Slow Cooker Baked Bean Chicken - Dump and Go Dinner
4
Servings
13
Ingredients
39
Comments
This slow-cooked, sweet and savory baked bean chicken dish is simply delicious. Plus it's a snap to throw together! Let your crock pot do the work for you and enjoy a tasty stress-free family dinner.
4
Servings
13
Ingredients
39
Comments
Ingredients
- 2 pounds Chicken, Boneless Breasts
- 8 ounces Tomato Sauce
- 15 ounces drain and rinse Kidney (Dark Red) Beans, Canned
- 15 ounces drain and rinse Black Beans, Canned
- 30 ounces rinse and drain Pinto Beans, Canned
- 1 cup dice Onion
- ½ cups Brown Sugar
- ½ cups Vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Mustard, Yellow
- 1 teaspoon mince Garlic, Cloves
- ½ teaspoons Cayenne Pepper Sauce
- 1 teaspoon Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all of the ingredients among the indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in slow cooker.
- Cover and cook on high 3-4 hours or 6-7 hours on low.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 oz chicken & 1.5 cups beans Amount Per Serving
- Calories
- 859
- Total Fat
- 10g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 1564mg
- Total Carbohydrates
- 111g
- Fiber
- 24g
- Sugar
- 29g
- Protein
- 81g
- WW Freestyle
- 6
39 Comments
Join the discussionI will have to try this. I have your mushroom chicken in my slow cooker now, it is one of my favorites!
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.
Hi Ashly, you can just dump everything in one bag! So simple!
I would add just a touch of bacon for flavor
Yes, that would be delicious!
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.
If you can find showboat pork and beans I use them and they are the stuff…also I use a half a bottle of chili sauce…
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!
Yes, Kelly, I think that will work perfectly! Good idea!
I just finished tossing it all in the crockpot,,smells delish already.Hubby can’t wait til it’s finished.
What is the serving size for this meal?
At the bottom of the recipe, below freezer instructions, it indicates the number of servings.
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!
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.
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!!!!
I have this is in my crockpot now. Will let you know later what we all think. 🙂
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 –
It can be kind of soupy. Did you drain the beans?
yes, drained the beans. Soupy is a good adjective, so if that’s how it’s supposed to be, then I think it will be ok.
I just used a slotted spoon for serving.
Oh – and yes, I drained and rinsed all the beans.
Sally, when I served mine, I used a slotted spoon to dish it out. It definitely had more sauce than the picture shows.
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…
looks so good. stupid question – use yellow or brown mustard for mustard?thanks
Susan, I think I used yellow mustard, but either would work.
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.
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.
Did u end up trying it with dried beans? I also would like to make it with dried beans but curious how to go about doing it.
I think I would cook the dried beans first, then assemble & freeze
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.
Yes, that is correct PL
What type of vinegar do you use (apple cider, balsamic, red wine, white wine, distilled??)?
This recipe uses plain white vinegar, but you could certainly use apple cider vinegar in a pinch if needed.
I just made this tonight and my husband loved it! Thanks for the recipe. I didn’t have tomato sauce so I used 1 – 6 oz. can of tomato paste; it wasn’t “soupy”.
Thank you for reporting back! So happy to hear it got your husband’s seal of approval!! ?
Could this be made in an instant pot? If so, any idea how long it would cook?
For 4 servings, we would start at 15 minutes or so. Let us know how it turns out!
Recipe looks yummy, but our son doesn’t like vinegar. Does this have much of a vinegar taste?
Hi Karen! Oftentimes baked beans have vinegar in the recipe to give that tangy taste and balance the flavors. If you are unsure, start off with a small amount and then taste it – gradually increasing until you get to the point where you think your son will still approve. If it gets to be too much you could always add a bit of baking soda to neutralize it.