Slow Cooker Pinto Beans and Chicken recipes are delicious, flavorful, and perfect for busy weeknights or weekends. This dump-and-go recipe makes prep time minimal and you’ll have enough cooking time to get everything done just before dinnertime.
There’s so much you can do with pinto beans. Make them a little spicy in my Slow Cooker Spicy Pinto Beans or add a little beef like in this Slow Cooker Pinto Beans and Beef recipe.
Why this recipe works
When you’re looking for quick and tasty food to cook, the last thing you want is to prepare something that calls for many ingredients. With this chicken and pinto beans recipe, there are only two main ingredients, and the rest is water and seasonings.
I love that there’s no need to cook the chicken first or even soak the beans overnight. Not to mention, this is a great recipe when you want something healthy for dinner.
- Chicken: Boneless skinless chicken breasts are added directly into the crock pot and shredded there as well.
- Pinto Beans: As I mentioned earlier, you don’t have to soak the beans prior. You will need to give them a good wash to rinse off any dirt and debris.
- Water: Used to create a broth-like base for the dish.
- Seasonings: A white onion is diced, fresh garlic minced, along with oregano, cumin, and chili powder – all added before cooking. The salt is added later.
Step One – Add the rinsed beans, chicken, onion, garlic, cumin, chili powder, and oregano to the crockpot. Do not add the salt yet.
Step Two – Pour in the water and give it a little stir. Cover and cook on HIGH for 6-7 hours or until the beans are very tender.
Step Three – After cooking time is done, shred the chicken directly in the slow cooker with 2 forks.
Step Four – Add the salt to taste. Serve, eat, and enjoy!
How to serve
- The best way to serve this is as “burrito bowls” and top with your favorite burrito toppings.
- This pinto beans and chicken recipe makes an amazing addition to rice and nachos. If drained of the sauce, you can place some inside of tortillas.
- There are a variety of toppings that pair well with it, too, such as shredded iceberg lettuce, shredded cheese, sour cream, green onions (diced or chopped), fresh cilantro, salsa, and diced tomatoes.
- Give this meal a little twist by adding a squeeze of lime juice, a dash of chili powder, a pinch of red pepper flakes, black pepper, hot sauce, and a drizzle of olive oil.
For creamier beans, take one cup of the beans and mash with a fork, add back to the slow cooker, and stir.
Sure. You can substitute the pinto beans for white beans or black beans.
I think that would taste wonderful and add additional chicken flavor.
Absolutely! You can leave it in the slow cooker and serve it directly, stirring occasionally. I recommend turning the heat to the KEEP WARM setting for serving.
Add any remaining soup to an airtight container and keep in the fridge for up to 4 days. Reheat it on the the stove top over medium high heat until warmed throughout. You don’t want to bring it to a boil.
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Slow Cooker Pinto Beans and Chicken
- 1 lb. dried pinto beans
- 2 lb. boneless skinless chicken breasts (can use 1.5 – 2 lbs.)
- 1 white onion diced
- 2 garlic cloves minced
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. dried oregano
- 7 cups water
- 1 tsp. salt (WAIT TO ADD)
- shredded iceberg lettuce
- shredded cheddar cheese
- sour cream
- sliced green onions
- diced tomatoes
- tortilla chips
- Rinse the beans, and sort through them, making sure there are no rocks or dirt clumps. (No need to soak). Add the chicken, onion, garlic, cumin, chili powder, oregano and water. Wait to add the salt.
- Stir. Cook on HIGH for 6-7 hours or until the beans are ultra tender.
- After cooking time is done, shred the chicken, you can do this right in the slow cooker with 2 forks.
- Add the salt to taste. For creamier beans, take one cup of the beans and mash with a fork, add back to the slow cooker and stir.
- Spoon into bowls, and top with desired toppings.
- Nutritional values do not include toppings.
- Add any remaining soup to an airtight container and keep in the fridge for up to 4 days. Reheat it on the the stove top over medium high heat until warmed throughout. You don’t want to bring it to a boil.
- You can substitute the pinto beans for white beans or black beans.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
The liquid in my dish was clear, but the liquid in the picture was reddish – is there something missing in the recipe? My pintos were hard after 8 hours of cooking, including the last hour cooking on high. And the flavor was bland.
Sarah Olson says
You may have need to cook them longer, it depends on your slow cooker.
Big John CHA says
Sarah, this looks absolutely out of this world. My kind of recipe. However, I’ll have to axe the oregano. Please don’t get mad at me.
Sarah Olson says
I get it! You can use mexican oregano, or just leave it out.