• 1 onion – chopped
  • 1 (16 oz) can chili beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can whole kernel corn – drained
  • 1 (8 oz) can tomato sauce
  • 1 can or bottle beer
  • 2 (10 oz each) cans diced tomatoes with green chilies – undrained
  • 1 (1.25 oz) package taco seasoning
  • 3 boneless, skinless chicken breasts


  • shredded cheddar cheese 
  • sour cream
  • crushed tortilla chips


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker
  3. Add taco seasoning, and stir to blend
  4. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients
  5. Set slow cooker for low heat, cover, and cook for 5 hours
  6. Remove chicken breasts from the soup, and allow to cool long enough to be handled
  7. Shred the chicken
  8. Stir the shredded chicken back into the soup, and continue cooking for 2 hours


  1. Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips
  2. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!