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Tex-Mex Chicken with Black Beans & Rice

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It’s a delicious go-to recipe for busy days. —Elizabeth Dumont, Boulder, Colorado
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    6 servings

Ingredients

  • 6 chicken leg quarters, skin removed
  • 1 envelope taco seasoning, divided
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 large onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 cup uncooked instant rice
  • 1 cup canned black beans, rinsed and drained
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1-1/2 cups crushed tortilla chips
  • Minced fresh cilantro

Directions

  • Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender.
  • Prepare rice according to package directions. Stir in beans; heat through.
  • Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.
Nutrition Facts
1 each: 590 calories, 26g fat (12g saturated fat), 139mg cholesterol, 1461mg sodium, 46g carbohydrate (5g sugars, 4g fiber), 38g protein.

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