Jalapeño Beans with Shredded Chicken for a Cozy Night In

This comforting bowl of Jalapeño Beans with Shredded Chicken is perfect for cozy nights in with family.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Quick Meals

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beans

5 cans Jalapeno Ranch Style Beans Includes all the juices
1 can Rotel (diced tomatoes with green chilies) Substitute with any diced tomatoes if preferred
2 cups Chicken Broth Consider low sodium versions for a healthier option

For the Aromatics

1 medium Onion (chopped) Sauté for deeper taste or use raw for milder notes

For the Protein

2 cups Shredded Chicken Rotisserie chicken is an easy shortcut

Optional Spices

1 teaspoon Cumin (optional) For a warm, earthy flavor
1 teaspoon Garlic Powder (optional) Use fresh garlic for more fragrance

Equipment

Slow Cooker

Method

Step-by-Step Instructions for Jalapeño Beans with Shredded Chicken

In your slow cooker, combine 5 cans of Jalapeño Ranch Style Beans, 1 can of Rotel, and 2 cups of chicken broth. Mix thoroughly.
Stir in the chopped onion, allowing its aroma to mingle with the bean mixture.
Add your shredded chicken to the mix, ensuring it gets fully coated.
Set your slow cooker to low heat and cook for 4 to 6 hours; alternatively, boil on medium and simmer for about 1 hour.
Taste and adjust seasoning as needed before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Can be served with cornbread or used as a filling for burritos. Store leftovers in an airtight container for up to 5 days in the fridge.

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