Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- 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.
