Description
An easy, cheesy chicken and chili bean dish made in the Instant Pot or slow cooker. It gets topped with crunchy Fritos, cool sour cream, and fresh cilantro for a fun Tex-Mex-inspired meal.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 pound boneless skinless chicken thighs, trimmed of excess fat
- 1 Tbsp dry onion flakes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 Tbsp rice
- 1 (15.5 oz) can chili beans
- 1/2 cup salsa or picante sauce
- 1/2 cup shredded cheddar
- 1/2 cup shredded monterey jack cheese
- Fritos
- Sour cream
- Cilantro
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Place chicken into the bottom of the pot and spread it out evenly. Sprinkle the chicken with salt, pepper and garlic powder. Sprinkle the rice on top of the chicken. Dump the chili beans and salsa on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes (for fresh chicken ) or 12 minutes (for frozen chicken). When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Place chicken on a cutting board and shred. Stir it back into the pot along with the cheeses.
- Scoop into a bowl and top with a handful of Fritos, a dollop of sour cream and some chopped cilantro.
Slow Cooker Instructions:
- Add chicken broth, chicken, salt, pepper, garlic powder, rice, chili beans and salsa into a slow cooker and stir.
- Cover and cook on low for 4 hours.
- Place chicken on a cutting board and shred. Stir it back into the slow cooker along with the cheeses.
- Scoop into a bowl and top with a handful of Fritos, a dollop of sour cream and some chopped cilantro.
- Category: Chicken
- Method: Instant Pot or Slow Cooker