Slow Cooker Taco Recipe | Dairy Farmers of Manitoba

Slow Cooker Taco Soup


10 min.


3-4 hours.

Serving Size

4 servings

Skill Level


Great Tastes 2018-2019


  • 1 can (540 mL) black bean, drained and rinsed
  • 1 can (796 mL) diced tomatoes, not drained
  • 1 can (341 mL) corn, not drained
  • 1 can (127 mL) green chiles
  • 1/2 cup (125 mL) mild chunky salsa
  • 2 tsp (10 mL) taco Seasoning, reduced sodium
  • 1 boneless, skinless chicken breast
  • 1 cup (250 mL) milk
  • 2 tsp (10 mL) corn starch
  • Salt and pepper to taste



  • Shredded cheese, tortilla chips, chopped avocado, chopped tomato, sour cream and cilantro


1. Put out a 4-6 quart slow cooker
2. Using a can opener, open the can of black beans. Pour beans into a colander and rinse under cold, running water for 15 seconds. Shake off any excess water and pour beans into slow cooker.
3. Open the cans of tomatoes, corn, and green chiles. Pour cans and all of their contents (liquid) into the slow cooker.
4. Measure salsa and taco seasoning and add into slow cooker. Stir until everything in the slow cooker is completely mixed.
5. Using tongs, add the chicken breast to the slow cooker and push down so it is covered by the other ingredients.
6. Put the lid on the slow cooker and cook on high heat for 3-4 hours or on low heat for 6-7 hours.
7. Take chicken out of the soup and place on a cutting board. Using two forks, pull the chicken into small pieces. Add back to the slow cooker.
8. In a medium bowl, add milk and corn starch, using a whisk mix together until there are no lumps. Stir into the hot soup until it is completely combined.
9. Taste the soup. If needed, add salt and pepper.
10. Prepare desired toppings for soup.  Serve soup with the toppings you like


Recipe and photo created for Manitoba’s Dairy Best by Ashley Fehr, The recipe Rebel