Slow Cooker Chicken Taco Soup Recipe
The best way to cook taco soup is ALL day with this easy dump and make slow cooker taco soup recipe.
Once you have all of your ingredients added, allow it to cook all day for 8 hours on low. If you want to make this a little faster, turn it on high and cook for 4 hours, stirring in between.
Shred the chicken before serving. Use two forks to easily shred the chicken in the crockpot.
When your Chicken Taco Soup is ready to serve, add in some toppings such as crushed tortilla shells, shredded cheddar cheese, and a little sour cream.
Take a freezer safe sealable plastic bag and dump in all of the ingredients.
Squeeze out as much air as possible and freeze for up to 3 months.
To cook, allow the meal to thaw in the fridge overnight and then place in the crockpot for 8 hours.
Shred the chicken before serving.
Top with your favorite additions before serving.
Calories: 136kcal | Carbohydrates: 1g | Protein: 24g | Fat: 2g | Cholesterol: 72mg | Sodium: 133mg | Potassium: 444mg | Vitamin A: 35IU | Vitamin C: 2.7mg | Calcium: 10mg | Iron: 0.5mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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