Description
Rich, hearty, and bursting with flavor, Jalapeño Beans with Shredded Chicken is a perfect dish for busy weeknights or weekend gatherings.
Ingredients
Scale
- 2 cups dried yellow or pinto beans
- 2 cups shredded cooked chicken
- 1–2 jalapeños, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: cilantro, lime wedges
Instructions
- Rinse and soak the beans overnight. Drain and set aside.
- In a slow cooker, combine the soaked beans, shredded chicken, chopped jalapeños, onion, garlic, chicken broth, cumin, salt, and pepper.
- Stir to combine all ingredients thoroughly. Cover and cook on low for 6-8 hours, or until the beans are tender.
- Once cooked, adjust seasoning as needed. Serve warm, garnished with cilantro and lime, if desired.
Notes
Use canned beans for quicker prep; adjust cooking time accordingly. For additional flavors, experiment with spices such as smoked paprika or chili powder.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 30g
- Cholesterol: 70mg