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Potato Bean Chicken Supper Slow Cooker. Juicy chicken thighs slow-cooked with smoky beans and barbecue sauce, creating a hearty, comforting, and satisfying one-pot family dinner.
Combined 2 ingredients with canned baked beans around chicken thighs in slow cooker then ladled right into the throat is a definitely yes dish in my house.
Ingredients
- bone-in skinless chicken thighs (approximately 4-6 thighs) → 2lbs
- canned baked beans in sauce → 2 cans (15-16 ounces each)
- barbecue sauce (type of your choice) → 1/2 cup
- small onion, yellow, thinly sliced → 1
Potato Bean Chicken Supper Slow Cooker
Potato Bean Chicken: Directions
- Ready the slow cooker: Get the slow cooker crock on a non-slip surface (or your counter). The bottom should be sprayed with nonstick cooking spray or a thin layer of oil to ensure that it does not stick and makes cleaning a little easier.
- Arrange the chicken: Prepare the raw chicken thighs and place them into the single layer in the bottom of the slow cooker. There is no problem in them being tight, however, do not pile them up such that they cook uniformly and remain tender.
- Add the onion: Sprinkle the onion, which is sliced thinly, over and around the chicken thighs, some of it falling in between the pieces. As the dish is cooked, the onions will become soft and melt into the sauce, and it will become sweet and a little savoured.
- Combine barbecue sauce with beans: In a medium bowl, mix the canned baked beans (contents and all their sauce) with the barbecue sauce. Fry until the barbecue sauce is well incorporated in the beans. This basic blend is used as the primary cooking sauce of the chicken.
- Add the baked beans: Ladle the baked beans about the chicken: Add the baked bean mixtures of beans and barbecue sauce mixture around and between the raw chicken thighs in the slow cooker, similarly to the process shot. The object is to enclose the chicken in beans, leaving the tops of the thighs quite exposed; this will allow them to braise in the sauce, and yet acquire a small portion of colour.
- Put the lid on the slow cooker and let it cook. Bake on LOW 5-6 hours or on HIGH 2 1/2 -3 hours until the chicken thighs are extremely tender and the internal temperature hits at least 165degF (74degC). The beans will be tender and rich and the sauce will have a slight thickening.
- Season and serve: Taste the beans and sauce, and, to add some color to it, add some pinch of salt or a splash of additional barbecue sauce. Pour the chicken thighs onto dishes and pour the baked beans and sauce around them. Serve hot.
Slow Cooker Pork Chops & Gravy
