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Dump-and-Go Barbecue Chicken Thighs and Beans
Rachel Kim

Dump-and-Go Barbecue Chicken Thighs and Beans

Chicken thighs cook directly over pinto beans in a smoky tomato-barbecue sauce. The beans make this a full bowl dinner instead of meat waiting for a side. Choose a thick sauce and drain the tomatoes so the finished mixture stays spoonable.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cans 15 oz each pinto beans, drained and rinsed
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 1 medium yellow onion chopped
  • 1 1/2 cups thick barbecue sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1 tbsp apple cider vinegar

Method
 

  1. Combine the pinto beans, tomatoes, onion, barbecue sauce, broth, Worcestershire and paprika in a 6-quart slow cooker.
  2. Season the chicken thighs with the salt and nestle them into the bean mixture.
  3. Cover and cook on low until the thighs are very tender, 6 to 6 1/2 hours.
  4. Move the chicken to a board and cut or pull it into large bite-size pieces.
  5. Stir the cider vinegar into the beans and fold the chicken back in.
  6. Let the dinner stand uncovered for 10 minutes before ladling it into bowls.