Best Chicken Bean Pot Recipes

SPICY SAUSAGE, CHICKEN AND BEAN POT

Steps:

• Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
• Turn broiler on and set rack in the middle of the oven.
• Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

CHICKEN AND BLACK BEAN CHILI- CROCK POT

Steps:

• Heat oil in skillet over medium heat.
• Cook chicken until no longer pink.
• Using slotted spoon, remove chicken from pan, and transfer to crock pot.
• Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

Steps:

• Drain and rinse the beans and place in a 6 quart crock pot.
• Add the chicken, corn, and tomatoes with their juices to the beans.
• Add the remainder of the ingredients and stir.
• Cover and cook on low for 6 hours or more.
• We like this better the second day, and really don't think it can be overcooked!
• Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

1-POT, 3-BEAN CHICKEN STEW

Steps:

• Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
• Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)

Steps:

• Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.

ASIAN GARLIC BLACK BEAN CHICKEN (CROCK POT/SLOW COOKER)

Steps:

• Heat oil in a large skillet.
• Brown chicken thighs and remove to crock pot.
• Add onion and garlic to crock.
• Whisk together chicken broth, black bean sauce and soy sauce; pour over the chicken.
• Cover and cook on low for 4-5 hours.
• Whisk together cornstarch and a small amount of water and pour over chicken.
• Add red pepper slices, stir, cover, and cook another 30 minutes.
• Garnish with cilantro.

JOAN'S CROCK POT LIMA BEAN SOUP WITH CHICKEN

Steps:

• In a crock pot place all ingredients expect salt, pepper and olive oil.
• Cover and cook low until a boil, This may be several hours. Turn to high and cook until beans are very soft which may be 1 or 2 hours more.
• When done, discard bay leaf. Carefully remove chicken from the bone and shred and return meat into the pot.
• Season with salt and pepper. Drizzle olive oil over soup in each serving bowl. Tastes better with age.

OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS

Steps:

• Crockpot Directions.
• Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
• Stove Top Directions.
• Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
• To Prepare Burritos.
• Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
• NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
• Freezer Directions.
• After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
• If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.

CROCK POT CHICKEN & BEAN BURRITOS

Steps:

• In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
• Cook on low 6-8 hours.
• Add vinegar and shred chicken with forks (I find a potato masher works well too).
• In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
• Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
• Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
• Bake at 350 for 10 minutes, or until cheese melts.
• I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

CHICKEN-BEAN BURRITOS (CROCK POT)

Steps:

• Place chicken and beans in crock pot. Pour salsa over chicken and beans.
• Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
• Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
• Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.

CHICKEN & WHITE BEAN CHILI (CROCK POT)

Steps:

• Chicken should be cooked and shredded. I just boil mine the night before, & shred in the morning. Beans should soak the night before in a pot of water. Drain beans in the morning. Place chicken and rinsed beans in crockpot.
• Add taco seasoning, cumin, chiles, condensed soup, water and chicken broth.
• Mix well with wooden spoon.
• Cover and cook on low for 8 to 10 hours.
• Add potato flakes before serving to thicken.
• Serve topped with sour cream, green onions, and cheddar/jack cheese.

CROCK POT CHICKEN AND BLACK BEAN SOUP

Steps:

• Place one can of beans and 2 cups of chicken broth in a blender and puree. Place bean puree in crock pot.
• Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional), mushrooms (optional), salsa, and chicken breasts.
• Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high).
• After it's done, remove and shred chicken (with 2 forks - it will just fall apart) and return it to the crock pot. Add the cilantro and scallions.
• Adjust to taste with salt and cumin (and hot sauce if you like).
• Serve hot with lime wedges and a dollop of sour cream if you wish.

ONE-POT BLACK BEAN AND CHICKEN CHILI

Steps:

• Prep- Cube the peppers into big pieces, thinly slice the green onions, mince the garlic, pat the chicken dry and cut into cubes, sprinkle half the seasoning onto the chicken (1 tbsp). Season with salt and pepper
• Cook Chicken- heat a large pot into medium high, add a tbsp of oil and then the chicken, cook until golden brown (2-3 mins/side)
• Cook Veggies- Add green pepper, cook stirring 2-3 mins, add garlic, tomato sauce, remaining seasoning, chili powder 1 min/ until fragrant
• Simmer Chili- Add crushed tomatoes, broth concentrate and 1 1/2 cups of water. Bring to a boil and then simmer until chili is thickened and chicken is cooked (6-7 min).
• Finish Chili- Strain and rinse the beans, break the chicken into smaller pieces, stir the corn and beans into the chili until warm (2-3 mins)
• Finish and Serve- Divide the chili between the bowls and serve with cheese, green onions and sour cream on top

INSTANT POT BLACK BEAN CORN SALSA CHICKEN RECIPE (FREEZER MEAL)

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Pour black beans, corn, salsa, and taco seasoning on top of chicken.
• Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
• When the timer is done, do a QUICK RELEASE of the pressure.
• Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
• Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
• Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

ONE-POT CHICKEN THIGHS WITH CILANTRO-LIME-BLACK BEAN RICE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season skin side of chicken with salt and pepper. Place in the hot skillet, skin-side down. Cook until golden brown but not burned, about 5 minutes. Flip, reduce heat to medium, and sear until golden brown on the other side, about 2 minutes. Remove chicken from skillet.
• Combine chicken broth, rice, water, garlic, and 1/4 teaspoon salt in the same skillet. Bring to a boil and mix well. Place the chicken on top, forming wells in the rice. Reduce heat to low. Cover with a lid and simmer until rice is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove chicken from skillet. Mix in black beans, cilantro, and lime juice. Serve together.

CHICKEN BEAN POT

Steps:

• In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
• Add onions and cook until translucent, about 5 minutes.
• Add garlic; cook 2 minutes more.
• Deglaze pot with wine.
• Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
• Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.