Cheesy Bean Salsa Chicken

As I was contemplating dinner the other night, I found myself craving something truly special, and that’s when Cheesy Bean Salsa Chicken came to mind. This dish has been a staple in my home, perfect for those busy weeknights or when friends gather for a casual meal. Imagine the aroma of tender, juicy chicken simmering in a medley of zesty salsa, melted cheddar cheese, and hearty refried beans. It’s a comforting twist that brings everyone to the table with wide smiles. The best part? You can easily prepare it in a slow cooker or Instant Pot, which means less time fussing over the stove and more time enjoying the company of loved ones.

Essential Ingredients for Cheesy Bean Salsa Chicken

The ingredients for Cheesy Bean Salsa Chicken come together to create a comforting and satisfying dish. Each component enhances the others, making this meal not just filling but packed with flavor. The core players include juicy chicken, zesty salsa, and creamy cheddar cheese, creating a delightful balance that keeps everyone coming back for more.

• 1 lb boneless skinless chicken: The heart of this dish, the chicken becomes tender and flavorful as it cooks in the salsa.
• 1 (16 ounce) jar chunky salsa: Choose your favorite brand; the salsa adds a spicy kick and a depth of flavor that is simply irresistible.
• 1 (15 ounce) can refried beans: These creamy beans make the dish hearty and satisfying, providing a great texture contrast.
• 1-2 cups shredded cheddar cheese: The melted cheese adds a rich, gooey layer that ties all the flavors together.
• Warm tortillas for serving: Perfect for scooping up this delicious dish, they make every bite fun and tasty.

Directions for Cheesy Bean Salsa Chicken

Cooking Cheesy Bean Salsa Chicken is as easy as it gets, perfect for busy days! Whether you choose the slow cooker or the Instant Pot, these directions will guide you to a delicious result. Let’s dive into the steps!

1. In a slow cooker, add the chicken directly to the pot. Pour the entire jar of salsa over the top, ensuring the chicken is completely covered. This is where the magic begins!
2. Set your slow cooker to low and cook for about 4 to 5 hours, or until the chicken is tender and easily shreds. You’ll know it’s done when you can pull it apart with a fork.
3. Once cooked, carefully remove the chicken from the slow cooker. Use two forks or a hand mixer to shred the chicken into bite-sized pieces. Don’t worry about making it perfect; a rough shred adds character!
4. Return the shredded chicken back to the slow cooker. Now, add the refried beans to the mix. This brings a creamy texture that balances the flavors.
5. Next, sprinkle in the cheddar cheese, starting with 1 cup and adding more if you prefer a cheesier dish. Stir everything gently to combine, and let it cook on low for another 30 minutes. This allows the beans and cheese to melt together beautifully.
6. When ready, warm up your tortillas. You can do this in a microwave or on a skillet for a few seconds on each side.
7. Assemble your meal by scooping heaping spoonfuls of the Cheesy Bean Salsa Chicken onto the warm tortillas. Some people like to add a dollop of sour cream on top; feel free to customize!
8. For the Instant Pot, place the chicken in the pot, pour the salsa over, seal, and cook on high pressure for 20 minutes. Release the pressure when done.
9. After the pressure is released, shred the chicken as before, drain any excess liquid, and return the chicken to the pot. Add the refried beans and cheddar cheese, set your pot to the sauté setting, and cook for a few minutes until everything is heated through and the cheese is melted.
10. Serve hot in tortillas and enjoy every delicious bite!

Helpful Hints

Cooking is an adventure, and Cheesy Bean Salsa Chicken is no exception! Here are some handy tips to ensure a perfect dish every time.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop.
• Freezing: You can freeze the cooked dish for up to three months. Just ensure it’s in a freezer-safe container. Thaw in the fridge overnight before reheating.
• Pairing: This dish pairs wonderfully with a fresh salad or some crispy tortilla chips on the side for added crunch.
• Serving Size: This recipe can easily feed a crowd. Consider doubling the ingredients if you’re hosting a larger gathering.
• Make it Vegetarian: Replace the chicken with a mix of sautéed bell peppers, zucchini, and mushrooms for a delicious vegetarian version.

Serve This Cheesy Bean Salsa Chicken With

Serving Cheesy Bean Salsa Chicken is all about options! Here are some delightful ways to enjoy this dish:

• Warm Tortillas: Serve the chicken in warm tortillas, allowing each person to customize their own wraps with toppings.
• Fresh Avocado: Slices of creamy avocado on top can add a delightful richness.
• Side Salads: Pair it with a fresh garden salad or a simple coleslaw for a refreshing crunch.
• Rice or Quinoa: Serve over a bed of rice or quinoa to soak up the delicious sauce.
• Picnic or Potluck: This dish is perfect for picnics and potlucks, making it easy to transport and serve to a crowd.
• Seasonal Occasions: Great for casual gatherings, game nights, or even family dinners – it’s sure to please everyone!

FAQ

Conclusion

In conclusion, Cheesy Bean Salsa Chicken is a heartwarming recipe that brings families together around the dinner table. Its combination of flavors and textures ensures that every bite is enjoyable. I encourage you to give it a try; it’s an easy, satisfying dish that will quickly become a favorite in your household!

Cheesy Bean Salsa Chicken

The ultimate comfort food, Cheesy Bean Salsa Chicken is a delightful blend of juicy chicken, zesty salsa, and creamy cheese. Perfect for an easy weeknight dinner or a gathering with friends, this dish is sure to satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 10 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken I prefer thawed but you can use frozen
• 1 16 ounce jar chunky salsa
• 1 15 ounce can refried beans if gluten-free make sure these are labeled gluten-free
• 1-2 cups shredded cheddar cheese
• to serve warm tortillas tortillas

Equipment

• Slow Cooker
• Instant Pot
• Mixing Bowl

Method

 

1. 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.
2. Take the chicken out and shred it with two forks, a hand mixer or stand mixer. Return the meat to the crockpot.
3. Add a can of refried beans and about 1-2 cups of cheddar cheese depending on how cheesy you like it. Cook on low for at least 30 minutes or until the beans and cheese are soft.
4. Serve in warm tortillas. Some people like to add a dollop of sour cream inside.
5. For the Instant Pot, add the chicken and pour the salsa over the chicken. Seal and cook on high pressure for 20 minutes. Let pressure release.
6. 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.
7. Add a can of refried beans and about 1-2 cups of cheddar cheese depending on how cheesy you like it. Set to sauté setting and cook for a few minutes until cheese has melted.

Notes

• Add olive oil: In a dutch oven or large pot, add a tablespoon of olive oil and bring to medium-high heat.
• Brown the Chicken: Add the chicken and brown on both sides. Pour the salsa on top.
• Cook Long Enough: Turn the heat down to low and cover the pot. Cook for 30-40 minutes on low or until chicken is no longer pink.
• Shred the Chicken: Shred with two forks, a hand mixer, or a stand mixer with the paddle attachment.
• Return to Pot: Return to pot and add the refried beans and cheese. Heat over medium heat for about 5-10 minutes or until beans and cheese are soft.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.