Crock Pot Chipotle Chicken and Pintos

Transform weeknight dinners with this deeply flavorful Crock Pot Chipotle Chicken and Pintos, a bold and hearty dish that combines tender, slow-cooked chicken thighs with creamy pinto beans simmered in a smoky, spiced tomato-chipotle sauce. This set-it-and-forget-it recipe requires no bean soaking, thanks to the magic of the slow cooker, while a quick sear on the chicken locks in rich flavor. Infused with cumin, smoked paprika, coriander, and fresh lime juice, every bite offers a vibrant, zesty kick. Serve this versatile meal over rice, with warm tortillas, or straight from the bowl, garnished with fresh cilantro for an irresistible, crowd-pleasing dinner bursting with southwest-inspired goodness. Perfect for busy days, this one-pot recipe is as easy as it is satisfying.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 1 cup dry pinto beans
• 14.5 ounces diced tomatoes (canned, with juice)
• 2 pieces chipotle peppers in adobo sauce
• 1 medium onion (finely diced)
• 3 pieces garlic cloves (minced)
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 0.25 cup fresh cilantro (chopped, for garnish)

Directions

Step 1

Rinse the dry pinto beans thoroughly under cold water and set aside. No soaking required.

Step 2

In a large skillet over medium heat, add the olive oil. Sear the chicken thighs for 2-3 minutes per side, until lightly browned. This step is optional but adds extra flavor.

Step 3

In the crock pot, combine the pinto beans, diced tomatoes (with their juice), chipotle peppers in adobo sauce, diced onion, minced garlic, chicken broth, cumin, smoked paprika, coriander, salt, and black pepper.

Step 4

Nestle the browned chicken thighs on top of the bean mixture in the crock pot.

Step 5

Cover and cook on low for 6-8 hours, or until the pinto beans are tender and the chicken easily pulls apart.

Step 6

Once cooked, remove the chicken thighs, shred them with two forks, and stir the shredded chicken back into the crock pot.

Step 7

Stir in the lime juice to brighten the flavors just before serving.

Step 8

Serve the mixture hot, garnished with fresh cilantro. It pairs well with tortillas, rice, or as a hearty stew on its own.

Nutrition Facts

Serving size	(2003.3g)

Amount per serving	% Daily Value*
Calories	1921.9

Total Fat 63.6g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 436mg	0%
Sodium 3042.7mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 42.2g	0%
Total Sugars 23.2g
Protein 165.7g	0%

Vitamin D 0IU	0%
Calcium 523.8mg	0%
Iron 22.0mg	0%
Potassium 5803.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 34.1%

Carbs: 36.4%