Sticky BBQ Chicken & Beans

Inspired by my oven-baked Sticky BBQ Chicken but even easier — this Crock-Pot version has juicy, ranch-rubbed chicken thighs cooked low and slow over sweet and tangy BBQ baked beans. A total hands-off dinner that tastes like you spent all day on it! This recipe is delicious for a beautiful BBQ meal and will most definitely make your entire week. Let’s make this delicious BBQ Stick Beans & BBQ Chicken. You can find more recipes like this here!

👝 How to Store Leftovers

Store in an airtight container for 3-5 days

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🤔 Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier. Breasts may dry out faster, so check doneness around 2 hours on HIGH.

Is it okay to skip the ranch seasoning?

Yes, but it adds great flavor. You can use other seasoning blends like Cajun or garlic herb if preferred.

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Melissa Jo

Sticky Beans & BBQ Chicken

5 from 1 vote

Inspired by my oven-baked Sticky BBQ Chicken but even easier — this Crock-Pot version has juicy, ranch-rubbed chicken thighs cooked low and slow over sweet and tangy BBQ baked beans. A total hands-off dinner that tastes like you spent all day on it! This recipe is delicious for a beautiful BBQ meal and will most definitely make your entire week. Let's make this delicious BBQ Stick Beans & BBQ Chicken.

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

  

1x2x3x?

• 2  lbs boneless skinless chicken thighs
• 1  packet Hidden Valley ranch seasoning
• 28  oz can Bush’s Baked Beans
• ¼  medium red onion finely diced
• 1  tbsp yellow mustard drizzled over beans
• 1  tbsp brown sugar for beans
• 2  tbsp olive oil
• 1  cup BBQ sauce I used Sweet Baby Ray’s
• 2  tbsp brown sugar for sauce
• 1½  tbsp apple cider vinegar

Method

 

Build the flavor base:

1. Pour the baked beans into the bottom of your Crock-Pot. Drizzle 1 tablespoon of yellow mustard over the beans, then sprinkle 1 tablespoon of brown sugar and ¼ diced red onion evenly over the top.

Season the chicken:

1. Place the chicken thighs directly over the bean mixture. Drizzle with 2 tablespoons of olive oil, then sprinkle the entire ranch seasoning packet over the top. Rub it in to coat evenly.

Mix the sauce:

1. In a measuring cup or small bowl, whisk together 1 cup of BBQ sauce, 2 tablespoons of brown sugar, and 1½ tablespoons of apple cider vinegar. Pour this mixture over the chicken.

Cook low & slow:

1. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender, saucy, and juicy.

Serve:

1. Spoon the baked beans and onions over a plate, top with that sticky BBQ chicken, and pour a little extra sauce over the top. Great with cornbread, rice, or even on a toasted bun!

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