Here’s a simple, hearty Slow Cooker BBQ Chicken and Beans recipe that’s perfect for minimal effort and maximum flavour.
Overview
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Prep time: 10 minutes
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Cook time: 4-6 hours (depending on setting)
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Serves: 6
Ingredients
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Chicken: 600-800g (about 1.3-1.7 lbs) boneless, skinless chicken thighs or breasts
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Beans: 2 x 400g (15 oz) cans, drained and rinsed (use a mix like cannellini, kidney, pinto, or butter beans)
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BBQ sauce: 250ml (1 cup) – use your favourite shop-bought or homemade
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Passata / crushed tomatoes: 200ml (¾ cup)
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Onion: 1 medium, diced
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Garlic: 2 cloves, minced
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Smoked paprika: 1 tsp
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Brown sugar or maple syrup: 1-2 tbsp (optional, for extra sweetness)
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Worcestershire sauce: 1 tbsp (optional, for depth)
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Salt & black pepper: to taste
To finish (optional):
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A splash of apple cider vinegar or hot sauce
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Fresh coriander or spring onions, chopped
Method
1. Prep the base
Lightly grease the slow cooker. Scatter the diced onion and garlic over the bottom.
2. Layer the ingredients
Place the chicken in a single layer on top of the onions. Season with salt, pepper, and smoked paprika. Pour over the drained beans, BBQ sauce, passata, Worcestershire sauce, and brown sugar (if using). Give everything a gentle stir around the chicken – it’s fine if the chicken isn’t fully submerged.
3. Cook low and slow
Cover and cook:
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On LOW: 5-6 hours
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On HIGH: 3-4 hours
The dish is ready when the chicken is tender and reaches 74°C (165°F) internally.
4. Shred the chicken
Remove the chicken to a plate and shred with two forks. Return it to the slow cooker and stir through the sauce and beans. If the sauce looks a little thin, leave the lid off and cook on HIGH for a further 15-20 minutes to thicken.
5. Finish and serve
Taste and adjust seasoning – a tiny splash of apple cider vinegar can brighten the flavour. Serve in bowls, on toast, over rice, or with coleslaw.
Serving Ideas
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Piled onto soft brioche buns with slaw
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Over baked potatoes or sweet potatoes
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With cornbread and a green salad
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As loaded nachos with cheese and jalapeños