Tex-Mex Chicken with Black Beans & Rice

By Janes_kitchen

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 chilies
• 1 cup uncooked instant rice
• 1 cup 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

Details

Servings 6

Preparation

Step 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.
Prepare rice according to package directions. Place beans in a small microwave safe-bowl. Microwave on high for 30 seconds or until warmed; stir in rice.
Remove meat and keep warm. Skim fat from cooking juices; stir in sour cream. Serve chicken with rice mixture. Sprinkle servings with cheese, tortilla chips and cilantr