In a large pot, add all the ingredients for your jalapeño beans with shredded chicken: the jalapeño Ranch Style Beans, Rotel, chicken broth, and chopped onion. Stir gently to combine.

Place the pot over medium heat and bring to a boil. Reduce heat to low and let it simmer uncovered for about 1 hour, stirring occasionally.

For the slow cooker, transfer combined ingredients and set on low for 4 to 6 hours.

After cooking, taste and adjust seasoning if necessary, avoiding additional salt initially.

Serve warm with cornbread or over rice and garnish with fresh cilantro or jalapeños as desired.