Hungry Cowboy Chicken–seasoned chicken tenderloins, pinto beans, bacon and corn all cooked together in a sweet and smoky barbecue sauce. An easy dump and go recipe that you can cook in your Instant Pot, Crockpot or oven (see all directions in the recipe card below).
Hungry Cowboy Chicken
Yeehaw! If you’re craving a delicious and hearty meal that’s fit for a hungry cowboy or cowgirl, then you’re in for a treat. Hungry Cowboy Chicken is a mouthwatering dish that combines tender, juicy chicken with a zesty barbecue sauce, bacon crumbles, pinto beans and more!
This recipe is so easy to put together. It’s a “dump and go” type of recipe with no sautéing or browning steps. You can choose which cooking method works best for you…Instant Pot, oven or Crockpot. A fun part of this dinner is the Fritos on top. I found a new (at least I think they are new?) variety of Fritos called Fritos BBQ Chips. They sure were tasty! Hungry Cowboy Chicken sort of reminds me of a cowboy chicken chili and it sure was tasty on a relaxing Sunday evening.
Ingredients/Substitution Ideas
- Chicken tenderloins–fresh or frozen
- Garlic powder
- Black pepper
- Kosher salt
- Cumin
- Chili powder
- Onion powder
- Cayenne pepper
- Olive oil–or canola oil
- Chicken broth–or water and Better than Bouillon
- Frozen sweet white corn–or a drained can of corn
- Pinto beans–or black or kidney beans
- Barbecue sauce–I used sweet baby ray’s
- Bacon crumbles
- Cheddar cheese–or colby jack
- Fritos corn chips–I used the Fritos Bar B Q corn chips…they are new, I believe.
Instant Pot Steps
Add chicken, garlic powder, pepper, salt, cumin, chili powder, onion powder, cayenne and oil into Instant Pot. Stir to coat the chicken in the oil and seasonings.
Pour in the broth.
Dump in the corn, beans and barbecue sauce. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minute on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the bacon and cheddar.
Serve the chicken, beans and sauce with a scoop of Fritos and a dollop of sour cream.
Notes/Tips
- Serve with a big hunk of cornbread and honey butter.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Can I make this with another cut of chicken? I like the chicken tenderloins because they stay nice and tender. However you can also cut up chicken thighs or chicken breasts into cubes and use instead of the tenderloins. They will use the same pressure cooking time (2 minutes).
- This recipe can be gluten free if you use a gluten free barbecue sauce. Leave out the cheddar and sour cream for a dairy free dinner.
- Other recipes you can make with bacon crumbles are Instant Pot Smothered Chicken and Rice and Soccer Mom Soup.
More Instant Pot Cowboy Recipes…
Instant Pot Cheesy Cowboy Soup
A hearty soup with beef, potatoes and cheese. A perfect supper for your hungry cowboys and cowgirls!
Instant Pot Cowboy Spaghetti
Easy spaghetti recipe with bacon, ground beef, Rotel, barbecue sauce and cheese. A hearty pasta dish that comes together quickly with the help of your Instant Pot.
Instant Pot Cowboy Stew
A hearty stew with smoked sausage, ground beef, bacon, corn and beans. You can make this in the Instant Pot or the slow cooker.
Instant Pot Cowboy Chicken Casserole
Chicken, beans, corn, cheddar and barbecue sauce with a hot piece of cornbread on top. A hearty and easy meal that your cowboys and cowgirls will love.
Instant Pot Cowboy Potatoes
Baked potatoes with a meat and bean topping and then finished off with sour cream, cheese and bacon.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Hungry Cowboy Chicken
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 17 minutes
- Yield: 4–6 servings 1x
Description
Seasoned chicken tenderloins, pinto beans, bacon and corn all cooked together in a barbecue sauce. An easy dump and go recipe that you can cook in your Instant Pot, Crockpot or oven
Ingredients
- 2 pounds chicken tenderloins
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 2 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1/8 tsp cayenne pepper
- 1 Tbsp olive oil
- 1/2 cup chicken broth
- 1 cup frozen sweet white corn
- 1 (15.5 oz) can pinto beans, rinsed and drained
- 1/3 cup barbecue sauce
- 1/4 cup bacon crumbles
- 1 cup shredded cheddar cheese
- Fritos corn chips (I used the Fritos Bar B Q corn chips)
- Sour cream
Instructions
Instant Pot Instructions:
- Add chicken, garlic powder, pepper, salt, cumin, chili powder, onion powder, cayenne and oil into Instant Pot. Stir to coat the chicken in the oil and seasonings.
- Pour in the broth. Dump in the corn, beans and barbecue sauce. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minute on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the bacon and cheddar.
- Serve the chicken, beans and sauce with a scoop of Fritos and a dollop of sour cream.
Slow Cooker Instructions:
- Add chicken, garlic powder, pepper, salt, cumin, chili powder, onion powder, cayenne and oil into slow cooker. Stir to coat the chicken in the oil and seasonings.
- Stir in the broth, corn, beans and barbecue sauce.
- Cover and cook on low for 2 hours.
- Stir in the bacon and cheddar.
- Serve the chicken, beans and sauce with a scoop of Fritos and a dollop of sour cream.
Oven Instructions:
- Heat oven to 375 degrees.
- Add chicken, garlic powder, pepper, salt, cumin, chili powder, onion powder, cayenne and oil into 9×13 inch pan. Stir to coat the chicken in the oil and seasonings.
- Stir in the broth, corn, beans, barbecue sauce and bacon.
- Sprinkle the cheddar on top.
- Bake in the oven for 20-25 minutes.
- Serve the chicken, beans and sauce with a scoop of Fritos and a dollop of sour cream.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Wow so much flavor for such a simple recipe. I used cubed chicken breast and it was fantastic. It was a bit runny for me, but a little cornstarch to thicken it worked great. Adding this one to my list of go to recipes!
★★★★★
Thanks for the 5 stars Darren!
I made this exactly as written in my 3 qt. IP Mini and it was very tasty indeed. All the spices combined really well here. The corn chips were a terrific addition, too. Next time I’ll make a cornstarch slurry to thicken up the juices after cooking. And there will be a next time.
Thank you, Karen.
★★★★
Thanks John!
Quick and tasty. A little runny. I used thighs, cut in half, then shredded, with corn chips and sour cream. I cut the chilli to 2 Tsp. Just right for me.
★★★★
Glad you liked it! Next time maybe use cornstarch slurry to thicken it up?