This hearty, smoky one‑pot meal brings together tender slow‑cooked chicken thighs, creamy pinto beans and vibrant peppers simmered in Pace® Chipotle Picante Sauce. With just minutes of prep, the slow cooker transforms simple ingredients into a rich, satisfying dish layered with heat, depth and comforting Southwest flavor. Perfect served over rice and finished with cotija, cilantro and red onion for a fresh, bright contrast.
Step 1
Place all ingredients into a 6-quart slow cooker. Season with salt and pepper.
Step 2
Cover and cook on HIGH for 2 to 3 hours (or LOW for 4 to 5 hours) or until the chicken is fork-tender (internal temperature should reach 165°F). Shred chicken and serve over the cooked rice. Top with your favorite toppings. We like cotija cheese, chopped fresh cilantro and chopped red onion.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
