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Tex-Mex Chicken Black Bean & Rice

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Makes: 6 servings adjust



  • 6 Chicken Leg Quarters
  • 4 tablespoons Taco Seasoning, or use 1 packet, all divided

Step 1

Place chicken quarters in crockpot and sprinkle with 1 T of taco seasoning.


  • 14 12 ounces Mexican Diced Tomato, do not drain
  • 10 34 ounces Cream of Chicken, do not dilute
  • 1 Onion, chopped
  • 4 ounces Green Chillie, chopped

Step 2

Combine tomato, soup, onion, chillies and remaining taco mix, pour over chicken.

Step 3

Cover and cook on low for 7-9 hours, or until chicken is tender.


  • 1 cup Black Beans, rinsed, drained
  • 1 cup Rice, uncooked

Step 4

Cook rice to package direction, microwave beans until warm, then mix both together.


  • 8 ounces Sour Cream
  • 1 cup Shredded Cheese
  • 1 12 cups Tortilla Chips
  • 1 ounce Cilantro, or enough to garnish if desired

Step 5

Remove chicken, skim fat from juice, then stir in sour cream. Serve chicken with the Rice & Bean mix, sprinkle with cheese, tortilla chips, and cilantro.
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