slow cooker chicken taco soup

Now that school is in session, time is short! Often your afternoon may be spent running to and from practice, rehearsals, or school meetings. The slow cooker or as often referred to as the crockpot becomes a busy person’s dream come true. Start your meal in the morning and let the crockpot do the work while you run around during the day. When you return home in the evening, dinner is served! Be sure to visit Savory Spice Shop in downtown Franklin for all of your spice needs. Follow Savory Spice Shop Franklin on Facebook for all of your latest spice news.


1 onion, chopped
1 (15 oz.) can chili beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (12 oz.) can or bottle beer*
2 (10 oz.) cans diced tomatoes with green chiles, not drained
1 1/4 oz. Taco Seasoning
2 large or 3 small skinless, boneless chicken breasts
Optional garnishes: cheddar cheese, sour cream, crushed tortilla chips

*Use a lighter style beer, like a lager or amber ale.


Place onion, beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. Add Taco Seasoning; stir to blend. Lay whole chicken pieces on top of mixture, pressing down slightly until just covered by other ingredients. Set slow cooker on low; cover and cook for 5 hours. Remove chicken from soup and allow to cool long enough to be handled. Shred chicken; return to soup and continue cooking 2 more hours. (If you are not home to take chicken out to shred and return to soup, simply take it out when you get home, shred and return to soup to cook 10 to 15 min. on high setting before serving.)

Serving Suggestions

Serve topped with shredded cheese, sour cream and crushed chips, if desired. This soup freezes well.


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