"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
- Arkansas Democrat-Gazette

Crock Pot/Slow Cooker Chicken Taco Soup! So Good!

IMG_3165 Crock Pot/Slow Cooker Chicken Taco Soup — what a perfectly delicious way to warm up on a cold & snowy day!  Cozy up to a bowl of delicious Chicken Taco Soup!  Here’s the recipe:



1 onion, chopped

1 (15 ounce) can black beans

1 (16 ounce) can chili beans

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) bottle beer (optional)

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 -4 skinless, boneless chicken breasts

Optional Toppings:  shredded Cheddar cheese; sour cream; crushed tortilla chips

Do This

-Place the onion, chili beans, black beans, tomato sauce, beer, and diced tomatoes in a slow cooker.

-Add taco seasoning, and stir to blend.

-Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

-Set slow cooker for low heat, cover, and cook for 4 – 5 hours.

-Remove chicken breasts from the soup, and shred w/two forks.

-Stir the shredded chicken back into the soup, and continue cooking for  1-2 hours.

Options: Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips,




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