Slow Cooker Baked Bean Chicken - Ready to Eat Dinner
This slow-cooked, sweet and savory baked bean chicken dish is simply delicious. Plus it's a snap to throw together! Let your slow cooker do the work for you, then freeze for another meal. Simply reheat in the microwave!
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
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?
- Place all ingredients in slow cooker.
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Make From Frozen Serving Day Directions
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