I came up with this Tex-Mex recipe for my sister who just got her first slow cooker. It’s a delicious go-to recipe for busy days. —Elizabeth Dumont, Boulder, Colorado
Tex-Mex Chicken with Black Beans & Rice
Tex-Mex Chicken with Black Beans & Rice
Prep Time
20 min
Cook Time
5 hours
Yield
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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