Back to Tex-Mex Chicken with Black Beans & Rice

Print Options


Card Sizes

Tex-Mex Chicken with Black Beans & Rice Recipe

Tex-Mex Chicken with Black Beans & Rice Recipe

“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: 15 min. Cook: 7 hours YIELD:6 servings


  • 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 canned 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


  • 1. 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, chilies and remaining taco seasoning; pour over chicken. Cover and cook on low for 7-9 hours or until chicken is tender.
  • 2. Prepare rice according to package directions. Stir in beans; heat through.
  • 3. 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. Yield: 6 servings.

Nutritional Facts

1 serving equals 590 calories, 26 g fat (12 g saturated fat), 139 mg cholesterol, 1,461 mg sodium, 46 g carbohydrate, 4 g fiber, 38 g protein.

Reviews for Tex-Mex Chicken with Black Beans & Rice

Sort By :
Reviewed Oct. 19, 2015

"This is phenomenal! I modify it just a bit and use chicken breasts, as we prefer white meat. And, I double the soups so it makes extra sauce and I add the black beans into the cooker. It's become 1 of my husband's favorite dishes and makes great leftovers!"

Reviewed Nov. 5, 2014

"This was good. I thought it would be spicier but it t was quite mild, especially considering I used Rotel. Sauce was thin even after adding sour cream. I was expecting something a bit thicker. Was that the case for everyone? Next time I may add more spice and cook down the sauce to a thicker consistency."

Reviewed Mar. 26, 2012

"It was spicy and had a lot of flavor. I didn't use the chips and I used two cans of Rotel for tomatoes. I will be making this one again."

Reviewed Mar. 26, 2012

"The chicken was tender & juicy and the dish was spicy and flavorful. I actually cooked canned pinto and kidney beans with the chicken and it turned out wonderful."

Reviewed Mar. 22, 2012

"This was so good to come home to after a long day of work and running the kids around, needless to say it was all gone no leftovers."

Reviewed Mar. 16, 2012

"This was wonderful. I didn't even use the sour cream or cilantro and my sweetie said it was awsome!"

Reviewed Dec. 8, 2011

"I would like to make this...but, I don't have a slow cooker"

Reviewed Apr. 22, 2011

"I could not find "Mexican diced tomatoes" so I used Red Gold diced tomatoes with chipotle peppers. I used skinless, boneless chicken breasts instead of the leg quarters and added the minced fresh cilantro and juice from 1/2 fresh lime to the rice. It was spicy but both my hysband and I liked it."

Reviewed Apr. 3, 2011

"Absolutely Delicious!!!!!!!!!"

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.