SO let me start by saying that I don’t use the slow cooker often at all. Meaning, I don’t go out of my way to look for slow cooker recipes but I DO know that for people with busy lives, it is incredibly convenient, and often results in something delicious- like this mexican chicken soup!! When I first started using the slow cooker, and making chicken in it, it was a complete game changer for me. I could not believe how TENDER and juicy the chicken was. More so, when you add a ton of vegetables to the slow cooker, they slowly release all their juiciness and turn into saucy GOODNESS!

Top this soup off with a dollop of sour cream, some shredded cheese, sliced avacdo and a squeeze of lime! Toppings are VERY important when it comes to this soup, so go the extra step 🙂



Slow Cooker Mexican Chicken Soup




Yield 4 Servings


1 10 oz. can Old El Paso Enchilada Sauce

1 14.5 oz. can chicken broth

1 10 oz. can diced tomatoes and green chili ( I love Rotel)

1 1/2 tsp cumin powder

1 cup frozen corn

2 jalapenos, deseeded and diced small

1 cup cilantro, finely chopped

1 cup diced red pepper

1 cup diced yellow or white onion

1 tsp chili powder

1 tsp onion powder

1/4 cup scallions sliced

3 cloves garlic, crushed

3 boneless skinlesschicken breasts, each quartered

Salt to taste


  1. Add all ingredients in to the slow cooker and mix well.
  2. Set Slow cooker on 4 or 6 hour setting and let cook.
  3. One to Two hours  before cooking time is finished, use two forks to shred the chicken.
  4. Serve with lime wedges, sliced avacado, sour cream and top off with shredded cheese!

Courses Lunch, Dinner

Cuisine Mexican