The Best Refried Beans Made In The Crockpot
Serving Size / Yield
- 3 cups dry pinto beans, rinsed
- 1 jalapeno pepper, seeded and chopped
- 1 yellow onion, peeled and quartered
- 3 cloves garlic, minced
- 2 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth or stock
- flour taco shells
- 3 chicken breasts, cooked and shredded
- shredded cheese
- 1 purple onion, chopped
- taco sauce
In a slow cooker, add the beans, jalapenos, onions, garlic, and the seasonings.
Pour the chicken broth over everything and mix well.
Add water to the slow cooker if beans aren't fully covered by broth.
Cook on high for 8 hours until beans are tender.
Periodically add water if needed to the slow cooker.
Drain the liquid and save for later.
Use a potato masher to mash the beans and add the liquid until you reach desired consistency.
Make tacos by adding chicken, onions, and shredded cheese with the refried beans.
Serve with taco sauce.