Slow Cooker Chicken and Bean Fideo

By Sarah DiGregorio

Updated February 4, 2026

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
4 hr 20 min
Rating
5(127)
Comments
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Similar to vermicelli, fideo are short, delicate noodles that are often used in Spanish and Mexican cooking, as in the Mexican classic, sopa de fideo. This nontraditional slow-cooker dish puts fideo to good use in a medium-spicy, smoky chicken and bean braise. You can dial the heat up and down by including more or fewer chipotles in the mix. It’s a comforting stew of tender chicken, pinto beans (you can sub in black beans) and toasted noodles. The toasting step adds a deeper flavor to the finished dish, but you can skip it if you’re pressed for time and simply break the noodles up directly into the slow cooker. Serve with plenty of cilantro and avocado.  

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Ingredients

Yield:6 to 8 servings

  • 3 canned chipotle chiles in adobo, minced, plus 3 tablespoons adobo sauce, from 1 (7-ounce) can

  • 5 garlic cloves, smashed and chopped 

  • 4 tablespoons canola oil, divided

  • 1 tablespoon honey

  • 1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste

  • 2 teaspoons red wine vinegar, plus more to taste

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 2 pounds boneless, skinless chicken thighs 

  • 6 ounces fideo (see Tip)

  • 2 (15.5-ounce) cans pinto beans, drained and rinsed 

  • Cilantro and chopped avocado, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

42 grams carbs; 107 milligrams cholesterol; 421 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 7 grams fiber; 664 milligrams sodium; 33 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, stir together the chipotles and adobo sauce, the garlic, 2 tablespoons of the oil, the honey, salt, vinegar, oregano and cumin. Add the chicken and stir well to combine, getting the sauce in all the nooks and crannies of the chicken.

  2. Step 2

    Cook on low until the chicken is very tender, about 4 hours.

  3. Step 3

    Warm the remaining 2 tablespoons oil in a skillet over medium heat. Add the fideo, breaking up the noodles into small lengths if necessary. Toast the noodles in the oil, stirring continuously, until most of the noodles are a deep golden brown, 3 to 5 minutes.

  4. Step 4

    Scrape the toasted noodles into the slow cooker. Coarsely break the chicken up with two forks. Add 1½ cups water and the beans and stir to combine. Cover and cook on low until the noodles are just tender and the beans are warmed through, 10 to 20 minutes, stirring once to ensure all the noodles get cooked evenly.

  5. Step 5

    Taste and adjust the seasoning, adding more salt or vinegar as you like. Serve topped with cilantro and avocado. 

Tip

  • Some brands of fideo are sold already cut, some are sold in bundles that you can break up into the skillet.

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Ratings

5 out of 5
127 user ratings
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Comments

Debra

I made this in the Instant pot with all the ingredients as listed, plus 1 cup chicken stock to get the pressure going. 15 min high pressure and natural release. A squeeze of lime over the avocado and cilantro was good. So quick delicious, plus it feels like healthy comfort food. Thank you!

rachael

This was a super easy meal to put together, with a ton of flavor! Everyone in my family enjoyed it. Served it with some crusty sourdough bread. Didn’t have a ripe avocado, unfortunately. Full disclosure, I used one can kidney and one can black beans, because that’s what I had in the pantry (sorry to be that person that says they loved this and then proceeds to change everything. This is only a small change!). I think with avocado and with the bean in the recipe it would have been stellar.

Karen

I've made another fideo soup, and I spritzed the fideo lightly with oil and toasted them in my toaster oven for 6-7 minutes, until they were browned. Easier than using the frying pan...

JGisme

Made this exactly as written, except I *accidentally* pulled both thighs and breasts from the freezer. It worked out fine—the thighs and juices while slow cooking kept the breasts moist. I didn’t have fideo, so used angel hair instead. I was pleasantly surprised by this recipe. Even my picky 14 year old went back for seconds—it was a hit and will go in the rotation. So easy! Next time, I might add just a bit of broth at the beginning, but it’s not necessary and then it’s a rabbit hole of more chilis, etc. Make as is and you won’t be disappointed. Served with cheese, avocado, and sour cream. Lots of cilantro.

Piper

Fabulous and EASY meal! Made exactly as written and it will definitely be a repeat recipe in our house, it was a huge hit.

PixieD

Don't come at me, but I omitted the frido. I wanted the chicken and beans as a base for other meals throughout the week. Reduced the chipotle for my heat averse family, so decreased the honey as well. It was delicious over rice, topped with avocado, pickled red onions, pickled jalapeño and cilantro. This made a huge batch for three people, so we got a rice bowl night, a burrito night and still froze leftovers to turn into enchilada filling. This was so tasty and plentiful, I think it would make a good party meal. Prep in advance and enjoy your friends and family!

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