Jalapeño Beans with Shredded Chicken Recipe

Introduction

This hearty dish of Jalapeño Beans with Shredded Chicken combines spicy ranch-style beans and tender chicken for a comforting, flavorful meal. Perfect for slow cookers or stovetop cooking, it’s easy to prepare and great for family dinners or meal prepping.

Ingredients

• 5 cans of Jalapeño Ranch Style Beans, juice and all
• 1 can of Rotel
• 2 cups of chicken broth
• 1 onion, chopped
• 1 rotisserie chicken, shredded (or cooked ground beef, brisket, pulled pork, or other meat)

Instructions

1. Step 1: In a large pot or slow cooker, combine the jalapeño ranch style beans (with their juice), Rotel, chopped onion, shredded chicken, and chicken broth. Stir everything together until well mixed.
2. Step 2: If using a pot, bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook uncovered for about 1 hour, stirring occasionally. If the mixture is too liquidy, continue simmering until it reaches your desired thickness. Add more chicken broth, water, or beer if needed. If using a slow cooker, set it to low and cook for about 4 hours.

Tips & Variations

• If you prefer a milder flavor for children, substitute regular ranch style beans for the jalapeño variety, as the heat level is moderate.
• This recipe calls for no additional salt or pepper because the flavors are balanced, but be sure to taste before adding any seasoning.
• Feel free to swap the chicken for ground beef, brisket, or pulled pork depending on your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water if the beans have thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, this dish cooks perfectly on the stovetop. Simply simmer the ingredients in a large pot over medium heat, stirring occasionally, until heated through and flavors meld, about 1 hour.

Is the dish very spicy?

The jalapeño ranch style beans add a mild to moderate heat. If you prefer less spice, use regular ranch style beans instead, which still provide great flavor without the kick.

Jalapeño Beans with Shredded Chicken Recipe

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★★★★★

4.6 from 51 reviews

A hearty and flavorful Jalapeño Beans with Shredded Chicken recipe that combines the spicy kick of jalapeño ranch-style beans with tender shredded rotisserie chicken. Perfect for a comforting meal, this recipe can be made either on the stovetop or in a slow cooker, delivering a rich, warming dish ideal for any day.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 1 hour stovetop or 4 hours slow cooker
• Total Time: 1 hour 15 minutes stovetop or 4 hours 15 minutes slow cooker
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beans and Liquids

• 5 cans Jalapeño Ranch Style Beans, juice and all
• 1 can Rotel (diced tomatoes and green chilies)
• 2 cups chicken broth

Vegetables and Aromatics

• 1 onion, chopped

Protein

• 1 rotisserie chicken, shredded (or substitute with cooked ground beef, brisket, pulled pork, or other cooked meat)

Instructions

1. Prepare the Ingredients: Chop the onion and shred the rotisserie chicken into bite-sized pieces, removing bones and skin as desired.
2. Combine Ingredients in Pot or Slow Cooker: In a large pot or slow cooker, add all 5 cans of Jalapeño Ranch Style Beans with their juices, the can of Rotel, the chopped onion, and the shredded chicken. Pour in 2 cups of chicken broth and stir everything to combine thoroughly.
3. Cook on Stovetop: If using a pot on the stovetop, bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for about one hour. Stir occasionally and check the consistency. Continue simmering if it’s too liquidy to your preferred thickness, adding small amounts of chicken broth, water, or beer if it becomes too thick.
4. Cook in Slow Cooker: If using a slow cooker, set it to low and cook the mixture for approximately 4 hours. This method allows flavors to meld deeply and the beans to soften perfectly.
5. Final Taste and Adjustments: Taste the beans once cooking is complete. The recipe does not call for added salt or pepper as the jalapeño ranch beans provide sufficient seasoning; however, adjust to taste if needed.
6. Serve and Enjoy: Serve the jalapeño beans with shredded chicken hot as a main dish, paired with cornbread, rice, or your preferred side.

Notes

• The jalapeño ranch style beans used can be found at Walmart or other grocers; they provide a mild heat, suitable even for children. For less spice, use regular ranch style beans.
• No additional salt or pepper is needed because the beans are pre-seasoned; taste before seasoning.
• Other meats such as ground beef, brisket, or pulled pork can substitute for the chicken.
• If using the slow cooker, stir the beans occasionally if possible to ensure even cooking.
• This recipe is featured in the Winter Slow Cooker Menu Volume 1 from Once A Month Meals, highlighting its suitability for make-ahead and meal prep plans.

Keywords: Jalapeño Beans, Shredded Chicken, Slow Cooker Beans, Ranch Style Beans, Comfort Food, Spicy Beans, Rotisserie Chicken Recipe