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 @ Onceamonthmom.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.
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.
**conversion chart image provided by Erik Spiekermann