Tex-Mex Chicken Leg Bake with Corn and Black Beans
- Spray inside of a slow cooker with cooking spray.
- In a large bowl, combine drumsticks and half of the taco seasoning mix. In another bowl, combine the rest of the taco mix, black beans, corn and salsa.
- Place the chicken legs on the bottom of the slow cooker and top with the black bean mixture.
- Cover and cook 5-6 hours on high or 7-8 hours on low. Serve with shredded cheese.
TIP: Dish can be prepared in a 350° oven, but put bean mixture on the bottom, chicken pieces on top. Bake, covered, for 1 hour to 1 hour and 15 minutes. Remove cover, top with cheese and bake for an additional 15 minutes.
Recipe and Photo Courtesy of Tiffany King, Eat at Home Cooks