How many does this serve?:
6
Prep Time:
15 min
Cook Time:
7 hours
Ingredients:
- 6 chicken leg quarters, skin removed
- 1 envelope taco seasoning, divided
- 1 can (14.5 oz) Mexican diced tomatoes, undrained
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1 large onion, chopped
- 1 can (4 oz) chopped green chilies
- 1 cup uncooked instant rice
- 1 cup canned black beans, rinsed & drained
- 1 container (8 oz) sour cream
- 1 cup (4 oz) shredded cheddar cheese
- 1 1/2 cups crushed tortilla chips
- minced fresh cilantro
Instructions:
- Sprinkle chicken with 1 Tbsp taco seasoning; transfer to slow cooker. In a large bowl, combine tomatoes, soup, onion, chilies, & remaining taco seasoning. Cover & cook on low for 7-9 hours or until chicken is tender.
- Prepare rice according to directions; stir in beans & heat through.
- Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture & sauce. Sprinkle servings with cheese, tortilla chips, & cilantro.
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