Slow Cooker Chicken and Bean Fideo
Updated February 4, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 4 hr 20 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
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
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.
Powered by
Preparation
- 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.
- Step 2
Cook on low until the chicken is very tender, about 4 hours.
- 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.
- 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.
- Step 5
Taste and adjust the seasoning, adding more salt or vinegar as you like. Serve topped with cilantro and avocado.
Some brands of fideo are sold already cut, some are sold in bundles that you can break up into the skillet.
Private Notes
Comments
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!
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.
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...
1 1/2 cups water a bit much.
By accident 3 cans of chipotle chiles in adobo were used!!!! Is there anyway to salvage this???
I made this in an instant pot/pressure cooker with dried beans and I was very pleased with the result. My tweaks: Mix flavor ingredients in instant pot with 2 cups pinto beans (measured dry, soaked overnight) and 3.5 cups water. Put frozen chicken thighs on top of beans. High pressure for 12 minutes. Natural release. Remove chicken, shred. Add toasted fideo to beans. Turn on saute and cook until noodles are done. Stir in chicken. Great as burrito filling! The toppings are a must!