Save on Pinterest

Tex-Mex Chicken with Black Beans & Rice

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: 20 min. Cook: 5 hours
  • Makes
    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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • snker0521
    Feb 13, 2021

    I made this tonight using chicken breasts. It made more sauce than we needed, but it was good and not too spicy. If I want more heat, I can use canned jalapenos instead of green chilies. There was plenty for the 4 of us so I will make it again.

  • Louise Rollins
    Feb 7, 2021

    No comment left

  • reneeh2010
    Jan 14, 2019

    This recipe is excellent!! (I also used boneless skinless chicken breast. I shred the meat, return it back to the cooking liquid and serve it over brown rice or quinoa. Top with shredded cheese, jalapenos, lettuce, etc...delish!!)

  • Melissa
    Aug 7, 2017

    No comment left

  • pajamaangel
    Aug 1, 2016

    This was good, but next time I will definitely add some jalapeno or something to kick up the heat. I thought this would be spicy, but was disappointed. I actually used meat from the drumstick instead of leg quarters thrown in whole. I also added the black beans to the chicken mixture instead of the rice. It just made more sense that way.

  • drt531
    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!

  • justmbeth
    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.

  • KmMcK
    May 17, 2013

    No comment left

  • ilikrtoknit
    Feb 9, 2013

    No comment left

  • cmtmal
    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.