Cheesy Bean Salsa Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
10 servings
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Course
Main Course
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Cuisine
Mexican
Cheesy Bean Salsa Chicken
Description
This recipe starts by cooking boneless, skinless chicken in salsa until tender, in a slow cooker, instant pot, or on the stovetop. After cooking, the chicken is shredded finely with forks or a mixer. The shredded chicken is then combined with refried beans and cheddar cheese, heated gently until the beans soften and the cheese melts into a creamy mixture that binds all ingredients together.
The final assembly is ideal for serving in warm tortillas, where the combination provides a balance of savory, cheesy, and mildly spicy flavors. Optionally, a dollop of sour cream may be added for extra creaminess.
Different cooking methods offer flexibility: a slow cooker allows hands-off cooking over hours, the instant pot speeds the process with pressure cooking, and the stovetop method involves browning chicken before slow simmering in salsa to develop flavor. The dish is easy to prepare and adaptable to different kitchen equipment.
Use thawed chicken for an even cook if possible. Shredding can be done by hand or electric mixer for convenience. Draining excess liquid after shredding improves texture before combining with beans and cheese.
Ingredients
- 1 lb chicken I prefer thawed but you can use frozen, boneless, skinless
- 1 (16 ounce) salsa chunky, jar
- 1 (15 ounce) refried beans if gluten-free make sure these are labeled gluten-free, canned
- 1-2 cups cheddar cheese shredded
- tortilla warm, for serving
Instructions
- In a slow cooker, add the chicken and pour the salsa over the chicken. Cook for 4-5 hours on low or until the chicken is cooked.
- Take the chicken out and shred it with two forks, a hand mixer or stand mixer. Return the meat to the crockpot.
- Add a can of refried beans and about 1-2 cups of cheese depending how cheesy you like it. Cook on low for at least 30 minutes or until the beans and cheese are soft.
- Serve in warm tortillas. Some people like to add a dollop of sour cream inside.
- INSTANT POT INSTRUCTIONS:Add the chicken and pour the salsa over the chicken. Seal and cook on high pressure for 20 minutes. Let pressure release.Take the chicken out and shred it with two forks, a hand mixer or stand mixer. Drain most of the liquid in the instant pot. Return the meat to the instant pot. Add a can of refried beans and about 1-2 cups of cheese depending how cheesy you like it. Set to sautee setting and cook for a few minute until cheese has melted.
Notes
- If you don't have a slow cooker, brown the chicken in a pot with olive oil, then simmer covered with salsa until cooked through.
- Shred chicken using forks, a hand mixer, or a stand mixer with a paddle attachment for ease.
- Drain most of the cooking liquid after shredding to prevent a watery mixture before adding refried beans and cheese.
- Cook the combined mixture on low heat for 30 minutes or until beans soften and cheese melts completely.
User Reviews
Overall Rating
5
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