Swap Ready

Slow Cooker Baked Bean Chicken


This baked bean chicken dish is a definite comfort food, and very filling – and even better, it’s made in the crock pot!  The sweet, yet savory sauce is seasoned perfectly, and goes great with the beans and chicken. I opted not to put the Tabasco sauce in since I was serving this to my kids, but my husband and I decided later that it would be great if it was included, or even added to individual servings.  This dish is very easy to throw together, either to serve or to freeze.  Just put everything in the crock pot in the morning, and come home to a delicious (and fabulous smelling) meal!

Baked Bean Chicken


Heather @ onceamonthmeals.com, adapted from AvonLake Patch


  • 2 pounds boneless chicken breasts
  • 8 ounces tomato sauce
  • 15 ounces red beans, drained and rinsed
  • 15 ounces black beans, drained and rinsed
  • 30 ounces pinto beans, drained and rinsed
  • 1 cups chopped onion
  • 0.5 cups brown sugar
  • 0.5 cups vinegar
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon mustard
  • 1 teaspoon minced garlic
  • 0.5 teaspoon Tabasco sauce
  • 1 teaspoon pepper


Place all ingredients in crock pot.  Cover, cook on high 3-4 hours or 6-7 hours on low.

Freezing Directions:

Place all ingredients in gallon freezer bag, label and freeze.  To serve:  Thaw in refrigerator overnight, place in crock pot, cover and cook 3-4 hours on high, or 6-7 hours on low.

Servings: 4

**conversion chart image provided by Erik Spiekermann

30 Responses to “Slow Cooker Baked Bean Chicken”

  1. Melinda says:

    I will have to try this. I have your mushroom chicken in my slow cooker now, it is one of my favorites!

  2. Ashly says:

    When your putting all the ingredients in to freeze does it require more than one bag with certain stuff in each one or just dump it all in one and freeze? Thanks.

  3. Jeff Joseph says:

    I would add just a touch of bacon for flavor

  4. Oh, I am so making this recipe sometime. I have been looking for a baked beans recipe that starts with canned beans and not canned baked beans. Not sure if I will just do a mix of red and black, as I don’t tend to stock pinto beans, will have to see.

  5. [...] me it may be a slightly warm dish for what I want right now. But I am going to make this. It is a slow cooker baked bean and chicken recipe that starts with canned beans, and I don’t mean canned baked beans. This is something I have been looking for and even [...]

  6. Kelly says:

    This sounds great! If I want to prepare it in the slow cooker first and then freeze the already cooked chicken pieces, would that freeze well? I’d like to do this so I can take out individual portions. Thx!

  7. April says:

    I just finished tossing it all in the crockpot,,smells delish already.Hubby can’t wait til it’s finished.

  8. Cambi says:

    What is the serving size for this meal?

    • Tricia says:

      At the bottom of the recipe, below freezer instructions, it indicates the number of servings.

      • Cambi says:

        Thanks Tricia. I had seen that, but it is such a big pot of food I was wondering how much a serving was (ex. 1 cup) I figured it came out to 10 cups and I made a serving 1 – cup, so that it would work within my Weight Watchers Plan. Just found this site and I am so excited to learn more about it!

        • Tricia says:

          We have debated this amongst ourselves and I would agree with you – it could probably even serve 8 – depending on the size of your chicken breasts. I am making it myself next week so I will update you if I decide it should be something different.

  9. Cambi says:

    Thanks Tricia. It was so good! The house smelled so amazing when I came home from work. I shredded the chicken in the pot and served it up with homemade tortilla chips. So glad I found this website!!!!

  10. I have this is in my crockpot now. Will let you know later what we all think. :)

  11. Sally Beagle says:

    I just made this – smells heavenly, but even after 7 hours of cooking on low in crockpot, it is very juicey- probably 3 cups of liquid. I used top-quality Bell&Evans boneless chicken. For some reason, it didn’t reduce down at all like the picture shows. Used the 8 oz tomato sauce and 1/2 cup vinegar – that’s all the liquid that went in. Any idea what I did wrong? I guess I could serve it over rice -

  12. Sally Beagle says:

    Oh – and yes, I drained and rinsed all the beans.

  13. heather says:

    Sally, when I served mine, I used a slotted spoon to dish it out. It definitely had more sauce than the picture shows.

  14. Barbara says:

    I’m making this right now…. went down to our local Target Store.. and bought all the things I needed.. Yum.. it smells great.. although.. I didn’t put it in the Slow Cooker…. Its in the oven.. next time.. it will go into the Slow Cooker.. but had not the time this time…

  15. Susan says:

    looks so good. stupid question – use yellow or brown mustard for mustard?thanks

  16. Amanda says:

    Could I do this with dried beans? I really want to control the sodium and can’t find salt-free canned beans. If I just added them to the crock pot would I just add the normal amount of water to cook beans and just keep checking them? I’m a SAHM and having a c-section in a month so I’m looking for easy meals that I can just keep an eye on.

    • heather says:

      Amanda, I personally do not have much luck cooking dried beans in my crock pot, but I think as long as you were home and could keep an eye on it to add water to the crock pot, it would be ok.

  17. PL says:

    Hi, I am not sure I am reading this right but is it 1/2 cup vinegar and 1/2 cup brown sugar? Thanks…for some reason got hung up on this.

  18. heather says:

    Yes, that is correct PL

  19. [...] Eclair Cake – Not from scratch, but ifyou need a quick and easy desert, this one looks great Slow Cooker Baked Bean Chicken – Freezer meal! Summer Freezer Meals – lot of great freezer recipes for the [...]

Leave a Reply

After hitting submit your comment will await moderation.