Slow Cooker Chicken Taco Soup

Perfect any day for an easy dinner!

By Jennifer Hill October 13, 2016
I love using my slow cooker all year long. This is one that I cooked this week - and is my 6 year old's absolute favorite! I double this recipe and we enjoy leftovers another day for lunch or dinner.

What you need:
  • One 16 oz. can kidney beans, drained and rinsed
  • One 16 oz. can black beans, drained and rinsed
  • One 11 oz. can corn
  • Two 16 oz. cans tomato sauce
  • 1/2 cup taco seasoning mix OR one 1.25 oz. packet taco seasoning mix
  • One 1 oz. packet dry ranch dressing (I use Hidden Valley Ranch)
  • One lb. boneless, skinless chicken breasts
  • One cup water (or more, if you'd like)
  • Optional: avocado, guacamole, shredded cheese, green onions, black olives, tortilla chips
What you do:

The first thing I do when using my slow cooker is put in a liner - an awesome bag that fits inside the slow cooker to make clean up a breeze!!

Drain and rinse beans and add to slow cooker. Add corn, tomato sauce, ranch dressing and taco seasoning and stir in. Add one to two cups of water - less if you like thicker soup. Add raw chicken breasts.

Cook on low for 5 hours. Pull out chicken and it will easily pull apart. Stir the chicken back in.

Serve garnished with avocado or guacamole, shredded cheese, green onions, black olives, sour cream and/or tortilla chips, if desired.