Description
Shredded chicken breasts, black beans and salsa in a creamy, cheesy sauce with loads of flavor.
Ingredients
Scale
- 1 cup chicken broth
- 3 frozen chicken breasts (about 2 pound)
- 1 cup salsa or picante sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 (10 oz) can cream of chicken soup
- 3 Tbsp cornstarch + 3 Tbsp water
- 1 cup grated cheddar or monterey jack cheese
Instructions
Instant Pot Instructions:
- Pour chicken broth into Instant Pot.
- Line the bottom of the Instant Pot with the chicken.
- Dump the salsa, beans, salt, pepper, chili powder, cumin and cream of chicken soup on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken (or 12 minutes for fresh chicken). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Shred up the chicken.
- Turn your Instant Pot to the sauté setting. In a small bowl stir together 3 Tbsp of cornstarch with 3-4 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Stir in the cheese.
- Serve (see above article for serving ideas) and enjoy
Slow Cooker Instructions:
- (No broth or cornstarch for slow cooker version.) Add chicken, salsa, beans, salt, pepper, chili powder and cream of chicken soup into slow cooker.
- Cover and cook on low for 4 hours (thawed chicken) to 6 hours (frozen chicken).
- Shred up the chicken. Stir in the cheese.
- Serve (see above article for serving ideas) and enjoy
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart pot with no changes.
- Category: Chicken
- Method: Instant Pot or Slow Cooker