Ingredients
6 chicken leg quarters, skin removed1 envelope taco seasoning, divided1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 large onion, chopped1 can (4 ounces) chopped green chiles1 cup uncooked instant rice1 cup canned black beans, rinsed and drained1 cup sour cream1 cup shredded cheddar cheese1-1/2 cups crushed tortilla chipsMinced fresh cilantro
Preparation
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.
