Slow-Cooker Chicken and Bean Fideo

By Sarah DiGregorio

Updated August 24, 2026

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
4 hr 20 min
Rating
5(366)
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 monounsaturated 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
366 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!

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...

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.

Cathleen

We followed the recipe the first time we made it, except we cut back to one chipotle. Loved it, but thought it was too noodle heavy. This time we skipped the noodles and added a little sautéed onion. We served it on toasted corn tortillas with a layer of Spanish rice and finished with pickled red onion, cotija, avocado and cilantro. So good!

Julie

I made this exactly as written except that I ended up needing another full cup of water, for a total of 2.5 cups. That pasta really absorbed more liquid than expected. Had I known ahead of time that so much extra liquid needed to be added, I would have done chicken stock instead because that much water really watered down the overall flavor. We ended up adding some salsa and other condiments to pump up the flavor. It was a good, easy meal but I don't think I'll make it again.

Mikaela R.

this recipe ie perfect for adding other steamed veggies-- highly recommend steamed baby corn and carrots

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