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Tex-Mex Chicken with Black Beans & Rice Recipe
Prep Time
15
minutes
mins
Cook Time
7
hours
hrs
Total Time
7
hours
hrs
15
minutes
mins
Course:
Slow Cooker
Servings:
6
Author:
Shelley King
Ingredients
3
chicken breasts
cut up into strips
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
can 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
Instructions
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. Add beans.
Cover and cook on low for 6-8 hours or until chicken is tender.
Prepare rice according to package directions.
Stir in rice.
Stir in sour cream (or serve on the side)
Serve with cheese and tortilla chips