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4.3 of 5 (638)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.3
  • Total Fat: 2.9 g
  • Cholesterol: 46.9 mg
  • Sodium: 146.4 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 13.0 g
  • Protein: 30.5 g

View full nutritional breakdown of Black Bean Chicken calories by ingredient
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Black Bean Chicken

Submitted by: LOSER1231
Black Bean Chicken

Introduction

An easy slow cooker recipe that the family will enjoy! An easy slow cooker recipe that the family will enjoy!
Number of Servings: 6

Ingredients

    2 cans black beans
    16 ounces jarred salsa
    1/2 cup brown rice (uncooked)
    1 pound boneless, skinless chicken breasts

Directions

Place chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook on low for 8-10 hours and serve.







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Member Ratings For This Recipe


  • Incredible!
    109 of 110 people found this review helpful
    I have tweaked this recipe to fit my family's taste by using salsa verde, and a bag of frozen white corn and using chicken breast on the bone, it comes out much moister! - 6/22/09

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  • Incredible!
    93 of 94 people found this review helpful
    I don't know why I've waited so long to rate this. I've been making this for a couple of years. It is so good, and cheap too! The only thing I do differently is I cut the chicken breast into bite sized pieces and mix it into the beans, rice and salsa before I turn on the crock pot. - 5/17/09

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  • Incredible!
    72 of 72 people found this review helpful
    OMG, this was sooooooo good! I also added 1 1/2 tsp of cummin, 1/2 fresh lime, 16oz sweet white corn. I mix all the ingredients together in lge bowl. I cut up the chicken breast and placed in the bottom of the crockpot, then added the mixture and it turned out fantastic. My DH couldn't get enoug - 10/5/09

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  • Incredible!
    58 of 58 people found this review helpful
    My chicken was already thawed and I only had a couple hours to use the slow cooker, so I seared the chicken and cut it up into cubes, cooked the rice, combined all the ingreadients, and slow-cooked at high for two hours. Delicious!! Can't wait to eat leftovers tonight! - 5/1/07

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  • Very Good
    55 of 55 people found this review helpful
    I made this and used 2 cans of Rotel, instead of the salsa and used a cup of rice instead of 1/2 cup. I like it because it is easy to make and it has a great taste. - 10/10/07

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  • 43 of 43 people found this review helpful
    Not draining the black beans made everything gray. I drained and rinsed them, added a splash of chicken broth, cumin and minced jalapeno. Great - 10/17/09

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  • Good
    38 of 38 people found this review helpful
    So easy. We wrapped it in flour tortillas. You can sprinkle on a little cheese or sour cream. - 9/3/08

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  • Good
    36 of 36 people found this review helpful
    This was a pretty good recipe. I added cumin, and corn and used hot salsa. The rice took forever to cook, so I took out the chicken breasts about an hour before it was done so they didn't get too dry. I had a lot of leftover rice and beans, so I am going to make it into a soup. - 1/10/09

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  • Very Good
    35 of 36 people found this review helpful
    This was very good and so so so easy! I used mild salsa but would probably use medium next time. This reminds me of Chili's Margarita Grilled Chicken. I might also add some lime juice next time too. - 11/28/07

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  • Very Good
    34 of 35 people found this review helpful
    Easy to make and tastes good. Next time I'll use a little less rice. I shredded the chicken before serving to distribute it more. Had lots of leftovers. Froze part, rest I wrapped in whole-wheat tortillas, poured on some enchilada sauce, sprinkled on a little cheese, baked until cheese melted. Yum! - 11/4/09

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  • Incredible!
    27 of 28 people found this review helpful
    Easy & Tasty. I drained and rinsed the beans to remove some of the sodium. Added almost a can full of low sodium chicken broth to make up the liquid. Added a cup of corn, 2 t ground cumin and 1/2 t Chipotle chili powder. Also used Green Mountain medium salsa. Could have used more spices. - 9/22/09

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  • Incredible!
    27 of 27 people found this review helpful
    I've made this a lot and it's GREAT! I used regular (45 min cook time) brown rice and didn't think it was mushy. I may have bland tastebuds, but my salsa gave it PLENTY of zip! I love that it has lots of protein and fiber! - 11/11/07

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  • Very Good
    26 of 27 people found this review helpful
    I thought it was excellent but my chicken was a bit dry. I think I had it cooking too long. Maybe it needs to be closer to 7 hours instead of 8-10 hours. - 5/13/08

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  • 23 of 28 people found this review helpful
    I'm vegan so I didn't eat the chicken, the rest of my family did, and loved it. I added 3 cloves of fresh garlic and some fresh cilantro to mine. - 1/12/09

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  • Incredible!
    21 of 22 people found this review helpful
    Excellent. Note: make sure you use boneless chicken breasts, otherwise, you will be picking out the rib bones as you eat. - 3/21/08

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  • 17 of 17 people found this review helpful
    This recipe was very easy & awesomly delicious...I added a can of corn to mine & my husband & I loved it. - 7/10/09

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  • Very Good
    17 of 17 people found this review helpful
    So easy to make and very tasty! Added a small can of green chiles since so many people recommended that. Will definitely make this again! - 8/18/08

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  • Incredible!
    15 of 15 people found this review helpful
    We all loved this. I served it on whole wheat tortillas with lettuce, cheese and fat free sour cream. Thanks! - 9/22/09

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  • 14 of 14 people found this review helpful
    Wow--absolutely love it! One problem though was that even though everything else was done, the rice was still kind of crunchy. Next time I think I'd put the riceion first and then the salsa and beans over the top. - 11/1/09

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  • Very Good
    14 of 14 people found this review helpful
    I'm not a bean eater normally, but I heard so much about this recipe I gave it a try today. We loved it and will make it again. I made it exactly like the directions said and used homemade zucchini salsa I made last year and put in my freezer. - 4/16/09

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  • Incredible!
    14 of 14 people found this review helpful
    This recipe was YUMMY! I shared some with my mom and she was going on and on about it. I actually didn't use the slow cooker, though; I put it in the oven (because I forgot that it was a slow cooker recipe...LOL!). It was still delicious, and I will definitely be making this again. Thanks! :o) - 3/26/08

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  • Very Good
    14 of 15 people found this review helpful
    The rice was very mushy - I think we'll try it again and make the rice separately. The chicken was awesome though - very tender! - 12/14/07

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  • Incredible!
    13 of 13 people found this review helpful
    Love crock potting and love the ingredients. Cilantro or cumin ad a bit a zing for my family. This will become a staple. Will make extra to rewarm! - 9/15/09

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  • Very Good
    13 of 13 people found this review helpful
    I added cumin for a more 'mexi' taste. I may try it with the rice separate because it seems to get a little too mushy for my taste. My whole family loves the taste blend though. This one's a keeper. - 3/28/07

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  • 12 of 13 people found this review helpful
    This is a great recipe. I also cooked the rice on the side, it made so that the chicken did not dry out. I will make this again and again. Thank you! - 9/28/09

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