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Slow Cooker Pinto Beans and Chicken

A comforting and hearty dish of slow-cooked pinto beans and tender chicken, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb dried pinto beans Rinse and sort through to remove any rocks or dirt
  • 2 lb boneless skinless chicken breasts Can substitute with chicken thighs for richer flavor
  • 1 whole white onion, diced
  • 2 cloves garlic, minced Adjust to taste for more flavor
  • 2 Tbsp chili powder Adjust for spiciness
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 7 cups water Essential for cooking
  • 1 tsp salt To add later for seasoning
Toppings
  • shredded iceberg lettuce For added crunch
  • shredded cheddar cheese
  • sour cream
  • sliced green onions
  • diced tomatoes
  • crunchy tortilla chips For added texture

Method
 

Preparation
  1. Rinse the pinto beans and sort through them to remove any rocks or dirt.
  2. Place the chicken, diced onion, minced garlic, chili powder, cumin, oregano, and 7 cups of water into the slow cooker and stir everything together.
  3. Set your slow cooker on HIGH for about 6-7 hours, or until the beans are ultra-tender.
Finishing Touches
  1. Once cooking time is up, shred the chicken directly in the slow cooker using two forks.
  2. Add salt to taste.
  3. Optional: For a creamier texture, mash a cup of the beans with a fork and stir it back in.
  4. Serve hot with your favorite toppings.

Notes

Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 3 months. Enhance flavors with additional spices or toppings like avocado or lime.