Slow Cooker 4-Ingredient Chicken and Baked Beans
Slow Cooker 4-Ingredient Chicken and Baked Beans is a hearty, hands-off dinner with tender chicken, sweet-smoky barbecue sauce, and saucy baked beans. Layer everything in the slow cooker and let it cook while you get on with your day.
Ingredients
- as needed Oil or nonstick cooking spray For greasing the slow cooker
- 1 medium Yellow onion Thinly sliced
- 2 pounds Boneless, skinless chicken breasts About 4 large pieces, fully thawed
- 2 28-ounce cans Baked beans in tomato sauce
- 1 cup Barbecue sauce Use your favorite regular or smoky kind
- 1 pinch Salt or black pepper Optional, to taste at the end
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker with oil or nonstick cooking spray.
- Spread the thinly sliced yellow onion evenly across the bottom of the slow cooker.
- Lay the fully thawed chicken breasts over the onions in a single layer, allowing slight overlap if needed.
- In a medium bowl, stir together both cans of baked beans and the barbecue sauce until fairly well combined.
- Pour the bean and barbecue sauce mixture evenly over the chicken, nestling the chicken into the beans and sauce as best you can.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches at least 165°F in the thickest part.
- Taste the beans and sauce once the chicken is cooked, then add a pinch of salt or pepper only if needed.
- Serve the chicken breasts whole with beans and sauce spooned over the top, or gently shred the chicken in the slow cooker with two forks and stir it into the beans.
Notes
Keep the cooked dish on WARM with the lid on if serving over a long evening. Cool leftovers promptly and refrigerate them in shallow containers within 2 hours; they keep for about 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave until hot throughout. Add a splash of water only if the sauce has thickened considerably.
Nutrition
Calories: 450kcal
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