Description
A hearty and comforting slow cooker recipe featuring tender pinto beans and shredded chicken breasts, seasoned with classic southwestern spices. This easy-to-make dish is perfect for meal prep and versatile with optional toppings like shredded lettuce, cheddar cheese, and sour cream for added flavor and texture.
Ingredients
Main Ingredients
- 1 lb. dried pinto beans
- 2 lb. boneless skinless chicken breasts
- 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 (add after cooking)
Toppings
- Shredded iceberg lettuce
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Diced tomatoes
- Tortilla chips
Instructions
- Rinse and sort beans: Rinse the pinto beans thoroughly and sort through them to remove any rocks or dirt clumps. There is no need to soak the beans before cooking.
- Add ingredients to slow cooker: Place the rinsed beans, chicken breasts, diced onion, minced garlic, cumin, chili powder, oregano, and water into the slow cooker. Do not add salt at this stage.
- Cook on high: Stir the ingredients to combine, then cook on HIGH for 6 to 7 hours, or until the beans are ultra tender and the chicken is fully cooked.
- Shred the chicken: Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it well with the beans and broth.
- Add salt and mash beans: Add salt to taste. For creamier beans, remove one cup of the beans and mash them with a fork, then stir the mashed beans back into the slow cooker.
- Serve and garnish: Spoon the beans and chicken mixture into bowls and add your desired toppings such as shredded lettuce, cheddar cheese, sour cream, green onions, diced tomatoes, and tortilla chips.
- Enjoy: Serve hot and enjoy this flavorful, filling meal.
Notes
- Nutritional values do not include toppings.
- Store any remaining soup in an airtight container in the fridge for up to 4 days.
- Reheat leftovers on the stovetop over medium-high heat until warmed throughout; avoid bringing it to a boil.
- You can substitute pinto beans with white beans or black beans for variation.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern, American
