Finely chop one medium onion and set it aside. Shred rotisserie chicken into bite-sized pieces.

In a large pot or slow cooker, combine the chopped onion, Jalapeño Ranch Style Beans (juice included), Rotel, and chicken broth. Add shredded chicken if using.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and cook uncovered for about 1 hour, stirring occasionally.

Alternatively, mix all ingredients in a slow cooker set to low, cover, and cook for 4 to 6 hours.

Taste the Jalapeño Beans and adjust seasoning with salt and pepper as needed.

Serve the Jalapeño Beans with Shredded Chicken in bowls, optionally with cornbread or rice.