Menu
Tex-Mex Chicken and Rice Tex-Mex Chicken and Rice
Black Bean Chicken with Rice Black Bean Chicken with Rice
Chicken Chili with Black Beans Chicken Chili with Black Beans
Chicken with Black Bean Salsa Chicken with Black Bean Salsa
Chicken with Beans and Potatoes Chicken with Beans and Potatoes
Black Bean Chicken Casserole Black Bean Chicken Casserole
Chicken and Black Bean Salad Chicken and Black Bean Salad
Chicken and Black Bean Soup Chicken and Black Bean Soup
Black Bean Chicken Burritos Black Bean Chicken Burritos
Black Bean and Rice Enchiladas Black Bean and Rice Enchiladas
Tex-Mex Chicken Soup Tex-Mex Chicken Soup
White Bean and Chicken Chili White Bean and Chicken Chili
Mexican Rice with Chicken Mexican Rice with Chicken
Mexican Chicken and Rice Mexican Chicken and Rice
Blackened Chicken and Beans Blackened Chicken and Beans
Black Bean and Chicken Soup Black Bean and Chicken Soup
Black Bean & Chicken Enchilada Lasagna Black Bean & Chicken Enchilada Lasagna
White Bean & Chicken Enchilada Soup White Bean & Chicken Enchilada Soup
Tex-Mex Chicken Salad Tex-Mex Chicken Salad
Chicken Rice Burritos Chicken Rice Burritos

Tex-Mex Chicken with Black Beans & Rice

13 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 5 hours

Makes

6 servings

Updated: Feb. 19, 2023
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 Recipe photo by Taste of Home
Next Recipe

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

  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, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and 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.

Nutrition Facts

1 each: 590 calories, 26g fat (12g saturated fat), 139mg cholesterol, 1461mg sodium, 46g carbohydrate (5g sugars, 4g fiber), 38g protein.