—use Sauté for 5 minutes, then seal and cook on High Pressure for 8 minutes with a 10-minute natural release.
Q: What toppings work best?
A: Creamy: sour cream, avocado, cheese; Crunchy: tortilla strips, pepitas, radishes.
Conclusion
This Slow Cooker Chicken Taco Soup checks all the boxes—easy, healthy, and delicious—a true homemade comfort dish that only gets better as it sits. Give it a whirl on your next busy evening, and let me know how your clan reacts (bet they’ll ask for seconds!). Hungry for more crockpot goodness? Try my Slow Cooker Beef Stew or Vegetarian Chili next.
Slow Cooker Chicken Taco Soup
Ingredients
- 1.5 pounds boneless, skinless chicken breasts trimmed and patted dry
- 2 cans black beans drained and rinsed (Eden Organic for low sodium)
- 1 can kidney beans drained and rinsed (or substitute pinto beans)
- 1 can diced tomatoes with green chiles Fire-Roasted variety adds depth
- 4 cups low-sodium chicken broth homemade or Imagine brand
- 1 cup frozen sweet corn no need to thaw—so easy
- 1 small yellow onion diced (sweet onions mellow out in slow cooking)
- 2 cloves garlic minced (fresh gives best aroma—no jar stuff)
- 2 tablespoons chili powder mild or hot, pick your spice level
- 1 teaspoon ground cumin for earthy warmth
- 0.5 teaspoon smoked paprika for depth (optional, but I love it)
- 0.5 teaspoon kosher salt (or sea salt to taste)
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice adds brightness at the end
- 0.25 cup fresh cilantro plus extra for garnish
Instructions
- Place the chicken breasts at the bottom of your crockpot in a single layer—this helps them cook evenly.
- Scatter diced onion and minced garlic over the chicken, then sprinkle chili powder, cumin, smoked paprika, salt, and pepper.
- Add black beans, kidney beans, frozen corn, diced tomatoes, and chicken broth. Gently stir to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Shred the cooked chicken, return to the pot, and stir in lime juice and cilantro. Adjust seasoning if needed.
- Ladle into bowls and top with garnishes like shredded cheddar, sour cream, avocado, or tortilla strips.
