Cheesy Bean Salsa Chicken – The Girl Who Ate Everything


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 in a tortilla

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.

salsa poured over chicken

Here’s the line-up. Take your favorite chunky salsa and pour it on top of chicken.

Cheesy Bean Salsa Chicken in a slow cooker

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.

Cheesy Bean Salsa Chicken with refried beans in a slow cooker

Add a can of refried beans and about 1-2 cups of cheese depending how cheesy you like it.

Cheesy Bean Salsa Chicken in a slow cooker

Cook on low for another 30 minutes at least.

Cheesy Bean Salsa Chicken in a tortilla

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:

  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.
  5. Serve with warm tortillas.

OTHER MEXICAN CHICKEN RECIPES:

Cheesy Bean Salsa Chicken in a tortilla

Print

Yield: 10 servings

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.

  • 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
  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.

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.

 

Cheesy Bean Salsa Chicken



Source link

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!

Thank you for subscribing.

Something went wrong.

close