Easy Chicken Taco Soup Crock Pot Recipe
This easy chicken taco soup crock pot recipe is a family favorite! It’s a simple, dump-and-go meal made with just 8 pantry-friendly ingredients. Packed with bold taco flavors, tender chicken, and wholesome ingredients, it’s perfect for busy nights.
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 16 oz jar salsa (mild, medium, or spicy)
- 1 10 oz can diced tomatoes with green chilies
- 1 packet taco seasoning or 2 tbsp homemade taco seasoning
- 4 cups chicken broth low-sodium preferred
- Optional toppings: shredded cheese Greek yogurt, tortilla chips, avocado, fresh cilantro, lime wedges
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, salsa, diced tomatoes with green chilies, and taco seasoning on top of the chicken.
- Pour in the chicken broth and stir gently to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir everything together.
- Taste and adjust seasoning, if needed (add salt or more taco seasoning).
- Serve hot with your favorite toppings like tortilla chips, shredded cheese, or Greek yogurt.
Notes
- Freezer Option: Assemble all uncooked ingredients in a freezer-safe bag and freeze flat. When ready to cook, thaw overnight in the refrigerator, then transfer to the crockpot and follow cooking instructions.
- Vegetarian Option: Replace the chicken with extra beans or chickpeas and use vegetable broth instead of chicken broth.
- Spice Level: Adjust the heat by using mild, medium, or spicy salsa and taco seasoning.
- For added creaminess, stir in cream cheese or heavy cream during the last 30 minutes of cooking.