3 ratings

Slow Cooker Mexican Chicken Soup

Low and slow is the key
Courtesy Seasonal Cravings

This soup is packed with spicy Mexican flavors.  It's super easy to prepare on a weeknight or on the weekend for a football watching crowd.

Recipe courtesy of Seasonal Cravings.

Ready in
8 h 10 m
10 m
(prepare time)
8 h
(cook time)
Calories Per Serving


  • 2 15-ounce cans of black beans, rinsed
  • 1 onion, diced
  • 1 5-ounce can mild diced green chilis, drained
  • 3 garlic cloves, chopped
  • 4 Cups gluten-free chicken broth (1 32-ounce box)
  • 2 Cups diced sweet potatoes
  • 1 1/2 Teaspoon cumin
  • 1 Tablespoon chili powder
  • 1 sprinkle of red pepper flakes (optional)
  • 4 boneless, skinless chicken thighs
  • Salt and pepper to tase
  • Optional toppings: cheese, avocado, green onions, sour cream, jalapenos, lime wedges, tortilla chips


Put all ingredients into a slow cooker set on low.

Cook for 6-8 hours on low.

Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into slow cooker.

Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.