Slow Cooker Chicken Taco Soup

Winter has been long and cold. Bitterly cold.  Which means when it comes to dinner time, I am craving something warm and simple. I have been turning to my slow cooker a lot this season and one of my favorites so far is this Slow Cooker Chicken Taco Soup.

In the morning after I get the kids off to school, I pull out my slow cooker and all of the ingredients. All you have to do is dump it all in and let the slow cooker do it’s job. By lunch time, you will start smelling what’s brewing in that slow cooker and longing for dinner!

Slow Cooker Chicken Taco Soup

You’ll need:

• 3 chicken breasts
• 2 cans cream of chicken soup
• 1 tb taco seasoning
• 1 1/4 cup chunky salsa
• 1/2 cup water
• 1 can black beans (rinsed)
• 4 oz frozen corn

Start by placing your chicken breasts in the slow cooker. Pour 1/2 cup of water over the chicken.

In a large bowl, mix together the rest of the ingredients. Once mixed, pour over your chicken breasts.

Cook on low for 6 hours. Once your chicken is cooked, shred the chicken breasts and stir everything up.

Go crazy and mix in shredded cheese, cilantro (if you can stand it!), sour cream, tortilla chips, even rice!

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Slow Cooker Chicken Taco Soup

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Ingredients

• 3 chicken breasts
• 2 cans cream of chicken soup
• 1 Tb taco seasoning
• 1 ¼ C chunky salsa
• ½ C water
• 1 can black beans, rinsed
• 4 oz frozen corn

Instructions

1. Place chicken breasts in crock pot and pour the ½ C water over the chicken.
2. In a large bowl mix together the rest of the ingredients.
3. Once mixed pour over chicken.
4. Cook on low for 6 hrs.
5. Once cooked, shred the chicken and stir everything up.

Looking for more slow cooker recipes? Check out my Tavern Style Pot Roast!