CrockPot Chicken Taco Soup

Chicken taco coup in a gray bowl sour cream avocado on top, with a spoon on a white and red flower napkin

So easy to dump and start in your CrockPot or Slow Cooker. A little Mexican spice with shredded chicken. Delicious and filling, a family and kid-friendly recipe.


Units Scale
  • 4 boneless skinless chicken breasts, or 8 chicken tenders (can use frozen, thaw halfway before adding to the recipe)
  • 4 cloves of garlic sliced
  • 1 large onion large chop
  • 2 cups of frozen corn
  • 1 can of diced tomatoes with green chiles (do not drain)
  • 1 can of black beans, drained
  • 1 can of pinto beans, drained (or any white bean)
  • 1 cup of water
  • 2 packages of taco seasoning
  • optional: sour cream & taco chips


  1. Turn on the slow cooker or Crock-Pot to High.
  2. Spray with vegetable oil
  3. Add all the ingredients to the pot except the chicken and stir.
  4. Add the chicken and coat it with the sauce.
  5. cook for 4 hours on high or 8 hours on low.
  6. When the recipe is done, remove the chicken and shred it with 2 forks.
  7. Serve with sour cream or taco chips.


  • This soup can also be served with a lot of Mexican dish toppings, like onion, Jalapeños, avocado, cheddar cheese, and of course sour cream.
  • Great as a leftover.


Keywords: CrockPot Chicken Taco Soup