Ingredients Jump to Instructions ↓

  1. 6 chicken leg quarters, skin removed

  2. 1 envelope taco seasoning, divided

  3. 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained

  4. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  5. 1 large onion, chopped

  6. 1 can (4 ounces) chopped green chilies

  7. 1 cup uncooked instant rice

  8. 1 cup black beans, rinsed and drained

  9. 1 container (8 ounces) BREAKSTONE'S® Sour Cream

  10. 1 cup (4 ounces) shredded cheddar cheese

  11. 1-1/2 cups crushed tortilla chips Minced fresh cilantro

Instructions Jump to Ingredients ↑

  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 cilantro. Yield: 6 servings.


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