This slow cooker chicken taco soup is a quick and easy dinner option – no chopping, almost zero prep. Use pantry staples, canned ingredients and chicken for a hearty, low-effort family meal that’s budget-friendly.
What makes this recipe great
Between work and the kids’ schedules, my slow cooker is definitely one of the only reasons we aren’t eating cereal for dinner. This Slow Cooker Chicken Taco Soup is my favorite “set it and forget it” meal because the prep takes about five minutes — mostly just opening cans — and it’s filling enough to keep even my most energetic kid from asking for a snack 5 minutes after dinner.
- ⚡️Almost zero prep: No chopping, no sautéing, and no browning required.
- 🥫Pantry staple hero: Uses canned goods you likely already have in the back of the cabinet.
- ⏱️True 5-minute setup: It takes longer to find the can opener than it does to start this meal.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
Avoid fruit-based salsas (like peach or mango) here; they can change the flavor profile.
To control the salt and heat, use homemade taco seasoning, but a standard 1.25oz packet works perfectly when in a rush.
If using frozen corn instead of canned, thaw it first. Adding frozen items to a slow cooker can affect the cooking temperature of other ingredients.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: Assemble.
This is easy – just add everything to the crock, submerge the chicken and go!
2: Shred chicken.
Once done, I prefer to pull the chicken into bite-sized chunks using two forks. I don’t like to shred it into tiny, stringy pieces.
3: Serve!
My family likes to eat the chicken taco soup with shredded cheddar, sour cream and chips. I just set out the toppings and everyone helps themselves – easy!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Keep the lid closed: Avoid opening the lid during cooking as it can significantly increase the cook time.
- Submerge the meat: Check that the chicken is completely covered by the salsa and stock mixture for even cooking.
- Shredding technique: Shred the chicken on a board into distinct chunks. This prevents the chicken from disappearing into the broth.
- Quick recipe rundown: Add ingredients to slow cooker. Slow cook. Shred chicken and add back in. Serve!
FAQs
Can chicken thighs be used?
Yes! Boneless, skinless thighs can also be used.
Can I use frozen chicken/corn?
Yes, but you must thaw them first. Else, the cooking time will be off.
Is it freezer friendly?
This soup freezes well. Store in a sealed bag for up to three months and thaw in the fridge overnight before reheating until steaming hot all the way through.
For more easy slow cooker recipes, try our favorite Slow Cooker Chicken Tacos or the Slow Cooker Pot Roast everyone has been making this winter!
Crockpot Chicken Taco Soup
Ingredients
- 1 (16-oz) can chili beans
- 1 (15-oz) can kidney beans (OR black beans)
- 1 (15-oz) can whole kernel corn (rinsed and drained (Note 1))
- 1 (14.5-oz) can diced tomatoes
- 1 cup salsa (Note 2)
- 1 (8-oz) can tomato sauce
- 1 (12-oz) can chicken broth
- 1 (1.25-oz) package taco seasoning (Note 3)
- 1 lb boneless skinless chicken breast (Note 4)
- sour cream, cilantro, corn chips, shredded cheddar (optional for topping)
Instructions
- Add to slow cooker:Stir both beans, the corn, diced tomatoes, salsa, tomato sauce, chicken stock and taco seasoning together in a 5-6 quart slow cooker. Place chicken on top, pushing it under the surface to make sure it's covered.1 (16-oz) can chili beans, 1 (15-oz) can kidney beans, 1 (15-oz) can whole kernel corn, 1 (14.5-oz) can diced tomatoes, 1 cup salsa, 1 (8-oz) can tomato sauce, 1 (12-oz) can chicken broth, 1 (1.25-oz) package taco seasoning, 1 lb boneless skinless chicken breast
- Slow cook:Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Shred chicken:Open slow cooker, remove chicken and shred on a chopping board using two forks (Note 5). Return to the soup, cover and cook on HIGH for 15 more minutes.
- Serve:Serve the soup immediately with your favorite toppings.sour cream, cilantro, corn chips, shredded cheddar
Video
Notes
- Note 1: Canned or frozen corn both work here. Defrost frozen corn before adding it to the slow cooker.
- Note 2: I always use a mild, chunky salsa for this recipe. Avoid salsas with fruit added.
- Note 3: I used to make my own Taco seasoning and kept it very mild when my kids were very little.
- Note 4: I prefer using chicken breast, but you can also use skinless, boneless chicken thighs.
- Note 5: I do not recommend shredding the chicken right in the crock, the soup is hot and easily splatters. It’s best to shred the chicken on a chopping board with two forks, then return it to the soup.
Jaila says
I made this soup to break my fast with. It’s such a simple recipe and it’s very delicious! Especially after flavoring it up with my toppings of tortilla chips, cilantro and limes 🙂 This will not be my only time making this tortilla soup.
Lynn says
I love it. You don’t need chicken. It can be full of fresh veggie. Green pepper strips. Carrots. 4- sliced Small red potatoes. Cabbage chopped fine. Onions. Garlic. I made it for WW fewest points possible!!
Pamela says
Great taco soup!! I didn’t have the taco seasoning packet so I had to improvise…it was still very good!!