Introduction
There is a special kind of magic that unfolds with a slow cooker. It is the promise of a hearty, home-cooked meal simmering away while you conquer your day, filling your kitchen with an enticing aroma that welcomes you back. In a world that often moves too fast, the gentle hum of a slow cooker offers a comforting pause, a return to simple pleasures and nourishing food. Today, we are diving into one of those effortlessly delicious recipes that will warm you from the inside out: the Slow Cooker Chicken & Black Bean Soup. Get ready to embrace the warmth, the ease, and the incredible flavor that awaits!
Why Make This Recipe
This Slow Cooker Chicken & Black Bean Soup offers effortless comfort. It requires minimal preparation for maximum flavor. You can set it and forget it! It is hearty and wholesome, packed with protein, fiber, and vibrant vegetables for a satisfying meal. The recipe is versatile and adaptable, easy to customize with your favorite toppings and add-ins. It is also budget-friendly, using common, affordable ingredients you likely already have. This soup is perfect for meal prep, making a large batch that is even better as leftovers.
How to Make Slow Cooker Chicken & Black Bean Soup
Making Slow Cooker Chicken & Black Bean Soup involves simple steps: preparing your ingredients, assembling them in the slow cooker, and then allowing it to cook until the chicken is tender and easily shredded. Finally, you will shred the chicken and return it to the soup before serving.
Ingredients of: Slow Cooker Chicken & Black Bean Soup
Core Soup Components
- Boneless, skinless chicken breasts or thighs
- Canned black beans, rinsed and drained
- Canned diced tomatoes, undrained
- Chicken broth
- Corn (fresh, frozen, or canned)
- Onion, chopped
- Garlic, minced
- Chili powder
- Cumin
- Smoked paprika
- Salt and black pepper to taste
Directions of: Slow Cooker Chicken & Black Bean Soup
Prep Work: Getting Started
- Prepare your chicken: trim any excess fat.
- Chop your onion and mince your garlic.
- Rinse and drain your black beans thoroughly.
Assembling Your Slow Cooker
- Add all ingredients (chicken, black beans, tomatoes, broth, corn, onion, garlic, and spices) to your slow cooker.
- Stir gently to combine everything well.
Cooking Times & Temperatures
- Cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and easily shredded.
Finishing Touches: Shredding and Serving
- Carefully remove the cooked chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the soup and stir to combine.
- Taste and adjust seasonings as needed.
How to Serve Slow Cooker Chicken & Black Bean Soup
Classic Toppings
- Fresh cilantro, chopped
- Avocado, diced or sliced
- Sour cream or plain Greek yogurt
- Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
- Crushed tortilla chips or strips
- Lime wedges for a squeeze of brightness
Accompaniments
- Warm cornbread
- A side salad with a light vinaigrette
- Crusty bread for dipping
How to Store Slow Cooker Chicken & Black Bean Soup
Leftover Slow Cooker Chicken & Black Bean Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.
Tips to Make Slow Cooker Chicken & Black Bean Soup
- Do Not Overfill: Ensure your slow cooker is not filled past the recommended line to prevent spills.
- Resist Peeking: Opening the lid too often releases heat and extends cooking time.
- Taste and Adjust: Always taste your Slow Cooker Chicken & Black Bean Soup before serving and adjust salt and spices as needed.
- Thickening Options: If you prefer a thicker soup, mash a portion of the black beans against the side of the slow cooker or make a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it in during the last 30 minutes.
Variation
Veggie Boosters
- Add diced bell peppers, zucchini, or sweet potatoes.
- Stir in a handful of fresh spinach or kale during the last 30 minutes of cooking.
Spice It Up
- Include a diced jalapeño or a pinch of cayenne pepper for extra heat.
- Add a dash of your favorite hot sauce at the end.
Protein Alternatives
- Use shredded leftover rotisserie chicken for an even quicker preparation.
- For a vegetarian option, omit the chicken and add extra vegetables or a can of kidney beans.
FAQs
Q1: Can I use frozen chicken in this Slow Cooker Chicken & Black Bean Soup recipe?
While you technically can, it is generally recommended to use thawed chicken for safety and even cooking. If you must use frozen, extend the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C).
Q2: How long can I store leftover Slow Cooker Chicken & Black Bean Soup?
Leftover Slow Cooker Chicken & Black Bean Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.
Q3: Can I make this Slow Cooker Chicken & Black Bean Soup spicy?
Absolutely! To add more heat to your Slow Cooker Chicken & Black Bean Soup, consider adding a diced jalapeño or serrano pepper along with the other ingredients, a pinch of cayenne pepper, or a dash of your favorite hot sauce when serving.
Q4: Do I need to pre-cook the black beans before adding them to the slow cooker?
No, if you are using canned black beans, they are already cooked. Just make sure to rinse them thoroughly before adding them to your Slow Cooker Chicken & Black Bean Soup to remove excess sodium and improve flavor.
Q5: What if my Slow Cooker Chicken & Black Bean Soup is too thin?
If your Slow Cooker Chicken & Black Bean Soup is thinner than you would like, you can mash some of the black beans against the side of the pot to naturally thicken it. Alternatively, create a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water) and stir it into the soup during the last 30 minutes of cooking, or let it simmer with the lid off for a bit longer to allow some liquid to evaporate.
Hearty Slow Cooker Chicken & Black Bean Soup
Equipment
- Slow Cooker
- Forks
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts (or thighs)
- 2 cans Canned black beans (15 oz each), rinsed and drained
- 1 can Canned diced tomatoes (28 oz), undrained
- 4 cups Chicken broth
- 1.5 cups Frozen corn
- 1 medium Yellow onion chopped
- 3 cloves Garlic minced
- 1.5 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt (or to taste)
- 0.5 teaspoon Black pepper (or to taste)
Instructions
Preparation
- Trim excess fat from chicken, chop the onion, mince the garlic, and rinse and drain the black beans.
Cooking
- Combine all ingredients, including chicken, beans, vegetables, broth, and spices, into the slow cooker.
- Stir the mixture gently to ensure all ingredients are well combined.
- Cook the soup on low for 6-8 hours, or high for 3-4 hours, until the chicken is tender and easily shredded.
Finishing Touches
- Remove the cooked chicken from the slow cooker and shred it thoroughly with two forks.
- Return the shredded chicken to the soup and stir it in to combine.
- Taste the soup and adjust seasonings to your preference before serving.