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Cheesy Bean Salsa Chicken

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!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
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.