Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Corn, Rice and Salsa Chicken Soup


  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x

Description

A thick taco soup with tender, moist pieces of chicken, chewy brown rice, sweet corn, creamy chickpeas, spicy salsa and black beans.


Ingredients

Units Scale
  • 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts
  • 1/2 cup brown rice
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can garbanzo beans (chickpeas), drained
  • 1 (15 oz) can black beans, drained
  • 1 cup picante sauce or salsa
  • 1 (14.5 oz) can diced tomatoes with juice
  • 4 cups water
  • 4 Tbsp taco seasoning
  • Salt and pepper
  • Optional: lime juice, cilantro, sour cream, grated cheddar, tortilla chips

Instructions

  1. Add chicken, rice, corn, chickpeas, black beans, salsa, diced tomatoes, water and taco seasoning to the slow cooker*.
  2. Cover and cook on low for 6-8 hours or on high for 4-6 hours. The cooking time will greatly depend on your slow cooker. My slow cooker took about 5 hours on high for the rice to get to the correct consistency.
  3. Remove chicken and shred up, return the chicken to the slow cooker.
  4. Add salt and pepper to taste (this will depend on your canned ingredients and how much sodium they contain).
  5. Add in lime juice to taste and top with other desired toppings.

Notes

*I used my 6 quart slow cooker for this recipe.