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Tex-Mex Chicken with Black Beans & Rice Recipe

Course Slow Cooker
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6
Author Shelley King

Ingredients

  • 3 chicken breasts cut up into strips
  • 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 can 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

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. Add beans.
  3. Cover and cook on low for 6-8 hours or until chicken is tender.
  4. Prepare rice according to package directions.
  5. Stir in rice.
  6. Stir in sour cream (or serve on the side)
  7. Serve with cheese and tortilla chips