Here's another crockpot winner, chicken dinner! I threw this together in the morning before leaving for work. It took me all of 5 minutes...the hardest part was rinising all the cans before putting them in the recycling bin!
When I got home, I shredded the chicken while Brian made some cheese quesadilas to serve as a side. Ole!
Slow Cooker Chicken Taco Soup
Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (Mine were still frozen and came out perfectly!)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
Place the onion, chili beans, black beans, corn, 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 6 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Source: AllRecipes
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