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Slow Cooker Citrus Beef & Veggie Stir-Fry
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Slow Cooker Chicken Tortilla Soup * *

Slow Cooker Chicken & Tortilla Soup

  • Cooking Time:

    8 hours
  • Servings:

    8

Ingredients

4 chick­en breasts
2 -15 oz. cans black beans, undrained (or 1 can black beans + 1 can corn)
2 -15 oz. cans stewed toma­toes or diced toma­toes
1 c. sal­sa
15 oz. toma­to sauce
option­al: 4 oz. green chilies, canned and drained
For Serv­ing:
tor­tilla chips
1 c. shred­ded cheese
option­al: avo­ca­do
option­al: dol­lop of sour cream


We love Slow Cook­er Chick­en & Tor­tilla Soup at our house. I am sure this is one soup you will want to make!

  1. Com­bine all ingre­di­ents in the slow cook­er.
  2. Cov­er. Cook on Low for 8 hours (Note: if adding avo­ca­do, place in slow cook­er the last 15 min­utes of cook­ing)
  3. Remove chick­en and shred with two forks and place back in soup.
  4. Line a bowl with tor­tilla chips, top with soup and sprin­kle with cheese and Jenn puts a dol­lop of sour cream on top.

NOTE: When in a hur­ry, I have also used a rotis­serie chick­en, cubed the chick­en, and crocked on High for 3 1/2 — 4 hours.

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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