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Cheesy Bean Salsa Chicken in a tortilla

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.

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Yield 10 servings
Author Christy Denney

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
  • 1-2 cups shredded cheddar cheese
  • warm tortillas for serving

Instructions

  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 cheese depending 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.

Recipe Notes

STOVE TOP INSTRUCTIONS

Don't have a slow cooker? Here are the stove top instructions:

  1. In a dutch oven or large pot, add a tablespoon of olive oil and bring to medium high heat. 
  2. 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.
  3. Shred with two forks, a hand mixer, or a stand mixer with the paddle attachment. 
  4. 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.