Cheesy Bean Salsa Chicken
Cheesy Bean Salsa Chicken – Only 4 ingredients and delicious! All you need is chicken, salsa, refried beans, and cheese. Eat it in warm tortillas or dip with chips.
CHEESY BEAN SALSA CHICKEN RECIPE
Can I start out with a disclaimer that this ain’t pretty? Some of my favorite recipes are straight up ugly. But they taste like comfort. They taste like my childhood. They taste like college (everything tasted good in college).
My friend Tara used to make this after every football game. It’s so easy. You can double it, save it for leftovers, you name it.
Here’s the line-up. Take your favorite chunky salsa and pour it on top of chicken.
Cook on low for 4-5 hours. Take it out and shred it. A hand mixer or stand mixer works great for shredding. 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 another 30 minutes at least.
Spoon it into warm tortillas or even use chips to dip in it.
STOVE TOP INSTRUCTIONS
Don’t have a slow cooker? Here are the stove top instructions:
- In a dutch oven or large pot, add a tablespoon of olive oil and bring to medium high heat.
- Add the chicken and brown on both sides. Pour the salsa on top. 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 with two forks, a hand mixer, or a stand mixer with the paddle attachment.
- 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.
- Serve with warm tortillas.
OTHER MEXICAN CHICKEN RECIPES:
- Baked Chicken Chimichangas
- One-Pan Mexican Chicken and Rice
- One-Pan Chicken Tortilla Bake
- Easy Crockpot Fiesta Chicken
- One-Pan Chicken Fajita Rice
- Mini Chicken Chimichangas
- Chicken Tortilla Soup
Cheesy Bean Salsa Chicken
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
- warm tortillas 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
STOVE TOP INSTRUCTIONS
Don't have a slow cooker? Here are the stove top instructions:- In a dutch oven or large pot, add a tablespoon of olive oil and bring to medium high heat.
- Add the chicken and brown on both sides. Pour the salsa on top. 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 with two forks, a hand mixer, or a stand mixer with the paddle attachment.
- 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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Can this recipe be made as instructed and than frozen either in a container or wrapped in burrito wrappers? If so, reheating advice? Thank you 😊Â
Yes! I would reheat in the microwave or oven
I’m trying this out tomorrow night. I’m gonna stir in an ounce of cream cheese in with the other cheese and the beans… I put cream cheese in EVERYTHING.
Thank you!
Delicious! I used fat free refried beans and reduced fat cheese. I served it like chili – topped with sour cream, guacamole, shredded lettuce, chopped tomatoes and a lime wedge. It looked really pretty! Thanks so much for sharing!
Great! Thanks for the tip.