Go Back
Homemade Cheesy Bean Salsa Chicken photo
Print Recipe Save it for later

Cheesy Bean Salsa Chicken

Easy, cheesy chicken cooked with salsa and refried beans for quick tacos or burritos.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 10 servings

Ingredients

  • 1 lb boneless skinless chicken thawed or frozen
  • 16 ounce chunky salsa
  • 15 ounce refried beans use gluten-free labeled beans if needed
  • 1-2 cups shredded cheddar cheese adjust to taste
  • warm tortillas for serving

Instructions

  • Place the chicken in the slow cooker and pour the jar of chunky salsa evenly over the top.
  • Cover and cook on low for 4–5 hours (about 240–300 minutes) or until the chicken is cooked through and tender.
  • Remove the chicken and shred it with two forks, a hand mixer, or a stand mixer; return the shredded chicken to the slow cooker.
  • Add the can of refried beans and 1–2 cups shredded cheddar cheese to the cooker, stirring to combine.
  • Cook on low for at least 30 minutes more, until the beans are heated through and the cheese is melted and creamy.
  • Serve the cheesy bean salsa chicken in warm tortillas and add a dollop of sour cream if desired.
  • Instant Pot option: add chicken and salsa to the pot, seal, and cook on high pressure for 20 minutes; allow pressure to release, shred the chicken, drain most liquid, add refried beans and cheese, and use Sauté for a few minutes until cheese melts.

Equipment

  • Slow Cooker
  • two forks or mixer for shredding
  • Measuring cup
  • Spatula or spoon
  • tortilla warmer or skillet (for warming tortillas)

Notes

  • Brown chicken in a Dutch oven with 1 tbsp oil and cook with salsa for 30–40 minutes as an alternative method.
  • Shred chicken with two forks, a hand mixer, or a stand mixer paddle.
  • Adjust cheese amount to your preferred cheesiness.
  • Drain excess cooking liquid from the Instant Pot before adding beans and cheese.
  • Warm tortillas before serving.