Slow Cooker Chicken & Beans

Slow Cooker Chicken & Beans. This is my easy slow cooker version of the stretchy meal my great-aunt cooked every Sunday in the 1930s. Back then, one skinny chicken fed the whole neighborhood. It uses just four main things, plus water and salt. It makes soft pulled chicken and creamy white beans in tasty broth. No waste, just smart old-time cooking that feels special. Perfect for feeding lots of people cheap.

A cozy slow cooker meal from tough times. One chicken and beans make 8-10 bowls of soft, juicy shreds in yummy broth. Simple, filling, and full of flavor—like a warm hug on a budget. Pairs great with bread!

Servings: 8-10

Ingredients

• 1 whole chicken (3½ to 4 pounds), no giblets

• 1 pound dry great northern beans (or small white beans), washed clean

• 1 big yellow onion, peeled and cut in slices

• 2 teaspoons salt, split (add more if you want)

• 8 cups water (enough to cover beans and most of chicken)

Slow Cooker Chicken & Beans: Directions

1. Wash the dry beans in cool water. Pick out bad ones or pebbles. Set aside.

2. Put onion slices flat on the bottom of a big slow cooker. Sprinkle 1 teaspoon salt on them.

3. Put the whole chicken on top, breast up. Sprinkle the rest of the salt (1 teaspoon) on the chicken.

4. Add rinsed beans around the chicken sides. Don’t pile them on top.

5. Pour in water to cover beans and go up the chicken sides—about 8 cups. Chicken doesn’t need full cover; it cooks in steam.

6. Put on lid. Cook it on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Beans get soft, chicken falls apart easy. Broth tastes good and thickens a bit.

7. When chicken is done (meat pulls off bone, no pink), turn off cooker. Lift chicken to a plate. Cool a little.

8. Stir beans and onions in cooker. They look fat and creamy. Add hot water if too thick, or cook lid-off on HIGH 10-15 minutes if too thin.

9. Take off chicken skin and bones—throw away. Pull meat into small bits with fingers or forks. Make shreds fine to share.

10. Mix pulled chicken back into beans and broth. Taste—add salt if needed. Warm 10-15 minutes for best taste.

11. Scoop into bowls with lots of broth. Serve hot!

Serve in big bowls with broth. Add crusty bread or biscuits to sop it up. Try greens like cabbage on side. Pepper or vinegar at table if you like. Great over potatoes or rice too.