The Heartwarming Comfort of a Slow Cooker Meal
There’s just something magical about walking through your door after a long day to the enticing aroma of a home-cooked meal. That warm, comforting embrace promises an easy, delicious evening. Today, we’re diving into one of my favorite recipes that delivers exactly that feeling – a dish so simple yet so utterly satisfying, it’ll become a staple in your kitchen. Get ready to fall in love with the ultimate set-it-and-forget-it dinner that nourishes both body and soul.
Why Make This Slow Cooker Chicken & Black Bean Soup
This recipe is simple to make and tastes great. You will love it because it is:
- Effortless & Hands-Off: Dump, stir, and go! This recipe practically makes itself, freeing up your precious evening hours.
- Hearty & Wholesome: It has lean protein, fiber-rich black beans, and vibrant vegetables. This is a complete meal in a bowl.
- Incredibly Flavorful: A beautiful blend of spices, tender chicken, and robust black beans creates a deep flavor. Everyone will ask for more.
- Budget-Friendly: You use common, affordable ingredients. It is good for your wallet.
- Perfect for Meal Prep: It makes great leftovers. They taste even better the next day!
How to Make Slow Cooker Chicken & Black Bean Soup
Making this soup is very easy. You just need to follow these simple steps.
Ingredients of Slow Cooker Chicken & Black Bean Soup
Pantry Staples
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4.5-ounce) can green chiles, mild or medium, undrained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh & Frozen Essentials
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup frozen corn, no need to thaw
Optional Garnishes
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges
Directions of Slow Cooker Chicken & Black Bean Soup
Step 1: Prep Your Vegetables and Chicken
- Dice the onion. Mince the garlic.
- Pat the chicken dry. You do not need to cut it yet.
Step 2: Combine Everything in the Slow Cooker
- Put the chicken breasts or thighs at the bottom of your slow cooker.
- Add the diced onion, minced garlic, rinsed black beans, diced tomatoes (undrained), and green chiles (undrained).
- Pour in the chicken broth.
- Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper.
Step 3: Set It and Forget It
- Stir gently to mix all ingredients.
- Cover the slow cooker with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is done and easily shredded.
Step 4: Shred the Chicken and Finish the Soup
- Take the cooked chicken out of the slow cooker. Shred it using two forks.
- Put the shredded chicken back into the slow cooker.
- Stir in the frozen corn. Let it heat through for about 15-20 minutes.
- Taste and add more seasoning if needed.
How to Serve Slow Cooker Chicken & Black Bean Soup
Here are some ways to enjoy your delicious soup:
- Classic Comfort: Serve with a dollop of sour cream or Greek yogurt. Sprinkle fresh cilantro on top. Squeeze some lime juice.
- Loaded Bowl: Top with shredded cheddar or Monterey Jack cheese. Add diced avocado and a handful of crushed tortilla chips.
- Hearty Meal: Eat with warm cornbread or a side of crusty bread for dipping.
- Spice It Up: Add a dash of your favorite hot sauce for an extra kick.
How to Store Slow Cooker Chicken & Black Bean Soup
This soup stores well.
- Leftovers will stay fresh in an airtight container in the refrigerator for 3-4 days. It often tastes even better the next day as the flavors mix.
Tips to Make Slow Cooker Chicken & Black Bean Soup
This recipe is simple, but these tips will make it even better.
- To save time, use pre-chopped onion and minced garlic from the store.
- Always rinse your canned black beans thoroughly to remove excess sodium and improve flavor.
- If your slow cooker has a “warm” setting, you can leave the soup on it after cooking until you are ready to eat.
Variations
You can change this soup to fit your taste.
Spice It Up or Down
- For more heat: Add a pinch of cayenne pepper or a chopped jalapeño with the other vegetables.
- For less heat: Make sure you use mild green chiles. Reduce the chili powder if you want less spice.
Add Extra Vegetables
- Feel free to add chopped bell peppers, zucchini, or sweet potatoes. This adds more nutrients and flavor. Add these at the beginning with the other ingredients.
Make it Creamy
- Stir in 1/4 cup of cream cheese or a splash of heavy cream during the last 30 minutes of cooking. This makes the consistency richer.
Freezer Friendly
- This Slow Cooker Chicken & Black Bean Soup freezes very well! Let it cool completely. Then, store it in airtight containers for up to 3 months. Thaw it overnight in the refrigerator and reheat gently.
FAQs
Can I use pre-cooked chicken in this Slow Cooker Chicken & Black Bean Soup?
Yes, if you use pre-cooked chicken (like rotisserie chicken), add it during the last 30-60 minutes of cooking to keep it from getting dry. Shred it before adding.
How can I make this Slow Cooker Chicken & Black Bean Soup vegetarian?
To make it vegetarian, do not use the chicken. Use vegetable broth instead. You can add extra beans, corn, or other vegetables like diced potatoes or bell peppers for more substance.
How long does Slow Cooker Chicken & Black Bean Soup last in the refrigerator?
Leftovers will keep well in an airtight container in the refrigerator for 3-4 days. It often tastes even better the next day as the flavors meld!
Hearty Slow Cooker Chicken & Black Bean Soup
Equipment
- Slow cooker
- Two forks
Ingredients
Pantry Staples
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans black beans rinsed and drained
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 (4.5-ounce) can green chiles mild or medium, undrained
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh & Frozen Essentials
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup frozen corn no need to thaw
Optional Garnishes
- Fresh cilantro chopped
- Avocado diced
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges
Instructions
Main Instructions
- Dice the onion and mince the garlic. Pat the chicken dry.
- Place the chicken breasts or thighs at the bottom of your slow cooker. Add the diced onion, minced garlic, rinsed black beans, undrained diced tomatoes, undrained green chiles, and chicken broth. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper.
- Stir gently to mix all ingredients, then cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is done and easily shredded.
- Remove and shred the cooked chicken using two forks, then return it to the slow cooker. Stir in the frozen corn and let it heat through for about 15-20 minutes, then taste and adjust seasoning if needed.