Crockpot Tex-Mex Chicken with Black Beans & Rice

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Tex-Mex Chicken with Black Beans & Rice Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Crock pot
Serves: 6
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 chilies
  • 1 cup uncooked instant rice
  • 1 cup black beans, rinsed and drained
  • 1 container (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1-1/2 cups crushed tortilla chips
  • Minced fresh cilantro
Instructions
  1. Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker.
  2. In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning; pour over chicken.
  3. Cover and cook on low for 7-9 hours or until chicken is tender.
  4. Prepare rice according to package directions.
  5. Place beans in a small microwave safe-bowl.
  6. Microwave on high for 30 seconds or until warmed; stir in rice.
  7. Remove meat and keep warm.
  8. Skim fat from cooking juices; stir in sour cream.
  9. Serve chicken with rice mixture.
  10. Sprinkle servings with cheese, tortilla chips and cilantro

 

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Thank You Taste Of Home for the picture and recipe!

Comments

  1. Amanda C says:

    Yum!! I’ll be trying this soon!

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